Cookie Crust

1/3 cup margarine, softened

1/2 cup rice flour

1/2 tsp xanthan gum

1/2 tsp unflavoured gelatin

1 egg (egg substitute of choice)

1/3 cup white sugar

1 1/2 tsp milk

1 tsp baking powder

1/2 tsp gluten free vanilla or gluten free almond extract

pinch salt

1/4 cup tapioca starch

1/4 cup potato starch

Cream Cheese Topping

8 oz. cream cheese, softened

1/4 cup confectioner’s sugar

1 tsp gluten-free  vanilla or gluten-free almond extract

Enough bright, colourful fruit to cover the top of your pizza.


1/2 cup white sugar

1 pinch salt

2 1/2 Tbsp cornstarch

1/2 cup orange juice

2 Tbsp lemon juice

1/4 cup water

1/2 tsp orange zest (optional)

Cookie Crust

In bowl of mixer, beat margarine until creamy.   Add rice flour, xanthan gum, gelatin, egg, sugar, milk, baking powder, vanilla and salt. Beat well.   Add tapioca starch and potato starch. Beat until well combined.  Place dough in lightly greased pizza pan. Place a piece of plastic wrap on top of the dough, and smooth it out, filling the pizza pan.  Bake in preheated 350 degree oven for 8-10 minutes, or until slightly browned around the outside of the crust. Cool.

Cream Cheese Layer
Beat cream cheese, confectioner’s sugar & vanilla until smooth & creamy. Spread on cookie crust, once it is completely cooled.

Wash, dry & cut fruit as necessary. Arrange on top of cream cheese layer in a circle pattern, starting from the outside and going in.

In a saucepan, combine sugar, salt, cornstarch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 to 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for at least 2 hours, then cut into wedges and serve.

NOTE: Your cream cheese layer will prevent your cookie from getting soggy by the fruit & glaze. Try to spread the cream cheese to the outside of the cookie, and pour the glaze when it is thick enough
to not just run over the fruit, but coat the fruit.