We had a rare night recently where we were all in for the evening – it happened to coincide with Eurovision (It was my first time watching – Australia, really…?), so we decided to do something different!
I use to make these dessert pizzas upon occasion at home. I think they followed the brief period when we were making savory pizza bites with a homemade gluten free pastry as the base. Being overseas and in the literal opposite timezone from my family, I didn’t have easy access to the base recipe, but after some googling, I found something that was very similar, made a few tweaks to suit and away we went!
The best thing about this recipe is that it is yeast free, meaning that you don’t need to let it rise or activate the gluten. You can literally mix the dough together and throw it straight into the oven. The base ends up being quite crisp, and you won’t get the “leoparding” on the bottom, but it does the job for us food weirdos + vegans!
I have made this base with both an all purpose gluten free flour and gluten free plain flour, and almond milk as a dairy alternative – it worked beautifully each time. I did find that I needed to add a little more liquid to bring the dough together, but otherwise had no issues!
Pizza Base ingredients:
1 & 1/3 cups plain flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/2 tsp vanilla extract
1/2 cup milk
2 tbsp sunflower oil
Measure dry ingredients into a mixing bowl. Add wet ingredients, being careful to add the milk slowly to avoid making the dough too wet. Mix well, and if the dough is dry and not coming together, add a little more milk till it forms a ball.
Roll out onto baking sheets or pizza stones and bake in the oven at 180C / 350F for 10-15 minutes, or until very lightly golden.
Top with your favourite toppings and throw back into the oven to finish cooking (10 minutes or so). We did the below options, but you could also totally switch up the combinations and get creative!
Topping option one:
Smooth peanut butter
White chocolate drops
Spread peanut butter on par-cooked base, top with sliced banana, white chocolate drops and a tiny sprinkle of brown sugar.
Topping option two:
Thinly slice apple and arrange on par-cooked base. Sprinkle generously with brown sugar and a tiny bit of cinnamon (remember that you put a little bit of cinnamon in the base as well).
If you’re looking for a “fail-safe” diet option, I’d suggest swapping out the apple for peeled pears, or perhaps using a fail safe pear jam on the base and topping with some puffed rice/rice crispies and brown sugar. That’d give you a caramelised popcorn kinda thing.
Let me know if you give this recipe a go, and what toppings you do!