This apple cinnamon streusel dessert pizza is so tasty and adaptable, you just might forego the pepperoni and head straight for this!

Dessert Pizza? I think I love you.

Since we tend to make a habit of homemade pizza every Saturday night, dessert pizza was an inevitable creation, especially since my kids have been begging me to make it at home after they tried some at a local pizza joint during our long hotel stay a few months ago.

A slice of cinnamon apple streusel dessert pizza in front of the rest of the pizza.

Some recipe creations are absolute disasters (trust my firsthand experience on this one), but the triumph that is dessert pizza has successfully redeemed me from all my past failures.

The tender, lightly sweet crust is topped with a cooked apple and cinnamon mixture and then topped again by cinnamon streusel, all of which is drizzled with a creamy, sweet glaze.

Top view of a slice of apple cinnamon dessert pizza on a white plate.

Please sit down while taking your first bite. Swooning may occur.

I’m just so, so happy about all of the possible dessert pizzas in our future (since the fruit topping is seriously adaptable – see the note in the recipe).

If I said I’ve dreamed about dessert pizza more than once in the last week or so, would you judge?

Thanks for loving me despite my issues. Now go and make some dessert pizza!

A slice of apple cinnamon dessert pizza drizzled with glaze on a white plate.

Apple Cinnamon Streusel Dessert Pizza

4.83 stars (34 ratings)


Pizza Crust:

  • 1 cup warm water
  • 1 tablespoon instant yeast
  • ¼ cup (53 g) granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil
  • 3-4 cup (426 to 568 g) all-purpose flour

Cinnamon Streusel Topping:

  • ½ cup (106 g) packed light brown sugar
  • ½ cup (71 g) all-purpose flour
  • ¾ teaspoon cinnamon
  • 4 tablespoons (57 g) butter, softened

Apple Topping:

  • 1 tablespoon (14 g) butter
  • 2 apples, peeled, cored and chopped
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon


  • 2 tablespoons (28 g) butter
  • cup milk
  • ¼ teaspoon vanilla
  • 2 cups (228 g) powdered sugar


  • Preheat the oven to 425 degrees F and position an oven rack in the lower third of the oven.
  • For the pizza crust, combine the water, yeast, sugar, salt and oil. Add the flour until a soft dough forms and pulls away from the sides of the bowl (this can be done by hand or in the bowl of an electric stand mixer). You may not need to add the full amount of flour – or, you may need to add more than the 4 cups, it will depend on many factors. The goal is a soft, smooth dough so judge by texture and feel and not by exact flour amounts. Knead for 2-3 minutes. Cover the dough lightly and let it rest while preparing the other components.
  • For the cinnamon streusel topping, stir together the brown sugar, flour and cinnamon. Add the soft butter and mix with a pastry blender or your fingers until the mixture is crumbly and the butter is well-distributed.
  • For the apple mixture, heat the butter in a 10- or 12-inch skillet until melted. Add the chopped apples, brown sugar and cinnamon, and cook, stirring often, until the apples are tender (but not mushy) and the mixture is thick and bubbly, 4-5 minutes.
  • Press the dough into a 16-inch pizza pan (or it can be stretched into a rectangular baking sheet if that is all you have). The dough should be about 1/4-inch thick. Scoop spoonfuls of the apple mixture over the dough. It won’t cover the dough completely, just distribute the apples as evenly as possible. Sprinkle the cinnamon streusel over the top of the apples. Let the pizza rest for about 10 minutes to allow the dough to puff slightly.
  • Bake the pizza for 12-15 minutes, until the edges are browned and the pizza topping is hot and bubbly. While the pizza bakes, prepare the glaze by heating the butter and milk in a medium saucepan until melted. Add the vanilla. Mix in the powdered sugar gradually, whisking to combine until the glaze is smooth.
  • Let the pizza rest for 10 minutes before drizzling the glaze over the top (you can also drizzle glaze on each individual piece as it is served). Serve the pizza warm. Leftovers can be refrigerated and reheated briefly in the microwave.


Fruit: the fruit topping could be easily adapted to many different fruits. I’m thinking peaches, blueberries, raspberries or cherries, just to name a few.
Sugar: judge the amount of sugar in the fruit topping by how sweet the fruit is that you are using and adjust accordingly.
Serving: 1 Serving, Calories: 522kcal, Carbohydrates: 102g, Protein: 6g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 27mg, Sodium: 246mg, Fiber: 3g, Sugar: 57g

Recipe Source: Mel’s Kitchen Cafe