• Preheat oven to 375 Degrees F. Lightly spray Large round pizza stone or pan with oil. Set aside.
• In a large mixing bowl cream together both sugars, coconut oil, butter, egg, and vanilla. In a separate bowl mix together flour, cream of tartar, salt, and baking soda. Add dry ingredients to wet ingredients; mix well.
• Place the dough in the center of your pizza stone and press down with your hands to evenly spread dough on to the pan. **Make sure you leave about 1/4 to 1/2 inch of space from the edge of the pan to allow for expansion as your cookie bakes.
• Sprinkle the top of cookie with about 1-2 Tablespoons of granulated sugar and place in oven. Bake for 15-18 minutes on center rack. Bake until cookie becomes slightly golden.
• Remove and cool.
• Once cooled carefully loosen from pan with a spatula and slide onto your serving dish.
• **You want to make sure not to under bake or it will be difficult to move your cookie to a serving dish and it will be difficult to eat with your hands.
• If making homemade caramel make it now while the cookie is baking so it has time to cool

For the cream cheese topping

• In a large mixing bowl cream together butter and cream cheese for 3 minutes until light and fluffy.
• Gradually add both sugars and mix on low to incorporate. Add milk and vanilla and cream for 3- 5 minutes until light and fluffy. Fold in the toffee bits.

Put your pizza together

• Spread cream cheese topping evenly to edge of cooled cookie.
• Chop and slice apples and place in a bowl of cool water with the juice from half of a lemon. **This will prevent apple from browning
• Place apples in design of your choice on top of cream cheese frosting
• Drizzle with caramel and sprinkle with toffee bits
• Store in fridge until ready to serve.