Gluten Free Fruit Pizza with Cream Cheese Frosting

This gluten free fruit pizza swaps the usual cookie crust for a tender almond flour base that holds together without crumbling. A creamy, tangy sweet topping and a load of fresh fruit make it the kind of dessert people reach for at summer parties.

Even better, the crust is easy to press into shape, and you can top it with whatever looks best at the market.

Why This Gluten Free Fruit Pizza Works

The crust bakes up lightly golden and nutty, with a gentle chew from the almond flour. A little honey and vanilla keep it from tasting flat.

The cream cheese layer hits that sweet spot between frosting and a mousse, not too heavy and just tangy enough to balance the fruit.

Every bite offers a cool, creamy base, juicy fruit, and a crisp edge. It feels special without a fuss.

Ingredients

• 2 cups almond flour: use fine, blanched almond flour for a tender crust, not almond meal
• 2 tbsp coconut flour: helps bind the dough and absorbs moisture
• 1/4 cup honey: adds a light sweetness to the crust
• 3 tbsp unsalted butter, melted: use melted and slightly cooled butter
• 1 large egg: at room temperature, helps the crust hold its shape
• 1 tsp vanilla extract: rounds out the flavor of the dough
• 1/4 tsp fine sea salt: lifts the whole crust
• 8 oz cream cheese, softened: full fat gives the frosting the richest feel
• 1/3 cup plain Greek yogurt: loosens the topping and adds a little tang
• 3 tbsp powdered sugar: sweetens the cream cheese layer without grittiness
• 2 cups mixed fresh fruit: strawberries, blueberries, kiwi, mango, or any firm ripe fruit
• 1 tbsp apricot jam, warmed (optional): a light glaze that gives the fruit a glossy finish

Variations / Substitutions

• Dairy free: use a dairy free cream cheese block and swap butter for melted coconut oil. The yogurt can be replaced with coconut cream whipped until thick.
• No honey: maple syrup works in the crust with a slightly deeper flavor.
• Different fruit: try sliced peaches, raspberries, or blackberries. Just pat very juicy fruit dry so it does not soak the frosting.
• Chocolate drizzle: melt 2 oz dark chocolate and drizzle over the fruit right before serving.

If you like a classic sugar cookie base, try my Soft Sugar Cookie Fruit Pizza with a gluten free flour blend.

How to Make Gluten Free Fruit Pizza

Step 1: Mix the Dough

Preheat the oven to 350°F (175°C). In a medium bowl, stir the 2 cups almond flour, 2 tbsp coconut flour, and 1/4 tsp salt until evenly mixed. Pour in the 1/4 cup honey, 3 tbsp melted butter, 1 egg, and 1 tsp vanilla. Stir until a cohesive dough forms. It will feel a little oily at first, then come together into a soft ball.

The dough should hold its shape when you press it and not stick to your fingers much. If it feels too wet, sprinkle in one more teaspoon of coconut flour and knead it in gently.

Step 2: Press and Bake the Crust

Line a baking sheet with parchment. Place the dough in the center and press it into a circle about 1/4 inch thick. Aim for a 10 to 12 inch round. Use your fingertips or a flat bottomed cup to smooth the surface, building a slight rim at the edge to hold the topping later.

Bake for 12 to 15 minutes, until the edges turn a deep golden brown and the center feels firm to the touch. The crust will puff slightly and smell nutty. Let it cool completely on the baking sheet before you spread any topping. A warm crust will melt the cream cheese and make the fruit slide around.

Step 3: Whip the Topping

While the crust cools, beat the 8 oz cream cheese in a bowl until smooth and creamy. Add the 1/3 cup Greek yogurt, 3 tbsp powdered sugar, and a tiny splash of vanilla if you want. Beat until the mixture looks fluffy and no lumps remain.

Taste it and decide if you want a little more sweetness. The fruit will add its own natural sugars, so keep the topping just sweet enough to feel like a treat without overpowering the fruit.

Step 4: Slice the Fruit

Wash all your fruit and dry it well. Slice strawberries into thin rounds, kiwis into half moons, and mango into bite sized strips. Leave blueberries whole. The key is to cut everything so it sits flat against the frosting. Aim for pieces no thicker than 1/4 inch.

Pat the fruit one more time with a paper towel right before you use it. Any extra moisture will bleed into the cream cheese layer and soften the crust.

Step 5: Layer and Serve

Spread the cream cheese mixture over the cooled crust in an even layer, working all the way out to the rim. Arrange the sliced fruit on top in any pattern you like. Press each piece lightly so it stays put. If you are using the warmed apricot jam, brush a thin coat over the fruit with a pastry brush for a shiny finish.

Slice the pizza into wedges with a sharp chef’s knife and serve right away, or chill it for 30 minutes first to firm up the layers. The colors pop on a white platter, and the first slice will lift away clean with its crisp crust and neat rim.

Tips for the Best Gluten Free Fruit Pizza

• Press the dough with damp fingertips if it starts to stick. A cold sheet of parchment also helps.
• Let the crust cool completely before adding the topping, or the cream cheese will melt into a puddle.
• For the cleanest slices, chill the assembled pizza for 20 minutes and use a large, sharp knife wiped clean between cuts.
• Top the pizza no more than a couple of hours before serving. The fruit stays brightest and the crust keeps its snap.

Bake times by crust thickness:

How to Store Leftover Fruit Pizza

Refrigerate any leftovers in an airtight container or wrapped tightly on a plate. The pizza stays good for up to 2 days. The fruit will soften a little, but the crust stays tender if kept cold. Serve chilled or let it sit at room temperature for 10 minutes.

Frequently Asked Questions

Can I use a different gluten free flour?

Almond flour gives the crust its tender, nutty bite. You can replace up to half with a 1:1 gluten free all purpose blend, but the texture will be drier and less moist. Do not use only a rice based blend or it will be crumbly.

Can I bake the crust ahead of time?

Yes. Bake the crust up to one day in advance and keep it at room temperature wrapped in foil. Add the topping and fruit just before serving so it stays crisp.

Can I use frozen fruit?

Frozen fruit releases too much liquid as it thaws and will water down the cream cheese layer. Fresh fruit gives the best look and bite.

Is there a way to make this nut free?

The almond flour is the backbone here. For a nut free version, try a crust made from certified gluten free oat flour and a bit of tapioca starch, but the texture will change to something more like a soft cookie.

Gluten Free Fruit Pizza Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

• 2 cups almond flour
• 2 tbsp coconut flour
• 1/4 cup honey
• 3 tbsp unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 8 oz cream cheese, softened
• 1/3 cup plain Greek yogurt
• 3 tbsp powdered sugar
• 2 cups mixed fresh fruit (strawberries, blueberries, kiwi, mango)
• 1 tbsp apricot jam, warmed (optional)

Method

 

1. Preheat oven to 350°F. Mix almond flour, coconut flour, and salt, then stir in honey, melted butter, egg, and vanilla until a soft dough forms.
2. Press dough into a 10 to 12 inch circle on a parchment lined baking sheet, about 1/4 inch thick with a slight rim. Bake 12 to 15 minutes until edges are golden and center is firm. Cool completely.
3. Beat cream cheese until smooth, then beat in Greek yogurt and powdered sugar until fluffy.
4. Slice fruit into thin, flat pieces and pat dry thoroughly.
5. Spread cream cheese mixture over cooled crust, arrange fruit on top, and brush with warmed jam if using. Slice into wedges and serve immediately or after a brief chill.

Notes

Make sure the crust is fully cooled before spreading the topping, or it will melt and slide. You can refrigerate the assembled pizza for up to an hour before serving; any longer and the crust starts to soften.