Gluten Free Fruit Pizza

By BE Gluten Free | Uncategorized

May 27



As I promised, here is the Fruit Pizza recipe.  We use our own gluten free all purpose mix that we formulated, however there are several brands out there in grocery stores you could try.  I would recommend staying away from any with bean flours in them, as they will flavor the crust in perhaps an unfavorable way.  (The idea that a high protein flour needs to be in gluten free products seems a little misplaced in my mind. Desserts and breads should not be the main source of anyone's proteins.)


3/4 C. butter, softened

1/2 C. Powdered sugar

1 1/2 C.  gluten free all purpose flour

8 oz. package of cream cheese, softened

1/4 C. Cream

10 0z. white chocolate, melted

1 pint fresh strawberries

1 C. fresh blueberries

1 c. fresh raspberries

3 kiwi, peeled and sliced

1/2 C. pineapple juice

1/4 C. sugar

1 TBSP cornstarch

1/2 tsp lemon juice


In a mixing bowl, crane butter and powdered sugar.  Beat in flour (mixture will be crumbly).  Pat into bottom of a 9″x 13″ baking pan.  Bake at 350 for 25-28 minutes or until lightly browned. Cool.

In another mixing bowl, beat melted white chocolate (directions for melting found below) and cream.  Add cream cheese and beat until smooth.  Spread over cooled crust and then chill form 30 mintues.

Arrange berries over filling.  In a sauce pan, combine remaining ingredients and bring to a boil for 2 minutes or until thickened.  Stir  constantly.  Cool, Brush over fruit and chill for 1 hour before serving.  Store in the refrigerator.


Melting chocolate:

We do not own a microwave and I would never recommend melting chocolate that way as it is too easy to burn.  The best way is with a double boiler.  Fill bottom pan with about 1 ” of water.  Place second pan over first.    Place the white chocolate in the top pan and cover. Heat over medium heat for 5-10 minutes until chocolate has melted. Stir until smooth.  If you don't have a double boiler, fit a smaller pan into a larger pan.  Be sure to not get water into the chocolate.


About the Author

Classically trained in Biology and Genetics at the University of Minnesota St. Paul Biological Sciences campus. Gluten free for more than 5 years.