Dessert pizza – to suit all tastes
It’s school holidays most places at the moment so a great time to get those fussy eaters helping out in the kitchen!
This dessert pizza is an awesome recipe. Why?
– Because it’s delicious!
– Because it’s flexible. There are so many ways we can modify to make it a fit for pretty much any child (I’ve listed tonnes of options)
– Because pizza is something that many picky eaters love to eat so it’s got positive connotations.
– Because pizza is something that many fussy eaters can’t quite bring themselves to eat and yet would love to. Perhaps a dessert pizza is a gentle bridge into a regular pizza?
– Because it’s super simple and the children can help or even do much of it themselves.
– Because it’s a fabulous treaty option but with lots of great ingredients, protein, fruit and fibre.
I made a giant low sugar, high fibre cookie (ingredients below) which worked but wasn’t something I’d rave about.
You could use any firmish cookie recipe instead.
Or you could use an uncooked cheesecake-type base with crumbled bought biscuits or crackers or nuts mixed with butter.
½ cup flour (I used wholemeal)
1/3 cup oats (I used wholegrain but blitzed them so they were more like flour). Rolled or quick cook would work.
½ tsp baking powder
1 small egg
1 dst sp sugar (I used coconut sugar). This is a low sugar option, so add more to taste.
½ tsp vanilla
1/6 cup melted butter
I made a cheesecake type topping. You could use whatever is a fit for your child:
– Their favourite yoghurt (you can thicken by leaving it to drain through a Chux or cheesecloth for a while).
– Whipped coconut cream for DF.
– Yoghurt & cream if cream cheese is not on the menu yet.
– Just cream cheese or just cream, if easier.
1/3 cup of full fat yoghurt
1/3 cup cream cheese (slightly softened)
1 tsp melted honey (optional)
1/8 cup cream (helps to make it thick)
Fruit to decorate (if fruit is a challenge it could be dried fruit or other favourite toppings like choc chips or a combination)
If baking the cookie, heat oven to 175˚
Whisk together the wet ingredients for the base and then stir through the dry ingredients.
Form a flat circle on a silicon sheet or baking paper.
Bake for 15 mins or until browning.
For the topping: Place all the ingredients (except fruit) in the food processor and whip together until thickened.
Spread on the cookie base.
Decorate with fruit or other toppings
Judith, MA Cantab (Cambridge University), Post Grad Dip Psychology (Massey University), is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/