When my sisters and I were younger, my mom would make us fun foods that typical kids love: chocolate chip cookies, veggies with Ranch dip, fruity drinks, and this fruit pizza. I remember thinking it was the coolest thing ever. She would make a chocolate chip crust for us and then top it with a pudding mixture and an assortment of fresh fruit. It was amazing.
I decided to make this a week or so ago and tweak it a bit: no milk in the pudding (rather, coconut milk) and a gluten-free crust. It’s a super easy recipe to make and a hit with kids and adults alike. I melted a chocolate layer on the crust but you can really do without if you want to use less sugar. And as far as fruits go, mom would use everything including plums and grapes and nectarines. Really whatever was in season.
GLUTEN FREE FRUIT PIZZA
3/4 c sweet rice flour
1/2 c tapioca flour
1/4 c + 2T raw sugar
1 tsp baking powder
8 T butter
1 T flaxseed soaked in 2 T coconut milk
1 box (4.5oz) instant pudding, vanilla
1 3/4 c coconut milk
2 T cream cheese
3 oz semi-sweet chocolate chips, optional
Any assortment of chopped fruit: strawberries, mango, kiwi, blueberries, grapes…
Combine flours and sugar and baking powder together. Add in butter and mix until thoroughly combined. Add egg and flaxseed mixture and mix well. Freeze dough for about 10 minutes. Once dough hardens slightly, remove from the freezer and using floured hands, spread out on a greased and floured baking sheet. Bake at 350F for 15-18 minutes. Cool.
Once crust finishes baking, turn off oven and top crust with chocolate chips if using. Place in heated oven for a few minutes until chips melt. Remove from oven and cool completely. Cool completely.
Place instant pudding and coconut milk together in a small bowl. Allow to set and then whisk in cream cheese until thoroughly blended. Top crust with pudding and then top with chopped fruit. Refrigerate overnight or at least for 5 hours before serving.