Today we made a delicious, gluten-free, dessert pizza! Made with a simple cookie bottom and cream cheese layer, this “Springy” dessert is perfect with all kinds of fruits: peaches, strawberries, blueberries and more! It’s an easy recipe and sure to be loved by all who try it! Don’t feel pressured to make the glaze from the original recipe (http://www.thebakingbeauties.com/2009/05/fruit-pizza.html); we chose not to make the glaze and the pizza was delicious!
For the cookie crust you’ll need…
- 1/3 cup butter, softened
- 1/2 cup white rice flour
- 1/2 tsp xanthan gum
- 1/2 tsp unflavored gelatin
- 1 egg
- 1/3 cup white sugar
- 1 1/2 tsp milk
- 1 tsp baking powder
- 1/2 tsp vanilla
- pinch of salt
- 1/4 cup tapioca starch
- 1/4 cup potato starch
To make the cream cheese layer you only need three ingredients!
- 8 oz Neufchatel Cheese, softened
- 1/4 cup confectioner’s sugar
- 1 tsp vanilla
And last, but certainly not least, you need fruits! Lots and lots of them! We chose to use strawberries, blueberries, canned peaches, and kiwi. If you’re feeling adventurous, don’t hesitate to “branch out” and use other fruits!
To make the cookie crust, beat the margarine until creamy. Next, add the rice flour, xanthan gum, gelatin, eggs, sugar, milk, baking powder, vanilla, and salt. When the ingredients have been combined, add in the tapioca and potato starches. When the dough is thoroughly mixed, place in a greased-pizza pan. Spread the dough evenly around in the pan. (Note: to do that we placed plastic wrap on top of the dough and, using a rolling pin, spread the dough evenly around.) Bake the dough on 350F for about 10 minutes.
Now on to the cream cheese layer! Beat the cream cheese, confectioner’s sugar, and vanilla until creamy. When the cookie crust is completely cooled, spread the cream cheese mixture onto it.
Once you’ve spread the cream cheese layer onto the cookie crust, place the fruit anyway you want to! (Make sure the fruits are washed, dried and cut accordingly.)