Let your creativity run wild at your next pizza party! This dessert cookie is fun and easy for every member of the family to decorate. Make it a large and give everyone a slice, or give everyone their own to decorate with their favorite fruit toppings!
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 1 hour (30 minutes inactive), plus overnight chilling of coconut cream
3/4 teaspoon baking powder 1/4 teaspoon kosher salt 1/2 cup granulated sugar 3 tablespoons powdered sugar 8 tablespoons coconut oil or vegetable shortening, softened, not melted 1 egg or 1 egg replacer, lightly beaten 1 teaspoon gluten-free vanilla extract
For the Icing
1 cup coconut cream 1/4 cup powdered sugar 5 drops food coloring, any color
The night before you plan to make your mini fruit pizzas, refrigerate the coconut cream overnight. After chilled, remove cream and make sure there is no water by either draining the water or pulling the fat from the top. (Tip: put the can in the fridge upside down so the water is on the top for easier water draining.)
With an electric mixer, whip the cream and sugar on high until soft and fluffy. Set aside while you make the sugar cookie pizza bases.
Preheat oven to 350ºF. Combine all the dry ingredients into a bowl and whisk. Add the oil, egg, and vanilla. Mix to combine. The dough will be thick and stiff – you can squeeze it together with your hands to bring it all together.
Roll the dough out between two pieces of parchment paper until they are ¼ inch thick. Cut out your shapes with cookie cutters. Bake for 6 - 8 minutes, or until they start to turn golden brown.
When the cookies are completely cooled, spread the icing on the cookies, and add whatever fruit or sweet toppings you like! (We added strawberries, blueberries, white and milk chocolate chips, and Dandies Marshmallows)