Mix gelatin powder with cold water and set aside to bloom.

In a saucepan, combine egg yolks, sugar, and half of the heavy cream. Cook over medium heat, stirring constantly until the mixture thickens.

If the gelatin has bloomed, take it off the heat and mix it in until it is completely dissolved.

Let the mixture cool to room temperature, then stir in vanilla extract.

In a separate bowl, whip the remaining heavy cream to stiff peaks.

Add the whipped cream slowly to the custard mixture that has been cooled.

Chill the Bavarian cream in the refrigerator for at least an hour.

Preheat your oven to 475°F (245°C).

Create a floured surface and roll out the pizza dough into a 12-inch circle.

Transfer the dough onto a greased pizza pan.

Preheat your oven to 475°F (245°C).

Create a floured surface and roll out the pizza dough into a 12-inch circle.

Transfer the dough onto a greased pizza pan.

"A good crust is half the pizza, even when it's a dessert!"

Cover the ready dough with the chilled Bavarian cream, leaving a small border around the edges.

Heat the oven and put it in. Bake for 15 to 20 minutes, or until the sides are golden brown and the cream is set.

Take the food out of the oven and let it cool down a bit.