PUMPKIN PIE DESSERT PIZZA

Pumpkin pie dessert pizza is a grain-free, paleo, and low carb pie crust pizza with a pumpkin pie spread and a streusel topping.

Pumpkin Pie Desert Pizza- grain free, paleo and low carb

Pumpkin Pie Dessert Pizza is gluten free and primal, paleo with low carb options.

This happened while I was attempting to make pumpkin tarts. I could not find the tart pans anywhere, so I decided to make a dessert pizza with the ingredients instead.

Just for fun, and because it is Fall, I drizzled the streusel topping in spider web shape (a not very accurate messy web, that is).

I don't have a plastic spider, but that would be cute on it as well.

Paleo Pumpkin Pie Nachos — Roll the dough between parchment paper.

pumpkin pie dessert pizza prep — Slice pizza dough and bake.

Pumpkin Pie Dessert Pizza

Ingredients:

Crust Ingredients:

½ cup coconut flour, like this kind
⅓ cup almond flour, like this one
Sweetener of choice: 1 tablespoon honey for paleo, or ½ tsp liquid stevia for low carb
3 tablespoon butter, melted, or organic palm shortening (certified sustainable)
2 lg eggs
1 egg white
½ teaspoon cinnamon

Pumpkin Pie Spread Topping:

1 cup pumpkin puree, (unsweetened, not the pie mix)
2 ½ tbsp heavy cream, or full fat coconut milk
¼ cup sweetener of choice: coconut sugar for paleo, or erythritol for low carb
1 ½ tsp pumpkin pie spice

Streusel Topping:

3 tablespoon cream cheese, or coconut butter for paleo
2 tablespoon butter, or coconut oil
1 tablespoon sweetener of choice: coconut sugar for paleo, or erythritol for low carb
½ teaspoon lemon juice
¼ teaspoon vanilla extract

Directions:

Preheat oven to 350 F. In a large mixing bowl combine the first 5 crust ingredients, except for egg white and cinnamon. Using a pastry cutter or large fork, mix and press until a crumbly dough forms. With your hands form into a large ball.
Place dough ball onto a large sheet of parchment paper and press down. Top the dough with another large sheet of parchment paper.
Using a rolling pin, roll dough between parchment papers into a round, flat pizza shape.
Place dough while still between parchment papers onto a pizza pan. Slowy peel off top parchment paper. Leave the bottom piece of paper. with a pizza cutter or knife, lightly slice the raw dough into eighths.
In a small bowl whisk the egg white and brush lightly with a pastry brush across pizza dough.
Sprinkle with cinnamon and bake for 15 minutes to 20 minutes, or until crust starts to brown lightly. Remove from oven.
In a medium size mixing bowl combine all the pumpkin topping ingredients until thoroughly combined.
Spread pumpkin mixture over baked pizza dough. Return pizza to oven for 4 to 5 minutes. Remove from oven.
In a small saucepan over medium heat, melt and combine all the streusel topping ingredients except for the vanilla extract.
Once melted and combined, remove from heat and add the vanilla extract. Stir together thoroughly. Cool a few minutes.
Drizzle streusel all over the top of pizza. This can be served slightly warm or refrigerated.

Nutritional Data for Low Carb Version (using Swerve sweetener and liquid stevia): Servings: 8, Serving Size: 1 slice, Cal: 184, Carbs: 6.5 g, Net Carbs: 3.5 g, Fiber: 3 g, Protein: 5 g, Fat: 15 g, Sugars: 2 g, Sodium: 108 mg.

Nutritional Data for Paleo Version (using honey and coconut sugar): Servings: 8, Serving Size: 1 Slice, Cal: 212, Carbs: 15 g, Net Carbs: 12 g, Fiber; 3 g, Protein ; 5 g, Fat: 15 g, Sugars: 9 g, Sodium; 108 mg.

* all nutritional data are estimates based on the products I used*

Printable Recipe Card Below

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Pumpkin Pie Dessert Pizza

Stacey

Pumpkin Pie Dessert Pizza is gluten free, primal, low carb dessert pizza that is like a flat pumpkin pie.

4.34 from 6 votes

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Prep Time 12

Cook Time 25

Total Time 37

Course Dessert

Cuisine American

Servings

Calories 184 kcal

Ingredients

CRUST:
½ cup coconut flour
⅓ cup almond flour
tablespoon Sweetener of choice: 1 honey for paleo or ½ teaspoon liquid stevia for low carb
3 tablespoon butter melted, or organic palm shortening
2 lg eggs
1 egg white
½ teaspoon cinnamon
PUMPKIN PIE SPREAD:
1 cup pumpkin puree (unsweetened, not the pie mix)
2 ½ tablespoon heavy cream or full fat coconut milk
¼ cup sweetener of choice: coconut sugar for paleo or erythritol for low carb
1 ½ teaspoon pumpkin pie spice
STRUESEL TOPPING:
3 tablespoon cream cheese or coconut butter for paleo
2 tablespoon butter or coconut oil
1 tablespoon sweetener of choice: coconut sugar for paleo or erythritol for low carb
½ teaspoon lemon juice
¼ teaspoon vanilla extract

Instructions

Preheat oven to 350 F. In a large mixing bowl combine the first 5 crust ingredients, except for egg white and cinnamon. using a pastry cutter or large fork, mix and press until crumbly dough forms. With your hands form into a large ball.
Place dough ball onto a large sheet of parchment paper and press down. Top the dough with another large sheet of parchment paper.
Using a rolling pin, roll dough between parchment papers into a round, flat pizza shape.
Place dough while still between parchment papers onto a pizza pan. Slowy peel off top parchment paper. Leave the bottom piece of paper. with a pizza cutter or knife, lightly slice the raw dough into eighths.
In a small bowl whisk the egg white and brush lightly across pizza dough.
Sprinkle with cinnamon and bake for 15 minutes to 20 minutes, or until crust starts to brown lightly. Remove from oven.
In a medium size mixing bowl combine all the pumpkin topping ingredients until thoroughly combined.
Spread pumpkin mixture over baked pizza dough. Return pizza to oven for 4 to 5 minutes. Remove from oven.
In a small saucepan over medium heat, melt and combine all the streusel topping ingredients except for the vanilla extract.
Once melted and combined, remove from heat and add the vanilla extract. Stir together thoroughly. Cool a few minutes.
Drizzle streusel all over the top of pizza. This can be served slightly warm or refrigerated.