Pumpkin Pie Dessert Pizza

 PUMPKIN PIE DESSERT PIZZA

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

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.

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 tbsp honey for paleo,  or  ½ tsp liquid stevia for low carb
• 3 tbsp butter, melted, or organic palm shortening (certified sustainable)
• 2 lg eggs
• 1 egg white
• ½ tsp 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 tbsp cream cheese, or coconut butter for paleo
• 2 tbsp butter, or coconut oil
• 1 tbsp sweetener of choice: coconut sugar for paleo, or erythritol for low carb
• ½ tsp lemon juice
• ¼ tsp vanilla extract

Directions:

1. 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.
2. Place dough ball onto a large sheet of parchment paper and press down. Top the dough with another large sheet of parchment paper.
3. Using a rolling pin, roll dough between parchment papers into a round, flat pizza shape.
4. 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.
5. In a small bowl whisk the egg white and brush lightly with a pastry brush across pizza dough.
6. Sprinkle with cinnamon and bake for 15 minutes to 20 minutes, or until crust starts to brown lightly. Remove from oven.
7. In a medium size mixing bowl combine all the pumpkin topping ingredients until thoroughly combined.
8. Spread pumpkin mixture over baked pizza dough. Return pizza to oven for 4 to 5 minutes. Remove from oven.
9. In a small saucepan over medium heat, melt and combine all the streusel topping ingredients except for the vanilla extract.
10. Once melted and combined, remove from heat and add the vanilla extract. Stir together thoroughly. Cool a few minutes.
11. 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*

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4.34 from 3 votes

Pumpkin Pie Dessert Pizza

Course keto, low carb, paleo, primal

Cuisine dessert

Prep Time 12 minutes

Cook Time 25 minutes

Total Time 37 minutes

Servings 8

Calories 184kcal

Author Stacey

Ingredients

• Crust Ingredients:
• ½ cup coconut flour
• ⅓ cup almond flour
• tbsp Sweetener of choice: 1 honey for paleo or ½ tsp liquid stevia for low carb
• 3 tbsp butter melted, or organic palm shortening
• 2 lg eggs
• 1 egg white
• ½ tsp 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 tbsp cream cheese or coconut butter for paleo
• 2 tbsp butter or coconut oil
• 1 tbsp sweetener of choice: coconut sugar for paleo or erythritol for low carb
• ½ tsp lemon juice
• ¼ tsp 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.

Notes

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

Nutrition

Serving: 0g | Calories: 184kcal | Carbohydrates: 6.5g | Protein: 5g | Fat: 15g | Sodium: 108mg | Fiber: 3g | Sugar: 2g

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