Vanilla Cookie Pizza (AIP/Paleo) in a scene. There is a whole pizza to the side, and a white plate with one piece on it, covered in fruit with a small dish of blueberries nearby.

Vanilla Cookie Pizza (AIP/Paleo)

This Vanilla Cookie Pizza (AIP/Paleo) is 100% free of gluten, dairy, eggs, and processed sugar! Have your cookie and eat it, too!

Vanilla Cookie Pizza (AIP/Paleo) in a scene.  There is a whole pizza to the side, and a white plate with one piece on it, covered in fruit with a small dish of blueberries nearby.
Vanilla Cookie Pizza (AIP/Paleo)

OMG, Cookie Pizza! I used to love to make one, especially for company, because they are so beautiful and not terribly difficult to make. I sort of put them out of my mind, now that I’m on a healing diet.

But then I thought, “Wait a minute. I could make an AIP cookie pizza!”

Basically, just make the cookie dough, roll it between two sheets of parchment paper, bake, cool, frost, and add the cut fruit of your choice. Voilà! Now that strawberries are in season, it’s the perfect time to make it.

I suggest choosing fruits that will not oxidize too quickly. Berries and kiwi work well. Maybe also bananas. But apples? Eh. It’s dicey. If you use Honeycrisp slices and brush with lemon juice, you might be ok. It’s up to you, though. It’s your pizza!

Flatlay of Vanilla Cookie Pizza (AIP/Paleo) garnished with cut strawberries, blackberries, blueberries, and kiwi on a white plate with extra fruit on the side
Vanilla Cookie Pizza (AIP/Paleo)

Equipment, etc. needed

You won’t need any special equipment for this recipe as long as you have a hand mixer, a rolling pin, and parchment paper. (I like to use this kind of parchment paper because it is unbleached.)

My go-to brand for vanilla is Singing Dog. For this recipe, I use the organic pure vanilla extract, which does contain alcohol, but as we are baking this, the negligible amount of alcohol will cook off.

Closeup of one piece of Vanilla Cookie Pizza (AIP/Paleo) on a white plate, covered in strawberries, blueberries, blackberries and kiwi.
Vanilla Cookie Pizza (AIP/Paleo)

If you want to just make a vanilla cookie, try my Vanilla Shortbread Cookies. They’re pretty dern yummy, too.

Thank you for being here, and sharing my recipes with me! As always, I am wishing you great love and deep healing.

💗,

Wendi

P.S. One time-saving tip: If you want to save time, you could use the Cut Out Sugar Cookie mix from Eat Gangster (affiliate). Click here to check out these 100% AIP cookie and cake mixes!

Vanilla Cookie Pizza (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Treats and Snacks, HolidayCuisine: AIP, PaleoDifficulty: Medium
Servings

6

servings
Prep time

35

minutes
Cooking time

12

minutes

This Vanilla Cookie Pizza (AIP/Paleo) is 100% free of gluten, dairy, eggs, and processed sugar! Have your cookie and eat it, too!

Ingredients

Directions

  • Preheat oven to 350ºF.  In a large mixing bowl, cream shortening.  Add honey and vanilla.  Cream again.
  • In a separate small bowl, sprinkle gelatin over 1 tablespoon room temperature water, and whisk gently. Add 2 tablespoons hot water, and whisk vigorously until frothy.  Add immediately to shortening, and cream again.
  • In a third bowl, combine cassava flour, tigernut flour, baking soda, and salt.  Add these dry ingredients to the shortening mixture, and stir to mix.
  • Gather the dough together in your hands to form a ball.  (Dough will be sticky.)  Place dough ball on a piece of parchment paper.  Press into a disk.  Place another piece of parchment on top.  Roll the dough between the two pieces of parchment to 10” in diameter.  Transfer to a pizza pan, and remove top layer of parchment, but leave the bottom layer.  Bake for 12 minutes, or until golden brown.  Let cool completely. (I like to use this kind of parchment paper because it is unbleached.)
  • Make the frosting:  Cream shortening.  Add syrup and vanilla.  Cream again.  With mixer still running, gradually add arrowroot.
  • Spread frosting over the cooled cookie crust.  Top with fruit.  Cut slices and serve!
     

Notes

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3 Comments

  1. Jessica Harris

    I am on the AIP diet but have a bad sensitivity to cassava. Is there anything I could substitute for the cassava flour like coconut, arrowroot, green banana or sweet potato flour? Thanks!

    • Hi, Jessica! I’m sorry to hear of your sensitivity to cassava. Large bummer! I would definitely say that coconut and arrowroot would not work – coconut is too drying, and arrowroot is too light. The other two, I’m not really sure of. AIP baking recipes are so dang tricky, so there’s no easy swap (with the exception of tapioca vs. arrowroot). My suggestion, if you have the latter two flours on hand, is to do an experiment. Try only the crust, and make half a recipe, just to see how it behaves. That way, you’re not risking too terribly much by giving it a try. If you find a sub that works, please let everybody here know! Someone else might have the same question as you. Thank you for writing! 🙂

  2. Pingback: 73+ AIP Comfort Food Substitutes To Squash Any Craving

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