Nutella Pizza (Dessert Pizza!)
Easy, sweet, and the perfect finishing touch to any main course, this homemade Banana Nutella Pizza is made with subtly sweet cinnamon dough and fresh banana slices! Featuring a delicious yet easy-to-make homemade Nutella spread, hazelnuts, and shredded coconut, it is a tasty vegan pizza that is perfect for the whole family!
Servings: 16 servings
Calories: 194kcal
Equipment
Ingredients
Dessert Pizza Dough
- 2 cups whole wheat flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 2 tsp coconut sugar
- ⅛ tsp salt
- ¾ cup water
- 1 tbsp olive oil
Chocolate Hazelnut Spread (Homemade Nutella)
- 1 cup hazelnuts roasted; skins removed
- 3 tbsp coconut sugar
- ½ cup coconut oil
- ½ tsp vanilla extract
- 4 tbsp cocoa powder unsweetened
Toppings
- ⅓ cup shredded coconut toasted
- 1 banana sliced
- crushed hazelnuts
Instructions
- First, preheat the oven to 390 degrees Fahrenheit or 200 degrees Celsius. In a large bowl, whisk the flour, baking powder, cinnamon, sugar, and salt.
- Add the olive oil and the warm water to the flour mixture and form a dough. Turn the dough on a lightly floured surface and knead for 2-3 minutes, until dough is smooth. Cover dough and allow it to rest for 10 minutes.
- Cut the dough in half to make two 8-inch round pieces. Roll the pizza dough portions out to ½-inch thickness in between baking or parchment paper. Use a fork to poke holes into the bases and spray with oil.
- Bake for five to ten minutes until just cooked through. Allow the pizza to cool while you make the nutella spread.
- Add the roasted hazelnuts to a food processor and blitz until they resemble breadcrumbs. Next, add the coconut sugar, coconut oil, vanilla, and cocoa powder and blend until smooth. Adjust sweetness to taste.
- Once the pizza bases have cooled, spread them with a layer of hazelnut spread (about 1/4 cup per pizza base), sliced bananas, crushed hazelnuts, and toasted coconut. Cut the pizza into eight pieces and serve immediately.
Notes
- Dough Tips:
- The dough can be made in either 2x8-inch pizzas or one large pizza.
- Don't overwork the dough or it will become tough.
- Allow the dough to rest, covered, on the bench before rolling out.
- Bananas: For best results, don't use overripe bananas or the pizza will be mushy.
- Pizza Storage: Store the leftover pizza in an airtight container in the refrigerator for up to four days.
- Nutella Spread Storage: Store the excess chocolate hazelnut spread in an airtight container in a cool dry place for up to one week.
- Gluten-Free: To make this pizza gluten-free, use 1-to-1 gluten free flour in place of the whole wheat flour.
Nutrition
Serving: 1slice | Calories: 194kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 30mg | Potassium: 209mg | Fiber: 3g | Sugar: 4g