A savory breakfast is more my thing. Although, you know how much I love pancakes. Cinnamon rolls are great, but I don’t eat them often. They are usually way too sweet for me which is why I also categorized today’s recipe as a dessert. For some reason a thought of making a cinnamon roll pizza popped into my head about 2 weeks ago. This morning, I finally made it. It was so great I couldn’t wait to post it, so here I am.
I was set on not making this recipe gluten-free. We started eating gluten, little by little, again since it didn’t seem to be helping little tummy with her eczema anymore. Not having any flour for a couple of months we went to the store to get some. Standing in the baking aisle I noticed Bob’s Red Mill had a gluten-free pizza crust mix. I love all of their other flours so I picked it up. When I turned it around I noticed they had a recipe for cinnamon rolls on it. I thought it was meant to be so I changed my mind right there and decided to make this cinnamon roll pizza free of gluten.
If you’re not gluten-free use a wheat pizza dough, either homemade or bought, and add in the raisins. I do have to say that I loved the way this dough turned out though. That Bob knows what he’s doing. Actually, using pizza dough will yield a different result since pizza dough doesn’t have eggs or butter in it. There’s no reason you can’t use pizza dough, but you might want to find a wheat flour cinnamon roll dough recipe for a more authenic cinnamon roll experience.
Cinnamon Roll Fruit Pizza
vegan, soy-free, nut-free, gluten-free
Makes 16 slices
- 1 cup warm water
- 1 packet rapid rise yeast
- 1/2 cup vegan sugar, divided
- 1/4 cup Earth Balance Soy Free Buttery Spread
- 3 tablespoons flaxseed meal
- 6 tablespoons warm water
- 1 package Bob’s Red Mill Gluten Free Pizza Crust Mix
- 1/4 cup brown rice flour
- 1/2 cup raisins
- 3 tablespoons Earth Balance Soy Free Buttery Spread, softened
- 1/2 scant cup vegan sugar
- 1 tablespoon Blackstrap molasses
- 2 teaspoons cinnamon
- 1 cup fresh fruit, such as sliced strawberries or raspberries
- 1 tablespoon brown rice syrup
- 1 tablespoon So Delicious Unsweetened Vanilla Yogurt
- Preheat oven to 375 degrees. Line a round pizza pan or a pizza stone with parchment.
- In a 2-cup measuring pitcher combine the 1 cup warm water with the yeast and 1 tablespoon of sugar. Let sit for at least 5 minutes or until frothy.
- In a large bowl cream together the remaining sugar with the butter using a large spoon. Add the 6 tablespoons of warm water and the flaxseed meal. Mix until everything is well combined. Pour in the yeast mixture and stir until blended.
- Add in the pizza crust mix and stir until a dough forms, it will be sticky. Sprinkle in the brown rice flour and knead in using your hands. Add in the raisins and knead with your hands.
- Form the dough into a ball and place in the center of the parchment. Press dough out into a circle with your hands, keeping about an inch away from the edge of the pan. Make sure you press it as even as possible.
- In the same bowl you formed the dough mix the softened butter, sugar, molasses, and cinnamon.
- Spread the butter/sugar mixture onto the dough, stopping about 1/2 inch from the edge.
- Bake for 25 minutes or until the sugar mixture on top is bubbling and the dough is slightly golden. The sugar mixture and butter will boil over the edge of the crust so it is important that your pan is fully covered with parchment.
- Remove from the oven and top with fruit. Mix the brown rice syrup with the yogurt and drizzle on top of fruit.
- Using a pizza cutter, cut into 16 slices. Let cool before serving. Enjoy!