Fellow pizza freaks, we need YOU and your pizza dreams. What’s your pizza fantasy? What do you want to see pizza-fied? After reviewing some of your radical requests, we’re going wild this week.
It’s time for THE CEREAL PIZZA CHALLENGE. That’s right, we’re making our very first dessert pizzas on the channel, using our all-time favorite cereals! What could be better than sugary deliciousness in pizza form?
Rules of the Challenge:
- Craft an irresistible pizza, featuring the best cereals of all time.
- Design your dessert pizza with the other person in mind, considering their tastes and cereal preferences. Alyssia has to make the ultimate cereal pizza for Christian, and Christian has to make the primo cereal pizza for Alyssia. The goal is to woo your competitor!
- Cereal pizza recipes CANNOT be discussed with one another prior to cooking.
- Competitors have exactly ONE HOUR in which to complete their supreme cereal pizzas.
- The winner will be decided by YOU: our fellow pizza freaks. Who made the more considerate pizza?! Votes are to be cast in the form of comments on the YouTube video.
If you haven’t watched this week’s episode yet, GO WATCH IT NOW. Get to commenting and cast your vote for the winner of the Cereal Pizza Challenge! We’re sharing each of our recipes with you below, and explaining why we designed our pizzas like we did. Be sure to check that out, so you can base your vote on both:
- the perceived deliciousness of the pizza
- the competitor’s consideration of the other person
But first, we’ve got some sweet cereal knowledge for you to munch on.
Cereal: There's A Lot You Probably Don't Know About It
Did you know that around 1 out of every 2 people in the U.S. has a bowl of cold cereal and milk for breakfast?! We admit: cereal is pretty dang popular. It’s easy, it’s tasty, it offers us choices (much like pizza does). We give cereal it’s due props.
BUT, 36% of Americans think pizza is the perfect breakfast—and we can’t blame ‘em. (We’re among them.) Pizza can be a hot or cold breakfast! Really, pizza transcends time. It banishes traditional notions of meal-time-specific foods and opens our bellies to a world of possibilities. What makes eggs a ‘breakfast food?’ Why not pizza?! We could even have a breakfast pizza with eggs for dinner!!
But, we digress—back to the cereal.
A Quick & Crunchy History
- One of the earliest attempts at a cereal was popcorn served with cream and sugar! It’s said that some American colonial families ate it for breakfast.
- Granula, granola, and Grape Nuts were the first breakfast cereals, invented in the late 1800s! Granula was so hard and dense, it needed to be soaked in milk overnight before eating it. Dr. J.H. Kellogg swiped that idea, but had to change the name to granola. (Clever.) C.W. Post, a former patient of Dr. Kellogg and his eventual lifetime enemy, then created Grape Nuts—which we've still got on our shelves today. And in Christian's cereal pizza crust.
- Corn Flakes were made in the hopes of decreasing sexual desire—according to Dr. J.H. Kellogg. He believed spicy foods increased sexual desire, so he prescribed bland foods to his sanitarium patients in an attempt to curb that desire. Luckily, his brother, W.K. Kellogg, thought the Corn Flakes recipe would be tastier with some sugar, so he parted ways with big bro J.H. to start his own company (a.k.a. Kellogg’s).
- Puffed cereal was invented using a cannon from the Spanish-American War! Wheat and rice need to undergo some serious pressure cooking before they puff up into the tasty cereal bits we love. So, naturally, Quaker Oats converted an army cannon into a pressure cooker in the 1900s—a cooking process now known as “gun puffing!”
- Astronauts on Apollo 11, the first moon landing, ate Kellogg’s Corn Flakes…cubes. Since eating cereal with milk is impossible without gravity, the cereal was mixed up with some fruit and formed into easy-to-eat cubes!
- In 2009, a woman sued the maker of Cap’n Crunch with Crunch Berries, claiming that misleading advertising duped her into believing that Crunch Berries were real fruit. The judge’s verdict? “So far as this court has been made aware, there is no such fruit growing in the wild or occurring naturally in any part of the world.” Dangit.
- The Teenage Mutant Ninja Turtles Cereal we talk about it today's episode is just one of the many TV-themed/celebrity-inspired cereals throughout history (mainly, the 1990s). There was Reptar Crunch, Jurassic Park Crunch, Batman Returns Cereal, Mr.T Cereal with pieces in the shape of T's, and even strawberry-banana Urkel-O’s, based around Steve Urkel, the lovable nerd from Family Matters. Do you remember any of these cereals??
Betcha Never Knew…
- The many colors of Froot Loops are all actually the same flavor. Must be why they’ve got that delicious, mono-fruity scent. Follow your nose. It always knows.
- On average, the Lucky Charms magically delicious ratio is around 1 marshmallow to every 3 cereal pieces. But don’t be too disappointed—you can order a bag of just cereal marshmallows in bulk to compensate!
- Frosted Mini Wheats actually weren’t so mini at first. They used to be three to four times larger than their current size!
- Cinnamon Toast Crunch is the most popular cereal in 54% of states in the U.S. (Based on Facebook likes).
- Cheerios is the only cereal with a scientific phenomenon named after it: the Cheerios effect. The phenomenon describes the tendency for floating objects to cluster together (like the Cheerios clumping in your bowl of milk).
- Tony the Tiger sang “You’re a Mean One, Mr. Grinch” in the animated Dr. Seuss Christmas movie. Well, the man behind Tony the Tiger’s voice for 50 years—Thurl Ravenscroft.
- The Rice Krispies brothers favorite onomatopoeia, “Snap! Crackle! Pop!” changes based on which language you speak. In Denmark, it’s “Pif! Paf! Puf!” In Finland: “Riks! Raks! Poks!” Germany: “Knisper! Knasper! Knusper!” South Africa: “Knap! Knetter! Knak!” France and Quebec: “Cric! Crac! Croc!”
Now that your sugar cravings are probably kicking in, get your fix of cereal: PIZZA-FIED.
The Rainbow Cinna-Crunch Pizza
Alyssia's Cereal Pizza for Christian
When approaching this cereal-inspired pizza with Christian’s preferences in mind, I knew the first thing to do was to consider his favorite cereal of all time: Cinnamon Toast Crunch. His favorite dessert, other than brownies, is cinnamon rolls—so, naturally, it made sense to use a cinnamon roll as a crust for this pizza. Why not include the Cinnamon Toast Crunch cereal in as many ways as possible? Lightly crushed inside the cinnamon roll crust itself, soaked in the milk to make a CTC-flavored icing and sauce, AND as a topping! Pretty clever, if I do say so myself…
He also loves Fruity Pebbles, and while he isn’t as huge of a fan of cereal dust as I am, I thought the dust would integrate well into the sauce better than whole pieces. It didn’t seem to disappoint. Cap’n Crunch is a favorite of both of ours, so it was essential to have that on top, too. Overall, I personally think my pizza ended up too sweet and didn’t have enough of a savory flavor balance, but I think it did a great job of considering Christian’s preferences. Anything with a cinnamon-roll base will win him over!
- 1 package cinnamon rolls (I used Pilsbury)
- 2 cups Cinnamon Toast Crunch cereal
- ½ cup Cinnamon Toast Crunch cereal
- ⅔ cup milk of choice
- 1 cup powdered sugar
- ½ tsp cinnamon
- 1 cup marshmallow fluff/crème
- 1 cup Fruity Pebbles cereal
- Fruity Pebbles cereal
- Cinnamon Toast Crunch cereal
- Cap’n Crunch cereal
- Preheat oven according to cinnamon roll package directions.
- Place Cinnamon Toast Crunch cereal in a plastic bag and lightly crush into pieces.
- Open the package of cinnamon rolls. Unroll each one and sprinkle some of the crushed cinnamon toast crunch pieces inside.
- Roll one of the cinnamon rolls back up. Transfer to a baking pan lined with parchment. Continue to layer the cinnamon rolls around the center one to create one large cinnamon roll, flattening it down to about ½” thick. (Feel free to sprinkle extra Cinnamon Toast Crunch pieces between the layers as you go!)
- Bake according to package directions, checking frequently to make sure it doesn’t over-cook.
- Once baking is completed, allow to cool slightly.
- Soak Cinnamon Toast Crunch cereal in milk for about an hour before using.
- In a large mixing bowl, mix a few tablespoons of milk with the powdered sugar and cinnamon. Beat with a hand mixer to make an icing. Set aside and save half of that icing for the top.
- In the food processor, blend Fruity Pebbles cereal into a dust. Set aside.
- Mix marshmallow fluff into the remaining cinnamon icing mixture with the hand mixer. Stir in fruity pebbles dust.
- Spread your cinnamon marshmallow sauce onto the cinnamon roll crust.
- Top with cereal toppings. (In addition to the whole cereals, I used leftover lightly-crushed Cinnamon Toast Crunch as well as Fruity Pebbles dust.)
- Drizzle with reserved cinnamon milk icing.
The Buttery Marshmallow Bonanza Pizza
Christian's Cereal Pizza for Alyssia
Okay so I went with Cap’n Crunch as the primary cereal because, to Alyssia, it’s irresistible. I also decided on a marshmallow-stuffed crust because, to Alyssia, marshmallows are also irresistible. I mean, the marshmallow “pepperonis” are basically like roasted marshmallows on a s’more, but instead they’re on a cereal pizza. C’mon.
I tried my best to use as many of Alyssia’s favorite cereals as possible, but I did miss a very crucial cereal…French Toast Crunch. Now, they didn’t have it at the store, but I admittedly had no intention of using it until I was walking down the cereal aisle and it popped into my head.
I DID however use Kix, Cinnamon Toast Crunch, Fruity Pebbles, more Cap’n Crunch, and…Oatmeal Squares for the toppings. She’s an Oatmeal Squares freak.
The only misstep I would say was attempting to utilize Grape Nuts. Yeah, they add a nice crispy crust-crunch, but they’re not really sweet and they’re super dense. Not exactly a fun cereal in any way. In the future, I would omit the Grape Nuts.
- ½ box Cap’n Crunch (reserve ½ cup unblended to steep in milk and for final topping)
- 1 Pillsbury classic pizza crust
- 1.5 sticks of butter
- 1 cup almond milk
- ¼ cup powdered sugar
- 1 bag marshmallows (normal size)
- 3 Tbsp Fruity Pebbles
- 3 Tbsp Cinnamon Toast Crunch
- 3 Tbsp Kix
- 3 Tbsp Oatmeal Squares
- 3 Tbsp Grape Nuts (optional)
- I started with a Pillsbury pizza dough—can’t go wrong.
- Start by blending up some Cap’n Crunch in your food processor until it’s a nice cereal dust. Then, grab some marshmallows, dip them in a half-stick of melted butter, and then roll them into your cereal dust.
- Wrap the edge of your pizza crust dough around the marshmallow. Brush with some of the melted butter and sprinkle on some extra cereal dust. Repeat this step until you’ve marshmallowed the entire perimeter of your crust. Easy.
- OPTIONAL: Add some Grape Nuts to the crust, only if you’re making this for someone who is a Grape Nuts freak.
- Bake your crust according to package directions, or until it’s nice and golden brown.
- While that bakes, make your pizza “sauce.”
- Start by steeping some Cap’n Crunch in some milk. (A great idea, compliments of Alyssia.)
- For my sauce, I’m making a Cap’n Crunch buttercream frosting. Add your remaining Cap’n Crunch dust, a half-stick of butter, and some powdered sugar to a bowl. Use your hand mixer to whip it on up. Then, once your milk is steeped, add that in and continue to mix until well integrated.
- Remove your crust from the oven and allow to cool slightly. Spread on your “sauce,” along with some Fruity Pebbles, Oatmeal Squares, additional Cap’n Crunch, Kix, and Cinnamon Toast Crunch.
- Grab a few extra marshmallows and stick them to the sauce as your “pepperonis.”
- Return to the oven and broil VERY briefly, just enough to toast up those marshmallow pepperonis.
- Remove and enjoy! It’s pretty buttery, so beware.
Like the Eat The Pizza swag from this episode? Get it here!