Make Chocolate Cookie Pizza With Salted Caramel-Peanut Butter-Greek Yogurt Frosting

• Preheat your oven to 350°F (175°C). This ensures that your cookie pizza bakes evenly and achieves that perfect chewy texture.
• Line a baking sheet with parchment paper. This will prevent your cookie pizza from sticking and make it easy to transfer once baked.
• In a large mixing bowl, combine 1/2 cup of peanut butter spread with salted caramel, 1/2 cup of packed light brown sugar, and 1/4 cup of granulated sugar. Mix until well combined. Next, add in 1/2 teaspoon of vanilla extract and 2 egg whites. Whisk until the mixture is smooth and creamy.
• In a separate bowl, whisk together 1/2 cup + 2 tablespoons of gluten-free oat flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of salt, and 1/4 cup of cocoa powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Finally, fold in 1/4 cup of mini chocolate chips.
• Spoon the cookie dough onto the prepared baking sheet and spread it into a circular shape, approximately 10 inches in diameter. Bake in the preheated oven for 12-15 minutes, or until the edges are set but the center is still slightly soft. Allow it to cool completely on the baking sheet.
• While the cookie pizza is cooling, prepare the frosting. In a bowl, mix together 1/4 cup of non-fat vanilla Greek yogurt, 3 tablespoons of peanut butter spread with salted caramel, and 2 teaspoons of honey. Whisk until smooth and creamy.
• Once the cookie base is completely cool, spread the frosting evenly over the top using a spatula. Sprinkle additional mini chocolate chips over the frosting for an extra touch of sweetness and visual appeal.
• Using a sharp knife or pizza cutter, slice your cookie pizza into wedges. Serve immediately or store in the refrigerator for later enjoyment!