I first had this confection at the baby shower for my second son. My office coworkers organized the event and one of the highlights was this tasting this fruit pizza for the first time. Our venerable administrative assistant, Judy Zomerfelt, baked it and kindly gave me the recipe (and permission to feature it here).
Since then, I’ve become sensitive to wheat and corn, so I have modified the recipe. Most recently, I made it for the 4th of July – if you top the whipped cream with blueberries and strawberries, it makes a patriotic red, white, and blue dessert. Enjoy!
Fruit Pizza (wheat- and corn-free)
Inspired by Judy Zomerfelt
1 cup powdered sugar (Be sure it doesn’t contain cornstarch. I use one that substitutes tapioca starch.)
1 cup cane sugar
1 cup butter
1 cup canola oil
1 tsp wheat-free vanilla extract (I make my own with potato vodka)
4 cups flour (I use a mix of white rice flour and Bob’s Red Mill gluten-free all-purpose flour, 2 cups each)
1 tsp sea salt
1 tsp baking soda
1 tsp cream of tartar
(For people without food allergies, simply use 1 package of sugar cookie dough instead, and cook accordingly.)
Cream the sugars and butter together. Stir in the oil, eggs, and vanilla. Add the dry ingredients and mix well. Pat the dough out on a nonstick cookie sheet or a greased rectangular baking pan. Bake at 350 degrees for 25 minutes. Let cool.
1 8-oz package of organic cream cheese
1 cup cane sugar
Fresh fruit (I use strawberries and blueberries)
1 pint organic whipped cream
Mix the cream cheese and sugar. Spread on the cooked cookie dough. Cover with whipped cream. Top with fruit.
If you can’t find fresh fruit, you can use a can of fruit cocktail, drained well.