Gluten Free Brownie Pizza Recipe
As you can imagine, I get lots of emails from people asking me how to make something gluten free or for advice on converting old favorites to gluten free. What you probably didn’t imagine is that I also get a lot of emails asking me if a recipe of mine can be converted to non-gluten-free. Sometimes the writer is hesitant to ask in fear of offending me. I am never offended. Quite the contrary, I am flattered.
I recently got a very specific recipe request; the person wanted a dessert pizza recipe that is simple, combines chocolate and maraschino cherries, and is gluten free but easily converted to non-gluten-free.
Simple enough! I used a gluten free brownie mix for the “crust” of the pizza. To convert to non-gluten-free, all one has to do it swap out the brownie mix if one so desires.
For natural maraschinos free of high fructose corn syrup and dyes, look for Cherryman Farm to Table Maraschinos or Royal Harvest Maraschinos.
- 1 box gluten free brownie mix*
- ½ cup sliced almonds
- 16 ounces cream cheese or dairy free alternative, at room temperature
- ¼ cup sugar
- 2 teaspoons pure vanilla extract
- 20 maraschino cherries without stems cut in half and patted dry
- ½ ounce dark chocolate grated
Preheat oven to 350 degrees. Grease a 12 inch pizza pan (non-perforated) with butter or gluten free, non-stick cooking spray.
Prepare the brownie mix according to the package directions, spread into the prepared pan, and bake for half the time called for in the directions or until a toothpick inserted 2 – 3 inches from the edge comes out clean. Let cool completely.
Toast the almonds in a dry skillet, stirring often, over medium-high heat until browned and fragrant. Let cool.
Whip the cream cheese, sugar, and vanilla together until smooth. Spread on the cooled crust. Top the cream cheese with the toasted almonds, halved cherries, and grated chocolate.
*plus ingredients needed to prepare the brownies according to the package directions
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