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Egg-free dessert pizza

Submitted by on Saturday, 17 April 2010 No Comment

This is another fine mess that Club Penguin and my big mouth got me into.

There’s one section of the online community where kids can earn “money” by making pizza – decidedly strange pizza, with ingredients such as squid and hot sauce. There’s also a dessert pizza that’s nearly as weird – pink icing, chocolate chips, licorice and jelly beans. Bleck!

So it took some talking for me to convince the guys that dessert pizza really isn’t disgusting. When talking failed, I decided to look for a recipe and prove it.

Finding a recipe was much harder than I thought it would be. The refrigerated cookie dough that most called for I knew I could work around by using a recipe I already had. Then I ran into a problem with the filling – I found mainly recipes calling for marshmallow creme, and that won’t work with an egg allergy.

I put out a call on Facebook, and a friend turned up the recipe that became my base. Thanks, Aaron!

This recipe makes a big-honking 16-inch pizza. Luckily, we were having company for dinner that weekend. It could easily be halved, though, for a smaller pie.

I used three different toppings on mine, too, including chocolate chips in a nod to Club Penguin.

Egg-free dessert pizza

The dough:

  • 2 1/2 c. flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 c. butter or margarine
  • 3/4 c. sugar
  • 1/2 c. sour cream

Combine dry ingredients.  Cream butter and sugar. Blend in sour cream, then add dry ingredients. Chill for two hours. Roll dough to a quarter-inch thick and transfer to a 16-inch pizza pan coated with cooking spray. Bake at 350 degrees for 20 minutes or until golden. Cool completely.

The filling:

  • 12 ounces of cream cheese, softened
  • 1 1/2 c. of Cool Whip
  • 1/4 c. sugar – the original recipe didn’t call for sugar, but Big Guy made an “ick” face when he tasted the beaters and for once he was right.

Beat with a hand mixer until fluffy. Spread atop the cookie crust.

The toppings – I divided the pizza in thirds and used all three.


  • 2 pints fresh strawberries or one pound of no-sugar-added frozen berries, sliced
  • 1 tbl. lemon juice
  • 1/2 cup sugar
  • 1 tbl. kirsch – I’ve left it out in a pinch, but it really does taste better with it
  • 2 tbl. cornstarch

Rinse, hull and slice the strawberries.

Place the berries in a saucepan with the sugar and bring to a boil. In a bowl, combine the lemon juice, kirsch and cornstarch and stir until smooth.  Remove the berry mixture from the heat and stir the cornstarch mixture into it. Return to the heat and bring back to a boil, stirring and cook for 2 minutes.

If you like chunkier filling, you can set aside some berries and add them after the filling has cooked.


  • 1, 20 ounce can of pineapple chunks or tidbits, drained
  • 2 tbl. cornstarch
  • 2 tbl. lemon juice, optional

Combine juice from the drained pineapple with corn starch and lemon juice, if used, in a small saucepan. Stir until boiling then cook until thick, an additional one to two minutes. Cool, then spread filling on top of a cake layer and top with pineapple.

Even that small amount of lemon juice is enough for the filling to take on a decidedly tart, almost meringue pie-like taste. It might be too lemony for some tastes.

Chocolate chip:

This is the easy part. Give your favorite 4-year-old a bowl of chocolate chips, allowing extra to account for the amount that must be taste tested due to quality control issues, and a jar of sprinkles. Let the 4-year-old have at it.

One additional hint: As long as I kept the pizza on the original pan, which has holes in the bottom, the crust stayed firm in the fridge. The second I decided to save some refrigerator space and store it on a dinner plate, the bottom mushed.

Copyright 2010 Debra Legg. All rights reserved.

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