Sugar Cookie Fruit Pizza (Gluten free & AIP)
This sugar cookie fruit pizza is a seriously decadent and delicious treat! It’s gluten-free and AIP.
Literally, anything with “pizza” in the name is delicious. Of course, actual pizza is the actual best, and cookie pizza is a close second. But sugar cookie fruit pizza? Now we’re talking! I thought about making sugar cookie fruit pizza when I was brainstorming what I was going to make for gatherings this season. I love seasonal fresh fruit, but I also love upping the level a bit to make it more decadent. That’s where this sugar cookie fruit pizza comes in!
This sugar cookie fruit pizza is the perfect gluten & dairy-free dessert for a crowd!
Table of contents
Why you’ll love this sugar cookie fruit pizza
- It’s the perfect crowd-pleaser! Who doesn’t love a giant sugar cookie covered in frosting and fruit?
- Have you dessert and some fresh fruit too 😉 This is the perfect way to incorporate a variety of beautiful fresh fruit in your desserts while still enjoying baked goods!
- It’s allergen-friendly. This recipe is gluten-free, dairy-free, and AIP!
What is tigernut flour?
Tigernuts are a tuber, not a nut, so tigernut flour is a gluten-free, grain-free, and nut-free flour. It has a light and nutty flavor.
What is tapioca starch, and why are you always using it?
Tapioca starch is a starch derived from cassava root. It’s gluten-free, grain-free, and similar to corn starch. Tapioca starch and tapioca flour is the same thing!
Recipe Ingredients
- Tigernut flour.
- Tapioca starch.
- Palm shortening
- Coconut cream. I use canned coconut cream, but you can also set a can of full fat coconut milk in the fridge overnight and
- Gelatin. The gelatin is used as a binder.
- Mixed fruit. I like to use berries, kiwi, and grapes, but you can mix it up with pineapple, mango, etc!
Substiutions & Modifications
- Arrowroot starch. Arrowroot starch will easily swap for tapioca starch in this recipe.
- Frosting. If you’re able to tolerate storebought frosting and want to swap that out for the homemade frosting, you can easily do that!
How to Make Sugar Cookie Fruit Pizza
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Combine the dry ingredients in a bowl and whisk together.
Step two. Whip the wet ingredients together and add it to the dry ingredients. Stir until fully combined into a cookie dough.
Step three. Form the cookie dough into a circle on a greased baking sheet.
Step four. Bake in the oven until golden brown.
Step five. Add the palm shortening, coconut cream and honey to a bowl.
Step six. Stir well until a frosting forms.
Step seven. Spread the frosting over the cookie.
Step eight. Decorate with fruit and serve!
Michelle’s Tips & Tricks 🤓
- Make sure the cookie is completely cooled. You definitely don’t want melted frosting if you’re using the frosting recipe I’ve listed here.
- Take a shortcut with premade frosting. If you want to keep it healthier, I love to use Simple Mills frosting!
- Slice it very carefully! This isn’t like a typical cookie pizza that you’d buy from the store that’s super soft. It’s got a bit of a crisp to it, so it can more easily break. Slice it very carefully with a pizza roller. However, if it does break at all, it’s still delicious 🙂
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If you tried this Sugar Cookie Fruit Pizza or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sugar Cookie Fruit Pizza (Gluten free, AIP)
Ingredients
For the cookie
- ¾ cup tapioca starch
- ½ cup tigernut flour
- 1 tbsp gelatin
- ½ tsp baking soda
- ¼ cup maple syrup
- ⅓ cup palm shortening
- ½ tsp vanilla extract
For the frosting & topping
- ⅓ cup palm shortening
- ¼ cup coconut cream
- 2 tsp light-colored honey
- ½ cup strawberries, sliced
- 2 kiwis, sliced into half moons
- ¼ cup grapes, sliced in half
- ¼ cup blueberries
- 2 tsp lemon zest
Instructions
For the cookie
- Preheat the oven to 350 F and line a baking sheet with parchment paper. Very lightly grease with coconut oil or other. Set aside.
- Using a large mixing bowl, combine the dry ingredients.
- In a separate bowl, cream together the palm shortening and maple syrup. Add the mixture into the flour mixture and stir in the vanilla extract until the ingredients are combined and a dough is formed.
- Add the dough to the baking sheet and form it into an 8″ round crust that’s about 1/4″ thick.
- Bake in the preheated oven for 12-13 minutes or until the edges are lightly golden brown.
- Remove from the oven and allow to cool completely. Don’t touch it before it cools or it may break!
For the toppings
- Combine the ingredients of the frosting in a bowl and mix well.
- Use a spoon or rubber spatula to carefully frost the cookie.
- Arrange the fruit in a circular pattern starting with a strawberry outer ring, then kiwi, then grapes, and finally blueberries in the center. Top with lemon zest.
To serve
- Use a pizza roller to very carefully slice the cookie. Go slowly to avoid breaking, but if any breaking happens, it’s still delicious! 🙂
Notes
- Take a shortcut with premade frosting like Simple Mills frosting!
- Slice it very carefully! This isn’t like a typical cookie pizza that you’d buy from the store that’s super soft. It’s got a bit of a crisp to it, so it can more easily break. Slice it very carefully with a pizza roller.
Can’t wait to try this! Do you have a recommendation to swap out the palm shortening?
Thank you!
You can try coconut oil, but the cookie won’t have as cake-y texture!
So yummy omg I’m making it a second time right now
Thank you!!
Made this last year for Easter and planning to make it for Mother’s Day this weekend to bring to my parents house. So delicious! One question, does it keep well in the fridge? Wanted to try and make it ahead of time, but worried it may not stay crispy and get soggy?
YAY! So glad you like it!! I would bake the cookie before and then just frost and top it the day to keep it fresh 🙂
I can’t wait to try this. Do you have any idea of what I could in place of the coconut cream? My husband hates the coconut taste and I’m
Trying to make a dessert the whole family can enjoy! Thank you!!!
You can’t really replace the coconut cream for anything else in the frosting, but it really won’t taste very coconut-y because of the palm shortening! If it’s still too strong, you could use the Simple Mills Vanilla frosting instead!
Thanks, Michelle, we loved this recipe! The crust was everyone’s favorite part! We recently decided to try AIP for my son, and your website, ebook, and cookbook have been the best resources!
Family really enjoyed this, especially the crust!
can you remove my last name please?
Made this for Mother’s Day, wanted a special AIP “treat” and usually don’t have high expectations for these types of desserts. Well, it was amazing! LOVED it!!! Thank you!!!
Yay! Thank you so much, Meghan! So glad you liked it! 🙂
This cookie is too legit to quit Made it for the first time last night and loved it. I may or may not have had some from breakfast this morning and it may have tasted even better than being fresh! I used pears and blueberries with a sprinkle of cinnamon!
YUM!!! Thank you so much, Katie!!
What is coconut cream? I haven’t heard of that variation. Is there a brand you recommend?
Coconut cream is the cream that hardens on top of full fat coconut milk 🙂
Unbelievable! I was skeptical and intimidated having never heard of tigernut flour (and how can this taste good without sugar and flour)?? But it did!! I loved it and even better so did my husband! Jump in and make this, youll be glad you did. Also, I found all the ingredients at Sprouts 🙂
SO glad that you liked it, Nicole!! Thank you so much!!!
I always love your recipes! I grew up eating fruit pizza and this looks YUMMY! In regard to the frosting, do you know of one that is AIP? The Simple Mills one looks like it has sugar in it, but I could be mistaken.
Thank you so much!! The simple mills frosting isn’t AIP, but the recipe I listed here for a homemade frosting is 🙂
This is perfect! I was actually going to make cookie cake for my birthday today. Wonderful timing. I can’t wait to dig in.