Vegan Dessert Pizza: An Easy Dessert That Looks Impressive

I don't always have the time—or the motivation—to make everything from scratch.

But this vegan dessert pizza had been bouncing around in my head for ages.

I'll admit it: the frozen pastry at the supermarket was calling my name. So I took a closer look at the ingredients.

And honestly? They didn't scare me off.

The store-bought pastries I checked no longer contained trans fat, which had been one of my biggest reasons for avoiding them.

Let's be honest: they're not quite the disaster we might imagine. Of course, I'm not planning to build my entire diet around frozen pastry.

But as a shortcut for a quick dessert once in a while? That's fine. That's all I'm saying.

Yes, it contains margarine (without trans fat). And yes, there are ingredients with those intimidating E numbers—the European system for identifying food additives, with E standing for Europe – along with various preservatives.

But again, an occasional shortcut isn't something to panic about. We can all take a breath.

And no, nobody paid me to make this recipe. :)

If frozen sweet shortcrust pastry is a hard no for you, take a look at phyllo dough. The kind I checked contains no fat and is much lower in calories, too.

A Little About the Recipe

The pizza starts with a sweet sauce made from soy milk and flour, using the same method as the béchamel in this vegan lasagna

I also made a slightly sweet cheese from ground almonds, added ribbons of raspberry jam, and scattered frozen raspberries over the top.

I used unsweetened soy milk for the sweet béchamel. Unfortunately, soy milk is the only milk that will work for this recipe.

Want to swap out the flour for a gluten-free option? Use tapioca flour or cornstarch. You'll get the same result.

If you'd rather not use almonds for the cheese, the same amount of cashews will do the job.

Of course, you can use whatever fruit you love. I just think raspberries and almonds are a fantastic match.

Want to freeze it? Go right ahead. A quick stint in the oven will bring this dessert pizza back to life.

Let's Talk Nutrition, with Noam Bachar (an Israeli Clinical Dietitian and Fitness Trainer)

One slice of vegan dessert pizza, when cut into 20 pieces:

Contains:

Vegan Dessert Pizza

Keyword pizza, raspberries, almonds

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 20 pieces

Calories 195 kcal

Ingredients

• 400 g (14 oz) vegan sweet shortcrust pastry thawed overnight
• 150 g (5.3 oz) blanched almonds soaked overnight in enough water to cover
• 1/2 liter (about 2 cups) unsweetened soy milk
• 4 tablespoons all-purpose flour or tapioca flour or cornstarch
• 4 tablespoons sugar
• 3 tablespoons coconut oil
• 6 tablespoons raspberry jam
• 1 cup fresh raspberries
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

Instructions

1. Make the sauce.

2. Cook the all-purpose flour in 2 tablespoons coconut oil  for about 2–3 minutes. 

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

4. Add 1 tablespoon sugar and the vanilla extract. Keep stirring until the milk thickens to a pudding-like consistency. 

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

6. Make the almond cheese:

7. Preheat the oven to 180°C (350°F), using the upper heating element (broiler setting). 

8. Drain the almonds, discarding the soaking water, and blend until you have a smooth, uniform paste. 

9. If needed, add a little water to the blender to help the almonds blend smoothly.

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

11. Unroll the thawed pastry on your work surface. 

12. Spread generously with the sweet soy sauce, dot with raspberry jam, and scatter the almond cheese over the top. 

    

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

14. Drizzle with 1 tablespoon coconut oil and sprinkle with 1 tablespoon sugar.

    

15. Bake for about 15 minutes, until the pastry is golden brown.