Want a red, white, and blue dessert to celebrate the Fourth of July? This gluten-free, vegan fruit pizza is the perfect show-stopping dessert with its sugar cookie crust, fresh berries, and dairy-free frosting. It’s an easy, homemade, and healthier than any store-bought fruit pizza and it’s way better — and more fun! — than a typical cake. This fruit pizza is a great once-in-a-while treat to serve at your Fourth of July picnic while you wait for the fireworks to begin.
What is Fruit Pizza?
A fruit pizza is a play on the traditional pizza pie. Usually any fruit pizza will have a sweeter crust instead of bread dough, frosting in place of marinara sauce, and fresh fruit as the toppings. You can make a sugar cookie crust like I’ve done here, or you can go the full fruit route with a watermelon “crust.” For a melon crust, simply cut a thick slice from the center of a watermelon and top with frosting and berries. That’s a little messier, but who cares when you’re eating outside?
This version features a firm sugar cookie crust (so it won’t get soggy), a creamy, dairy-free frosting, and freshly sliced strawberries, blueberries, and raspberries as the toppings. You can, of course, use whatever fruits you like, however, yummy berries such as blueberries are lower in sugar and packed with antioxidants.
How Do I Make Gluten-Free Fruit Pizza from Scratch?
It’s easy! Make the simple dough for the sugar cookie crust. My grass-fed, pasture-raised gelatin is an ideal thickening agent for baked goods. It’s an excellent way to add texture and protein to the crust too. Plus gelatin is also keto-friendly and Paleo approved!
Once you’ve made the dough, form it into a circle about 10” in diameter and ¼” thick on a parchment-lined cookie sheet, pizza stone, or pizza pan. If you’re using a pizza pan, be sure it isn’t one with perforations on the bottom.
You can make the sugar cookie crust a day in advance so it has time to cool before you frost it and add toppings. If you make it in advance, let the crust cool to room temperature before you cover it and store in the refrigerator.
Mix your frosting (use prepared, nondairy, preservative-free frosting in a pinch) and spread evenly over the cooled sugar cookie crust. Wash and dry fresh berries and use them to decorate the frosting. Then just slice and serve to your guests (or stand back so you don’t get bowled over by the crowd!)
How Long will This Gluten-Free Fruit Pizza Keep?
This is a trick question, right? I made this crust on the firm side, so the pizza won’t get soggy. It keeps well for up to a week when kept in a sealed container in the refrigerator. That is, if you can keep it hidden that long.
So if you’re wondering if you can make this fruit pizza the day before the festivities, the answer is yes! Just be sure to keep it stored in the refrigerator until you’re ready to serve it.
Gluten-Free, Dairy-Free Fruit Pizza
For the Sugar Cookie Crust
- 3/4 cup 180.00 ml palm shortening
- 1/4 cup 60.00 ml honey
- 1/4 cup 60.00 ml coconut sugar
- 2 tsp 9.86 ml vanilla extract
- 1 cup 240.00 ml Cassava flour
- 2 Tbsp 29.57 ml Cassava flour plus extra for sprinkling on your crust
- 1/4 cup 60.00 ml arrowroot starch
- 1/2 tsp 2.46 ml baking soda
- 1/2 tsp 2.46 ml sea salt
- 1 tbsp 14.79 ml gelatin
For the Frosting
- 3 cups 720.00 ml palm shortening
- 1/3 cup 80.00 ml coconut oil
- 1 scoop The Myers Way® Vanilla Bean Paleo Protein
- 2 Tbsp 29.57 ml maple syrup
For the Toppings
- 20 strawberries approximately 1 lb
- 1 pint 473.00 ml blueberries
- 1 (6 oz) package fresh raspberries
- Preheat oven to 350°F.
- Using a hand/stand mixer or a rubber spatula, cream together the palm shortening, honey, coconut sugar, and vanilla extract in a large bowl. Set to the side.
- In a medium-sized bowl, stir together cassava flour, arrowroot starch, baking soda, salt, and Gelatin until well combined.
- Using your hand/stand mixer or a rubber spatula, slowly add the flour mixture to the shortening mixture, and stir together until all the flour is combined and the dough starts to form a ball.
- Stop the mixer and use your hands to form all the dough into one large, grapefruit-sized ball. Set dough on a sheet of parchment paper and sprinkle with a bit of cassava flour.
- Dust a rolling pin with cassava flour to keep it from sticking to your dough. Using the rolling pin, gently roll out the dough into a 10” diameter crust. It should be about ¼” thick across the entire crust. If you get a crack in your crust, just pinch the dough back together and roll to smooth out.
- Slide the parchment paper onto a baking sheet or pizza pan/stone, and place into the preheated oven. Let bake for about 12 minutes, until lightly golden in color. Remove from the oven and let cool completely.
- In bowl of electric mixer, beat the palm shortening and coconut oil on low until combined.
- Add The Myers Way® Vanilla Bean Paleo Protein and maple syrup. Beat on low for 1 minute then increase the speed to medium-high and beat until thoroughly combined and smooth.
This recipe makes 3 cups of frosting. You will only need to use 1 cup of frosting for the Fruit Pizza. Reserve the other 2 cups for a different recipe (or make more Fruit Pizza!)
- After the crust has completely cooled, use a rubber spatula or an offset icing spatula to add 1 cup of the frosting for a thin layer over the crust, keeping a small border around the edge of the crust unfrosted. Reserve the other 2 cups of frosting for another time.
- Decorate the frosted cookie crust with fresh berries in any pattern you like. I used concentric circles.
- Cut the gluten-free fruit pizza with a sharp knife into 8-12 slices and serve.