This is so delicious! My son and I made it for Father’s Day. 🙂 Also, just FYI for anyone who is curious, this works out great using Bob’s Red Mill gluten free 1:1 baking flour!

I make it on a 14.5 inch pizza stone most times, so I wouldn’t increase the amounts, or will likely overflow. As for the frosting, I’m not familiar with the cookie recipe company you’re trying to emulate, so I don’t know what there’s is like. I’ve seen a lot of cookie frostings on the net over the years though, so I would just do some googling to find one that looks like the shade of white that you’re striving for. x

Gosh, I’m not sure how big that pan was. I no longer have it. I make this pizza on my stone now, and it measures 14.5 inches across.

Oh yum! Mini eggs! What a great idea!

It tastes divine! We added a bag of mini eggs and cooked it in a cake tin base and it worked really well !

Yay! Hope it’s a hit at your house, Rach!

Mine got huge and puffed up and I could tell it was not done after 20 min. I cooked it 10-15 min longer and it is perfect. It is HUGE! 15-16″ across and filled pizza stone without overflowing. I left about an inch around the dough when I put it in to bake and it spread out perfectly!

How did it turn out, Lyndsey? Did it flatten out as it baked?

A pan like that is ok for a doughy pizza crust, but I would imagine a lot of the melting butter would drip through the holes if you were using the pan for this recipe.

I wouldn’t think so, Di. A pan like that is ok for a doughy pizza crust, but I would imagine a lot of the melting butter would drip through the holes if you were using the pan for this recipe.

Cool! See, it must be good if they use it too!