This scrumptious gluten free chocolate dessert has a brownie base, a sweet cream cheese layer and fresh fruit topping. It is the most unique gluten free fruit pizza recipe that takes just a few minutes to whip up!
Save This Recipe!
Receive this recipe directly in your inbox! Plus you'll get new dessert recipes every week!
Skill Level: Beginner
Shortcut Central: Use a box brownie mix if you have one on hand.
Flavor Remix: Swap the cream cheese frosting with honey mascarpone whipped cream for a more sophisticated flavor.
Allergy Watch: Nut-Free
I think fruit pizzas are the ultimate summer dessert, no one can resist a slice. I replaced the common sugar cookie base with my gluten free brownie recipe.
The cream cheese topping is lightly sweet and you can customize it by using your favorite fruits. I normally stick with the classic mixed berries.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: If you use salted butter, reduce the salt to ¼ teaspoon.
- Cocoa Powder: Dutch processed is richer and darker, natural is classic. Sometimes a filler can be added, so double check your cocoa powder ingredients.
- Espresso: Optional, but coffee enhances the flavor of the chocolate, but you use so little it won't have a mocha flavor.
- Eggs: You can use 3 whole eggs if they are small. Otherwise, stick with 2 eggs and a third yolk.
- Baking Powder: Just a little gives the perfect lift.
- Cream Cheese: Use softened block or chilled whipped cream cheese. Both work in this recipe.
- Powdered Sugar: Just a little to melt into the frosting.
- Fruit: Use any mix of berries you like. Extra blueberries? Make these easy GF crumble bars!
This gluten free strawberry shortcake recipe is also made on a sheet pan making it perfect for a crowd.
How to Make Gluten-Free Dessert Pizza
A step-by-step visual guide for making gluten-free fruit pizza. You can skip to the recipe for the full written instructions.
Melt the Butter
Don't simmer or brown the butter, or the brownies will be dry.
Add the Sugar
Pause for a few minutes to let the sugar-butter mixture cool before moving on.
Sift in the Flour
Sifting the dry ingredients will remove lumps.
Bake
Pour the mix onto the greased pan and shape as desired.
Frosting
Grab a medium bowl and add in the softened cream cheese, sugar, and a dash of vanilla extract. Now, let's beat everything on high until it turns all light and fluffy – usually takes about 3 minutes.
Assemble
Cool the brownie base before frosting and adding your berries.
Recipe Tips
- Add ½ cup of chocolate chips to the batter for extra chocolatey goodness.
- If you're feeling fancy, add edible flowers, mint leaves, or a little orange or lemon zest on top.
Make Ahead and Storing
Make Ahead: You can make the brownie and frosting a day in advance and assemble right before serving.
Storing: If you have any leftovers store in an airtight container in the fridge for 2 to 3 days.
Freezing: Do not freeze.
📖 Recipe
Gluten-Free Dessert Pizza
Save This Recipe!
Receive this recipe directly in your inbox! Plus you'll get new dessert recipes every week!
Ingredients
Brownie Crust
- 10 Tablespoon (150 g) unsalted butter
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 g) instant espresso powder
- ½ teaspoon (2 g) kosher salt
- 2 (2) eggs cold
- 1 (1) egg yolk cold
- ¾ cup (75 g) unsweetened cocoa powder plus 1 tablespoon
- ½ cup (65 g) 1:1 gluten-free flour with xanthan gum
- ¼ teaspoon (1.2 g) baking powder
Cream Cheese Frosting and Toppings
- 8 ounces (227 g) cream cheese softened
- 1 teaspoon (1) vanilla extract
- 2 Tablespoon (2) powdered sugar
- 2 cups (310 g) fresh berries strawberries, blueberries, raspberries, etc.
Instructions
Brownie Crust
- Preheat the oven to 350°F and line an 8x8-inch pan with parchment paper, leaving an overhang on two sides for easy removal.
- Melt the butter in a medium saucepan over medium-low heat. Once fully melted, remove from the heat and immediately stir in the sugar. Let the mixture cool for 5–10 minutes, until warm but not hot to the touch.10 Tablespoon unsalted butter, 1 ¼ cups granulated sugar
- Whisk in the eggs one at a time, whisking each for at least one minute. Then add the salt, espresso powder, and vanilla.1 teaspoon instant espresso powder, ½ teaspoon kosher salt, 2 eggs, 1 egg yolk, 1 teaspoon vanilla extract
- Sift in the cocoa powder, baking powder, and flour. Stir until a glossy chocolate batter forms, then pour the batter into the prepared pan.¾ cup unsweetened cocoa powder, ¼ teaspoon baking powder, ½ cup 1:1 gluten-free flour with xanthan gum
- Spread the batter evenly in the pan, making sure to push it into the corners and smooth the top. Let it rest for 10 minutes.
- Bake for 30 minutes, or until the edges look dry and the center is still slightly underbaked. A toothpick inserted should come out with a bit of moist batter.
- Cool completely before removing from the pan.
Cream Cheese Frosting and Toppings
- In a mixing bowl, add the cream cheese, sugar, and vanilla extract. Beat on high until light and fluffy, about 3 minutes. Spread the cream cheese evenly over the cooled brownie crust, leaving a small border around the edges.8 ounces cream cheese, 2 Tablespoon powdered sugar, 1 teaspoon vanilla extract
- Arrange the fresh fruit on top of the cream cheese layer. Slice the brownie pizza into wedges using a pizza cutter and serve.2 cups fresh berries
Equipment
- 8x8 baking pan
- mixing bowl
- Stand Mixer
- medium saucepan
Video
Notes
- For the perfect edges, chill the brownie crust in the refrigerator for 1-2 hours before slicing.
- Use dairy-free butter like Earth Balance to make the brownie crust dairy-free.
- Adding the sugar to the cream cheese is optional.
Nutrition
Recipe Questions
Cream cheese will take about 60 minutes to soften at room temperature. If you take it out of the fridge when the pizza base goes into the oven it will be ready by the time the crust has cooled.
Yes, to make fruit pizza cookies simply do ½ cup of brownie mix evenly spaced on your greased sheet pan. Reduce baking time by 8 minutes. Cook and assemble your mini fruit pizzas according to the recipe card instructions.
I don't recommend using a whipped topping (it isn't stabilized). It won't hold up as well in the heat and will break down under the fruit, causing it to get runny and make the pizza crust soggy.
This recipe for gluten free dessert pizza first appeared on my food blog Peel with Zeal.
Comments
No Comments