Add tapioca starch and potato starch. Beat until well combined.
Place dough in lightly greased pizza pan. Place a piece of plastic wrap on top of the dough, and smooth it out, filling the pizza pan.
Bake in preheated 350 degree oven for 8-10 minutes, or until slightly browned around the outside of the crust. Cool.
Cream Cheese Layer
Beat cream cheese, confectioner's sugar & vanilla until smooth & creamy. Spread on cookie crust, once it is completely cooled.
Wash, dry & cut fruit as necessary. Arrange on top of cream cheese layer in a circle pattern, starting from the outside and going in.
In a saucepan, combine sugar, salt, cornstarch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 to 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for at least 2 hours, then cut into wedges and serve.
Your cream cheese layer will prevent your cookie from getting soggy from the fruit & glaze. Try to spread the cream cheese to the outside of the cookie, and pour the glaze when it is thick enough to not just run over the fruit, but coat the fruit.
Recipe by Faithfully Gluten Free at http://www.faithfullyglutenfree.com/2009/05/fruit-pizza.html