GLUTEN-FREE CHOCOLATE PIZZA

Double chocolate cookie crust pizza is the perfect chocolate treat for any occasion. It is topped with delicious and creamy chocolate-coconut cream topping and lots of berries. This pizza is vegan, gluten-free, and soy-free.

MEET THE INGREDIENTS

You can find instructions and the exact measurements in the recipe card below.

This is what you’ll need to make it:

Teff flour
White rice flour
Tapioca flour
Roasted hazelnuts (check How to roast hazelnuts)
Raw cacao powder
Coconut sugar
Baking powder
Coconut cream
Coconut oil
Chia seeds

TEFF FLOUR

Teff flour is a great addition to a healthy diet. It is packed with calcium, full of fiber, and it is naturally gluten-free which makes it a great choice for people with Celiac disease and other gluten sensitivities.

Its earthy and slightly nutty and sweet taste pairs really well with chocolate. Use it to make waffles, cookies, bread, crackers, muffins, pancakes, and other baked goods.

Want to know more about teff flour? Check out the following article: Teff – a gluten-free grain to try.

TEFF FLOUR – NUTRITIONAL PROFILE

100 g teff flour contains:

Calories: 367
Total Fat: 2.4 grams
Carbs: 73.2 grams
Fiber: 8 grams
Protein: 13.3 grams

HOW TO MAKE DOUBLE CHOCOLATE COOKIE CRUST PIZZA

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

CRUST

Preheat oven to 180 °C. Line a baking sheet with non-stick baking paper.
Mix 10 g ground chia seeds with 50 ml of water. Stir and let it rest for a couple of minutes to thicken.
Melt coconut cream in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
Mix all dry ingredients in a bowl: teff flour, white rice flour, tapioca, ground roasted hazelnuts, raw cacao powder, coconut sugar, roughly chopped roasted hazelnuts, and baking powder.
Add 1-2 tablespoons coconut oil (melted), melted coconut cream, and chia seed mixture to the bowl with dry ingredients. Use a hand mixer and mix briefly until it all comes together. Adjust sweetness if needed.
Flatten the dough onto a baking sheet (approx. 20 cm in diameter) and bake for 18-20 minutes.
Once the crust is done, let it cool down completely. The crust will continue to firm up while cooling.
Using a tablespoon, spread the chocolate sauce (see below) over the crust and top with berries.

CHOCOLATE SAUCE

Melt dark chocolate (85% cacao) over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
Add coconut cream (see Note on coconut cream below), melted chocolate, and agave syrup to the blender and blend for 10-15 seconds until smooth (don’t overdo it or the sauce will be too thin and/or runny).

NOTE ON COCONUT CREAM

Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

TIPS AND HOW-TOS

HOW TO ROAST HAZELNUTS

Roasting hazelnuts deepens their flavor and gives them a crisper texture. Here is how to do it:

Preheat oven to 180 °C. Spread the hazelnuts in an even layer on the baking sheet. Place in oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help the hazelnuts to cook evenly.

When the hazelnuts are browned and smell nutty, remove from the oven, and immediately transfer onto a plate or another baking sheet.