Prep Time20 minsCook Time15 minsTotal Time35 mins
Crust:
½ tsp xantham gum
2 tbsp sugar
½ tsp salt
6 oz cream cheese, softened
1 cup real butter, softened
1Thoroughly combine flour, xantham gum, sugar, and salt.
3Use an electric mixer on low speed to mix the cream cheese and butter together. Add the dry ingredients; mix just until the dough clumps together.
4Divide the dough into 2 discs, wrap in plastic, and refrigerate for 30-60 minutes. Roll each disc out between the 2 lightly floured pieces of plastic wrap until they are 1/8" thick.
5Transfer crusts to pie pans.
6* With your fingertips, pinch the top of the dough to make ridges all around the top of the crust or just press it all around with the back of a fork.
7For unbaked pies, such as cream pies, preheat the oven to 375°.
8Pick the bottom of the unbaked crust all over with a fork.
9Line the inside of crust with aluminum foil.
10Fill it with pie weights, uncooked rice, or beans.
11Bake for about 25 minutes or until very lightly browned.
12Lift foil and weights out of the shell and bake until browned, 10-15 minutes more, checking frequently to prevent over baking.
13Remove from the oven and cool completely before adding filling.
14*Do this by removing the top piece of plastic wrap and using the bottom piece of plastic wrap to lift the crust over the pie plate.
15Place your hand under the crust and quickly turn it over onto the pie plate. Adjust the crust into the plate before gently removing the plastic wrap.
Filling:
19Beat together cream cheese and powdered sugar.
20Mix in half the Cool Whip.
21Spread on the bottom of the crust.
22Mix together pudding mix and milk.
23Pour on top of the cream cheese layer.
24Top with remaining Cool Whip and chopped strawberries.
Ingredients
Crust:
½ tsp xantham gum
2 tbsp sugar
½ tsp salt
6 oz cream cheese, softened
1 cup real butter, softened
Directions
1Thoroughly combine flour, xantham gum, sugar, and salt.
3Use an electric mixer on low speed to mix the cream cheese and butter together. Add the dry ingredients; mix just until the dough clumps together.
4Divide the dough into 2 discs, wrap in plastic, and refrigerate for 30-60 minutes. Roll each disc out between the 2 lightly floured pieces of plastic wrap until they are 1/8" thick.
5Transfer crusts to pie pans.
6* With your fingertips, pinch the top of the dough to make ridges all around the top of the crust or just press it all around with the back of a fork.
7For unbaked pies, such as cream pies, preheat the oven to 375°.
8Pick the bottom of the unbaked crust all over with a fork.
9Line the inside of crust with aluminum foil.
10Fill it with pie weights, uncooked rice, or beans.
11Bake for about 25 minutes or until very lightly browned.
12Lift foil and weights out of the shell and bake until browned, 10-15 minutes more, checking frequently to prevent over baking.
13Remove from the oven and cool completely before adding filling.
14*Do this by removing the top piece of plastic wrap and using the bottom piece of plastic wrap to lift the crust over the pie plate.
15Place your hand under the crust and quickly turn it over onto the pie plate. Adjust the crust into the plate before gently removing the plastic wrap.
Filling:
19Beat together cream cheese and powdered sugar.
20Mix in half the Cool Whip.
21Spread on the bottom of the crust.
22Mix together pudding mix and milk.
23Pour on top of the cream cheese layer.
24Top with remaining Cool Whip and chopped strawberries.
Gluten Free Strawberry Pizza
