Gluten Free Fruit Pizza

gluten-free-fruit-pizza I made-up this fruit pizza after discovering my son is terribly intolerant of gluten. I was digging through old cookbooks to find a “crust” recipe that I could adapt as gluten-free. I ended up modifying an old cookie recipe and it worked great.  
 
We had no fresh fruit when I posted the recipe, but I’ve made it many times since & it tastes great with fresh, frozen or canned fruit.
 
As I was searching for a crust for my fruit pizza, I headed straight for my hoard of old cookbooks. The recipes are usually simple, tasty and easy to modify. I found a recipe for these Lemon-Pecan Dainties in more than one of my Better homes and Gardens cookbooks. I figured if they kept the recipe year after year, it must be good. I left the recipe pretty much the same except for swapping out the flour. The kids devoured it and begged for more. It passed inspection on the first try!
BHG collage bod
 

crust:

  • ½ cup butter, softened
  • 1 cup sugar
  • 1 well-beaten egg
  • 1 tablespoon lemon juice
  • 1 tablespoon grated lemon rind
  • 1 cup walnuts
  • 1 cup oats – make sure the bag says “gluten-free”
  • 2 tablespoons tapioca flour
  • 1/2 teaspoon baking powder (originally I used 1 teaspoon, but it puffed up too fast & ran over the edges of the pan.)
  • dash salt

3 flours

Grease a 10″ X 15″ pan. Cream butter and sugar together. Mix in egg, lemon juice and rind. Grind nuts and oats in food processor. Stir in rest of the dry ingredients. Stir dry ingredients into creamed mixture.

f pizza crust sq

Spread the batter into pan. Don’t worry about squishing it into the corners, it will spread as it bakes. Bake at 350 degrees for 15-20 minutes. Allow to cool before adding filling.  

filling:

  • 8 ounces cream cheese (at room temperature)
  • 1 cup powdered sugar
  • 2 tablespoons coconut rum (or juice from the canned fruit)

Beat filling ingredients with electric mixer until smooth. Spread on cooled cookie.   fruit:

  • 1 small can pineapple chunks
  • 1 small can mandarin oranges
  • 1/2 cup wild blueberries
  • 1 cup raspberries
  • 1 cup coconut, toasted

Arrange fruit on top & sprinkle with toasted coconut. Use whatever fruit you have in season. This is just what I had in the pantry & freezer. Make it patriotic with red and blue fruit or top with tropical fruit and enjoy on the beach with a piña colada.

Gluten Free Fruit Pizza
Print
CRUST
  1. ½ cup butter, softened
  2. 1 cup sugar
  3. 1 well-beaten egg
  4. 1 tablespoon lemon juice
  5. 1 tablespoon grated lemon rind
  6. 1 cup walnuts
  7. 1 cup oats – make sure the bag says “gluten-free”
  8. 2 tablespoons tapioca flour
  9. 1 teaspoon baking powder
  10. dash salt
FILLING
  1. 8 ounces cream cheese (at room temperature)
  2. 1 cup powdered sugar
  3. 2 tablespoons coconut rum (or juice from the canned fruit)
FRUIT
  1. 1 small can pineapple chunks
  2. 1 small can mandarin oranges
  3. 1/2 cup wild blueberries
  4. 1 cup raspberries
  5. 1 cup coconut, toasted
Instructions
  1. Grease a 10″ X 15″ pan
  2. Cream butter and sugar together
  3. Mix in egg, lemon juice and rind
  4. Grind nuts and oats in food processor
  5. Stir in rest of the dry ingredients
  6. Stir dry ingredients into creamed mixture
  7. Spread the batter into pan. Don’t worry about squishing it into the corners, it will spread as it bakes.
  8. Bake at 350 degrees for 15-20 minutes
  9. Allow to cool before adding filling
  10. Beat filling ingredients with electric mixer until smooth
  11. Spread on cooled cookie
  12. Arrange fruit on top & sprinkle with toasted coconut
Break O' Day Farm http://breakodayfarm.com/
Posted in Dessert, Gluten Free Recipes, Vegetarian and tagged , , .