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Gluten-Free 4th of July Sugar Cookie Pizza

Prep Time20 mins
Cook Time17 mins
Servings: 8 -10 slices


  • 17.5 oz box Pillsbury's Gluten-Free Funfetti Sugar Cookie Mix
  • 1/2 cup 1 stick unsalted butter, softened
  • 1 egg
  • 2 tbsp water
  • 13.5 oz can full fat coconut milk (from the can, not the carton), chilled in the fridge for 24 hours
  • 3 tbsp confectioners sugar
  • 1 tsp gluten-free almond extract
  • 2 cups thinly sliced strawberries
  • 2 cups ripe blueberries


To prepare the cookie:

  • Pre-heat oven to 375 F. Spray a 12 " pizza stone, pizza pan, or baking sheet with cooking spray.
  • In a large bowl, combine the butter, egg, and baking mix. Beat on medium for 1-2 minutes until combined. Add the water, scrape the sides of the bowl, and mix for another minute until a soft dough forms.
  • Roughly shape the dough into a large ball with your hands and place on the center of your pizza stone, pan, or baking sheet. With wet hands or a damp rolling pin, gently roll out the dough into a circle about 10" in diameter. Bake for 15-17 minutes until golden brown.
  • Remove cookie from the oven and let cool completely. (I left the cookie on the pizza stone and served it right on the stone). With a sharp knife, gently glide it between the cookie and pan, separating any areas that may have stuck.

To prepare the coconut whipped cream:

  • Chill a large bowl or bowl of a stand mixer in the freezer for 10 minutes. Take the chilled canned of coconut milk and flip it upside down, opening it from the bottom. Pour off the liquid, either setting aside for smoothies or discarding.
  • Remove the cold bowl from the freezer and scoop the solidified coconut milk into the bowl. Beat with a stand mixer or hand mixer for 2-3 minutes until fluffy and peaks form. Add the confectioners sugar and almond extract, beat for additional minute until well combined.

To assemble the cookie pizza:

  • Spoon the coconut whipped cream over the cooled sugar cookie crust, spreading in an even layer over the cookie.
  • Trace the outline of the outer edge of the coconut whipped cream with a single line of blueberries. Add a handful of blueberries to the center of the pizza. Arrange the strawberries around the blueberries in a circle, adding another layer of strawberries on top, if desired. Continue adding an alternating ring of strawberries and blueberries until you reach the outer ring of blueberries.
  • Serve immediately, or chill in the fridge for an hour (ideal). Slice the pizza into 8 to 10 slices with a sharp knife or pizza slicer.


You can use your favorite gluten-free sugar cookie baking mix in place of Pillsbury, adjusting the butter/water content if the mix isn't a comparable size.
If making the coconut whipped cream ahead, refrigerate in an airtight container. Remove from fridge and allow to warm up to a chill temperature - not cold or room temperature. Beat for 1-2 minutes until fluffy again.
Depending on how you decorate the pizza, you can use more or less fresh fruit.