I’ve always loved turning classic dessert flavors into something playful and shareable. This Dessert Pizza does just that: a sturdy whole-wheat flatbread base, a generous blanket of chocolate-hazelnut spread, toasted marshmallows, chocolate chips and a crunchy sprinkle of graham crumbs. It comes together fast and feeds a small crowd without fuss.

The recipe uses a Krusteaz Whole Wheat Flatbread Mix so you skip a lot of hands-on dough work. Follow the package directions and then finish the pizzas right under the oven broiler for a minute or two. The result is melty, toasty, and exactly the kind of simple after-dinner treat I make when I want something cozy but not complicated.

Below I’ll walk you through the ingredients and the method exactly as written, share swaps for allergies and lighter choices, and give realistic tips that make the bake foolproof. If you want to change up toppings, I’ll suggest options and warn you about common mistakes so your Dessert Pizza comes out perfectly every time.

Gather These Ingredients

One Krusteaz Whole Wheat Flatbread Mix — the kit for the dough base; follow the package directions for the best texture.
3 TBSP sugar — added to the dry mix to slightly sweeten the flatbread; mix with the dry ingredients as directed.
1 1/2 cups chocolate hazelnut spread — acts as the sauce; you can use other nut butter or peanut butter spread if preferred.
3 cups miniature marshmallows — provide the melty, toasted top; use mini marshmallows for even coverage and quicker browning.
1 cup chocolate chips — adds pockets of melted chocolate and contrast to the marshmallows.
1 cup graham cracker crumbs — gives crunch and a hint of graham-cracker flavor to mimic s’mores.

Method: Dessert Pizza

Preheat oven to 475°F.
Add 3 TBSP sugar to the dry ingredients of the Krusteaz Whole Wheat Flatbread Mix and prepare the mix according to the package directions.
Shape the prepared dough into two rounds as directed on the package.
Place the two rounds on the baking sheet or pan called for by the package and bake them without toppings according to the package directions. Remove from oven when baked and leave the oven on.
Working carefully (the pan and flatbreads will be hot), spread 3/4 cup chocolate hazelnut spread evenly over each baked flatbread.
Evenly sprinkle 1 1/2 cups miniature marshmallows over the spread on each flatbread.
Evenly sprinkle 1/2 cup chocolate chips and 1/2 cup graham cracker crumbs over each flatbread.
Return the topped flatbreads to the oven and bake 2–4 minutes, watching closely, until the marshmallows have browned to your desired level.
Remove from oven, let cool briefly, slice, and serve.

Why I Love This Recipe

This Dessert Pizza hits nostalgic notes without being fussy. It borrows the best parts of a s’more — chocolate, marshmallow, graham — but puts them on a sturdy flatbread that stays crisp enough to pick up. That makes serving and sharing easier than dealing with stickier handheld treats.

The whole-wheat mix gives a faint, toasty flavor that pairs beautifully with chocolate. And because the base is pre-made from a mix, this is a quick, low-stress dessert for weeknights, potlucks, or last-minute guests. The toasting step is short but transformative: a minute or two under heat and the marshmallows puff, brown, and become pillowy.

Allergy-Friendly Substitutes

Allergy swaps are practical and straightforward. Replace chocolate hazelnut spread with sunflower seed butter for a nut-free option. Use dairy-free chocolate chips and marshmallows that are certified vegan if needed. For those avoiding gluten, look for a certified gluten-free flatbread mix if Krusteaz offers one or use a store-bought gluten-free flatbread as the base—just adjust bake times according to the package.

Must-Have Equipment

Baking sheet or pan — as called for by the flatbread package; a rimmed sheet helps if toppings shift.
Oven capable of 475°F — the recipe’s initial bake requires high heat for the flatbreads.
Offset spatula or knife — to spread the chocolate hazelnut evenly over the hot flatbread.
Timer — the final toasting step is short and you’ll want to watch closely to avoid burning.
Heatproof mitts — the pan and flatbreads will be hot when you share the toppings.

What Not to Do

Do not skip the initial blind bake of the flatbreads. If the base isn’t baked first you’ll end up with soggy centers and toppled marshmallows. Also, don’t leave the oven during the 2–4 minute toasting step; marshmallows can go from golden to burnt quickly. Finally, avoid piling on marshmallows or chips beyond the amounts listed—too much topping makes it hard to slice cleanly and increases the risk of overflow.

Better-for-You Options

If you want a lighter version, reduce chocolate-hazelnut spread to a thin layer and use a dusting of cocoa powder for extra chocolate flavor without as much fat. Swap regular mini marshmallows for a smaller quantity to cut sugar, or top only half the flatbread to balance indulgence with restraint. Choosing the whole-wheat flatbread mix already nudges the recipe toward more fiber than plain white dough.

Cook’s Commentary

Topping balance

I like the combination of chocolate spread, marshmallows, chips, and graham crumbs because each element plays a role: spread for richness and adhesion, marshmallows for texture and color, chips for intense pockets of chocolate, and graham crumbs for crunch. The recipe proportions are deliberately measured so each bite delivers a bit of every component.

Timing and heat

High initial temperature gives the flatbread structure quickly; that’s why the package directions are essential. The short final bake is about control. I set a one-minute timer, peek, then add another minute if needed. That method avoids a burned top and ensures melty, glossy chocolate chips.

Serving tips

Slice the Dessert Pizza while it’s still warm but not piping hot. Let it rest for 1–2 minutes so the spread firms slightly and slices hold their shape. Use a sharp pizza cutter or a heavy knife and press down firmly in one motion to avoid dragging marshmallows.

Freezer-Friendly Notes

I don’t recommend freezing the fully assembled, toasted Dessert Pizza. The toasted marshmallows change texture when thawed and become gummy. If you’d like to prep ahead, bake the flatbreads according to the package, let them cool, then wrap tightly and freeze. Thaw and reheat briefly before adding the spread and toppings, then finish under the broiler for best results.

FAQ

Can I make a larger or smaller pizza? — Yes. The method shapes the dough into two rounds; if you want one large pie, follow package shaping guidance and adjust bake time slightly while watching closely.
Can I use homemade dough? — You can, but the recipe and times assume the Krusteaz mix. If using homemade flatbread, blind-bake until set and follow the same topping and short bake steps.
Will the marshmallows melt completely? — Mini marshmallows will puff and brown but keep some structure. If you want them fully melted, use larger pieces of marshmallow or run a quick pass under a broiler, watching continuously.
Is there a risk of toppings spilling? — Yes, if you overtop. Keep toppings to the amounts listed and leave a small un-topped rim to make slicing cleaner.

Time to Try It

This Dessert Pizza is a dependable crowd-pleaser. It’s fast, comforting, and flexible enough to tweak for diets and tastes. Gather the mix and toppings, follow the package and the nine straightforward method steps above, and give the toasting step your full attention. You’ll have a melty, crunchy, nostalgic dessert in less than an hour—often much less. Let me know which topping swap you tried; I love hearing what readers invent.

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Dessert Pizza

When it comes to desserts, few things can compete with…

Prep Time17

Cook Time41

Total Time1 28

Servings: 8 servings

Ingredients

One Krusteaz Whole Wheat Flatbread Mix
3 TBSPSugar
1 1/2 cupschocolate hazelnut spreador other nut butter or peanut butter spread
3 cupsminiature marshmallows
1 cupchocolate chips
1 cupgraham cracker crumbs

Instructions

Preheat oven to 475°F.
Add 3 TBSP sugar to the dry ingredients of the Krusteaz Whole Wheat Flatbread Mix and prepare the mix according to the package directions.
Shape the prepared dough into two rounds as directed on the package.
Place the two rounds on the baking sheet or pan called for by the package and bake them without toppings according to the package directions. Remove from oven when baked and leave the oven on.
Working carefully (the pan and flatbreads will be hot), spread 3/4 cup chocolate hazelnut spread evenly over each baked flatbread.
Evenly sprinkle 1 1/2 cups miniature marshmallows over the spread on each flatbread.
Evenly sprinkle 1/2 cup chocolate chips and 1/2 cup graham cracker crumbs over each flatbread.
Return the topped flatbreads to the oven and bake 2–4 minutes, watching closely, until the marshmallows have browned to your desired level.
Remove from oven, let cool briefly, slice, and serve.

Notes

Notes
While this recipe can make two dessert pizzas, feel free to use one pan of dough to make a traditional savory pizza, and one pan of dough to make dessert. Simply reduce toppings called for in recipe by half. Enjoy!