Low-Carb Chocolate Pizza (Dairy, Gluten, Sugar-Free}

Pizza for DESSERT!? Yes! Chocolate Pizza featuring a double chocolate chip cookie crust coated in chocolate sauce with whipped cream and berries. And NO dairy, gluten/grains, sugar, or eggs so it’s Paleo & Vegan, too!!

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Pizza Remix!

Chocolate pizza is the answer to a gluten-free, dairy-free PIZZA-DEPRIVED life. 😉 I imagine a LOT of you reading this are just like me– can’t eat conventional foods like wheat and cheese that are staples of a typical American diet. I feel your pain. And so I’m giving you something even BETTER.

It’s is a complete remix of conventional pizza. Instead of a sad attempt at recreating “real” pizza using cauliflower, soy cheese and who knows what else, I’m switching it up to SWEET, not savory. (And don’t worry– NO CAULIFLOWER lol.)

A crisp chocolate crust with chocolate pizza sauce, whipped cream as “mozzarella” and strawberry “pepperoni.” Move over savory pizza– It’s all about DESSERT pizza now! And it’s brimming with chocolate!

ps I endured some crazy chocolate FAILS to bring you this recipe (yikes lol!). But I’m so glad I figured it out because it turned out SO good!

Your Pizza Sauce: More CHOCOLATE

Another layer of CHOCOLATE to spread alllll over that yummy chocolate cookie crust. Love it!

This chocolate sauce is literally SO simple, so easy, SO DELISH. Here’s what ‘cha do:

1. Grab your favorite chocolate (your choice! Use Lily’s brand for sugar-free)
2. Melt it
3. Add a little oil (to make it SAUCY)
4. Spread it on!

It’s super GLOSSY and pretty, too! You can add a little extra oil if you want your sauce to stay drippy and wet (since it will solidify when refrigerated)

{Chocolate TIP: Never ever EVER add water, milk or any liquid *except OIL* to melted chocolate. It will seize/harden turn to an almost in-edible LUMP. Not good! Trust me— DON’T do it, lol.}

Your Pizza TOPPINGS

How do you like your pizza? For me, on non-dessert types of pizza, my choice is a homemade gf thin crust with pesto piled with TONS of green bell peppers, red onions, tomato and fresh basil! YUM. Before my dairy-free days, I would add mozzarella slices, too.

But for the first 26 years of my life I was a thick crust, CHEESE-ONLY-don’t-you-dare-put-veggies-on-there type of person lol. I basically LIVED on gluten and dairy. And now I have NONE, ha! (It’s amazing how dealing with food sensitivities will ROCK your diet! You know what I mean??)

While I do miss regular pizza sometimes, I’m so glad there is life beyond pizza. Now I can make a delicious CHOCOLATE pizza without any gluten or grains or dairy or SUGAR! (I’m still SHOCKED about the sugar part!!)

This pizza is topped with chocolate sauce, whipped cream dollops (which reminds me of fresh mozzarella cheese slices) and speckled with strawberry halves (as the pepperoni 🙂 But you can CUSTOMIZE your toppings however you like. (see below)

THE DRIZZ

If you want to elevate your pizza to the next level of deliciousness, then layer on THE DRIZZ.

Whip out some X-tra drippy nut butter — ANY kind will do! My choice is PB (cuz pb is life) but you could totally do cashew butter, almond butter, HAZELNUT butter or literally ANYTHING you want!

More chocolate?? SURE! Chopped nuts, blueberries, coconut flakes, strawberry sauce, CARAMEL?? Omg, yes!! The possibilities are ENDLESS.

Pile it on, folks. You won’t regret it. 😉

Makeover your Pizza Night

My family has pizza night pretty much every week (while I usually end up eating a completely separate meal I cooked just for myself! boo). But *this week* it’s DESSERT pizza so I get to join in, too! YAY 🙂

What toppings will you put on your dessert pizza?? Let me know in the comments!

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If you make this recipe, be sure to TAG ME @emily.likes.food on Instagram! =D 

Low-Carb Chocolate Pizza (Grain-Free, Dairy-Free, Sugar-Free, Paleo, Vegan) PrettyPies.com

Double chocolate cookie crust covered in chocolate sauce, whipped cream and strawberries --with zero added sugar, dairy or gluten!

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 10 slices

Author: Emily

Ingredients

US Customary - Metric

Chocolate Cookie Pizza Crust

• 2 cups almond flour
• 1/3 cup cacao powder
• 1/4 tsp pink salt
• 6 Tbs coconut oil - melted
• 5 Tbs milk of choice
• 2 Tbs ground flaxseed
• 2 tsp vanilla
• 50 drops vanilla stevia - or pinch of pure stevia powder, *see notes for sub
• 1/3 cup dark chocolate chunks

Chocolate Sauce

• heaping 3/4 cup chocolate chunks - melted, 4.4 oz
• 1-2 Tbs avocado oil - or extra light olive oil

Pizza Toppings

• 1 13.6 oz coconut milk
• 12 drops vanilla stevia
• 1 tsp vanilla
• 1 cup strawberry halves - or other berries
• nut butter for drizzle - optional

Instructions

Chocolate Cookie Crust:

• Preheat oven to 375. Line a large cookie sheet with parchment.
• In a large mixing bowl, whisk together flour, cacao and salt.
• In a small bowl, stir together flax and milk and let sit for 2 minutes to thicken. Whisk together remaining wet ingredients and pour over the flour mixture. Stir well. Taste and adjust for sweetness. Fold in chocolate chunks.
• Press/roll dough onto pan, spreading it into a 10" diameter circle, about 1/4" thick. Smooth any jagged edges with your fingers.
• Bake for 10 -12 min until set. Allow to cool.

Chocolate Sauce:

• Chop chocolate and place in a glass bowl. Gently melt in the microwave (about 60 seconds on med-high OR use a double boiler). Stir in oil and whisk smooth.
• Pour sauce over the crust and spread out, leaving a 1/2" border for the crust.

Whipped Coconut Cream:

• {Use a can of Thai Kitchen coconut milk that has been refrigerated overnight} Carefully scoop out the solid cream into a mixing bowl (save the leftover water for a smoothie!).
• Add stevia and vanilla and whip with a hand mixer for about 30 seconds until fluffy and smooth.
• Add dollops of whipped cream all over the pizza. Garnish with strawberries. Slice and add a generous drizzle of peanut butter (or any kind of nut/seed butter). Enjoy!

Notes

Sweetener Swap: Instead of stevia, you can replace 3 Tbs milk in the crust with maple syrup (or sugar-free syrup) and proceed with the recipe. If it needs extra sweetness, add a little dry sweetener, such as coconut sugar. Use regular dark chocolate instead of Lily's if you're not low-carb.

Sauce Tip: Add extra oil to make the sauce stay drippy, since it firms up when refrigerated. Do *not* use coconut oil in the chocolate sauce unless you want it to harden extra hard.

To store: keep refrigerated for up to 1 week. Crust may be frozen separately without the toppings, tightly wrapped for 1 month.

Tried this recipe?Tag @emily.likes.food #prettypies!