Gluten-Free Flag Fruit Pizza w/ Almond Flour
How to make a delicious gluten-free flag fruit pizza with a nutty almond flour cookie crust. It’s layered with a simple and smooth cream cheese frosting and fresh blueberries and raspberries. And it’s all naturally sweetened with maple syrup.
My gluten-free flag fruit pizza is an absolute game-changer for those who follow a gluten-free lifestyle or just want to explore new and delicious options. The light and nutty-flavored crust is made with almond and tapioca flour. The cream cheese frosting is sweet and flavor-rich without any processed powdered sugar. They’re both naturally sweetened with maple syrup providing only 16g of added sugar per serving. The pizza is topped with fresh raspberries and blueberries and is oh-so delicious!!.
Why You’ll Love This Gluten-Free Flag Fruit Pizza Recipe:
- It’s naturally sweetened with maple syrup and fruit.
- All the simple ingredients are easily digestible for a gentle tummy.
- You can get creative by embellishing the top.
- It only has 16 grams of sugar per serving.
How Do You Make My Gluten-Free Flag Fruit Pizza?
Step 1. Make the Cookie Dough
Combine the almond flour, tapioca flour, maple syrup, coconut oil, apple cider vinegar, vanilla extract, baking powder, almond extract, and salt in a medium-sized mixing bowl. Beat until well combined.
Step 2. Spread the Crust
Dump the cookie dough onto a greased 15×10″ jelly roll pan. Spread the dough using the palms of your hands or a small rolling pin and a sheet of parchment paper. You may want to spray your hands with some oil if the dough starts sticking to your hands.
Bake at 350°F for 10-12 minutes or until lightly browned on the edges. Allow to cool on the counter.
Step 3. Make the Cream Cheese Frosting
Add the cream cheese, maple syrup, butter, vanilla, lemon juice, and salt to a food processor. Mix until well combined.
Step 4. Layer the Pizza
Spread the cream cheese frosting on the cooled cookie crust. Use horizontal strokes with the spatula to emphasize the horizontal flag stripes.
Place the three corners of the blue section with three blueberries. Then fill in with more blueberries. Place one raspberry half to mark the red lines. You can easily break them in half with your fingers. Then fill in the lines with more raspberries. You can also use strawberries for the lines if you prefer.
Check out some more of my delicious patriotic recipes:
Gluten-Free Fruit Pizza with Almond Flour Crust
Ingredients
Cookie Crust:
- 3-1/4 cups almond flour
- 2/3 cup tapioca flour
- 1/2 cup maple syrup
- 3 tablespoons coconut oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Cream Cheese Frosting:
- 12 oz cream cheese
- 1/4 cup maple syrup
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Combine the almond flour, tapioca flour, maple syrup, coconut oil, apple cider vinegar, vanilla extract, baking powder, almond extract, and salt in a medium-sized mixing bowl. Beat until well combined.
- Dump the cookie dough onto a greased 15×10″ jelly roll pan. Spread the dough using the palms of your hands or a small rolling pin and a sheet of parchment paper. You may want to spray your hands with some oil if the dough starts sticking to your hands.
- Bake at 350°F for 10-12 minutes or until lightly browned on the edges. Allow to cool on the counter.
- Add the cream cheese, maple syrup, butter, vanilla, lemon juice, and salt to a food processor. Mix until well combined.
- Spread the cream cheese frosting on the cooled cookie crust. Use horizontal strokes with the spatula to emphasize the horizontal flag stripes.
- Place the three corners of the blue section with three blueberries. Then fill in with more blueberries. Place one raspberry half to mark the red lines. You can easily break them in half with your fingers. Then fill in the lines with more raspberries. You can also use strawberries for the lines if you prefer.
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