Fruit Pizza!!

Doesn’t Gluten Free Fruit Pizza sound wonderful?  Thank goodness, it finally does to me ….

I have been out of the loop for several days.  My lovely step-daughter’s beautiful wedding was last weekend, and barely before I could recover from it, I came down with one of the worst stomach/intestine flu I have ever had.  Went over 40 hours with no food — couldn’t even keep a small amount of green tea down.  And not only did the smell of food make me sick, I couldn’t even look at pictures!!

But, thankfully, I am feeling much better today — about 85% of normally and back to eating my salads, fruit — and even tried a bit of peanut butter (not my favorite) on gluten free toast hoping to get some extra protein in my body.

In the meantime, I found a wonderful sounding recipe (that even agreed with my volatile stomach) — and sounded like an excellent dessert for this beautiful Memorial Day weekend!!

NOTE:  From Jules Gluten Free

Fruit Pizza!!

Fruit Pizza!!

Ingredients

    Sugar Cookie Crust
  • 1/2 cup shortening (Earth Balance® Shortening Sticks)
  • 1 cup granulated cane sugar
  • 1 egg or egg substitute (e.g. prepared Ener-G Egg® Replacer)
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups Jules Gluten Free™ All Purpose Flour
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt
  • Topping
  • 1 cup (8 ounces) cream cheese, softened (Go Veggie™ Cream Cheese Alternative)
  • 1 cup homemade coconut whipped cream*
  • Fresh fruit (berries, bananas, oranges, peaches, apples, plums, pears, etc.)
  • 1/8 cup yellow or orange colored preserves like orange, peach, or apricot (Bonne Maman® Golden Plum Mirabelle)
  • 1 tsp. water

Instructions

    Crust Instructions
  1. Cream shortening and sugar until very fluffy. Add egg (or egg replacer), vanilla extract and milk, beating until integrated. Add the dry ingredients last, mixing until evenly blended. Gather dough and form a flat disc.
  2. Preheat oven to 375ºF (static) or 350ºF (convection).
  3. Dust a silicone baking mat or parchment paper taped to your counter with Jules Gluten Free™ All Purpose Flour. Dust a rolling pin and cookie cutters with Jules Flour as well. Roll the dough from the center in each direction to form a circle at least 12 inches across and 1/4-inch thick (see photo of cut cookie for appropriate thickness). Using a butter knife or pastry cutter, cut the uneven edges of the rolled dough off so that you are left with a large, clean circle of dough. Gather the cut off edges of the dough together and re-roll on a separate piece of parchment, then use cookie cutters to make cookies with remaining dough.
  4. Slide the parchment or silicone baking mat onto a flat cookie sheet. Arrange any cut cookies on a separate baking sheet lined with parchment. Bake cookies for 8–10 minutes, but remove before they begin to brown at the edges. Bake the large cookie for 13-15 minutes – the dough should still be soft, not browned or crispy.
  5. Remove to fully cool on a wire rack.
  6. Topping Instructions
  7. Prepare homemade coconut whipped cream, then beat together with the softened cream cheese using the whisk attachment of an electric mixer. Whip until light and the cream cheese is integrated without any lumps.
  8. Spread generously on top of cooled cookie, leaving a slight crust edge of the cookie exposed.
  9. Wash and cut fresh fruit and arrange on top of the pizza however you like.
  10. Warm the preserves and water in a small saucepan, stirring constantly until it is the consistency of a glaze. Brush on top of fruits that tend to brown, like bananas, peaches, pears and apples.
  11. Cover and refrigerate topped pizza until ready to serve.
http://glutenfreeveganliving.com/fruit-pizza/

Be healthy and have a wonderful Memorial Day weekend!!

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