Cactus Bread That Melts in Your Mouth!

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Warm from the oven cactus bread #DessertPizza - gluten free! WholeIntentions.com

I love the Pizza Ranch. They have an excellent buffet and their Cactus Bread is out of this world. I’m talking some major mouth-watering goodness. If you’ve never been to a Pizza Ranch – get in your car and drive until you see one.

Don’t stop.

However, the thrill of going to Pizza Ranch is diminished by the fact that Travis can’t partake in their Cactus Bread. What’s Cactus Bread?

Imagine a pizza/pie crust sprinkled with cinnamon, melt-in-your-mouth streusel, and drizzled with white frosting that’s waiting to be licked off your fingers. It’s near perfection.

Except that it’s full of gluten.

So, instead we make one at home. It’s good. Really, really good. It’s so good that I’m going to warn you – there is a lot of sugar in this recipe. Below is the original recipe, but we cut all the sugar in half and it’s still sweet enough to curl toes!

First, you need to make your crust. We use our favorite Gluten-Free, Casein-Free Pizza Crust, but we don’t bake the crust – we add the Cactus Bread Pizza toppings and bake it by following the directions below.

Cactus Bread Pizza (makes enough for 1 pizza, or 2 if you want to spread out the sugary goodness) (gluten-free)
2 T. unsalted butter, melted
3 T. cane sugar
1 t. cinnamon

streusel:
2 T. unsalted butter, softened
3 T. cane sugar
3 T. GF Flour Mix
1/8 t. cinnamon
dash of celtic sea salt

frosting:
1 T. milk (or milk substitute)
1 T. unsalted butter, melted
1/4 t. vanilla extract
3/4 c. powdered sugar

Directions:
1. Preheat oven to 500 degrees F.

2. Prepare the Gluten-Free, Casein-Free Pizza Crust, but don’t bake the crust – follow the directions below.

3. Spread 2 tablespoons of melted butter over the unbaked pizza crust. Sprinkle 3 tablespoons of sugar and 1 teaspoon of cinnamon over whole crust.

4. Combine struesel with a fork and sprinkle over entire crust.

5. Place pizza in oven and bake at 500 degrees F for 10 minutes until struesel is bubbling.

6. Remove pizza and let cool while you are combining the frosting.

7. Drizzle frosting over pizza.

Cactus Bread Dessert Pizza

Allergies Gluten-Free
Meal type Desserts
Website Whole Intentions

Ingredients

  • 2 tablespoons unsalted butter, softened
  • 3 tablespoons cane sugar
  • 1 teaspoon cinnamon
  • Streusel --------------------
  • 2 tablespoons unsalted butter, softened
  • 3 tablespoons cane sugar
  • 3 tablespoons GF Flour Mix
  • 1/8 teaspoon cinnamon
  • dash celtic sea salt
  • Frosting --------------------
  • 1 tablespoon milk (or milk substitute)
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon vanilla extract
  • 3/4 cups powdered sugar

Directions

1. Preheat oven to 500 degrees F.
2. Prepare the Gluten-Free, Casein-Free Pizza Crust, but don't bake the crust - follow the directions below.
3. Spread 2 tablespoons of melted butter over the unbaked pizza crust. Sprinkle 3 tablespoons of sugar and 1 teaspoon of cinnamon over whole crust.
4. Combine struesel with a fork and sprinkle over entire crust.
5. Place pizza in oven and bake at 500 degrees F for 10 minutes until struesel is bubbling.
6. Remove pizza and let cool while you are combining the frosting.
7. Drizzle frosting over pizza.

 

 

 

Shared with: Simply Sugar & Gluten Free, The Gluten-Free Homemaker, Real Food Forager, The Healthy Home Economist, The Prairie Homestead, Make Ahead Meals for Busy Moms, Nourishing Treasures, The Modest Mom, Flour Me With Love, Chef In Training, Time-Warp Wife, Celebrating Family, Far Above Rubies, Growing Home, Rook No. 17, Raising Homemakers, This Chick Cooks, Deep Roots at Home, Raising Mighty Arrows, The Nourishing Gourmet, It’s A Keeper, GNOWFGLINS, The Greenbacks Gal, Food Renegade, Real Food Whole Health, Comfy in the Kitchen, Little Natural Cottage, Real Food Freaks, Vintage Wannabee, Delicious Obsessions, Turning the Clock Back, The King’s Court IV, Our Simple Country Life, Young Living Oil Lady, Kelly the Kitchen Kop, Whole New Mom,

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Paula
I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 18 years, mother of five, reluctant cook, full-time teacher, chocolate-snatcher, and children's author. Various family health issues including Lyme disease and candida has turned me into a 'researcher'. I don't have initials after my name, a degree in anything but motherhood, or a framed certificate on my wall. What I do have is a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. Oh, and I also might mention homesteading, homeschooling, fitness, herbs, faith, and anything else I'm thinking about. . . like wow, I need to refill my tea. . .
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Comments

  1. Tony says

    I have never tried anything gluten free, but that looks incredible. It does look like your recipe has a lot of sugar – I can't imagine how sweet the original version would be.

  2. Paula says

    Hi Tony,

    The original is enough to make you feel sick to your stomach LOL.

    I haven't made this for awhile now, but the next time I make this I plan to cut the sugar in half from my posted recipe. If you're someone who doesn't eat a lot of sugar you might want to do the same. :)

  3. Jacqueline @ Deeprootsathome.com says

    Thanks, Paula, for sharing this yummy-looking recipe! I loe discovering new GF foods :) Blessings to you!

  4. Lea H @ Nourishing Treasures says

    Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

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