Nutella Pizza With Banana

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This Nutella pizza is my go-to dessert when I want something quick, fun, and indulgent. I make this using a cinnamon-spiced dough topped with creamy homemade Nutella, sliced bananas, toasted coconut, and crunchy hazelnuts. It’s perfect for birthdays, brunches, or any time I’m craving something sweet!

I tried my first Nutella pizza at this tiny Italian restaurant in Chicago about five years ago, and I couldn’t stop thinking about it afterward. I loved the idea of turning a classic savory dish into something sweet, chocolatey, and completely shareable. Of course, I wanted to make a version at home that kept all the flavor but used simple, wholesome ingredients and was more budget-friendly too! 

So I went home and started testing my own version in the kitchen. It took me a few tries to get the dough right because I wanted it crispy but not hard, and sweet but not like cake. I also decided to make my own chocolate hazelnut spread instead of using store-bought Nutella so I could control the sugar and keep it vegan.

Now this dessert pizza shows up at every family gathering and birthday party I host. My kids and their friends demolish an entire pizza in minutes, and I always get asked for the recipe. The whole thing costs less than $8 to make and feeds a crowd, which makes it way better than ordering from a restaurant. Plus, I can customize the toppings based on what I have in my pantry or what’s in season.

🥘 Ingredients

I keep these pantry staples on hand so I can whip up this pizza anytime! Here’s what I used:

For The Pizza Dough

• Whole-wheat flour: I use whole-wheat flour to add fiber and a nutty flavor. The whole grains add nutrition without making the dough heavy or dense. If I want a lighter texture, I swap it for all-purpose flour using a 1:1 ratio.
• Baking powder: I add this to help the dough rise, and I always double-check that it’s fresh and not expired, otherwise the dough won’t puff up properly.
• Cinnamon and coconut sugar: I mix these in to give the dough a warm, sweet, spiced flavor. Coconut sugar adds caramel undertones, and helps the crust brown nicely in the oven. Brown sugar or date sugar would also work.
• Salt: I use fine sea salt to bring out the dough’s natural sweetness.
• Olive oil: I add olive oil for moisture and flavor, it also helps make the dough tender. Avocado oil also works as a 1:1 substitution.
• Warm water: I use warm water to bring the dough together smoothly. The water should be warm to the touch but not hot. 

For The Homemade Nutella

• Roasted hazelnuts: I buy them pre-roasted to save time, but you can absolutely roast the hazelnuts yourself if you prefer! Roasting brings out their rich, nutty flavor.
• Unsweetened cocoa powder: I use natural cocoa powder for a deep chocolate flavor without needing a lot of added sugar.
• Coconut sugar and vanilla extract: These balance the cocoa’s bitterness and add sweetness. I always use pure vanilla for the best flavor.
• Coconut oil: I blend in virgin coconut oil to create a creamy, spreadable texture.
• Note: As a substitution, I can use 1/2 cup of store-bought Nutella instead of making my own spread, though it won’t be vegan.

For The Toppings

• Banana slices: I choose ripe (not overripe) bananas so they hold their shape and don’t get mushy when you slice the pizza.
• Toasted shredded coconut: I like using unsweetened coconut flakes toasted until golden.
• Chopped hazelnuts: I sprinkle these over the top for crunch and flavor that ties the whole dessert together

🔪 How To Make

Making this recipe is so easy, and the whole process takes less than 30 minutes. Here’s how I make it:

Preheat Oven, Whisk Dry Ingredients: First, I preheat the oven so it’ll be ready to go. In a large bowl, I begin by whisking the flour, baking powder, cinnamon, sugar, and salt.

Knead And Form The Dough: I pour in the olive oil and warm water, then stir until the dough comes together. I knead it gently on a floured surface for about 2–3 minutes until smooth. I cover the dough and let it rest at room temperature for 10 minutes to relax the gluten.

Divide Dough And Roll Out: I cut the dough ball in half to make two smaller pizzas. Using a rolling pin, I roll each piece between two sheets of parchment paper until it’s about 1/2 inch thick and roughly 8 inches across. Then I use a fork to poke holes all over the surface so it doesn’t puff up too much once baked.

Bake Crust & Cool: I brush a thin layer of olive oil over each crust and slide them onto a baking sheet. They bake for 5-10 minutes until the edges turn golden brown and the centers look set. Then I transfer them to a wire rack to cool completely while I make the spread.

Pulse The Hazelnuts: I add the roasted hazelnuts into my food processor and pulse until they look like coarse breadcrumbs. This takes about 30 seconds of pulsing.

Finish Nutella: Next, I add the coconut sugar, coconut oil, vanilla, and cocoa powder and blend until smooth.

Assemble & Serve: Once the pizza crusts are cool, I spread about 1/4 cup of the chocolate hazelnut spread over each one. Then I arrange the banana slices on top, sprinkle with crushed hazelnuts and toasted coconut, and drizzle with extra spread if I’m feeling fancy. I let everything sit for 5 minutes so the flavors meld together, then cut each pizza into 8 slices with a sharp pizza cutter.

📖 Variations 

This recipe is endlessly customizable. Here are a few fun twists I love:

Berry Version: I swap the banana for sliced strawberries, raspberries, or blueberries for a tart contrast to the sweet chocolate spread.

Double Chocolate: I sprinkle mini chocolate chips over the warm Nutella before serving.

S’mores:  I add mini marshmallows, graham cracker crumbs, and a drizzle of chocolate sauce for a summer twist.

Gluten-Free: I use Bob’s Red Mill 1-to-1 gluten-free flour as a 1:1 replacement for the whole wheat flour and follow the recipe exactly as written.

Other Toppings: Try chopped peanuts, almonds, or macadamia nuts for additional crunch, along with whipped cream and white chocolate chips or chocolate shavings for more decadence. My kids love to add a drizzle of caramel sauce on top, too!

🍽 Serving Suggestions

I typically serve this pizza after dinner with coffee or tea, and it always gets devoured within minutes. On colder days, I like to enjoy this with a hot mocha latte or hot chocolate for an afternoon treat that reminds me of sitting in a European cafe.

When I’m hosting a pizza party, I make this alongside savory pizzas like my pear and gorgonzola pizza and my veggie supreme pizza so everyone can enjoy something sweet after their meal and it keeps with the pizza theme!

🫙 Storage Instructions

Leftovers: I store leftover pizza in an airtight container in the fridge for up to 4 days.

Nutella spread: I keep any extra homemade Nutella in a sealed jar in the fridge for up to a week. It firms up in the fridge, but quickly comes to room temperature and spreads easily when you want to serve it.

Freezing The Dough: I wrap baked pizza crusts tightly in plastic wrap and freeze them in a freezer bag for up to 3 months. When I’m ready to use them, I thaw at room temperature for 2-3 hours before adding toppings. I don’t recommend freezing this pizza after assembling.

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