At Home With Shay

S’mores Pizza

Gluten free S’mores Pizza is my way of bringing the deliciousness of making s’mores around the campfire inside when it just isn’t possible to do it the traditional way. Plus, you get the added bonus of a tender, buttery cookie base to hold it all together!  It is so quick and simple to make with kids too, so they don’t have to lose out on the fun of making campfire s’mores. 

Make the Cookie Base

This buttery sugar cookie dough is very forgiving.  Most of the time I take the butter straight from the fridge and cut it into chunks. By the time I get the rest of the ingredients together and preheat the oven, the butter is still cold, but soft enough to mix with the sugar without straining the beaters.  Using the butter while it is still cold, instead of letting it come to room temp, will likely prevent the need to chill the dough before rolling it out. 

Once the butter and sugar are combined well, the egg and vanilla get mixed in.  Then the flour and salt get added in a little at a time.  Pull the dough together into a ball and place it on a parchment lined sheet pan.  Use a rolling pin to roll it out a little less than ¼ of an inch.  Shape it with your hands into a circle.

Bake the S’mores Pizza

Bake the cookie base until it is no longer doughy in the middle and the edges may brown just a little on the edges.  Remove it from the oven and sprinkle the chocolate chips, mini marshmallows and bits of gluten free graham crackers on top.  I use Pamela’s gluten free Honey Grahams, the flavor and texture is great:-)  Pop the pizza back in the oven under the broiler for about a minute and when the marshmallows are golden brown, remove, slice & devour!

More Gluten Free Treats

Berries & Cream Pizza

S’mores Cupcakes

Almond Cut Out Cookies

Quick Dry Cookie Icing

Browned Butter Oatmeal Cream Pies

Pumpkin Whoopie Pies

White Chocolate Macadamia Nut Cookies

Chewy Chocolate Chip Cookies

Print

S’mores Pizza

A buttery gluten free sugar cookie is the base of this S'mores Pizza topped with toasted marshmallows, chocolate & graham crackers.
Course Dessert
Cuisine American
Diet Gluten Free
Keyword allergy friendly, chocolate, cookie, cookies, easy, gluten free, nut free, sesame free, soy free
Special Diet Gluten Free, Sesame Free, Soy Free, Tree Nut Free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 482kcal

Ingredients

  • 8 tbsp butter cool, *see notes below
  • 1 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 cups gluten free flour with xanthan gum Cup4Cup & Bob's Red Mill 1 to 1 GF Baking Flour work well for this recipe
  • ½ tsp salt

Toppings:

  • 1 cup mini marshmallows
  • 1 cup semi-sweet chocolate chips
  • ½ cup graham crackers I use Pamela's GF Honey Grahams, broken by hand

Instructions

  • Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.
  • In a medium bowl, using a stand mixer or hand mixer, blend cool butter and sugar. 
  • Add egg and vanilla.
  • Gradually add the flour and salt a little at a time so the flour doesn’t fly all over.  You can do this by hand if you prefer, just be sure that it is combined well.
  • Roll out the dough into a circle on the parchment lined baking sheet. Bake for approximately 18 minutes, or until the center is baked through and the edges have barely changed color, if at all.
  • Remove from the oven and sprinkle with toppings. 
  • Turn the oven to broil and return the pizza to the oven watching the toppings very carefully.  As soon as the marshmallows are toasty, remove from the oven.  This should only take a minute or two. 
  • Enjoy right away or store at room temp until ready to dig in!

Notes

Cool butter:  the butter can be cold from the fridge, but it shouldn’t be so cold & solid that it causes your mixer to strain.  If the butter is too cold and very hard, let it soften for a while at room temp or pop it in the microwave for 5-10 seconds before trying to mix it. 
If the dough seems too sticky, dust with powdered sugar and try to roll it out again. If it’s still too sticky, wrap it in plastic wrap and refrigerate it for about 30 minutes.  
If the dough is a bit dry and is cracking when you roll it out, knead about a teaspoon of milk or heavy cream into the dough by hand.  Continue adding milk if needed until it becomes pliable without cracking.

Nutrition

Calories: 482kcal | Carbohydrates: 68g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 298mg | Potassium: 151mg | Fiber: 5g | Sugar: 39g | Vitamin A: 391IU | Calcium: 45mg | Iron: 3mg