Lemon Cookie Pizza with Strawberries & Blueberries
This lemon cookie pizza has a buttery cookie dough crust with a delicious tang of lemon, and a rich cream cheese and berry topping. It can be made with gluten free, all-purpose or spelt flour.
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What is a cookie pizza?
Cookie “pizzas” are all the rage right now. Despite the name, there is no dough involved. One day, though, I really do need to make a sweetie pizza for my teenagers. As the name suggests, cookie pizzas have a cookie base and a whole host of suitable toppings that range from the downright scandalous to rather healthy.
In the past, I’ve made them with less than nutritious ingredients as a treat for my kids. However, I had some strawberries that needing using up and decided that this time, I would make a gluten free lemon cookie pizza and lighten it up a little.
Of course there is still butter and sugar. It’s a cookie. However, the fruit totally balances them out. Hah! Can’t blame a lady for trying. I also decided to use gluten free flour but this would work just as well with regular flour.
The cookie crust doesn’t have any eggs or dairy either (bear in mind that the topping does have cream cheese but you could easily swap this out for a dairy free alternative like jam or dairy free chocolate).
Toppings for your cookie pizza
This pizza cookie was so simple and was prepared in minutes. The topping I used this time around was cream cheese beaten together with icing sugar. The fruit was quickly sliced and arranged on top. Go with whatever fruit you have – I used fresh only because I wanted the fruit to stay firm, but other than that, it would work with pretty much anything.
Other cookie pizza toppings need not be so nutritious. In fact, fruit could be replaced with anything: just use the lemon cookie base, and then customize it however you like. I’ve seen realistic “pepperoni” pizzas made using jam for the pizza sauce and white chocolate ganache to look like melted mozzarella cheese. Instead using white chocolate or jam, you could use melted milk chocolate on top of your pizza cookie. Why not divide your cookie pizza up, and decorate each slice with different chocolate or candy? The greatest thing about pizza cookies is the ability to customize them. Such fun.
The gluten free lemon cookie pizza is small – my spring-form is only 7”. However, it was more than enough for the adults, easily achieving six nice slices.
If you desserts that are great for summer, check out my mascarpone, lime and white chocolate pie with a cookie dough crust.
Gluten Free Lemon Cookie Pizza
Ingredients
Cookie Crust:
- 60g (¼ cup + 1 tbsp) sugar
- 100g (¼ cup + 3 tbsp) butter (softened)
- 1 tbs fresh lemon juice
- 125g (1 cup) gluten free flour blend (see note 1)
- 1 tsp vanilla sugar (see note 2)
- ½ tsp baking powder
Cream Cheese Topping:
- 100g (¼ cup + 3 tbsp) cream cheese
- 25g (2 tbsp + 2 tsp) icing/confectioners'/powdered sugar
- strawberries & blueberries (or any other topping)
Instructions
Cookie Crust:
- Pre-heat the oven to 150ºC (300ºF). Grease a small spring-form pan (mine is 7" / 18cm)
- Cream the butter and sugar together until light and fluffy. Add the lemon juice and continue to mix until everything is evenly combined.
- In a separate bowl, mix the flour, vanilla sugar and baking powder and then sift into the wet ingredients. Stir until everything is combined.
- Pour the batter into the prepared pan and cook for around 20 minutes. The cookie will appear underdone but it is ready. When you remove it from the oven it will rapidly deflate but that's what you want to happen. Leave to cool completely.
Topping:
- Beat the cream cheese, icing sugar and vanilla sugar together.
- When the crust has cooled, pour over the topping and spread it evenly with a knife.
- Arrange whatever fruit you are using, slice and enjoy!
Notes
- You can substitute the gluten free flour for spelt or regular flour.
- I often use vanilla sugar. If you don't have access to this, just substitute with the same amount of vanilla extract (add it to the wet ingredients, not dry, as stated in the instructions).
