Fruit Pizza with a Sugar Cookie Crust

Fruit Pizza with a Sugar Cookie Crust

on Jul 20 2026
Table of Contents

    Share

    Few desserts get a reaction like a fruit pizza. A big, soft sugar cookie crust, a cloud of whipped cream cheese filling, and whatever fruit looks best that week, arranged into something that looks like it took all afternoon. It did not. Ours is made with our Gluten-Free 1:1 All-Purpose Flour, and instead of rolling the dough, you press it straight into the pan with your fingers, so there is no rolling pin and nothing to crack on the transfer. It is the dessert to bring when you want people to ask where you bought it. So good, no one will guess it is gluten-free, the way Pamela's has done it since 1988.

    Why you'll love it

    • A real sugar cookie crust, soft and tender, not a pastry shell.
    • No rolling pin. Press the dough into the pan and you are done.
    • A showstopper for parties, especially the Fourth of July with strawberries and blueberries.
    • Make the crust ahead, even weeks ahead, and assemble the day of.
    • Gluten-free without compromise, made with our GFCO-certified 1:1 All-Purpose Flour.

    Where to buy a gluten-free fruit pizza

    Gluten-free fruit pizzas are not something you will find pre-made in a bakery case, and the kits and frozen versions are hard to come by. The good news is this one is genuinely easy: a one-bowl cookie dough pressed into a pan, a filling you whip in five minutes, and fruit you slice while the crust cools. All you need is a bag of Pamela's Gluten-Free 1:1 All-Purpose Flour.

    Prep Time 20 minutes with 1.5 hours to chill
    Cook Time 10 minutes
    Total Time about 2 hours 20 minutes
    Serving Size 1 slice

    Ingredients

    Sugar cookie crust

    • 1 3/4 cups (245 g) Pamela's 1:1 All-Purpose Flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon kosher salt
    • 1/2 cup (100 g) granulated sugar
    • 1/2 cup (58 g) confectioners' sugar
    • 7 tablespoons (98 g) unsalted butter, at room temperature
    • 1 large egg, at room temperature, beaten
    • 2 teaspoons pure vanilla extract
    • Lukewarm water, by the half teaspoon, as needed

    Whipped cream cheese filling

    • 1 cup heavy whipping cream, chilled
    • 1/2 cup (58 g) confectioners' sugar
    • 8 ounces cream cheese, at room temperature
    • 1 teaspoon pure vanilla extract
    • 1/8 teaspoon kosher salt

    Fruit topping

    • 8 ounces fresh strawberries, hulled and sliced about 1/4 inch thick
    • 2 fresh kiwis, peeled and sliced about 1/4 inch thick
    • 4 ounces fresh blueberries
    Shop Gluten-Free 1:1 All-Purpose Flour, 4 lb.

    Directions

    1. Line a 12-inch pizza pan or a large baking sheet with parchment paper and set it aside.
    2. In a large bowl, whisk together the 1:1 All-Purpose Flour, baking powder, salt, granulated sugar, and confectioners' sugar.
    3. Make a well in the center and add the butter, egg, and vanilla, mixing to combine after each addition. The dough should come together thick but not stiff. If it is stiff, add lukewarm water a half teaspoon at a time until it softens.
    4. Turn the dough onto the lined pan and press it out with your fingers into a round about 11 inches across and 3/8 inch thick. Work from the center outward and keep the thickness even so it bakes evenly. No rolling pin needed.
    5. Chill the pressed dough for 30 minutes in the refrigerator, or under 10 minutes in the freezer, until firm. Toward the end, preheat the oven to 350°F.
    6. Bake for 8 to 12 minutes, until the crust is lightly golden on the underside and set all the way to the center. Do not underbake it, or it will be flimsy and crack when you slice it. Cool completely on the pan.
    7. Set aside 2 tablespoons of the heavy cream. Beat the remaining cream on medium-high until soft peaks form, add the confectioners' sugar, and beat until stiff, glossy peaks form. Transfer to another bowl and chill.
    8. In the same bowl, whip the cream cheese, vanilla, salt, and the reserved 2 tablespoons of cream on medium-high until light and fluffy.
    9. Add half the whipped cream to the cream cheese and whisk to combine, then gently fold in the rest.
    10. Spread the filling over the fully cooled crust in an even layer. Pat the sliced fruit dry, then arrange it on top in whatever pattern you like, leaving a little room between pieces so it slices cleanly.
    11. For the cleanest slices, chill the assembled pizza about 1 hour before cutting. Slice with a pizza wheel and serve chilled.
    Back to blog

    Share

    Leave a comment

    Please note, comments need to be approved before they are published.

    Recipe Tips & Notes

    To keep it gluten-free: Pamela's Gluten-Free 1:1 All-Purpose Flour is GFCO-certified gluten-free, so this is a true soft sugar cookie crust with no gluten. Keep your other ingredients gluten-free too.

    Credit line for the page: Adapted from Nicole Hunn at Gluten Free on a Shoestring.

    How to keep the crust from getting soggy

    Three things do it. Bake the crust fully, so it is set and lightly golden underneath rather than pale and soft. Cool it completely before the filling touches it. And pat your sliced fruit dry with a paper towel, since strawberries and kiwi release a surprising amount of juice. If you are making it well ahead, you can also assemble the filling and crust and add the fruit closer to serving.

    The best fruit for fruit pizza

    Firm, brightly colored fruit that holds its shape is what you want: strawberries, blueberries, raspberries, blackberries, kiwi, mandarin segments, and grapes. Sliced peaches or nectarines work in late summer. Fruits that brown quickly, like bananas, apples, and pears, need a quick toss in lemon juice, and very juicy fruit like watermelon is best avoided, since it waters down the filling.

    Variations

    • Fourth of July fruit pizza: strawberries and blueberries in stripes with a square of blueberries in the corner makes a flag. This is the single most popular way to serve it.
    • Mini fruit pizzas: press the dough into rounds or a muffin tin for individual servings, and reduce the bake time.
    • Fruit pizza bars: press the dough into a lined 9x13 pan, bake, fill, top, and cut into squares.
    • Dairy-free crust: the crust works with a dairy-free butter. The filling is harder, since it relies on cream cheese and heavy cream, so a dairy-free whipped topping kept very cold is the most reliable swap.
    • Egg-free: substitute one chia egg (1 tablespoon ground white chia seeds mixed with 1 tablespoon lukewarm water, left to gel) for the egg in the crust.
    • Almond or citrus: add 1/2 teaspoon almond extract or a little lemon zest to the filling.

    Make ahead & storage

    • The crust can be made well ahead. Cool it completely, wrap it tightly, and freeze for up to a few weeks. Defrost at room temperature and continue.
    • Assembled fruit pizza keeps covered in the refrigerator for up to 2 days, though it is at its best the day it is made.
    • Do not freeze the assembled pizza, since the filling and fruit do not thaw well.

    Gluten-Free 1:1 All-Purpose Flour, 4 lb.

    Featured Product

    $19.49

    View full details

    Size: 4 lbs

    Pack Size

    Pamela's Gluten-Free 1:1 All-Purpose Flour is a GFCO-certified artisan blend that swaps cup for cup into the recipes you already love. No dairy, no nuts, no corn, no soy, no salt, no leavening. Just scratch baking, back in your life.

    Bake like you always have

    Measure it 1:1 in place of wheat flour for cookies, cakes, muffins, pancakes, and pie crusts. Most recipes need no changes at all; if a batter thickens as it sits, thin it with a splash of liquid and keep going. The subtle flavor works in savory cooking too: thickening gravy, coating chicken, breading fish.

    Yes, even yeast breads

    Use 1 teaspoon of dry yeast per cup of flour and add water until the dough is a sticky batter, like banana bread. For a taller loaf, line the pan with a parchment collar 3 to 5 inches above the rim.

    Never scoop the bottom of the bag

    The 4 lb. bag keeps serious bakers stocked, and Subscribe & Save delivers a fresh bag on your schedule with 10% off every order. Pause or cancel anytime.

    Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorghum Flour, Arrowroot Starch, Guar Gum, Sweet Rice Flour, Rice Bran.

    Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Our products are produced on equipment that processes Tree Nuts, Coconut, Eggs, Soy, and Milk.

    We've Got Answers

    Traditional fruit pizza is made with a wheat-flour sugar cookie crust, so it is not. This version uses Pamela's GFCO-certified Gluten-Free 1:1 All-Purpose Flour, so the crust is completely gluten-free.

    Bake the crust fully until it is set and lightly golden underneath, cool it completely before adding the filling, and pat your sliced fruit dry before arranging it.

    Firm fruit that holds its shape: strawberries, blueberries, raspberries, kiwi, mandarin segments, and grapes. Toss browning fruit like bananas or apples in lemon juice, and skip very watery fruit like watermelon.

    The crust works with a dairy-free butter. The filling is harder because it relies on cream cheese and heavy cream, so a dairy-free whipped topping kept very cold is the most reliable substitute.

    Yes. The cookie crust can be baked, cooled, wrapped, and frozen for weeks. Assemble the day you are serving, and chill the finished pizza about an hour for the cleanest slices.

    Pamela's Best Sellers

    View all products
    Pamela's Pancake & Baking Mix packaging with a stack of pancakes on a white background
    Stack of waffles with berries and syrup on a blue plate

    Gluten-Free Pancake & Baking Mix, 4 lb.

    From $22.49

    Box of Pamela's Honey Grahams gluten-free graham crackers on a white background
    S'mores dip served with Pamela's Gluten-Free Honey Grahams

    Gluten-Free Honey Grahams

    From $10.99

    Gluten-Free Bread Mix, 25 LB
    Sliced loaf of bread on a cooling rack with Pamela's Bread Mix packaging.

    Gluten-Free Bread Mix, 25 LB

    $77.79

    Pamela's Bread Mix package with a loaf of bread on a white background
    Sliced loaf of bread on a cooling rack with Pamela's Bread Mix packaging.

    Gluten-Free Bread Mix, 4 lb.

    From $19.99

    Box of Pamela's Chunky Chocolate Chip Cookies on a white background
    A hand holds a box of Pamela's Chunky Chocolate Chip Cookies against a light blue background, while another hand holds a small stack of chocolate chip cookies in the foreground.

    Gluten-Free Chunky Chocolate Chip Cookies

    From $8.99

    Pamela's Chocolate Cake Mix packaging on a white background
    Chocolate cake roll with white cream filling on a marble surface, with a blurred background.

    Gluten-Free Chocolate Cake Mix, 21 oz.

    From $11.49

    Pamela's Gluten-Free 1:1 All-Purpose Flour 25 lb bulk bag
    Chocolate chip cookies on a plate with brown paper

    Gluten-Free 1:1 All-Purpose Flour, 25 LB

    $62.89

    Pamela's Mission Fig cookies packaging on a white background
    Hand holding a stack of cookies with dark filling, blurred background

    Gluten-Free Figgies & Jammies - Mission Fig

    From $10.99

    Box of Pamela's Whenever Bars Chocolate Chip Coconut on a white background
    Cookie on a wooden board with Pamela's chocolate chip cookie packages around it.

    Gluten-Free Chocolate Chip Coconut Whenever Bars

    From $11.49

    Pamela's Chocolate Brownie Mix packaging on a white background
    Chocolate brownies on a cooling rack with a box of Pamela's Chocolate Brownie Mix on a marble surface.

    Gluten-Free Chocolate Brownie Mix, 16 oz.

    From $11.49

    Pamela's All-Purpose Flour Mix packaging with a blue bowl of flour on a white background
    Chocolate chip cookies on a plate with brown paper

    Gluten-Free 1:1 All-Purpose Flour, 4 lb.

    From $19.49

    Pamela's Classic Vanilla Cake Mix packaging on a white background
    Decorative cake with white frosting, raspberries, and pink flowers on a light background.

    Gluten-Free Vanilla Cake Mix, 21 oz.

    From $11.49

    Other Recipes You'll Love

    View all posts

    Fruit Pizza with a Sugar Cookie Crust

    Recipes

    Fruit Pizza with a Sugar Cookie Crust

    on Jul 20 2026
    An easy gluten-free fruit pizza with a sugar cookie crust, whipped cream cheese filling, and fresh fruit. Made with Pamela's Gluten-Free 1:1 All-Purpose Flour.
    Gluten-free vanilla mug cake in a white mug with a spoonful lifted out

    Recipes

    Easy Vanilla Mug Cake

    on Jul 20 2026
    A quick gluten-free vanilla mug cake made with Pamela's Vanilla Cake Mix, ready in the microwave in under 5 minutes. Dairy-free with a plant milk.
    Cider-Battered Shrimp with Lime-Avocado Mayo

    Recipes

    Cider-Battered Shrimp with Lime-Avocado Mayo

    on Jul 14 2026
    Crispy gluten-free cider-battered shrimp with a zippy lime-avocado mayo, made with Pamela's Cornbread & Muffin Mix. A party-ready appetizer in 20 minutes.

    Top Pamela's Searches