Most folks think pizza belongs to pepperoni and late-night cravings. But here’s a little secret — it can be dessert, too.
A Bavarian cream pizza is exactly that: soft, sweet, creamy. Golden crust, smooth vanilla filling, a light drizzle on top. Nothing heavy. Just a happy slice of something different.
This thing had a real moment in the U.S., especially at Cici’s Pizza buffet. If you grew up going there, you remember that slice. The one you saved room for after all the breadsticks.
And then… it disappeared. Even at Cici’s now, it’s hit or miss. Some days it’s there. Most days it’s not.
That’s a bummer when you’re really craving it. So I started making my own copycat at home. Turns out, it’s simple. And tastes exactly like the one you remember.
Today I’ll walk you through it, step by step.
The Best Crust for a Dessert Pizza (Don’t Grab the Thin One)
You might think thin crust is the way to go. I get it — that’s what pizza means, right? But here’s what happens: thin crust snaps when you bite it. Too crispy. Too loud. It fights the soft cream instead of holding it.
A sugar cookie crust, though? That’s the one. It’s soft, slightly sweet, almost like a thick cookie under all that custard. It stays tender but sturdy enough to hold everything together. And it browns up real pretty around the edges.
You could try a pastry crust — looks elegant, tastes buttery — but honestly? It falls apart the second you try to lift a slice. Too messy for a weeknight dessert.
So yeah. Sugar cookie crust wins. Every time.
Why Bavarian Cream Works Better Than Pudding or Frosting
Here’s the thing about Bavarian cream: it’s got whipped cream folded into the custard. That makes it light and airy, not dense like a pudding or greasy like a buttercream.
It spreads over the crust without weighing it down. Creates a soft, creamy layer that plays nice with fresh fruit. And after it chills in the fridge? Holds its shape beautifully. No sliding toppings, no sad mess when you slice it.
Load it up with strawberries, blueberries, peaches — the cream stays smooth and never gets runny.
Ingredients (Broken Down the Easy Way)
I’ll list these cleanly below — but notice how the competitor repeats the same ingredients twice? I won’t do that to you.
For the sugar cookie crust:
- 2 cups all-purpose flour
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
*Gluten-free? Swap flour for a 1:1 GF blend. Dairy-free? Use vegan butter.*
For the Bavarian cream filling:
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- ¼ tsp salt
- 3 large egg yolks
- 3 cups whole milk
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (whipped to stiff peaks)
*Egg-free option: use 3 tbsp cornstarch instead of yolks. Dairy-free: full-fat oat milk + whipped coconut cream.*
For the streusel topping:
- 3 tbsp unsalted butter, melted
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 2 tbsp granulated sugar
- Pinch of salt
For the cream cheese drizzle:
- 2 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tbsp milk
- ¼ tsp vanilla extract
Optional fruit toppings:
- 1 cup fresh strawberries, sliced
- ½ cup blueberries
- ½ cup peach slices
Tools You’ll Need
Nothing fancy here:
- Mixing bowls
- Whisk
- Saucepan
- Measuring cups
- Baking tray or pizza stone
- Rolling pin
- Spatula
- Piping bag (or a zip-top bag with the corner snipped off)
How to Make It (The No-Stress Way)
1. Make the sugar cookie crust
Beat softened butter and sugar until light and fluffy. Add the egg and vanilla, mix well.
In a separate bowl, whisk flour, baking powder, and salt. Slowly add the dry mix to the wet. Stir just until a soft dough forms — don’t overwork it. Wrap and chill for 30 minutes.
2. Preheat your oven
Set it to 450°F. Place your baking sheet or pizza stone inside while it heats. A hot surface = a crisp bottom.
3. Roll and bake
Roll the dough on a lightly floured surface into a round about ¼-inch thick. Transfer to the hot baking sheet. Bake 10–12 minutes until the edges are light golden. Let it cool completely.
4. Make the streusel
Mix melted butter, flour, brown sugar, granulated sugar, and salt. Use your fingers to work it into crumbs. Spread on a lined baking sheet. Bake at 350°F for 8–10 minutes until golden. Let cool.
5. Make the Bavarian cream filling
In a saucepan, whisk sugar, flour, and salt. Add egg yolks and milk. Whisk until smooth. Cook over medium heat, stirring constantly, until thick like pudding — about 8–10 minutes.
Remove from heat. Stir in butter and vanilla. Cover with plastic wrap (touching the surface so a skin doesn’t form). Chill for 1–2 hours.
6. Fold in whipped cream
Whip the heavy cream until stiff peaks form. Gently fold it into the cooled custard. Don’t overmix — keep it light and fluffy.
7. Make the cream cheese drizzle
Beat cream cheese until smooth. Add powdered sugar, milk, and vanilla. Mix until pourable. Transfer to a piping bag or zip bag.
8. Assemble the pizza
Spread the Bavarian cream over the cooled crust, leaving a small border around the edge. Add sliced fruit. Sprinkle streusel crumbs. Drizzle the cream cheese glaze over everything.
9. Chill and serve
Pop the pizza in the fridge for 20–30 minutes to set. Slice and serve cold or at room temperature.
Bubby’s Notes (Things I Learned the Hard Way)
- Chill that dough. 30 minutes minimum. Warm dough is sticky dough.
- Hot baking surface matters. Don’t skip preheating the pan — it’s the difference between a soft bottom and a sad, pale one.
- Watch the crust like a hawk. The second those edges turn light gold, pull it out. Overbaked = too hard.
- Cool the custard completely before adding whipped cream. Warm custard will melt your soft peaks into soup.
- Don’t go crazy with toppings. A little fruit + streusel is perfect. Too much = messy slices.
Want to Switch It Up?
Pizza Inn style: Add ½ cup heavy cream to the custard + 1 tbsp sugar. Top with strawberries and a light chocolate drizzle.
Mini dessert pizzas: Divide dough into 4 portions. Stretch into 6-inch rounds. Use 2 tbsp custard each. Bake 8 minutes at 450°F.
Vegan version: Replace egg yolks with aquafaba (the liquid from a can of chickpeas). Use unsweetened almond milk, vegan butter, and vegan cream cheese.
What to Serve With It
- Fresh whipped cream (unsweetened, with a cherry on top)
- Vanilla ice cream (warm crust + cold ice cream = magic)
- Hot chocolate with a sprinkle of cinnamon
- Caramel sauce, warmed and drizzled
- Fresh raspberries (the tartness cuts the sweet perfectly)
Storing & Reheating
Cover loosely with plastic wrap or store slices in an airtight container in the fridge. Good for 2–3 days. Add fresh fruit right before serving so it doesn’t make the crust soggy.
This pizza is meant to be served cold or at room temperature — no reheating needed.
If you really want a warm crust: remove the toppings, warm the crust alone at 300°F for 3–5 minutes, then add toppings back. Do not microwave the assembled pizza. The cream will separate into a watery mess.
Quick Answers to Common Questions
Why is my Bavarian cream too thin?
It didn’t cook long enough. Keep stirring over medium heat until it’s thick like pudding. Cooling also helps it set.
Can I use store-bought custard?
Yep. Saves time. Just pick a thick, creamy one.
Is it very sweet?
It’s sweet but balanced — the crust and fruit help. Add extra berries if you want less sweetness.
Can I make it ahead?
Yes. Make the crust and custard up to 2 days ahead. Store separately in the fridge. Assemble a few hours before serving.
Did you make this?
I’d love to hear how it turned out. Leave a comment or tag me on Pinterest.
