Gluten Free Creamy Cookie Pizza
A large Gluten-free Chocolate Chip Cookie Pizza - use your favorite toppings, just be sure they are all gluten-free.
Serves: 12
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose Gluten-Free Flour (see NOTE)
  • 1/4 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup gluten-free Quick Cook oats
  • 1 cup chocolate chips
  • 8 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup almond slivers
  • 1/2 cup shredded, sweetened coconut
  • 1/2 cup M&M Candies
  • 1/4 cup caramel sauce
  • 1/4 cup semi-sweet chocolate, melted
  • 1/4 cup white chocolate, melted
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, stir together the butter and brown sugar. Stir in the egg and vanilla. Add the gluten-free flour, xanthan gum, baking powder, baking soda, and gluten-free oats. Stir until well combined. Add the chocolate chips and stir until evenly distributed in the dough. Place dough in a lightly greased pizza pan. Place plastic wrap over the dough, and press dough evenly over the bottom of the pizza pan. Bake in preheated oven for 18 minutes.
  3. While the cookie is baking, mix the cream cheese "sauce". In a large mixing bowl, use a hand mixer to combine the cream cheese, confectioners' sugar and vanilla until smooth and creamy. Set aside.
  4. Toast the almond slivers and coconut in a frying pan over medium heat. Keep stirring the mixture until it is a light golden colour, and smells nutty. Remove from frying pan as soon as the nuts and coconut are a light golden colour. Set aside.
  5. Once the cookie has baked, remove from oven and place on a cooling rack. Allow to cool for 30 minutes.
  6. Once the cookie has cooled, spread the cream cheese "sauce" over the cookie pizza. Sprinkle the top of the pizza with the toasted almonds and coconut and M&M's. Drizzle with caramel sauce and melted semi-sweet and white chocolate.
  7. Cut into wedges, and serve. Cookie can be refrigerated for 1 day (longer if not using the M&M candies).
Gluten-Free Flour Blend - 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Recipe by Faithfully Gluten Free at