Labor Day is quickly approaching and we know it can be super hard to find a nourishing, refreshing, and shareable recipe to bring to the party. So, we did all the taste testing so you don’t have to! My favorite party treat is a Gluten Free Fruit Pizza from Food Blogger, Courtney Paige, (also known as @apaigeofpositivity). Make this refreshing dessert the night before so you can spend your day soaking up the sun (with sunscreen, of course!) instead of cooking in the kitchen.
You know we’re fans of superfruits inside and out, so this recipe definitely delivers with all the colorful, fresh fruit on top. You can get creative and make a design with the fruit or keep it simple and arrange them randomly. If you’ve tried our new Go! Collection of superfruit-infused mineral sunscreens, you know we LOVE cherries, berries and mangoes for their antioxidant skincare benefits, but did you know they offer amazing antioxidant and cell defense benefits in this recipe? So, sneaking them into party food is not only delish but secretly healthy too!
They may be little, but they are packed with nutrients. In skincare, they are rich with antioxidants that fight free radicals (these make your skin look dull). In food, they help with inflammation, without reducing blood sugar or insulin levels, and they also scavenge free-radicals that can damage cells. As an inflammation fighter, many athletes drink Tart Cherry juice for recovery.
These supercharged tropical fruits have over 20 vitamins and minerals inside like Vitamin C, selenium, copper, and zinc! In skincare, mango extracts are used as powerful antioxidants helping to fight free radicals and help with brighter skin. To eat, the “super antioxidant” that links mangoes to tremendous immune boosting, heart supportive and aging benefits is mangiferin, which has also been shown to fight oxidative stress linked to certain cancers. It also contains Vitamin K, which is great for strengthening bones and Vitamin A for eye health.
So, let's get our summer party on and head to the kitchen with me to whip up this yummy dessert! The best part is you won’t even notice the gluten is missing!
Here is our finished product with adding the mangoes and cherries!
GLUTEN FREE FRUIT PIZZA
- Standing or hand mixer
- Metal baking sheet
- Measuring cups and spoons
- Rubber Spatula
- Serving spatula
INGREDIENTS FOR THE SHORTBREAD CRUST:
- 2 cups almond flour
- 6 tbsp butter, softened
- ¼ cup white sugar
- 1 tbsp egg white
- 1 tsp lemon extract
INGREDIENTS FOR THE FROSTING:
- 4 oz cream cheese
- ⅓ cup vanilla Greek yogurt
- ¼ cup powdered sugar
INSTRUCTIONS FOR THE SHORTBREAD CRUST:
- Preheat oven to 350°F.
- In a mixing bowl, add softened butter, sugar, egg white, and lemon extract. Then, beat with a hand mixer until combined.
- Slowly beat in almond flour. Once added, beat mixture on low for another 10-15 seconds.
- At this point, your batter should be crumbly, but will firmly stick together when pressed with your fingers.
- Butter the bottom of a metal pan. I used an 11" x 7" dish. Really grease it up.
- Put crust dough into your greased pan and press firmly until the bottom of the pan is evenly covered. Run a rubber spatula around the edges of the crust once it's pressed in, angling it so the crust will pull off the edge of the pan. This makes it easier to remove when cooked.
- Bake for 15-18 minutes or until edges of crust are golden brown. All almond flours and ovens will cook slightly differently. Keep an eye on your shortbread crust after 12 minutes of cooking.
INSTRUCTIONS FOR THE FROSTING:
- While the shortbread crust is cooking, put vanilla Greek yogurt, powdered sugar, and cream cheese in a mixing bowl.
- Mix on medium-high until frosting-like consistency is reached.
INSTRUCTIONS TO ASSEMBLE THE FRUIT PIZZA:
- Wash all fruit and let completely dry. We do not want excess water from the fruit on the frosting or shortbread crust.
- Once the shortbread crust is done cooking, let it cool. You can remove it from the pan prior to frosting if you’d like.
- Frost and top with fruit!
- All almond flours and ovens will cook slightly differently. Keep an eye on your shortbread crust after 12 minutes of cooking.
- This recipe hasn't been tested with any other flours. Baking with different flours creates different dough consistencies and will require different amounts of dry and wet ingredients.
- This dish can be served slightly cooled out of the oven or chilled. If you want to serve it chilled, prep the frosting and crust. Refrigerate separately. When you're ready to eat, frost the crust and add fruit.