Sweet S’mores Pizza

S’mores have always been one of my favorite treats. There’s something about that combination of chocolate, marshmallow, and graham crackers that takes me back to childhood camping trips. But let’s be honest – I don’t always want to build a fire just to satisfy my s’mores craving. Sometimes I want that gooey goodness without leaving my kitchen.

That’s why s’mores pizza has become my go-to dessert when I’m craving something sweet and fun. I can make it any time of year, rain or shine. Plus, it’s way easier to share with the family than trying to roast marshmallows over the stove. I use a simple pizza dough as my base and load it up with all the classic s’mores flavors.

Want something different for dessert night? This is it. Trust me, once you try s’mores in pizza form, you’ll wonder why you waited so long to make it happen.

What Kind of Graham Crackers Should I Use?

Any standard graham crackers from the grocery store will work perfectly for this s’mores pizza recipe. You can use regular honey graham crackers, cinnamon graham crackers, or even chocolate graham crackers if you want to amp up the chocolate flavor. The key is making sure you crush them into fine, even crumbs – you can do this by placing them in a food processor, or by putting them in a sealed bag and rolling over them with a rolling pin. If you’re buying pre-made graham cracker crumbs, just check that they’re fresh and not stale, as this will affect the overall taste of your pizza crust.

Options for Substitutions

This fun dessert pizza is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Graham cracker crumbs: If you don’t have graham crackers, you can crush up digestive biscuits, vanilla wafers, or even cinnamon teddy grahams. Just pulse them in a food processor until you get fine crumbs.
• Milk chocolate chips: Feel free to use dark chocolate chips, semi-sweet chips, or even chopped chocolate bars. You could also try white chocolate chips for a different twist.
• Mini marshmallows: Regular-sized marshmallows work too – just cut them into smaller pieces with kitchen scissors. You can also use marshmallow fluff, but spread it on after baking and pop it under the broiler for a minute to get that toasted look.
• Brown sugar: You can substitute with coconut sugar or use all granulated sugar instead, though you’ll lose some of that rich molasses flavor.
• Salted butter: Unsalted butter works fine – just add an extra pinch of salt to the dough. You could also try coconut oil (solid, not melted) for a dairy-free version.
• All-purpose flour: This is pretty essential for the cookie base structure, so I’d stick with regular flour here. Gluten-free flour blends might work but will change the texture significantly.

Watch Out for These Mistakes While Baking

The biggest mistake when making s’mores pizza is overbaking the cookie base, which can turn your sweet treat into a hard, crumbly disaster – keep a close eye on it and remove from the oven once the edges are golden brown but the center still looks slightly underbaked.

Don’t add the marshmallows too early in the baking process, as they’ll burn and turn bitter before the cookie base is properly cooked – instead, add them during the last 5-7 minutes of baking time.

Another common error is pressing the cookie dough too thin, which makes it difficult to cut and serve like pizza slices, so aim for about ½ inch thickness for the best results.

Finally, resist the urge to cut into your s’mores pizza immediately after baking, as letting it cool for 10-15 minutes will help it hold together better when you slice it.

What to Serve With S’mores Pizza?

This s’mores pizza is pretty much a dessert all on its own, but it’s perfect for sharing at parties or family gatherings where everyone can grab a slice. I love serving it with vanilla ice cream on the side – the cold, creamy texture is amazing with the warm, gooey marshmallows and melted chocolate. Fresh strawberries or raspberries make a nice addition too, since the tartness balances out all that sweetness. For drinks, cold milk is obviously a classic choice, but hot chocolate or coffee work great for the adults who want to keep the cozy campfire vibes going.

Storage Instructions

Keep Fresh: Your s’mores pizza is best enjoyed fresh and warm, but you can store leftovers covered at room temperature for up to 2 days. The marshmallows might lose some of their gooey texture, but it’ll still taste great! Just cover it loosely with foil or plastic wrap to keep it from drying out.

Freeze: You can freeze slices of s’mores pizza for up to 1 month in a freezer-safe container with parchment paper between each piece. It’s actually pretty good frozen – almost like a frozen cookie bar! Let it thaw at room temperature for about 30 minutes before serving.

Warm Up: To bring back that fresh-baked taste, warm individual slices in the microwave for 10-15 seconds or pop the whole thing back in a 300°F oven for about 5 minutes. This helps soften the marshmallows again and makes the chocolate chips nice and melty.

Preparation Time	15-20 minutes
Cooking Time	12-15 minutes
Total Time	27-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-35 g
• Fat: 100-110 g
• Carbohydrates: 300-320 g

Ingredients

For the cookie crust:

• 1/4 cup packed brown sugar
• 1 1/3 cups all-purpose flour (I use King Arthur all-purpose flour)
• 3/4 cup graham cracker crumbs (from about 7 sheets, finely crushed)
• 1/2 cup white sugar
• 1/4 tsp baking soda
• 1/2 cup salted butter, softened (room temperature for easier creaming)
• 1 tsp vanilla extract (for best flavor)
• 1/2 tsp kosher salt
• 1 large egg, at room temperature

For the toppings:

• 1 1/4 cups milk chocolate chips, divided (I prefer Ghirardelli)
• Chocolate sauce for drizzling (optional, adds extra indulgence)
• 2 1/2 cups mini marshmallows (for even melting and browning)
• 1/2 cup graham cracker crumbs (from about 2 sheets, coarsely crushed for texture)

Step 1: Prepare the Mise en Place and Preheat

• 13-inch pizza pan

Preheat your oven to 350°F and spray a 13-inch pizza pan with cooking spray, making sure to coat the bottom and sides evenly.

While the oven preheats, measure out all your ingredients and have them ready—this is especially important for the marshmallows and chocolate chips since they need to go on quickly once the crust is ready.

I like to crush my graham cracker sheets right before using them so they stay fresh and crisp rather than getting soggy from sitting out.

Step 2: Mix the Dry Ingredients for the Crust

• 1 1/3 cups all-purpose flour
• 1/4 tsp baking soda
• 3/4 cup graham cracker crumbs

In a medium bowl, whisk together the flour, baking soda, and the 3/4 cup finely crushed graham cracker crumbs.

Make sure the baking soda is evenly distributed throughout the mixture to ensure even leavening across the entire crust.

Set this dry mixture aside while you prepare the wet ingredients.

Step 3: Cream the Butter and Sugars

• 1/2 cup salted butter, softened
• 1/4 cup packed brown sugar
• 1/2 cup white sugar
• 1/2 tsp kosher salt
• 1 large egg, at room temperature
• 1 tsp vanilla extract

In a large mixing bowl, beat the softened butter, brown sugar, white sugar, and kosher salt together until the mixture is light and fluffy, about 2-3 minutes.

The butter should be at room temperature so it creams properly and incorporates air, which helps create a tender crust.

Once light and fluffy, beat in the egg and vanilla extract until fully combined.

Step 4: Form and Pre-bake the Crust

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3
• prepared pizza pan from Step 1

Add the dry ingredient mixture from Step 2 to the creamed butter mixture and stir until a cohesive dough forms.

Press this dough evenly into your prepared pizza pan, making sure to fill the bottom and edges.

Using a fork, poke the dough all over about 20-25 times to prevent excessive puffing during baking.

Bake at 350°F for 8-10 minutes until the edges are light golden brown but the center is still quite pale—the crust will finish cooking when we add the toppings.

Step 5: Layer the Chocolate and Marshmallows

• 1 1/4 cups milk chocolate chips, divided
• 1/2 cup graham cracker crumbs
• 2 1/2 cups mini marshmallows
• partially baked crust from Step 4

Remove the partially baked crust from the oven and immediately sprinkle 1 cup of the chocolate chips evenly over the surface, leaving a small rim around the edges.

Let the crust sit for 3-4 minutes so the chocolate softens from the residual heat, then use an offset spatula or the back of a spoon to spread it into an even layer.

Now sprinkle the coarsely crushed 1/2 cup graham cracker crumbs over the chocolate, then top with the 2 1/2 cups mini marshmallows, distributing them evenly.

Finish by sprinkling the remaining 1/4 cup chocolate chips over the marshmallows for extra chocolate pockets.

Step 6: Broil Until Marshmallows are Golden

• pizza with toppings from Step 5

Switch your oven to broil on high setting and place the pizza on the upper rack.

Broil for 1-3 minutes, watching carefully, until the marshmallows are golden brown on top—they should be puffy and just starting to char in spots.

I always watch this step closely because broiler intensity varies and marshmallows can go from golden to burnt very quickly.

Once they’re perfect, remove from the oven immediately.

Step 7: Finish and Serve

• Chocolate sauce for drizzling
• finished pizza from Step 6

Let the pizza cool for 2-3 minutes on the pan so the chocolate sets slightly but the marshmallows are still warm and gooey.

If using it, drizzle the optional chocolate sauce over the top for extra indulgence.

Slice into wedges and serve warm while the marshmallows are still soft and the chocolate is still melty.