As far as I’m concerned, pizza is one of the greatest foods ever invented! And so is carrot cake. And then there’s dessert pizza….
Do you remember the dessert pizzas from the early ’90’s? They were all the rage. I loved them! But I haven’t seen them around for a long time. So, a few years ago I put those 3 wonderful things together and created this Carrot Cake Dessert Pizza and I’m finally getting a chance to share it! It’s something a little different for an Easter dessert. With a cookie crust, carrot cake flavors like cinnamon, chocolate cream cheese, whipped cream, walnuts and candied carrots, it’s as much fun to eat as it is to make !
I love pizza in almost any form including my Weight Watchers Pizza, my Better For You Breakfast Pizza, my Buffalo Chicken Zucchini Pizza Bites, my Greek-style Healthy Veggie Phyllo Pizza, my Healthy Homemade Pizza Pockets and even in dip form: Baked Artichoke and Cilantro Pizza Dip. And let’s not forget dessert pizza!
I still remember the very first time my Mom served us a dessert pizza – I was totally in awe of this pizza that was also dessert. Wow. It was covered in sweet cream cheese, with fruit and a yummy orange glaze and it was awesome!!! Then the trend died and I have hardly seen them around for years. Dessert pizzas are not only fun to eat, they are fun to make. And they are a great baking activity to do with kids. But I have to confess, I love this Carrot Cake Dessert Pizza even more than the original fruit dessert pizza!
I like to make carrot cake flavored things using baby food. I discovered this when my kids were little and I had leftover baby food. The beauty of baby food is that the work is already done for you! Why do all that shredding or cooking and puréeing carrots when you don’t have to?
Pureed Carrots (baby food)
And since they make it for babies, there are no preservatives or fillers in it. It’s pure carrots and water. And the brand I use makes theirs with organic carrots. Plus, you can buy baby food anywhere. My Carrot Cake Overnight French Toast Casserole is another recipe that uses carrots, in the form of baby food. This will save you lots of time!
Cookie Pizza Crust
The first time I made this recipe, I used a homemade gingerbread crust and it was divine…. But it also took a lot longer. I actually found a gingerbread cookie mix at the grocery store and have used that as well. But the gingerbread cookie dough seems to be a seasonal thing because I only see it around Christmas time. If I have time or can’t get to the store to get a cookie dough mix, I use this Homemade Sugar Cookie Dough.
This dessert pizza makes a great Easter dessert and is something a little different. If you’re having a more casual Easter dinner or a variety of desserts, then this is a great addition to the dessert spread!
And if you’re looking for additional FUN Easter desserts, then check out my Easter Creme Egg Chocolate Swiss Roll!
Carrot Cake Dessert Pizza
Cookie Pizza Crust
- 496 g -pkg of sugar cookie mix or use a homemade cookie recipe (see recipes in NOTES)
Carrot cake pizza toppings
- 250 g -container chocolate cream cheese (or make your own - see recipe in NOTES)
- 2 cups whipped cream- with granulated white sugar added to your liking I use 1/4 cup of sugar– whipped topping can be substituted
- 128 ml -jar of pureed carrots (baby food) OR ½ cup cooked and pureed carrot
- 1 tsp vanilla
- 1 tsp cinnamon
- 398 ml -can crushed pineapple *drained and liquid squeezed out
- 1/2 cup toasted walnuts
- 1/4 cup medium shredded coconut *preferably unsweetened coconut flakes
- 1/3 cup raisins-optional
- optional - see recipe in NOTES
- Preheat oven to 375 degrees F. Spray 12 inch pizza pan with non- stick cooking spray
Cookie Pizza Crust:
- Mix cookie dough as per package directions or per homemade cookie dough recipe (in NOTES)
- Roll the dough out to ¼ inch thickness directly onto pizza pan . Make it a little thicker at the edges, as a pizza crust would be.
- Bake pizza crust for 8-10 minutes (depending on the recipe you are using) in preheated oven or until edges begin to brown lightly. Cool completely. *It may not look perfect coming out, but it doesn't matter, as it will be covered up. If it puffs up while baking, just poke those spots with a toothpick or cake tester.
- Spread 1 container ( about 1 cup) of chocolate cream cheese over the cookie pizza crust.
- Preheat oven to 350°F. Arrange walnuts on a cookie sheet in a single layer.
- Bake 8 to 10 minutes until fragrant, checking frequently.
- In a separate bowl, mix pureed carrots (baby food) with whipped cream and 1 tsp cinnamon and spread over top of chocolate cream cheese.
- Sprinkle crushed pineapple, raisins (optional), toasted walnuts and coconut over pizza.
- Add Candied Carrots, if desired.
- Mix ingredients together in small saucepan and heat over medium on stove top until thickened. Cool slightly and drizzle over pizza and serve. *This can also be chilled to serve at a later time.
- Preheat oven to 350 degrees F. Spray a 12 inch pizza pan with non-stick cooking spray.
Stir the dry gingerbread ingredients (flour, cinnamon, ginger, salt and baking powder) together in a large bowl. Set aside.
Combine light corn syrup, light brown sugar and margarine in a 2 quart saucepan. Stir constantly over medium heat on stove top until margarine is melted
Stir the liquid into the flour mixture, then add the softened cream cheese. Mix well with a spoon, then using hands as dough becomes stiff.
Chill the dough until it is easy to handle (about 10 minutes). Roll the dough out to ¼ inch thickness directly onto pizza pan . Make it a little thicker at the edges, as a pizza crust would be.
Bake pizza crust for 20 -25 minutes in preheated oven or until edges begin to brown lightly. Cool completely.