First off, can we discuss this 4th of July falling on a Wednesday business? Outrageous if you ask me. We ought to boycott work for the rest of the week out of protest –who’s with me?!
I guess I should thank all you folks who work on the Fourth while the rest of us stuff our faces, play with fire and hopefullyspend the entire day outdoors. I do appreciate your sacrifice, and sincerely hope you’re getting paid time and a half.
I wish I could personally thank you with your own individual personal pan fruit pizza. It’s topped with luscious thick ‘n’ rich yogurt goat cheese frosting – a total fake out for the usual heavy cream cheese stuff – and fresh, never frozen, or sprayed with tons of DNA mutating pesticides, berries. The blue and red variety showed up in honor of the holiday, but this bad boy could rainbow if you so care, any fruit goes, nuts are welcome too!
One thing I do encourage making, other than the frosting, which is of course a must try (being a frosting and all,) is the gluten-free crust recipe. Gluten-free… why, that’s a bit different ’round these parts. sho is. It’s gonna be best for you to pull up your bootstraps and plum get used to it, because I just so happened to make my own, super d duper easy gluten-free flour and had at it with the oven this weekend; let’s just say, the results were good. Thanks for the idea Shauna, check out her site for tons of combination options!
I baked up some gluten-free mint lavender bread- and no one could tell a difference. Cha-ching!
Enter damn Wednesday 4th of July and I got to thinking, healthifying a family favorite would be a splendid change for the holidays. I know potlucks can be tough for people with dietary restrictions- or anyone trying to watch their weight, on a diet, or a female (let’s be real.) This pizza is one you can enjoy 3 portions and not feel like a total heffer.
The original recipe calls for one giant crust, like a pizza, but I liked the individual ‘cookie pizzas.’ I find it way easier to hand roll dough into balls than to roll out an entire sticky dough into one flat crust.
Don’t know ’bout you.
But the pizza wants to be made either way.
So get to it! The fourth is on WEDNESDAY! (did I mention that?)
~l
What are your plans for the 4th?
Fruit Pizza
Prep Time: 15 -20 minutes
Cook Time: 12-15 minutes
Ingredients (18-24 cookie pizzas)
Dry Ingredients
- 2 2/3 c. Gluten free AP flour, recipe below
- Zest of 1 lemon
- 4 tsp baking soda
- 1/4 tsp sea salt
Wet Ingredients
- 1 c. Unsalted butter, room temperature
- 1 c. Coconut nectar, substitute raw sugar
- 2 eggs
Frosting
- 2 5.3 oz Sigg’s Vanilla Yogurt
- 2-3 Tbsp goat cheese, room temperature
Toppings
- Blueberries
- Strawberries
Instructions
Preheat the oven to 350 degrees
Sift together the dry ingredients, grate in the lemon zest and whisk to incorporate.
Cream together the room temperature butter and coconut nectar, once fully mixed, add the eggs, one at at time.
Add the dry ingredients in parts, about 3/4 cup at at time. For the last 3/4 c. use a spatula to incorporate, do not overmix.
Make golf ball size balls using your hands, work quickly, if the batter melts, place it in the fridge for a few minutes to harden up a bit.
Bake for 12-15 minutes, until slightly golden on the bottom. Remove from oven, let cool for 1-2 minutes, then carefully place on a cooling rack to finish cooling. Repeat until all the batter is gone.
Let cookies cool before adding frosting.
Top frosting with berries.
Enjoy!
For the Frosting
Use a fork to whisk together the room temperature goat cheese and yogurt. Keep refrigerated. Apply a generous amount to each cooled cookie. Top with berries.
{Sidenote} I wouldn’t leave these out on a hot summer day, best kept in the fridge, or a cool room, or in a plastic storage container, on ice, in a cooler. 
Or you could always just let people assemble, the frosting is so easy!
Gluten Free All Purpose Flour
Prep Time: 5 minutes
- 300 g oat flour
- 200 g buckwheat flour
- 200 g coconut flour
- 150 g arrowroot
- 150 g cornstarch
Instructions
Use a scale to measure ingredients. Sift together, store in airtight container. Use as you would AP flour.
