Gluten Free Fruit Pizza

For the cookie crust 1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

xanthan gum (omit if your blend already contains it)

baking powder

kosher salt

granulated sugar

confectioners’ sugar

unsalted butter, at room temperature

egg (60 g, weighed out of shell) at room temperature, beaten

pure vanilla extract

Lukewarm water by the half-teaspoonful, as necessary

Whipped Cream Cheese Filling 1 cup (8 fluid ounces) heavy whipping cream, chilled

 cup (58 g) confectioners’ sugar

cream cheese, at room temperature

pure vanilla extract

kosher salt

For the Fruit Topping 8 ounces fresh strawberries, hulled and sliced about 1/4-inch thick

fresh kiwis, peeled and sliced about 1/4-inch thick

fresh blueberries