Name: Gluten free Sugar Cookie Fruit Pizza recipe
Ingredients: For the Gluten-Free Sugar Cookie Crust: ½ cup (113g or 1 stick) unsalted butter, softened to room temperature; ¾ cup (150g) granulated sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; ¼ teaspoon almond extract (optional, but adds a lovely flavor); 1 ½ cups (180-210g, depending on blend) high-quality all-purpose gluten-free flour blend (with xanthan gum included; if not, add ½ – ¾ teaspoon xanthan gum); ½ teaspoon baking powder; ¼ teaspoon salt; For the Cream Cheese Frosting: 8 ounces (226g) full-fat cream cheese, softened to room temperature; ¼ cup (57g) unsalted butter, softened to room temperature; 1 cup (120g) powdered sugar, sifted; 1 teaspoon pure vanilla extract; Optional: 1 teaspoon lemon zest or orange zest for brightness; For the Fruit Topping: 4-5 cups assorted fresh fruit, washed, hulled, peeled, and sliced as needed. Suggestions: Strawberries, sliced or halved; Blueberries; Raspberries; Blackberries; Kiwi fruit, peeled and sliced; Mandarin orange segments, drained if canned; Grapes, halved; Pineapple chunks or tidbits, well-drained if canned; Banana slices (toss with lemon juice to prevent browning, add just before serving); Peaches or nectarines, sliced; For the Optional Glaze (for shine and freshness): ¼ cup apricot preserves or orange marmalade; 1 tablespoon water

Ingredients

Scale

- For the Gluten-Free Sugar Cookie Crust:
  - - ½ cup (113g or 1 stick) unsalted butter, softened to room temperature
  - - ¾ cup (150g) granulated sugar
  - - 1 large egg, at room temperature
  - - 1 teaspoon pure vanilla extract
  - - ¼ teaspoon almond extract (optional, but adds a lovely flavor)
  - - 1 ½ cups (180-210g, depending on blend) high-quality all-purpose gluten-free flour blend (with xanthan gum included; if not, add ½ – ¾ teaspoon xanthan gum)
  - - ½ teaspoon baking powder
  - - ¼ teaspoon salt

- For the Cream Cheese Frosting:
  - - 8 ounces (226g) full-fat cream cheese, softened to room temperature
  - - ¼ cup (57g) unsalted butter, softened to room temperature
  - - 1 cup (120g) powdered sugar, sifted
  - - 1 teaspoon pure vanilla extract
  - - Optional: 1 teaspoon lemon zest or orange zest for brightness

- For the Fruit Topping:
  - - 4-5 cups assorted fresh fruit, washed, hulled, peeled, and sliced as needed. Suggestions:
      - Strawberries, sliced or halved
      - Blueberries
      - Raspberries
      - Blackberries
      - Kiwi fruit, peeled and sliced
      - Mandarin orange segments, drained if canned
      - Grapes, halved
      - Pineapple chunks or tidbits, well-drained if canned
      - Banana slices (toss with lemon juice to prevent browning, add just before serving)
      - Peaches or nectarines, sliced

- For the Optional Glaze (for shine and freshness):
  - - ¼ cup apricot preserves or orange marmalade
  - - 1 tablespoon water

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Instructions

Step 1: Make the Gluten-Free Sugar Cookie Crust Dough

1. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat the softened unsalted butter and granulated sugar together on medium speed until light and fluffy (about 2-3 minutes).

1. Add Egg and Extracts: Beat in the room temperature egg, vanilla extract, and almond extract (if using) until well combined, scraping down the sides of the bowl as needed.

1. Combine Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. If your flour blend doesn’t contain xanthan gum, add it here.

1. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredient mixture in the mixer bowl. Mix on low speed until just combined, forming a soft dough. Do not overmix.

1. Chill Dough: Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 24 hours. Chilling is crucial for gluten-free dough to hydrate the flours and make it easier to handle, preventing excessive spreading.

Step 2: Bake the Sugar Cookie Crust

1. Preheat Oven: Preheat your oven to 375°F (190°C).

1. Prepare Pan: Lightly grease a 12-inch round pizza pan or line a large baking sheet with parchment paper.

1. Shape Dough: Remove the chilled dough from the refrigerator. If it’s very firm, let it sit at room temperature for 10-15 minutes. Place the dough on the prepared pizza pan or parchment-lined baking sheet. Using your floured hands or a floured rolling pin, press or roll the dough into a 12-inch circle (or desired shape if freeform), about ¼ to ⅓ inch thick. You can make a slight rim around the edge if desired.

1. Bake: Bake for 12-18 minutes, or until the edges are lightly golden brown and the center is set but still slightly soft. Cooking time will vary depending on the thickness of your crust.

1. Cool Completely: Let the cookie crust cool on the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. The crust must be completely cool before frosting, otherwise the frosting will melt. This can take 1-2 hours.

Step 3: Make the Cream Cheese Frosting

1. In a medium mixing bowl, using an electric mixer, beat the softened cream cheese and softened butter together until smooth and creamy.

1. Gradually beat in the sifted powdered sugar until light and fluffy.

1. Stir in the vanilla extract and optional citrus zest until combined.

Step 4: Assemble the Fruit Pizza

1. Frost the Crust: Once the sugar cookie crust is completely cool, carefully transfer it to a serving platter or large cutting board. Spread the cream cheese frosting evenly over the top of the cookie crust, leaving a small border if desired (like a pizza crust). An offset spatula works well for this.

1. Arrange the Fruit: Prepare all your fresh fruit by washing, hulling, peeling, and slicing as needed. Pat fruit dry with paper towels to prevent the frosting from becoming watery.

1. Artfully arrange the prepared fruit over the cream cheese frosting. You can create patterns (rings, spirals, sections) or a more rustic, scattered look. Be creative and have fun with it! Try to cover the frosting well.

1. Apply Optional Glaze: If using, gently warm the apricot preserves or orange marmalade with the water in a small saucepan over low heat (or in the microwave for a few seconds) until thinned and spreadable. Strain out any large fruit pieces if necessary. Lightly brush the warm glaze over the fruit using a pastry brush. This adds a beautiful shine and helps keep the fruit fresh-looking.

Step 5: Chill and Serve

1. Carefully cover the assembled fruit pizza with plastic wrap (you might need to tent it to avoid touching the fruit) or place it in a large airtight container.

1. Refrigerate for at least 30 minutes to 1 hour before slicing and serving. This allows the frosting to set slightly and the flavors to meld.

1. To serve, slice the fruit pizza into wedges like a regular pizza, using a sharp knife.

Nutrition

Serving Size: one normal portion
Calories: 300-450