From Sallie Powell, maker of gluten free goodies
3/4 cup softened butter
1/2 cup confectioners' sugar
1/2 cup almond flour
3/4 cup white rice flour
1/4 tapioca flour
1 teaspoon xanthan gum
1 package white chocolate chips melted and cooled
1/4 cup heavy whipping cream
1 package (8 oz) softened cream cheese
1 pint fresh sliced strawberries
1 pint fresh blueberries
3 peeled and sliced kiwifruit
fresh pineapple sliced in small pieces
4 tablespoons sugar
3 teaspoons cornstarch
1/8-1/4 cup reserved pineapple juice
1 teaspoon lemon juice
To make cookie crust:
Cream together butter and sugar until light and fluffy. Mix together flours and xanthan gum then slowly add to creamed mixture. Press mixture into a lightly greased 12 inch pizza pan. Bake at 300 degrees for 20-25 minutes or until lightly browned. Cool completely on wire rack. You may also use a boxed cookie mix.
To Make filling:
Beat together melted chips with whipping cream. Add the cream cheese and mix until smooth. Spread over cooled crust and refrigerate while you prepare fruit.
Arrange fruit over the filling.
To make glaze:
Combine sugar and cornstarch in a saucepan. Add juices and stir until smooth. Bring to a boil over medium heat; cook and stir until thickened. Cool; brush over fruit.
Refrigerate 1 hour before serving.