Sweet Cookie Pizza
From Oonagh Williams of Royal Temptations Catering
The base is a gluten-free sugar cookie I made from a Better Homes and Gardens wheat snickerdoodle cobbler recipe. When the cookie dough is cooked on its own cooking sheet, it cooks up thin and crispy. The original topping was 3 x 8 ounce packets of cream cheese. I used only 1×8 ounce and we liked that quantity the best. The original recipe added circles of kiwi fruit to look like pepperoni. I used circles of strawberries to look like pepperoni. I chopped fresh mango to imitate yellow bell peppers and drizzled chocolate sauce to imitate balsamic glaze. We also preferred just the sweetened cream cheese topping without the key lime juice and lime zest.
Gluten-Free Sweet Cookie Pizza
- ¼ c (2oz, 56g) butter, softened
- ⅓ c (2+1/2 oz) sugar
- 2 teaspoon gluten-free baking powder
- ⅛ teaspoon salt
- 1 egg
- ½ c (2+1/2 oz, 70g) King Arthur all-purpose gluten-free flour – doesn’t contain baking powder or xanthan gum.
- 1/8 tsp xanthan gum
- 1 x 8oz packet cream cheese, softened. I use stores own ‘lite’ which is also softer.
- ¼ c (60ml) powdered (icing) sugar or to your taste.
- 1 tbsp key lime juice – optional
- zest of ¼ lime – optional
- Fresh fruit
- ¼ c (60ml) semi-sweet chocolate melted with ¼ c cream until smooth.
- Let cool so it thickens.
- In a medium bowl beat all crust ingredients together for 2-3 minutes until soft and fluffy. This is a very soft mix, not stiff cookie dough.
- Draw a 9” circle (measure a dinner plate and use that for circle size) on parchment paper on a cookie sheet/jelly roll pan (unless you’re confident that cooked cookie will release without sticking from your pan).
- I use a 1 tablespoon cookie scoop. Make outer circle of dough blobs on parchment paper, about 1 inch apart, and then space out the rest of the dough inside the circle. Wet your fingers and flatten slightly.
- Bake in preheated 350 degree oven for about 18-20 minutes. Every oven differs and cookies will cook faster if over flattened. Cookies should merge together as a complete ‘pizza’ base and be a golden color, but not dark and just under ½ inch deep. Remove from oven, let cool and then remove from parchment paper and lift onto serving dish. Don’t worry if it cracks, cream cheese and fruit will hide cracks. Cookies will soften if left out, from humidity and from the topping.
- Beat cream cheese and sugar together, and spread carefully on cooled base.
- Decorate with strawberry slices, fruit, and chocolate sauce.
You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on FB, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.