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    Meal Type / Desserts / Pie / Caramel apple pizza pie

    Caramel apple pizza pie

    March 10, 2012 by Sarah Menanix · Modified: Nov 21, 2014

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    Pizza is one of those foods that I have to actively try not to eat or I would shove my face with it three meals a day. I mean, what's not to like? Cheese...bread...sauce. As you can probably tell, I make a lot of pizza. In my defense, I usually top it with loads of veggies to make it healthier than hitting up my local pizzeria. Now, imagine for a second, that you were given the task of making this crust-filled heaven even more delicious. But how?! The solution, of course, is to load it with sugar, top that with more sugar, and then drizzle the entire thing with even more sugar. Follow those steps and you'll get caramel apple pizza pie. I don't care what you say, this pizza is still healthy - an apple a day keeps the doctor away, right? Well this pizza has TWO apples, so there.

    I've been dreaming up this creation since Lucas and I stopped by Woodstock's pizza in Davis on our way up to Tahoe a few weekends ago. To pair with their normal pan pizzas, they offer a variety of dessert pizzas. We didn't try one, but I took note of the idea. And Lucas was a good sport while I asked the cashier all kinds of random detailed questions, including what kind of dough they use for their desserts. THE SAME CRUST AS THEIR SAVORY PIES! I thought for sure you'd need to add sugar or something, but no - I now know that a traditional pizza crust paired with your favorite dessert toppings will yield a flavor combination that will knock your socks off.

    I've been looking for an excuse to make more caramel sauce ever since those irresistible miniature apple pie puffs a few weeks back. Those puffs are the stuff that dreams are made of, but I guess it's important to venture out of my comfort zone and cook up new desserts to share with you. I'm glad I did, because this sweet pizza pie is mouth-watering. For all you skeptics, I likened the dough and sweetness combination to cinnamon toast, to which Chuy replied that he didn't know what that tasted like. Clearly he was neglected as a child. This dessert pizza most reminds me of when I make cinnamon toast on Trader Joe's handmade flour tortillas. Yes, I'm nearly 27 years old and I still make cinnamon toast for breakfast when I need the day to start off on a good note...or when I'm sad...or when it's a special occasion...or really just anytime I want, okay?! I've finally discovered why most pizza dough recipes yield two 14-inch pies - one for dinner and one for dessert, obviously.

    Caramel Apple Pizza Pie
    Makes 1 (14-inch) pizza

    • 1 pizza dough (recipe below)
    • Rolled oats crumble topping (recipe below)
    • ½ cup caramel sauce (recipe below)
    • 2 Granny Smith apples, peeled, cored, and cut into ¼-inch squares
    • 1 tablespoon unsalted butter
    • 1 heaping tablespoon sugar
    • 2 tablespoons brown sugar
    • 1 teaspoon cinnamon
    • Dash of salt
    • Smidgen of ground cloves
    • Smidgen of ground nutmeg
    • Juice of one lemon
    • 1 tablespoon flour
    1. Prepare the pizza dough according to the recipe below.
    2. Melt butter in medium pan over medium heat. Add apples, sugar, cinnamon, salt, nutmeg, cloves, and lemon juice. Cook, stirring, until apples are softened to your preference, about 10 minutes.
    3. Remove from heat and stir in flour. Transfer to a bowl to cool.
    4. Prepare the rolled oats crumble topping and caramel sauce according to the recipes below.
    5. Spread the cooked apples over the par-baked pizza crust. Sprinkle the rolled oats topping over the entire pizza.
    6. Bake for an additional 6-8 minutes, until the crust is slightly browned.
    7. Drizzle warm caramel sauce over the top and serve (if the caramel sauce has cooled too much, you can microwave it for 30-45 seconds before drizzling).

    Pizza Dough (Adapted from earlier recipe)
    Note: Dough makes two 14-inch pie crusts, but you only need one for the recipe above. You can either use the other crust to make a savory pizza, another type of dessert pizza, or wrap it in wax paper and put it in the freezer in a Ziploc bag.

    • 1 (¼ ounce) package active dry yeast
    • 1 cup warm water (about 100ºF)
    • 1 teaspoon honey
    • 2 ½ cups all-purpose flour, plus extra for sprinkling
    • ½ teaspoon salt
    • 1 tablespoon olive oil
    1. Mix honey and yeast with ¼ cup warm water and let stand for about 3 minutes until yeast foams.
    2. Whisk together flour and salt in large bowl (or stand mixer). Add yeast mixture, olive oil, and the remaining ¾ cups of water and mix. Using dough hook (or by hand) knead dough until it is stiff, but smooth and elastic.
    3. Place dough in an oiled bowl, cover with plastic wrap, and let rest for 30-60 minutes (I let it rest for about 3 hours because I was busy making calzones, but that's not necessary).
    4. Preheat oven to 450ºF.
    5. Spray a 14-inch pizza sheet with cooking spray and cover with flour. Discard excess flour from sheet.
    6. After it has rested, split dough in half (it’s okay if it deflates a little when you cut it). Press one of halves of dough onto the prepared pizza sheet. Prick dough with fork to avoid air pockets. Save the other half of the dough for another use.
    7. Par-bake the crust for about 5 minutes until firm, but not browned.
    Rolled Oats Crumble Topping
    • ⅛ cup brown sugar
    • 2 tablespoons unsalted butter, melted
    • ⅛ cup flour
    • ⅛ cup rolled oats
    1. In a bowl, combine the butter and sugar.
    2. Add the flour and rolled oats and mix until crumbly.
    Caramel Sauce (from earlier recipe)
    Makes about ½ cup
    • ½ cup sugar
    • ⅛ cup water
    • ¼ cup heavy cream
    • ½ tablespoon butter
    • Pinch of salt
    1. Measure out cream, butter, and salt and keep them handy.
    2. In a 2-quart saucepan, add water and sugar, making sure that sugar is not stuck to the side. Turn heat to medium high, and insert candy thermometer.
    3. As sugar starts to melt, stir to make sure sugar distributes evenly. Stop stirring and continue cooking.
    4. Watch CAREFULLY. As soon as the mixture begins to turn color, it will change very fast. Just as the candy thermometer reaches about 320ºF and the caramel is an amber color, remove from heat and pour in cream all at once (Stand back as it will react and sizzle quite a bit). This stage is key, if the caramel gets too dark before you remove it from the heat, it’ll taste burned and bitter.
    5. Add butter and salt. When the sizzling calms down, return to medium low heat and cook, stirring constantly, for 3 minutes.
    6. Pour into a warmed cup or bowl and let cool a bit before drizzling over pizza.

    « Blood orange curd shortbread bars
    Calzones with hot Italian chicken sausage, asparagus, and spinach »
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    25 Comments

    1. Angi Wu -

      March 10, 2012 at 5:43 pm

      So sad I missed this!

      Reply
      • Sarah Menanix -

        March 10, 2012 at 6:17 pm

        We're sad you missed it too - but never fear, I'll have you over for dessert soon!

        Reply
    2. Veronica -

      March 10, 2012 at 8:35 pm

      I love cinnamon toast! It looks delicious.

      Reply
      • Sarah Menanix -

        March 10, 2012 at 8:58 pm

        Thanks:)

        Reply
    3. Sheri -

      March 10, 2012 at 10:01 pm

      Yup, in our family Cinnamon Toast turns a frown upside down! It's a treat my Mom used to make for me as a little girl...it takes me back to my childhood...

      Reply
      • Sarah Menanix -

        March 10, 2012 at 10:48 pm

        Mine too, Mama, mine too...

        Reply
    4. rsmacaalay -

      March 10, 2012 at 10:45 pm

      Caramel and apple is such a great combination and that pies honestly looks so yummy

      Reply
      • Sarah Menanix -

        March 10, 2012 at 10:48 pm

        Thanks! It was super delicious - just finished the last slice!

        Reply
    5. The Sundress Chef -

      March 11, 2012 at 8:55 am

      Dessert pizzas are the best - looks amazing!

      Reply
      • Sarah Menanix -

        March 11, 2012 at 12:25 pm

        Thanks! Dessert is the best period. haha.

        Reply
    6. chefconnie -

      March 11, 2012 at 1:32 pm

      That looks fabulous. I have been wanting to make a dessert pizza for the kids at Cal-Wood. This one looks outstanding.

      Reply
      • Sarah Menanix -

        March 11, 2012 at 1:36 pm

        Oh, you're in the bay too! This pizza is crazy good, and really simple to make - it'd be easy to quadruple the recipe too. Thanks for the compliments:)

        Reply
        • chefconnie -

          March 11, 2012 at 1:38 pm

          Actually Colorado.

          Reply
          • Sarah Menanix -

            March 11, 2012 at 3:09 pm

            OH! There's a Cal-wood in SF too:) Just got back from CO - beautiful there.

            Reply
    7. what katie's baking -

      March 11, 2012 at 6:28 pm

      this is an awesome recipe! reminds me of my childhood... i used to beg for the apple pizza pie from pizza hut!

      Reply
      • Sarah Menanix -

        March 12, 2012 at 10:22 am

        I didn't even know pizza hut had that! haha. I can't tell you how it compares, but I can tell you that this one is delicious!

        Reply
    8. Christopher Fematt (@chrisfematt) -

      March 12, 2012 at 8:38 pm

      It was sooo hard to simply joke about eating half of it and not doing it. I think knowing that we had to save some for the landlord helped restrain me.

      Reply
      • Sarah Menanix -

        March 12, 2012 at 8:39 pm

        It didn't last more than a day...

        Reply
    9. Julie @ happygoodtime -

      March 13, 2012 at 6:14 pm

      This looks soooo sinful, and right up my alley. I'm pizza obsessed. Love it!

      Reply
      • Sarah Menanix -

        March 13, 2012 at 6:22 pm

        Just be careful not to eat the whole pizza in one sitting! haha.

        Reply
    10. Cooking on a Dime -

      March 18, 2012 at 7:07 pm

      Oh wow! Hold me back I want to eat the whole thing!

      Reply
      • Sarah Menanix -

        March 18, 2012 at 8:37 pm

        It's dangerously delicious...

        Reply

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