Gluten Free Lemon Cookie Pizza
This gluten free lemon cookie pizza has a buttery cookie dough crust with a delicious tang of lemon, and a cream cheese and berry topping.
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
This gluten free lemon cookie pizza first appeared on my blog The Culinary Jumble in May 2018. The recipe and images remain unchanged.
- 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).
