This Vanilla Cookie Pizza (AIP/Paleo) is 100% free of gluten, dairy, eggs, and processed sugar! Have your cookie and eat it, too!
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!
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.
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)
Course: Treats and Snacks, HolidayCuisine: AIP, PaleoDifficulty: Medium6
servings35
minutes12
minutesThis Vanilla Cookie Pizza (AIP/Paleo) is 100% free of gluten, dairy, eggs, and processed sugar! Have your cookie and eat it, too!
Ingredients
For the cookie crust:
1/2 cup 1/2 organic palm shortening
3 TBSP 3 honey
2 tsp 2 organic pure vanilla extract
1 TBSP 1 gelatin
1 TBSP 1 room temperature water
2 TBSP 2 HOT (but not boiling) water
3/4 cup 3/4 cassava flour
1/2 cup 1/2 organic tigernut flour
1/2 tsp 1/2 baking soda
1/2 tsp 1/2 sea salt
For the frosting:
1/2 cup 1/2 organic palm shortening
2 TBSP 2 pure maple syrup
2 tsp 2 alcohol-free vanilla
1/4 cup 1/4 arrowroot starch/flour
For the toppings:
Fresh fruit of your choice! Choose fruits that won’t oxidize. Berries and kiwi do well.
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
- 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!
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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! 🙂
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Thanks for this! Just made for my husband for his birthday and he loved being able to have a sweet AIP treat!
Woo hoooo! That’s what I love to hear. Thanks for writing! 🙂
Hi! Do you know of a substitute that’ll work well to replace the beef gelatin? That’s one of the things we are eliminating for the time being. Hoping to reintroduce at some point! Thank you!
Hi, Jordan! Is there another kind of gelatin you can tolerate? Or egg (not AIP, but a reintroduction)? We need something to hold it together.
Thank you for responding! We have eliminated eggs too for the time being. My son has eczema. We are hoping to reintroduce in a few weeks. I was hoping to give him a dessert from your list, as they all look so great!