Gluten Free Lemon Cookie Pizza with Strawberries & Blueberries
Ingredients
Cookie Crust:
- 60g ( ¼ cup + 1 tbsp) sugar
- 100g (¼ cup + 3 tbsp) butter (softened)
- 1 tablespoon fresh lemon juice
- 125g (1 cup) gluten free flour blend (see note 1)
- 1 teaspoon vanilla sugar
- ½ teaspoon baking powder
Cream Cheese Topping:
- 100g (¼ cup + 3 tbsp) cream cheese
- 25g (2 tbsp + 2 tsp) icing 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 6" / 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
Disclaimer: I use scales to measure my ingredients. For convenience, I have converted grams to cups. However, as I have only made this recipe using grams, I cannot guarantee the results if you use cups.
- You can substitute the gluten free flour for spelt or regular flour.