Fast and Impressive Vegan Dessert: Vegan Sweet Pizza

I don't always have the time or the desire to start making food completely from scratch.

For a long time, this recipe for vegan sweet pizza has been running through my mind.

I admit that the frozen doughs at the supermarket are tempting, so I went to check what the ingredients were like.

I have to say, I wasn't scared off.

You'll be happy to discover that store-bought doughs haven't contained trans fats for a long time, which was one of my main barriers to purchasing them.

Let's put the cards on the table—it's not as bad as we thought. Of course, I don't intend to base my entire diet on frozen dough.

But as a solution for a quick dessert, made every once in a while, it’s fine. No more than that.

True, it contains margarine (trans-fat-free), and yes, there are various ingredients with scary E numbers (which simply represent European food standards—E for Europe) and plenty of preservatives.

But again, once in a while, very occasionally, you can take shortcuts. Nothing will happen to us. Everyone can relax.

(And no, I wasn't paid for this recipe!)

If you are strictly against buying frozen shortcrust pastry, try checking out phyllo dough, which contains no fat at all and is much lower in calories.

A bit about the recipe:

The pizza is comprised of a sweet sauce based on soy milk and flour, exactly like the bechamel sauce I made for this vegan lasagna.

I also made a sweet cheese from ground almonds, topped it with swirls of raspberry jam, and sprinkled frozen raspberries on top.

I made the sweet bechamel sauce from unsweetened soy milk, and unfortunately, only soy milk will work for this recipe.

If you want to substitute the flour for gluten-free, use tapioca flour or cornstarch. The result will be the same.

If you don't want to use almonds for the cheese, the same amount of cashews will produce the same result.

Of course, you can use any fruit you like—I just think raspberries pair wonderfully with almonds.

If you want to freeze it—feel free. A quick stint in the oven will bring this sweet pizza back to life.

Let's talk nutritional values from clinical dietitian and fitness coach Noam Bachar:

One slice of vegan sweet pizza out of 20 total:

Contains:

Print

Vegan Sweet Pizza

Keyword Pizza, Raspberry, Almonds

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 20 Slices

Calories 195 kcal

Ingredients

• 400 g sweet shortcrust pastry thawed overnight
• 150 g blanched almonds soaked in water overnight
• 1/2 liter soy milk
• 4 tbsp all-purpose flour tapioca flour or cornstarch also work
• 4 tbsp sugar
• 3 tbsp coconut oil
• 6 tbsp raspberry jam
• 1 cup fresh raspberries
• 1 tsp lemon zest
• 1 tsp vanilla extract

Instructions

1. Prepare the sauce:

2. Heat the white flour with 2 tablespoons of coconut oil for about 2-3 minutes.

3. Add the soy milk and bring to a boil while stirring constantly.

4. Add a tablespoon of sugar and the vanilla extract, and continue stirring until the milk thickens and reaches a pudding-like texture.

5. If the milk doesn't thicken, add another tablespoon of flour.

6. Prepare the almond cheese:

7. Preheat the oven to medium heat (180°C) on the upper grill setting.

8. In a blender, thoroughly process the almonds (without the soaking water) until a smooth paste is formed.

9. If needed, add a little water to the blender to help the almonds grind well.

10. Add vanilla extract to the almond paste and set aside.

11. Roll out the thawed dough on your work surface.

12. Generously spread the sweet soy bechamel, swirl in the raspberry jam, and sprinkle the almond cheese on top.

    

13. Garnish with fresh raspberries and a little lemon zest.

14. Drizzle with a tablespoon of coconut oil and sprinkle with a tablespoon of sugar.

    

15. Bake for about 15 minutes until the dough is golden brown.