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Who can resist a warm, fresh chocolate chip cookie skillet pizza topped with cool vanilla ice cream? The famous BJ’s dessert is now a gluten free pizookie!
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In case you're wondering (like I was), “pizookie” is a sniglet of “pizza” and “cookie.” The idea is to make a deep-dish cookie pizza that you serve piping hot with a scoop of vanilla (seriously it needs to be vanilla) ice cream that sets off the brown sugar and chocolate chips in the cookie batter just right.
Baking actual drop cookies is really quite simple, of course, but it does require baking in batches, in and out then again in and out of the oven. A pizookie, though, really simplifies things. And anyway it makes for quite the romantic must-share-it dessert.
P.S. It's been pointed out to me that BJ's actually has its own gluten free pizookie. I had no idea! I bet ours is better. :)
I like mine baked in these miniature cast iron skillets (affiliate link) because I'm a huge fan of cast iron skillets and they make for a truly lovely crust and adorable presentation. But of course you don't have to make your gluten free pizookie in a cast iron skillet.
If you have 6-inch cake pans (affiliate link) (which by the way are super useful as well, for when you want to make a layer cake but not necessarily a full-sized layer cake), those work perfectly. A single 9-inch cake and/or some thick chocolate chip cookies will also work.
Sometimes, I make two cast iron skillet pizookies, and a small batch of 8 cookies with the remaining one-third of the batter.
If you love the experience of a just-out-of-the-oven chocolate chip cookie, you probably can't wait to get a gluten free pizookie in the oven ASAP. If you even have a passing familiarity with BJ's restaurant (which frankly I only do because of their famed pizookie), and you or someone you love is gluten free, you know this recipe is the only way to go.
I'm sorry and you're welcome.
Gluten Free Pizookie
Equipment
- 3 6 1/2-inch cast iron skillets
Ingredients
- 2 ¼ cups (315 g) all purpose gluten free flour blend, (I used Better Batter; please click thru for full info on appropriate blends)
- 1 teaspoon xanthan gum, (omit if your blend already contains it)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 8 ounces semi-sweet chocolate chips
- 16 tablespoons (224 g) unsalted butter, melted and cooled
- ⅝ cup (125 g) granulated sugar
- ¾ cup (164 g) packed light brown sugar
- 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
- 2 teaspoons pure vanilla extract
- Vanilla Ice Cream, for serving
Instructions
- Preheat your oven to 375°F. Grease 3 6 1/2-inch cast iron skillets or small round cake pans and set them aside. (See Recipe Notes for alternative ways to bake)
- In a medium-size bowl, place the flour, xanthan gum, baking soda and salt, and whisk to combine well.
- Place the chocolate chips in a separate, small bowl and add about 1 tablespoon of the dry ingredients to the bowl.
- Toss the chips to coat in the dry ingredients. Set both bowls aside.
- In a large bowl, place the melted butter, granulated sugar, brown sugar, eggs and vanilla, whisking to combine well after each addition.
- Add the dry ingredients and mix until just combined.
- Add the chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout the dough.
- Divide the dough among the prepared skillets and smooth into an even layer in each skillet, then press the dough slightly further up the sides of the skillets to create a crust.
- Place the skillets in the center of the preheated oven and bake for about 13 minutes, or until golden brown on the edges but still soft in the center.
- Remove from the oven, top with a scoop of vanilla ice cream and serve immediately.
Notes
- Bake in 3 greased 6-inch cake pans, following the recipe instructions as is otherwise; or
- Bake in a greased 9-inch cake pan, baked at 375°F for about 22 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh lord…. it’s calling my name!!!
Bj’s carries a gf choco chip pizooki, I ate it yesterday. They have carried it for a while.
Made this today – we love it! Thank you for everything that you do. I have a couple of your books and always rely on your expertise and advice!
Oooo I always order these when I’m at restaurant that has similar!! This looks so scrumptious!! =) Pinning for the future!!
i saw this on Pinterest and instantly voted for it before even reading what it was! :) looks sooo gooood! so good that it doesn’t even look real! SQEEEEEL.
So funny, Mena. Who cares what it’s called, right?
Oh my, does that look sinful. Thank goodness Lent is over. Does your family realize how lucky it is to have you ?? I’m thankful for you .
Thank you, Carole. That means a lot to me. And no, they think their lives are ‘normal.’ ?
I agree with this – sooo dang lucky!!! :)