Description
This Gluten Free Fruit Pizza is the perfect sweet treat for summer! With a crispy almond flour shortbread crust, creamy vanilla frosting, and fresh seasonal fruit like blueberries, blackberries, raspberries, and kiwi, it’s a light and refreshing dessert for any occasion.
Ingredients
Units
Scale
- For the shortbread crust:
- 2 1/4 cups almond flour
- 6 tbsp butter, softened
- 1/4 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 1/2 – 2 cups powdered sugar (for desired consistency)
- 1 tsp lemon extract
- For topping:
- Fruit of choice (blueberries, blackberries, raspberries, kiwi)
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, combine softened butter, sugar, egg white, and lemon extract. Beat with a hand mixer until combined.
- Add almond flour and mix for another 10-15 seconds until the dough is crumbly but sticks together when pressed.
- Grease or line parchment paper along an 11×7 baking sheet. Press the dough firmly into the pan to cover the bottom evenly.
- Bake for 15-18 minutes or until golden brown. Keep an eye on the crust after 12 minutes to prevent burning.
- While the crust is baking, make the frosting. In a mixing bowl, combine butter, powdered sugar, lemon extract, and cream cheese. Mix on medium-high until you reach a frosting-like consistency.
- Wash all the fruit and let it dry completely to prevent excess water on the crust and frosting.
- Once the shortbread crust is done, let it cool completely. You can speed this up by placing it in the fridge or freezer.
- Once cooled, spread the frosting evenly across the crust. Top with fresh fruit, slice, and enjoy!
Notes
- Use any fruit you like, but make sure it’s well-drained to avoid water seeping into the frosting and crust.
- Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg