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Caramel Apple Pizza Recipe

Caramel Apple Pizza Recipe photo by Taste of Home

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“I made a favorite recipe lighter by making my own cookie crust. I used less fat and sugar, and part whole wheat pastry flour. I also used a combination of fat-free and low-fat cream cheese as well as fat-free caramel sauce. My family doesn't notice the difference.” -Tari Ambler of Shorewood, Illinois

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Caramel Apple Pizza Recipe

Prep: 40 min. + cooling

Yield: 12 Servings

25 15 40

Ingredients

1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
2 tablespoons canola oil
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
TOPPING:
1 package (8 ounces) fat-free cream cheese
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3 medium tart apples, thinly sliced
1/4 cup fat-free caramel ice cream topping
1/4 cup chopped unsalted dry roasted peanuts

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil, corn syrup and vanilla. Combine the flours, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well.
Press dough onto a 14-in. pizza pan coated with cooking spray. Bake at 350° for 12-15 minutes or until lightly browned. Cool on a wire rack.
In a small bowl, beat the cream cheese, brown sugar, cinnamon and vanilla until smooth. Spread over crust. Arrange apples over the top. Drizzle with caramel topping; sprinkle with peanuts. Serve immediately. Yield: 12 slices.

Nutritional Facts 1 slice equals 238 calories, 9 g fat (3 g saturated fat), 29 mg cholesterol, 228 mg sodium, 36 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Caramel Apple Pizza in Light & Tasty February/March 2008, p37

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Reviews for Caramel Apple Pizza

Caramel Apple Pizza

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Reviewed on Oct. 20, 2011 by gaburkett

I thought it was average. I really wanted it to taste better. I used refer cookie dough to save a little time. My daughter thought it tasted better than I did. Probably would not make it again.

Reviewed on Oct. 20, 2011 by vernag

The cookie dough was too plain.

Reviewed on Oct. 17, 2011 by cherrylady

My sister gave me this recipe years ago, but she said she usually makes the crust with refrigerated peanut butter cookie dough. My family loves it!

Reviewed on Oct. 13, 2011 by drema1

I haven't made this yet, but it looks really good! In most of my baking I use King Arthurs white whole wheat flour, it doesn't taste like wheat but has more fiber than white. It has worked for everything, except for pie crusts (still working on those).

Reviewed on Oct. 13, 2011 by marilynshade

I have eaten the store bought cookie dough recipe one and want to try this lighter version. Where do I find whole wheat pastry flour? Or is that just regular whole wheat flour?

Reviewed on Oct. 22, 2008 by DeborahAnn60

I made this last week. It was easy and so delish that my husband did not realize that is was a healthy recipe. Deb