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Gluten-Free, Dairy-Free Fruit Pizza

August 9th, 2019

gluten free dairy free pizza

Want a red, white, and blue dessert to celebrate the Fourth of July? This gluten-free, vegan fruit pizza is a showstopper with its sugar cookie crust, fresh berries, and dairy-free frosting. It’s an easy, homemade, and healthier option to a store-bought fruit pizza and loads better — and more fun! — than a typical cake. It’s a perfect 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 savory pizza. Instead of a typical dough, it has a sweet crust, 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.” Just 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, however, 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 but remember that yummy berries such as blueberries are 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 ideal way to add texture and protein to the crust. Plus it’s 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. 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 from hungry guests 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 fruit pizza

Gluten-Free, Dairy-Free Fruit Pizza

Gluten-Free, Dairy-Free Fruit Pizza

Servings

8-12

Servings:

Units:

Ingredients

  • For the Sugar Cookie Crust
  • 3/4 cup palm shortening
  • 1/4 cup honey
  • 1/4 cup coconut sugar
  • 2 tsp pure vanilla extract
  • 1 cup + 2 Tbls cassava flour plus extra for sprinkling on your crust
  • 1/4 cup arrowroot starch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp The Myers Way® Gelatin
  • For the Frosting
  • 3 cups palm shortening
  • 1/3 cup coconut oil
  • 2 Tbsp pure vanilla extract
  • 3/4 tsp powdered stevia
  • 2 Tbsp maple syrup
  • 1 Tbsp tapioca starch
  • For the Toppings
  • 1 lb fresh strawberries
  • 1 pint fresh blueberries
  • 1 (6 oz) package fresh raspberries

Instructions

To Make the Sugar Cookie Crust
  1. Preheat oven to 350°F.
  2. 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.
  3. In a medium-sized bowl, stir together cassava flour, arrowroot starch, baking soda, salt, and Gelatin until well combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
To Make the Frosting
  1. In bowl of electric mixer, beat the palm shortening and coconut oil on low until combined.
  2. Add vanilla, stevia, maple syrup, and tapioca starch. 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!)
To Assemble the Pizza
  1. 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.
  2. Decorate the frosted cookie crust with fresh berries in any pattern you like. I used concentric circles.
  3. Cut the gluten-free fruit pizza with a sharp knife into 8-12 slices and serve.

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