Cinnabomb Pizza


My Saturday night indulgence was the bomb! I’m calling this gluten free dessert “Cinnabomb Pizza”!

We LOVE Against the Grain Gluten Free Pizza Crust and my husband has been begging for a dessert using this crust, so I finally did!

This is like a Cinnamon Roll with a nutty background flavor. This is a cheese based crust but you don’t even taste it! This crust bakes to a perfect crunchy & flakey crisp. I’m not a fan of floppy pizzas.


So, here’s what you need:

  • 1 Against the Grain Crust

The Spread:

  • 1c unsalted Kerrygold Irish Butter,  softened
  • 1c Coconut Palm Sugar
  • 1/2c Gluten Free Rolled Oats
  • 6 tbsp Cinnamon

The Cream Cheese Glaze:

  • 4tbsp unsalted Kerrygold Irish Butter, softened
  • 2oz Organic Valley Cream Cheese,  softened
  • 3/4c Powdered Sugar Substitute (3/4c of Xylitol OR Erythritol & 1tbsp of Arrowroot Powder, I used my Breville blender until powdery)
  • 1/2tsp of Vanilla Extract

Pre-heat oven to 375.

In a small bowl combine the dry ingredients of the spread then add the softened butter and mix thoroughly to make crumbles.

On a frozen crust, spread the mixture evenly. Keep the outer inch of the crust exposed. This allows room for the bubbly gooeyness to spread.

Bake for about 8 to 10min or until lightly brown.

Now make the glaze! Combine Xylitol and Arrowroot powder together.  In a separate bowl, beat the softened butter, cream cheese and vanilla extract. I used a handheld mixture to beat on high. Slowly add the powdered sugar into the mixture and continue to beat until it becomes a thick glaze. Drizzle over pizza and enjoy by itself or add a scoop of Halo Top Vanilla Ice Cream!

I cut it to yield 12 small slices so that I can have a yummy little taste.