If you’re a pizza lover, then you’re no stranger to enjoying leftover pizza for breakfast. But what about dessert? This recipe yields two balls of gluten-free pizza dough so you can enjoy both! Use one half to make a delicious dessert pizza – complete with apple butter topped with a stunning spiral of apples, plus a touch of turbinado sugar for added sweetness. Use the other half to make a savory fall harvest pizza with butternut squash for dinner (but we totally won’t judge if you snag a slice for breakfast).
Gluten-Free Baked Apple Dessert Pizza
Preheat oven to 425 degrees F. Line a 10-in. cast iron skillet or pan with parchment paper.
In large bowl, combine water, eggs, olive oil, pizza mix and yeast. Mix until thoroughly combined. Dough will be very sticky; wetting hands lightly with water or oil will prevent sticking while working with the dough. Leave dough in the bowl, cover with plastic wrap and let rise in a warm place for 20 minutes.
Divide dough in half and spread one half into prepared pan and press to edges. Reserve other half for another use. Bake for 7 minutes.
Remove from oven and spread apple butter over partially baked crust. Starting from the outer edge, layer apple slices in a spiral. Sprinkle apples with turbinado sugar and bake for an additional 15-18 minutes, or until the crust is golden.
- Nutrition facts information appears slightly inaccurate due to the halved dough recipe.
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