Mini Gluten-Free Fruit Pizzas

A healthier and gluten-free version of the Fruit Pizza you love only in mini form!

I know, I know, it’s October and I’m supposed to be sharing only pumpkin recipes and I promise those are coming soon! But I’ve been thinking and dreaming of making a gluten-free and healthier mini fruit pizzas for the longest time now. So that’s just what I did and I’m oh so glad I did because they are delicious. 

I’m so excited to share this recipe with you. They are perfect to bring to a holiday party or a special treat for your next get together. The mini size is perfect for grab and go finger foods. 

Healthier Version 

These mini fruit pizzas are a tad bit healthier for you and made with better for you ingredients. Most fruit pizzas are made with lots of sugar and cream cheese. This one is made with less sugar and I used coconut sugar instead of white sugar which has a lower glycemic level so it won’t spike your blood sugar levels. 

And instead of the cream cheese frosting, I used a dairy-free cream cheese with coconut whip. It’s creamy and pairs perfectly with the fruit and cookie crust. 

And speaking of the cookies...these gluten-free sugar cookies are amazing. Perfect for frosting for Christmas cut out cookies or these mini fruit pizzas. You’re going to love how light and slightly sweet they are. 

Mini or Not! 

The great thing about this recipe is that you can choose to make mini fruit pizzas or one big pizza! The dough will make either 20 cookies or a 12 1/2” size pizza! I’ve made both and they are equally as good.

Top with your favorite fruit

The beautiful thing about fruit pizza is you can decide what toppings you want to use. I opted for blueberries, kiwi, and strawberries. But raspberries and clementines are a yummy option too. 

You can even have a “make your own” cookie station and have every top of their own cookies with their favorite fruits. 

Mini Gluten-Free Pizzas

Ingredients: 

½ cup coconut sugar

¼ cup butter, softened

½  tbsp water

1 egg

1/4 tsp baking soda

1 cup and 2 tbsp of Bob’s Redmill 1:1 Gluten-Free Baking Flour

Pinch of salt

1/2 cup Kitehill Plain Almond Milk Cream Cheese

1 cup So Delicious Coconut Whip

1/2 cup strawberries, sliced

1/2 cup blueberries

3-4 kiwis, sliced

Directions:

1. Using a hand mixer or stand mixer, cream coconut sugar, butter, water, egg, and baking soda until well mixed.

2. Add flour and salt. Mix well.

3. Chill dough for 20 minutes.

4. Take the dough out and let sit for 5-10 minutes or work it in your hands in smaller pieces to soften it out.

5. Roll dough out {it may be hard but will soften as you roll it out} using a rolling pin. Use a circle cookie cutter (I used a mason jar!) to cut out cookies. If making a big pizza use your fingers to press the dough into the pizza pan.

6. Add cookies to a baking sheet. Bake at 350 for 8-10 minutes. Keep an eye on them so they don’t get too brown.

7. For the frosting, use a hand mixer to cream together the cream cheese and coconut whip.

8. Once cookies have cooled, spread frosting on each cookie and top with fruit.