Ingredients
Scale
- For the chocolate pepperoni:
- 10 ounces semisweet chocolate chips (vegan)
- 1/2 cup chopped walnuts
- 1/2 cup chopped vanilla wafers (I found a box of vegan wafers at Whole Foods, but any vegan cookie will do!)
- 1/4 cup almond milk or other non-dairy milk
- For the crust:
- 2 cups all purpose flour
- 1 packet Fleischmann’s Pizza CrustYeast
- 2 teaspoons sugar
- 2/3 cup warm water
- For the raspberry sauce:
- 2 cups raspberries (fresh or frozen)
- 1/2 cup almond milk or other non dairy milk
- For the icing:
- 1 3/4 cups powdered sugar
- 1/3 cup almond milk or other non dairy milk
Instructions
- For the chocolate pepperoni:
- Melt the chocolate with the almond milk in a medium microwave safe bowl for 20 second intervals until melted. Stir in the chopped vanilla wafers or cookies and walnuts. Place in the refrigerator for 4 hours. Scrape from bowl and roll into a log wrapped in parchment paper or plastic wrap, forming a log about 2 inches in diameter. Place in freezer and freeze until solid.
- For the dough:
- Preheat oven to 400 degrees F. Combine all ingredients in a large bowl, stirring until a smooth dough ball is formed. Knead dough on a well floured work surface until it is smooth and elastic, about 4 minutes. Roll out dough into 12-14 inch round and place on greased pizza crisper or pizza stone. Bake for 5-7 minutes, or until dough is lightly browned.
- For the raspberry sauce:
- Combine raspberries and almond milk in the bowl of a food processor or blender. Blend until smooth. Set aside.
- For the icing:
- Combine powdered sugar and almond milk, whisk until smooth and combined. Set aside.
- To assemble the pizza:
- Spread the raspberry sauce evenly over the pre-baked pizza crust, top with slices of chocolate pepperoni and drizzle with powdered sugar frosting. Cut into wedges and serve.