Gluten Free and Refined Sugar Free Fruit Pizza
This yummy fruit pizza is both gluten free and refined sugar free. Piled high with your favorite fruit, it’s a guiltless treat to add to your summer baking.
I’ve been trying to be better at our family’s consumption of sugar lately. And for the most part, I’ve succeeded. Except when it comes to desserts. And goodness knows how we love our desserts! So when I saw a recipe featured on Dr. Axe’s (a natural/holistic doc) website, I thought I’d give it a try. It uses both coconut flour as well as coconut sugar, neither of which I’ve ever used before. I’m so glad I experimented with these new-to-me ingredients because it won’t be the last time! This fruit pizza turned out great. No one missed the refined sugar and we all wanted seconds.
The base of the pizza is made with Golden Barrel coconut oil, coconut flour, eggs, vanilla, baking soda, salt, and honey for sweetness. It couldn’t be easier to mix these ingredients together by hand. One bowl, mixed together and placed in the fridge for an hour to chill. After it’s chilled, spread it out (I just used my fingers) on a parchment-lined pizza pan and bake for 10-12 minutes until golden brown. The crust has a softer consistency after it’s been baked; more cake-like than cookie.
To make the cream cheese layer, simply use your stand or hand mixer to combine the softened cream cheese, butter, coconut sugar, and vanilla. Spread over the cooled crust and arrange the fruit on top. I used a mixture of berries and kiwi (they’re just too colorful and fun!) but feel free to use whatever fruit you love. The cream cheese icing has a sweet, slightly robust taste to it due to the coconut sugar, or coconut palm sugar. It’s not as robust as blackstrap molasses, but it does remind me of a mild molasses flavor. It pairs well with the crust and fresh fruit. Coconut sugar is a lower glycemic index food, making it a good choice for those watching their sugar intake.
After all the fruit was arranged, I chilled mine for a bit before we dove into it. It’s a great dessert for a hot day…it’s cold and flavorful and with all that fruit…makes for an excellent choice for a cookout.
In the words of my three-year-old, Finn: “That tastes yummy!” 🙂
Add this gluten free and refined sugar free fruit pizza recipe to your must-try list!
| Servings | Prep Time |
| 10 people | 15 minutes |
| Cook Time | Passive Time |
| 12 minutes | 1 hour |
|
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| A delightfully creamy and refreshing dessert that's refined sugar free and gluten free. It's a win/win all around!
|
- 1/3 cup Golden Barrel Coconut Oil
- 3 eggs
- 1/2 cup honey
- 3/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 8 oz packages cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 tablespoon vanilla extract
- 1 1/4 cup coconut sugar
- For the crust: In a bowl, mix together the coconut oil, eggs, honey, and vanilla. Add in coconut flour, baking soda, and salt. Place dough in refrigerator for 1 hour to chill.
- Preheat oven to 350 degrees. Spread chilled dough out on parchment-lined pizza pan to about 1/4" thickness. Bake for 10-12 minutes until golden brown around edges. Cool completely.
- For cream cheese icing: In the bowl of a stand or hand mixer, cream together cream cheese and butter. Add vanilla extract and coconut sugar until completely combined and smooth.
- When crust is completely cooled, spread cream cheese icing over crust, leaving 1/4" edge around the crust. Add fruit to top. Chill until ready to serve.
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Kat- this pizza looks SO good!! I have all the ingredients for that crust and I can’t wait to make it! This is the perfect summer treat 🙂
I tried this and the liquids to dry ratio seems off. The dough turns out nothing like pizza crust. The amount icing could be half. Concept sounds but recipe needs some tweaking.
Wow! Visually it’s great! I can’t wait to try this!