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)
6
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 organic palm shortening
3 TBSP honey
1 TBSP gelatin
1 TBSP room temperature water
2 TBSP HOT (but not boiling) water
3/4 cup cassava flour
1/2 cup organic tigernut flour
1/2 tsp baking soda
1/2 tsp sea salt
For the frosting:
1/2 cup organic palm shortening
2 TBSP pure maple syrup
2 tsp alcohol-free vanilla
1/4 cup 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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