I think it’s fair to say that most things in pizza form are pretty widely accepted and enjoyed. But when the crust is traded for a delicious sugar cookie and your toppings include fruit and frosting, well that’s a WHOLE new level. And what’s even better, this version is free of gluten, grains, and dairy, making it allergen-friendly but still equally enjoyed by all! This sugar cookie base can be made as smaller individual cookies as well as a big ol’ patriotic flag or plain round shape. The “frosting” is none other than my very favorite dairy-free cream cheese icing which first made its tasty debut atop these glorious Carrot Pistachio Muffins. It’s super easy to throw together, doesn’t contain any powdered sugar (and can even be made completely sugar-free), has bonus probiotics, and is super tasty to boot. You can also use a whipped coconut cream instead, which I share below.
Celebrate the sweet fruits of summer with this picnic and bbq-friendly fruit pizza! Guaranteed to make you the life of the party, even if it’s just your own private taste bud party ;)
Sugar Cookie Fruit Pizza
(GF, DF, Grain-Free, Paleo)
Makes approx. 12”x6” rectangle, 12” round, or 12-18 medium cookies
1/2 cup ghee
1/2 cup palm shortening
1 large egg PLUS 1 egg yolk
1 tsp vanilla extract
1/4 tsp almond extract (can omit, but it adds so much extra flavor!)
2 cups cassava flour, spooned*
1 tsp baking soda
1/2 tsp cream of tartar
1/3 tsp sea salt
assorted fruit for topping (strawberries, raspberries, blueberries, blackberries, kiwi, oranges, etc)
frosting (options below)
*No, this doesn’t mean you need to snuggle your cassava flour. “Spoon” the cassava flour from the bag into your measuring cup vs scooping your measuring cup into the flour
Preheat oven to 350 degrees.
To the bowl of a stand mixer (or a medium bowl using a hand mixer), cream together ghee, shortening, and sugar until smooth and well combined.
Add egg and egg yolk and mix gently until incorporated. Add vanilla and almond extracts and mix.
In a separate medium bowl, combine cassava flour, baking soda, cream of tartar, and salt. Stir to combine or sift together.
With your mixer on low, add 1/2 cup of your dry mixture at a time until fully incorporated and well mixed.
On a parchment or Silpat-lined baking sheet, scoop out your dough and press into the shape of your choice to about 1/2 inch thickness. You can also use a rolling pin. Make sure the thickness is the same all around for even baking. This dough doesn’t spread much when baked. Alternately, you can scoop dough for individual cookies using a cooking scoop or spoon.
Bake for 8-10 minutes, making sure not to over-bake. This will be a slightly drier dough once baked, so over-baking leads to extra crumbliness. Make frosting while dough is baking.
Remove from oven and let cool completely. Gently transport onto serving dish of choice (or serve from your baking sheet). Because this is a more delicate dough, you want to be extra careful on this step. You might see some cracks, but there’s nothing a little frosting and topping can’t fix.
Once cooled, top with frosting and fruit. Keep covered and refrigerated until ready to serve! The dough will set up even more in the fridge for perfect slicing and sharing!
"CREAM CHEESE" FROSTING
4 oz plain dairy-free cream cheese (I use this almond-based version. If you tolerate dairy you can also use a quality dairy-based cream cheese)
1/2 cup plain coconut milk yogurt (or plain full-fat yogurt of choice)
1 Tbs maple syrup (can omit altogether for less sweet version)
splash vanilla (less than 1/2 tsp)
Using a stand mixer with whisk attachment or handheld mixer, whisk together cream cheese and yogurt until smooth and well combined. Slowly drizzle in maple syrup and splash of vanilla. Whisk until well incorporated.
Top your pizza with frosting, or eat straight with a spoon because it's just that good! Store any remaining in the refrigerator.
WHIPPED COCONUT CREAM:
2 tsp maple syrup (can omit altogether)
In a stand mixer or medium bowl with a hand mixer, scoop out the solid coconut cream from the can, reserving any liquid in a separate container for later use.
On medium to high speed, whip coconut cream until smooth and fluffy, roughly doubled in size. While still whisking, drizzle in maple syrup and vanilla until combined.
Top your sugar cookie dough and store any remaining whipped coconut cream in an airtight container in the fridge.
Fruit pizzas are such a tasty and whimsical treat. I hope you give this one a try and let me know what you think! Share your thoughts in the comments and be sure to tag me on Instagram @ashley.castle.nutrition so I can see your creations!
In loving health,
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