Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees fahrenheit. coat a nonstick 12" pizza pan with non-stick cooking spray. spread cookie dough out evenly in prepared pan, pressing with fingers to flatten. bake for 17 minutes or until cookie dough is lightly browned. let cookie pizza cool completely in pizza pan on a wire rack. to decorate: spread raspberry preserves evenly over cookie pizza to within 1" of edge. sprinkle chocolate candy, peanuts and coconut evenly over the preserves. cut into 12 pizza-shaped slices.

Target recipe: -sift flour, baking soda, and salt together. set aside. -cream butter and sugars on low until smooth and lump free (about 3 minutes). -add vanilla and eggs. beat 15 seconds or until fully incorporated. -on low, add flour mixture. beat until just incorporated (will look a tad different than your traditional cookie dough mix at this point). -add chocolate. -refrigerate dough for 1 hour (i've done 30 minutes before and been okay) or measure out dough by spoonful and freeze. -preheat oven to 350 -line pans with parchment paper. -for fresh dough: bake 12 minutes, turning pans halfway (and rotating). -for frozen dough: bake 17 minutes. -cool for one minute and transfer to wire rack (if they make it there!).