Fantastic Low-FODMAP Fruit (Dessert) Pizza; Gluten-free

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This is a FANTASTIC, fresh, and fun, gluten-free, low-FODMAP fruit ‘dessert’ pizza.  It has a soft and delicious low-FODMAP sugar cookie crust and a creamy low-FODMAP cream cheese layer. Then it is topped with amazing low-FODMAP fruits and drizzled with a low-FODMAP fruit glaze.

My mouth is watering already. A perfect dessert for any party or grill out.

This low-FODMAP Fruit Dessert Pizza was adapted from my mother’s famous fruit tart recipe that she served every summer I was growing up. It was one of my favorite childhood desserts.  She prepared her fruit tart with a sweet creamy filling using a blend of sour cream and cream cheese.  That filling set her fruit tart apart from everyone else’s!

While it seems like this low-FODMAP fruit pizza has a lot of ‘steps’, it is actually very simple.  You do have to bake the low-FODMAP sugar cookie crust, but the top layer and glaze are super quick and easy.  Then all you do is assemble, and devour.

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Be healthy and happy,

Rachel Pauls, MD

Fantastic Low-FODMAP Fruit (Dessert) Pizza Recipe; Gluten-free

While this recipe has not been tested, a single serving should be low FODMAP based on the ingredients

Serves: 12 or more

Prep time: 45 minutes + chilling

Chill time: 20 minutes for crust + 30 min for prepared fruit pizza

Bake time: 15 minutes

Total time: 1 hour + chilling

Bake: 350 degrees F

Equipment: 12 inch or larger pizza pan


For low-FODMAP Fruit Pizza Sugar Cookie Crust:

  • 1 cup sugar
  • ½ cup butter, softened (8 tablespoons)
  • 1 large egg
  • 1 tablespoon water or low-FODMAP milk (such as almond milk or lactose-free milk)
  • 1 & ½ teaspoons vanilla
  • ¼ teaspoon salt
  • 2 cups low-FODMAP, gluten-free all-purpose flour
    • I used Authentic Foods GF Classical Blend- my low-FODMAP bake off tells you why I love this brand
  • 1/2 tsp xanthan gum, if not added to your flour choice
  • Vegetable shortening for greasing  (or use my low-FODMAP Magical Bake Pan Release Paste– I did!)

For low-FODMAP Fruit Pizza filling

  • 12 ounces lactose-free cream cheese, softened
  • 1/2 cup lactose-free sour cream
    • You can also use regular sour cream, 2 tbsp is one low-FODMAP serving
  • 1/3 cup sugar
  • ½ tsp almond extract
  • 1/2 tsp guar gum, optional for thickening

For low-FODMAP Top Layer

  • Try low-FODMAP fruits such as raspberries, blueberries, kiwi, pineapple, grapes or strawberries
    • You don’t want to crowd the fruit too much as you want people to be able to pick up the pizza ‘slices’ easily

For low-FODMAP Fruit glaze:

  • 1/2 cup fresh squeezed low-FODMAP, clear fruit juice (such as lemon, lime, pineapple or orange)
    • Do not substitute concentrates
    • I used fresh pineapple juice
  • 1/4 cup plus 2 tbsp sugar
  • 1 & 1/4 tsp cornstarch


Prepare low-FODMAP Sugar Cookie Crust:

  • Preheat oven to 350 F
  • Grease 12 inch pizza pan with vegetable shortening and dust with your flour (or use my low-FODMAP Magical Bake Pan Release Paste)
  • Cream butter and sugar in large mixing bowl
  • Add the egg, water/milk, vanilla, and salt; blend until mixed well
  • Add flour and xanthan gum, mix at a low speed until well combined
  • Cover and refrigerate for about 20 minutes, then press/roll out immediately (if your pan is bigger than 12 inches, then stay inside a 12 inch circumference to ensure the cookie crust bakes properly)
  • Bake in center of oven for about 15 minutes (it will be only slightly golden)
  • Cool to room temperature (about 30-60 minutes or overnight)

Prepare low-FODMAP Fruit Pizza filling:

  • While crust cools, combine all ingredients with a mixer or by hand until smooth (2-3 minutes)
    • Taste, and add more sugar if desired
  • Lactose-free cream cheese is often softer than standard cream cheese.  If your mixture is very runny, then sprinkle the optional guar gum over it, and blend well to combine

Prepare low-FODMAP Fruit Pizza glaze:

  • Place all ingredients in a medium saucepan and simmer over medium heat until thickened, stirring frequently
    • About 5-10 minutes

Decorate the low-FODMAP Fruit Pizza

  • Gently remove cooled low-FODMAP Fruit Pizza Cookie crust from pan and place on a serving tray or plate
    • Can also leave it in the pan if you prefer (less likely to break during transfer)
  • Spread the low-FODMAP Fruit Pizza filling over the crust
  • Arrange your fruit and berries in a circular pattern to your preference
  • Drizzle or brush with the low-FODMAP Fruit Pizza glaze
  • Refrigerate about 30 minutes prior to serving if you can wait.

Comments Rating 5 (2 reviews)

6 Responses

  1. Delightful

    This fruit pizza is as amazing in your mouth as the picture looks to your eye. The cookie crust was delicious and light and the filling was creamy and sweet. Anyone craving a fun, light dessert, hoping to have the same flavor as their favorite fruit pizza, but also low-FODMAP, will be thrilled with this recipe.

    1. Austin,
      Thank you so MUCH for sharing your amazing comments with us! We are so thrilled you loved the fruit pizza as much as our family did. Have a wonderful day!!!

    1. That is such great news to hear Lauren! Thank you SO much!
      Feedback makes our day. Please stay in touch 🙂

  2. I am planning to try your fruit pizza recipe. One question: I am going to use lactose free cream cheese. I see that it may not be as thick as regular cream cheese and the suggestion to add guar gum for thickening. I don’t have any guar gum or other gums in my pantry and would prefer to not buy any if I can substitute something else. Can you suggest a substitute? Thank you.

    1. Hi Jackie,
      Thanks for the question!
      You do not have to use the guar gum. It’s just important to be aware that your cream cheese will have more water in it. We also used lactose-free cream cheese, and don’t mind the consistency, but it may be slightly thinner than the photos you see. We have recently also been straining our lactose free cream cheese using cheese cloth, and think this helps reduce the amount of water. This may be a nice suggestion for you. You can strain it for an hour or longer. Either way you make it, it will still be delicious! ?

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