Bavarian Cream Pizza Recipe

If you have never tried a Bavarian cream pizza recipe, you are in for one of the most delightful dessert experiences of your life. This indulgent creation takes everything you love about a crispy, golden pizza crust and tops it with a rich, silky Bavarian cream custard, a buttery streusel crumble, and a luscious cream cheese drizzle.

Inspired by the beloved Cicis Bavarian dessert pizza, this homemade version lets you recreate that iconic sweet pizza magic right in your own kitchen – and honestly, it tastes even better fresh from your oven. Perfect for fans of strawberry shortcake cake and blueberry cobbler, this sweet treat brings bakery-style flavor to every bite.

Whether you are hosting a party, craving a creative dessert, or simply exploring fun bavarian dessert pizza recipes, this one is absolutely worth making.

What Does Bavarian Cream Pizza Taste Like?

Imagine biting into a warm, crispy pizza crust layered with smooth, vanilla-scented custard cream – that is exactly what Bavarian cream dessert pizza delivers.

The Bavarian cream itself is thick, velvety, and deeply rich, reminiscent of classic pastry cream but with a lighter, melt-in-your-mouth quality. The buttery streusel crumble adds a satisfying crunch and warm caramel-like sweetness from the brown sugar.

Finished with a tangy, sweet cream cheese drizzle, every bite balances creamy, crunchy, and slightly caramelized flavors. It is dessert and pizza rolled into one perfect, crowd-pleasing treat.

Bavarian Cream Pizza Recipe Ingredients

Pizza Dough

• 2 cups bread flour
• 1½ teaspoons instant yeast
• 1½ teaspoons salt
• 1 cup warm water (jacuzzi temperature – hot but not boiling)
• Olive oil (for coating the bowl)

Bavarian Cream Custard

• 1 cup sugar
• ¾ cup flour
• Pinch of salt (about ¼–½ teaspoon)
• 3 egg yolks
• 3 cups milk
• 1 teaspoon vanilla extract (or to taste)
• 2–3 tablespoons butter

Streusel Topping

• 6 tablespoons melted butter
• Slightly more than ½ cup flour (adjust to achieve crumbly texture)
• ½ cup brown sugar
• Slightly less than ⅓ cup white sugar
• Pinch of salt

Cream Cheese Drizzle

• A few tablespoons cream cheese
• Powdered sugar (to taste)
• Splash of vanilla extract
• Splash of milk (to thin to drizzling consistency)

For Assembly

• Semolina (for dusting the pan – highly recommended)
• Extra flour if needed

Kitchen Utensils You Will Need

• Stand mixer or large mixing bowl
• Whisk
• Medium saucepan or pot
• Separate mixing bowls
• Plastic wrap
• Oven-safe flat baking pan or pizza pan
• Piping bag or zip-top bag
• Bench scraper or spatula
• Pizza cutter or sharp knife

Preparation and Cooking Time

• Dough proofing time: 2–4 hours at room temperature (or overnight in the refrigerator for best flavor)
• Active prep time: 30 minutes
• Bake time: 12–15 minutes
• Total time (same day): approximately 3 hours
• Servings: 6–8 slices

Bavarian Cream Pizza Recipe Instructions

Step 1 – Make the Pizza Dough

In a large bowl or stand mixer, combine the bread flour, instant yeast, and salt. Pour in the warm water and mix on low speed until a sticky dough forms. The dough should still cling slightly to the bottom of the bowl – that stickiness is what gives you a light, airy crust.

Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let it proof at room temperature until it doubles in size, about 2 to 4 hours. For the absolute best results, proof overnight in the refrigerator.

Step 2 – Make the Bavarian Cream Custard

In a medium saucepan, whisk together the sugar, flour, and salt. In a separate bowl, whisk the egg yolks until pale and fluffy. Add the milk to the dry ingredients in the saucepan and whisk until smooth. Pour in the whisked egg yolks and combine well.

Place the saucepan over medium heat and cook while whisking constantly. Keep stirring until the mixture comes to a full boil and thickens to a pudding-like consistency. Remove from heat immediately, then stir in the vanilla extract and butter. Set aside to cool slightly before using.

Step 3 – Make the Streusel Topping

In a bowl, combine the melted butter, flour, brown sugar, white sugar, and pinch of salt.

Mix together until the mixture forms a crumbly, sandy texture. If it feels too wet or buttery, add a small amount of extra flour and mix again. Set aside.

Step 4 – Make the Cream Cheese Drizzle

In a small bowl, beat together the cream cheese, powdered sugar, vanilla extract, and a splash of milk. Mix until completely smooth and creamy.

Adjust the consistency by adding more milk a little at a time until it is thin enough to drizzle easily. Transfer to a piping bag or zip-top bag with the corner snipped off.

Step 5 – Assemble and Bake

Preheat your oven to 450°F (230°C) and place your oven-safe baking pan or pizza pan inside to heat up. Once the oven is ready, carefully remove the hot pan and dust it generously with semolina. Stretch the proofed dough directly onto the hot pan, working from the center outward.

Spread a generous, even layer of the warm Bavarian cream custard over the dough just as you would spread pizza sauce. Scatter the streusel crumble evenly over the custard layer. Bake for 12 to 15 minutes, or until the crust is deeply golden brown and the streusel is set.

Step 6 – Finish and Serve

Remove the pizza from the oven and immediately drizzle the cream cheese mixture in a back-and-forth motion over the entire pizza.

Slice into portions and serve warm for the best experience.

Customization and Serving Ideas for Bavarian Cream Pizza

One of the most exciting things about this Bavarian cream pizza recipe is how endlessly customizable it is. Whether you want to recreate the classic Cicis Bavarian dessert pizza feel or put your own creative twist on it, here are seven delicious ways to make this recipe your own.

1. Add Fresh Berries

Scatter fresh strawberries, blueberries, or raspberries over the custard layer before adding the streusel. The tartness of the berries cuts through the richness of the cream beautifully and adds a pop of color that makes the pizza look stunning on any dessert table.

2. Drizzle with Chocolate Sauce

Add a drizzle of dark or milk chocolate sauce on top of the cream cheese drizzle for a chocolate-Bavarian fusion. This pairing creates a decadent dessert pizza that chocolate lovers will absolutely obsess over.

3. Serve with Vanilla Ice Cream

Pair a warm slice with a scoop of vanilla bean ice cream for an irresistible hot-and-cold contrast. The cold, creamy ice cream melting over the warm custard pizza is a truly next-level dessert experience.

4. Top with Toasted Nuts

Sprinkle chopped toasted almonds, pecans, or hazelnuts over the streusel before baking for an added nutty crunch. Toasted nuts complement the brown sugar streusel and vanilla custard perfectly.

5. Use Cinnamon Sugar Crust

Before stretching your dough, dust the surface with a light mixture of cinnamon and sugar. This gives the crust a subtle spiced sweetness that pairs wonderfully with the vanilla Bavarian cream.

6. Make Mini Dessert Pizzas

Instead of one large pizza, divide the dough into individual portions to make personal-sized dessert pizzas. These are perfect for parties, kids’ gatherings, or anytime you want a fun, interactive dessert option.

7. Pair with Coffee or Hot Cocoa

This Bavarian cream dessert pizza pairs beautifully with a hot cup of coffee, a latte, or rich hot cocoa. The bitterness of coffee balances the sweetness of the pizza and makes for a cozy, café-style dessert moment at home.

Expert Tips for the Best Bavarian Cream Pizza

Mastering this bavarian cream recipe pizza comes down to a few key techniques. Follow these tips to get professional-quality results every single time.

1. Use Bread Flour, Not All-Purpose

Bread flour has a higher protein content than all-purpose flour, which develops more gluten. This gives your pizza crust a chewier, sturdier texture that holds the weight of the heavy custard topping without becoming soggy or collapsing.

2. Do Not Skip the Overnight Proof

While a same-day 2 to 4 hour proof works, allowing the dough to rest overnight in the refrigerator develops significantly more complex flavor through slow fermentation. The cold-proofed dough is also easier to stretch and produces a crispier, more flavorful crust.

3. Whisk the Custard Constantly

When cooking your Bavarian cream custard, never stop whisking once it hits the heat. Walking away even briefly risks the eggs scrambling or the bottom burning, which will ruin the texture and flavor of your cream filling entirely.

4. Use a Hot Pan with Semolina

Preheating your baking pan and dusting it with semolina is the secret to a crispy, non-stick crust bottom. Semolina has coarser granules than flour and acts almost like ball bearings under the dough, creating a beautifully golden, crunchy base.

5. Cool the Custard Before Spreading

Spread the Bavarian cream while it is still warm but not scalding hot. If you spread it too hot directly onto raw dough, it can begin to cook or soak into the dough before baking, making the crust dense and gummy at the bottom.

6. Adjust the Streusel Texture

The streusel should look crumbly and sandy – not wet or paste-like. If your butter-to-flour ratio feels off, add extra flour one tablespoon at a time. A properly crumbly streusel will bake into crisp, golden clusters rather than melting flat into the custard.

7. Drizzle the Cream Cheese Topping Immediately After Baking

The cream cheese drizzle should go on the moment the pizza comes out of the oven. The residual heat softens the drizzle just enough that it settles beautifully into the crevices of the streusel without fully melting away, giving you that gorgeous finishing touch.

Storage and Reheating Guidance

Store leftover Bavarian cream pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a 350°F oven for 5 to 7 minutes to restore crust crispiness. Avoid microwaving, as it makes the crust chewy and soft.

Common Queries and FAQs

Here, we’ve got you covered with some common questions about the AAAA that people often ask.

What is Bavarian cream made of?

Bavarian cream is a rich custard made from egg yolks, sugar, flour, milk, butter, and vanilla extract. It is cooked on the stovetop until thick and pudding-like. In this recipe, it serves as the “sauce” layer on the dessert pizza instead of traditional tomato sauce.

Is this recipe similar to the Cicis Bavarian dessert pizza?

Yes! This homemade Cicis Bavarian dessert pizza copycat recipe is inspired by the fan-favorite dessert from the popular pizza buffet chain. It features the same combination of a golden pizza crust, creamy vanilla custard, streusel crumble, and sweet drizzle – but made entirely from scratch at home.

Can I make the dough ahead of time?

Absolutely. The pizza dough can be made up to 24 hours in advance and stored covered in the refrigerator. In fact, overnight cold proofing improves the flavor and texture of the crust significantly, so making it ahead is actually the preferred method.

Can I use store-bought pizza dough?

Yes, store-bought pizza dough works as a convenient shortcut if you are short on time. However, making homemade dough from scratch gives you a noticeably better crust with superior flavor and texture for this bavarian cream pizza recipe.

Can I make the Bavarian cream custard in advance?

Yes. The custard can be prepared up to 2 days ahead and stored covered with plastic wrap pressed directly onto the surface (to prevent a skin from forming) in the refrigerator. Let it warm slightly at room temperature before spreading it on the dough.

Why is my streusel not crumbly?

If your streusel is coming out too wet or paste-like, your butter-to-flour ratio is off. Add more flour one tablespoon at a time and mix until you achieve a coarse, sandy texture that holds together when pinched but crumbles apart easily.

Can I freeze Bavarian cream pizza?

Freezing is not recommended for this particular dessert pizza because the custard cream does not freeze and thaw well – it tends to become watery and separated. For best results, enjoy it fresh or store refrigerated for up to 3 days.

What type of flour is best for the pizza crust?

Bread flour is strongly recommended for this recipe because its higher gluten content produces a chewier, sturdier crust that holds up under the weight of the thick custard topping. All-purpose flour can be used in a pinch, but the texture will be slightly less structured.

This Bavarian cream pizza recipe is proof that dessert pizza deserves a permanent spot in your baking rotation. With its crispy homemade crust, silky vanilla custard, buttery streusel topping, and dreamy cream cheese drizzle, it is the kind of recipe that impresses everyone at the table without being overly complicated.

Whether you are recreating the nostalgic magic of Cicis Bavarian dessert pizza or discovering this flavor combination for the very first time, one bite is all it takes. Give this recipe a try, and do not forget to share it with someone who loves dessert as much as you do.

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