Gluten Free Fruit Pizza
User Reviews
5
Gluten Free Fruit Pizza
Description
This Gluten Free Fruit Pizza starts with a shortbread-style crust made from almond flour, butter, sugar, egg white, and lemon extract. The dough is pressed into a baking pan and baked until golden, resulting in a delicate, crumbly base with nutty undertones from almond flour.
The frosting layer combines softened cream cheese, butter, vanilla-flavored Greek yogurt, powdered sugar, and lemon extract. This mix produces a creamy, lightly tangy topping that balances the sweetness of the fruit. Fresh blueberries, blackberries, raspberries, and kiwi are arranged on top, introducing a juicy freshness that contrasts the soft frosting and crisp crust.
The fruits are washed and dried thoroughly to avoid adding moisture that might make the frosting soggy. This dessert works well as a visually striking centerpiece on a dessert table, providing a gluten-free alternative with familiar fruit and creamy flavors.
Due to variations in almond flour and oven characteristics, careful monitoring during baking is important to avoid burning. Leftovers keep well refrigerated for several days, though the fruit's juices may release and slightly stain the frosting if left longer.
Ingredients
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 Greek yogurt vanilla flavor
- 1 ½ - 2 cups powdered sugar for desired consistency
- 1 tsp lemon extract
For topping:
- Fruit I used blueberries, blackberries, raspberries, and kiwi, of choice
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
- Monitor the almond flour crust closely after 12 minutes of baking to prevent burning.
- Store the fruit pizza covered in the fridge for up to 4 days to maintain freshness.
- Consider adding the fruit just before serving to avoid juice staining the frosting if storing longer.
- Thoroughly dry fruit before placing on frosting to prevent sogginess.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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