5.0 from 63 votes
Gluten Free Fruit Pizza
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12
Calories: 142 kcal
Course:
Dessert , Appetizer , Brunch
Cuisine:
American
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 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
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!
Cup of Yum
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
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
% 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.