At last, the Dairy-Free and Chocolate counterpart to the Dessert Pizza I posted last week!  I am not sure which one I like better! This is my first time making my “Sugar” Cookie (from the Cookbook), Dairy-Free.  The only change I made was using less fat or in this case, virgin coconut oil.  This made the crust more crunchy.  Impress your friends and family with this delicious and BEAUTIFUL dessert!

The reason the recipe only calls for the egg white is not to cut fat but to limit the moisture in the cookie.  If you doubled the recipe, you could just use a whole egg.

Note: If you ABSOLUTELY don’t like the taste of coconut, try substituting expeller pressed coconut oil or butter in the crust or use the chocolate ganache recipe HERE.

Dairy-Free Chocolate Dessert Pizza

Serves 15; Per Serving: 100 calories, 9 grams of Fat, 2.5 Net Carbs, 1.5 grams Protein

1-3/4 cup blanched almond flour (I use Honeyville)

2 tbsp coconut flour (I use mainly Tropical Traditions)

1 tbsp baking powder

1/4 tsp Kal Stevia (to taste)

Pinch of salt (just a pinch)

2 tbsp coconut sugar  (optional)***

1 egg white

1/2 tbsp pure vanilla extract

1/4 cup melted virgin coconut oil (but not hot)

***Using coconut sugar is how I achieve the extra sweetness without the bitterness that comes from too much stevia. Use whatever sweetener you choose.

Directions

Preheat oven to at 325° F. In medium bowl, mix dry ingredients. Add wet ingredients to dry and blend well until dough forms. Taste for sweetness and adjust if needed.

For rectangular pizza: Place dough onto parchment paper and make a square disk. Top with another piece of parchment and roll out until you have around a 14X9 inch rectangle.  Be sure dough thickness is uniform to insure even baking.

For round pizza: Place dough onto parchment paper and make a circular disk. Top with another piece of parchment and roll out until you have around a 10″ circle.  Be sure dough thickness is uniform to insure even baking.

Transfer dough (with bottom parchment) to cookie sheet (for rectangular) or pizza sheet (for round) and bake for 20-24 minutes or until edges are slightly brown.  DO NOT burn.

Allow the crust to cool and prepare the Easy Chocolate Truffle Recipe for the “sauce.”  I made 1/2 batch but if you want leftovers to make truffles, make a full batch.

For Sauce:  Follow recipe for Easy Chocolate Truffle Recipe except, only put it in the fridge for 5 minutes just to firm up a little bit, just so it is not watery.  On a cooled crust, spread 90% of the truffle mixture over the crust (or as little or as much as you want). Arrange berries such as strawberries, blueberries, pineapple, kiwi, raspberries and black berries.  Finish off by putting the remaining truffle mixture into ziplock bag (you may need to put it in some warm water to make it runny again), and cut off the tip of the bag and drizzle over fruit and pizza.

Note: Many of the links contained in this post are Affiliate Links. If you purchase through the links provided, I will receive a small (very small) commission which I used to buy more ingredients to create more recipes.  I have chosen these products not to receive a commission but because I think they are the best on the market.  Thank you for your support!