AuthorE. Gluten
DifficultyBeginner
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Yields1 Serving
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
1

Thoroughly combine flour, xantham gum, sugar, and salt.

2

Set aside.

3

Use 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.

4

Divide 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.

5

Transfer 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.

7

For unbaked pies, such as cream pies, preheat the oven to 375°.

8

Pick the bottom of the unbaked crust all over with a fork.

9

Line the inside of crust with aluminum foil.

10

Fill it with pie weights, uncooked rice, or beans.

11

Bake for about 25 minutes or until very lightly browned.

12

Lift foil and weights out of the shell and bake until browned, 10-15 minutes more, checking frequently to prevent over baking.

13

Remove 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.

15

Place 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:
16

4 oz cream cheese

17

1/2 c powdered sugar

18

8 oz Cool Whip

19

Beat together cream cheese and powdered sugar.

20

Mix in half the Cool Whip.

21

Spread on the bottom of the crust.

22

Mix together pudding mix and milk.

23

Pour on top of the cream cheese layer.

24

Top with remaining Cool Whip and chopped strawberries.

Category

Ingredients

Crust:
 ½ tsp xantham gum
 2 tbsp sugar
 ½ tsp salt
 6 oz cream cheese, softened
 1 cup real butter, softened

Directions

1

Thoroughly combine flour, xantham gum, sugar, and salt.

2

Set aside.

3

Use 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.

4

Divide 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.

5

Transfer 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.

7

For unbaked pies, such as cream pies, preheat the oven to 375°.

8

Pick the bottom of the unbaked crust all over with a fork.

9

Line the inside of crust with aluminum foil.

10

Fill it with pie weights, uncooked rice, or beans.

11

Bake for about 25 minutes or until very lightly browned.

12

Lift foil and weights out of the shell and bake until browned, 10-15 minutes more, checking frequently to prevent over baking.

13

Remove 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.

15

Place 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:
16

4 oz cream cheese

17

1/2 c powdered sugar

18

8 oz Cool Whip

19

Beat together cream cheese and powdered sugar.

20

Mix in half the Cool Whip.

21

Spread on the bottom of the crust.

22

Mix together pudding mix and milk.

23

Pour on top of the cream cheese layer.

24

Top with remaining Cool Whip and chopped strawberries.

Gluten Free Strawberry Pizza