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 ¼" 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 ½" 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.