Preheat the oven to 425. Generously oil a round cake pan. Place the ball of dough in the cake pan and press outwards until the edges of the dough are creeping up the sides of the pan. Sprinkle the dough lightly with cinnamon sugar.
Pulse the flours and sugars in a food processor with the butter and oil (or form crumbs with your hands). Pulse JUST until crumbs form and sprinkle over the pizza on top of the unbaked crust.
**I was already making the cinnamon swirl bread when I made this recipe, so I just used half of the base dough for my crust in this recipe. I’ve also used store bought dough rolled into a circle and that worked just fine, too. You can adjust the amount of dough depending on how thick you want it. **Use canola oil if you’re worried about the taste of the olive oil. I didn’t notice a taste at all.
This recipe is a BonBon Break original. Please do not replicate without expressed permission.
DEEP DISH CINNAMON STREUSEL DESSERT PIZZA https://www.bonbonbreak.com/pinch-of-yum/