Gluten Free Sheet Pan Flag Fruit Pizza

Sheet Pan Cookie Pizza:

• 1 box King Arthur Baking Gluten Free Cookie Mix 
• 10 Tbsp melted butter 
• 1 Large Egg 
• 4 Tbsp water 

Cream Cheese Frosting and Toppings: 

• 8 ounce block softened cream cheese 
• 2-3 Tbsp honey or maple syrup
• ¼ cup powdered sugar 
• 1 tsp vanilla extract 
• 1/8 tsp salt 
• 1 pound strawberries sliced
• 1 pint blueberries 

Preheat the oven to 350˚F. Prepare Prism Quarter Sheet Pan with softened butter or Crisco. 

Cookie Pizza:

Place the melted butter and half of the mix in a bowl and mix until combined. Add egg and water and mix until combined. Add the remaining mix to the bowl and beat until just combined. Press evenly into prepared pan and gently tap pan on a towel-covered surface to level. Bake 20 to 25 minutes or until top is slightly browned. Remove from oven and allow to cool completely.  

Frosting:

In a stand mixer with a paddle attachment, beat soften cream cheese on medium speed until creamy. Add honey, powdered sugar, vanilla, and salt and beat on low speed until combined. Mix on medium speed for 1 minute until smooth with no visible lumps.  

Assembly:

Evenly spread frosting mixture over cooled cookie base. Add strawberries and blueberries on top in the shape of an American Flag* as desired. Cut into bars and serve immediatley. Cookie bars can be stored in an air tight container in the fridge for up to 3 days.

*Note: We used about 35 blueberries and 35 slices of strawberries cut across in halves or in quarters.