Gluten Free Fruit Pizza

Name: Gluten Free Fruit Pizza
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 serving
Ingredients: 2 ¼ cups almond flour; 6 tbsp butter; ¼ cup white sugar; 1 tbsp egg white; 1 tsp lemon extract; 4 oz cream cheese; 4 tablespoons butter; 2 tablespoons vanilla Greek Yogurt; 1 ½ - 2 cups powdered sugar; 1 tsp lemon extract; Fruit of choice

User Reviews

5.0

63 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
12
Calories
142 kcal
Course
Dessert, Appetizer, Brunch
Cuisine
American

Gluten Free Fruit Pizza

Ava Cruz

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Gluten Free Fruit Pizza is a sweet, lightened up dessert perfect for summer. Seasonal summer fruit like fresh berries spread on a shortbread crust with a creamy vanilla frosting make this fruit pizza a dream.

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Ingredients

Servings

For the shortbread crust

2 ¼ cups almond flour
6 tbsp butter softened
¼ cup white sugar
1 tbsp egg white
1 tsp lemon extract

For the frosting

4 oz cream cheese softened
4 tablespoons butter softened
2 tablespoons vanilla Greek Yogurt
1 ½ - 2 cups powdered sugar for desired consistency
1 tsp lemon extract

For topping:

Fruit of choice I used blueberries, blackberries, raspberries, and kiwi

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Instructions

Preheat your oven to 350°F.
In a mixing bowl, add softened butter, sugar, egg white, and lemon extract. Beat with a hand mixer until combined. Then, add in almond flour and mix for another 10-15 seconds. At this point, your batter should be crumbly, but will firmly stick together when pressed with your fingers.
Then, heavily grease or line parchment paper along an 11x7 baking sheet. Dump the dough into your greased pan and press firmly until the bottom of the pan is evenly covered.
Bake for 15-18 minutes or until the crust is golden brown. NOTE: All almond flours and ovens will cook slightly different. Keep an eye on your shortbread crust after 12 minutes in the oven to avoid burning.
While the shortbread crust is cooking, put butter, powdered sugar, lemon extract and cream cheese in a mixing bowl. Mix on medium-high until frosting-like consistency is reached.
Wash all fruit and let completely dry. We do not want excess water from the fruit on the frosting or shortbread crust.
Once the shortbread crust is done baking, let it cool completely. Stick in the fridge or freezer to speed this up a bit. Then, once cooled, spread an even layer of frosting across entire crust.
Top with fresh fruit, slice and enjoy!

Notes

All almond flours and ovens will cook slightly differently. Keep an eye on your shortbread crust after 12 minutes of cooking.
Store directly in the baking pan covered with tin foil or in an airtight container in the fridge for up to 4 days. Note: depending on the fruit you choose, some of the juices may drip and "stain" the frosting. If you're planning to serve at a later time, you could also keep the fruit separate and adding it on just before enjoying.

Nutrition Information

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Serving 1slice (not including fruit topping of choice) Calories 142kcal (7%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 6g (30%) Monounsaturated Fat 3g Cholesterol 25mg (8%) Sodium 33mg (1%) Potassium 23mg (1%) Fiber 1g (4%) Sugar 8g (16%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 142 kcal

% Daily Value*

Serving	1slice (not including fruit topping of choice)
Calories	142kcal	7%
Carbohydrates	9g	3%
Protein	2g	4%
Fat	11g	17%
Saturated Fat	6g	30%
Monounsaturated Fat	3g	15%
Cholesterol	25mg	8%
Sodium	33mg	1%
Potassium	23mg	0%
Fiber	1g	4%
Sugar	8g	16%