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Breads & Doughs

Dessert Pizza (No-Knead Brioche Dough)

4.74 from 15 votes
Learn to make a Dessert Pizza with my no-knead brioche dough and top it with Nutella, Bananas, Marshmallows and my Salted Caramel Sauce or create your own!
Dessert Pizza, Homemade Pizza, Brioche Dough, Homemade Brioche Bread, Nutella, Marshmallows, Salted Caramel, Gemma Stafford, Recipe, Bigger Bolder Baking

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Hi Bold Bakers!

I am excited to show you how to use my incredibly easy “No-Knead” Brioche Dough to make an amazing  dessert pizza. My BIG & BOLD Pizza is topped with some of my favorite sweet treats: Nutella, marshmallows, bananas and my signature salted-caramel sauce. As you can imagine, it’s divine!!

If you are wondering what a “No-Knead Dough” is, it is a dough that does not require any machine. We use time to develop the dough and that does the work a machine would do. Once you see this method, you will look at dough making in a whole new light. Watch the full episode below and print and share the recipe, too!


Learn how to make your own Homemade Nutella HERE!


Watch The Recipe Video!

Dessert Pizza (No-Knead Brioche Dough)

4.74 from 15 votes
Learn to make a Dessert Pizza with my no-knead brioche dough and top it with Nutella, Bananas, Marshmallows and my Salted Caramel Sauce or create your own!
Author: adapted from https://www.weekendbakery.com/posts/brioche-the-no-knead-version/
Servings: 2
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Learn to make a Dessert Pizza with my no-knead brioche dough and top it with Nutella, Bananas, Marshmallows and my Salted Caramel Sauce or create your own!
Author: adapted from https://www.weekendbakery.com/posts/brioche-the-no-knead-version/
Servings: 2


  • 2 Cups (250g/9oz) all purpose flour / plain flour
  • 7 tlbps (100g/3 ½ oz) dairy butter, melted
  • cup (5 tablespoons/70g/2 ½ floz) milk at room temperature
  • 2 eggs
  • 2 ½ tablespoons (50g/2 oz) honey (you can also use sugar)
  • 1 tsp salt
  • 1 tsp instant dried yeast
  • Pizza Topping
  • Nutella
  • Banana
  • Mini Marshmallows
  • Salted caramel sauce


  • In a large mixing bowl, add in the flour, instant yeast and salt and stir together.
  • Combine eggs, honey, milk, salt and melted butter and whisk together well.
  • Add the wet ingredients to the dry and with enthusiasm, mix for 30 seconds until your dough looks smooth and no lumps. Cover your bowl and let the dough rest for two hours at room temperature.
  • After the 2 hours, use a spatula to knock the air out of the dough in the dough. You do the to strengthen the gluten in the flour. Cover again and place in the refrigerator over, or for a minimum 12 hours, but preferable overnight. It can stay in the fridge for up to 48 hours. This step cannot be skipped.
  • When you are ready to bake your brioche take the dough out of the fridge. I like to let it sit and come to room temperature before I use it as this helps it proof faster.
  • To shape your dough into a pizza crust roll it out on a well floured surface. Keep rolling until you dough is about 9inches by 9inches. You can even roll larger if you wish. If you find the dough is hard to roll then let it relax for 10 minutes and then try to roll again. This is a soft dough so you will ind it is a little sticky.
  • When your pizza base is ready lift it onto a tray line with parchment paper.
  • Spread on your soft Nutella. Make sure it is soft so it is easy to spread.
  • Lay on your sliced bananas and scatter on your mini marshmallows.
  • Bake at 375ºF/ 190ºC for 20 minutes or until golden brown. Generously drizzle over salted caramel sauce and serve, Enjoy!

Recipe Notes

The bananas will darken after baking so although they may not look so appealing they taste amazing.
Go nuts and add any topping you like onto your dessert pizza.


Submit your own photos of this recipe

3 Images


Lorenzo Castelli


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11 months ago

Hi Gemma, I love you so much but this recipe was by far the worst I’ve ever made. The dough was great everything went well except the marshmallows. I wasn’t able to get mini marshmallows so I used the big one instead. I scattered it all around but when I baked it I had to stop before the time was up cause the marshmallows looked like they were gonna explode so I stopped it. When I took it the result was a sticky mess, it took me years to get rid of the marshmallows but there was still some of… Read more »

1 year ago

Hi, After taking it out from the fridge, do I need to proof it? If yes, for how long? I tried to roll and bake it after its in room temperature (around 2hr) and for some reason it turn out way thicker than yours. Is it because I did not proof it enough?
It still is tasty though~ Thank you for this recipe ♡

1 year ago

Hi Gemma! I’m planning to make this dessert pizza but i’m not a fan of bananas. What do you suggest to put instead of banana? Thanks

1 year ago

Hi gemma can we substitute honey

2 years ago

Thanks Gemma, I will try out both the gluten free lactose free tips and get back to you.

And yes! my sisters must help in this one.

2 years ago

Hey Gemma! As usual I always looking out for your lovely recipes.

I am the baker in our family and so my sisters are pushing me to make them gluten free, lactose free pizza. What can i use instead of nutella or cheeze to hold the toppings?

Thank you for your wonderful recipes.

Daniel DeCesaris(@daniel-decesaris)
3 years ago

Hi Gemma, was wondering if tha dough could be made ahead of time and possibly frozen, to then use whenever needed? Love all your recipes and have made a bunch, every single one has been a hit at home!

3 years ago

Oops I think I forgot the link the first time….I’ll type my question again:
Hi Gemma, I made 2 batches of your no knead brioche dough and I have one loaf on the counter rising and wondering if I want to make a Jam star (but with Nutella) like this link below, do I need to shape the dough with the nutella and then let it rise for an additional 2hrs on the counter before baking like the bread loaf? Or does it just go right in the oven like the brioche pizza?


4 years ago

hey Gemma i actually passed your channel by accident because i was trying to find no machine ice cream recipe and i found yours i watch your videos when ever i can and when ever somebody asks me who my role model is i say you. i have showed your videos to a lot of my cousins and they love you almost as much as i do (i made them all subscribe to your channel and give a lot of videos thumbs up) and although you did this video almost 3 years ago i think you should make different dessert… Read more »

4 years ago

Hi Gemma I wanted to ask can I use dried yeast as instant yeast is not available .. and how much to use and how to use it ..??
Ps – I love your videos and you !!!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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