Buckwheat banana bases sandwiched with cashew caramel, topped with hazelnut chocolate and fruit. Just made from fruit, seeds, nuts and maple syrup. A decadent and filling dessert pizza that’s actually healthy.
All the fats are raw unprocessed and it’s full of fibre so very satisfying and difficult to over eat. Just a small piece is very filling and rammed full of nutrition.
It can be made raw using a dehydrator to set the basses. If you don’t have a dehydrator you can just bake them in the oven.
The base can be made like a pancake in a frying pan if you’re short of time.
Use whatever fruit you like for this healthy dessert pizza. I aim for a rainbow as different colour fruits contain different vitamins and minerals so aim to eat a rainbow to get a balanced diet.
Healthy Dessert Pizza - Vegan and Gluten free
Vegan and gluten free dessert pizza made from just wholefood ingredients. Loaded with nutrition, plant protein and healthy fats. This pizza contains more nutrition in a slice than many people have in a day!
Ingredients
DESERT PIZZA BASE
- 200g / 1¼ cups buckwheat, soaked in water
- 2 bananas
- 2 tablespoons chia seeds
CASHEW CARAMEL FILLING
- 100g / ¾ cup cashews
- ½ a vanilla pod / 1 teaspoon vanilla extract
- 5 tablespoons maple syrup
- 5 tablespoons coconut oil, melted
CHOCOLATE HAZELNUT TOPPING
- 100g / ¾ cup hazelnuts
- 8 tablespoons cocoa nibs / powder
- 5 tablespoons maple syrup
- 5 tablespoons coconut oil, melted
HEALTHY DESSERT PIZZA TOPPING
- A rainbow of fresh fruit chopped up & a few small mint leaves.
- For the photos I used strawberries, apricots, blueberries & kiwi.
Instructions
- Soak the buckwheat for at least 15 mins in water, an hour is best, then drain,
- Add the buckwheat to a blender / food processor with the banana and chia seeds.
- Whizz until all is broken up and combined.
- Spread onto non stick sheets to make two 8 inch pizza bases.
- Either follow the cooked or raw version to set the bases:
- Cooked: Cook for about 20 mins at 180℃ until firm, then flip and cook for about 5 more mins until crispy.
- Raw: Dehydrate for 8 hours at 32℃, then flip and dehydrate for another 4 hours.
- Blend together all the cashew caramel filling ingredients until smooth.
- You may need to add a bit of water to make it totally smooth. Just add a tablespoon at a time.
- Spread the caramel on top of one of the pizza bases. Then place the other pizza base on top.
- To make the chocolate hazelnut sauce blend all together the same way as the caramel. You may want to grind up the nuts and nibs first if your blender isn’t powerful.
- Spread the chocolate sauce on top of the healthy dessert pizza, then sprinkle on the fruit and mint leaves.
- This vegan and gluten free dessert pizza will last for 4 days in the fridge and makes 10 generous portions.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 410Total Fat 27gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 11gCholesterol 2mgSodium 136mgCarbohydrates 40gFiber 5gSugar 20gProtein 7g
Made this lovely desert pizza over the weekend. The kids loved it! And managed to get copious amounts of fruit into them as a result! Amazing! The adults loved it too!! ???
I thought I would brave it and make this recipe! I was worried it would be complicated but it was so simple to do. Tasted awesome too! Cheers mate! Ben
Made this dessert pizza for a bbq. All the guests were very impressed!! Thanks for the great recipe Bastian! 🙂
This is so yummy!!! Like a shortbread slice but with the added goodness from all the fruit! Plenty of antioxidants!! Albie x