The Pizza Day Challenge: Dessert Edition

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Very Berry Brownie Pizza, a portion of the recipe provided below. For the full recipe visit Wife, Mama, Foodie.


  • 2 cups semi sweet or dark chocolate chips, separated (I like Enjoy Life brand for dairy-free)
  • ½ cup coconut oil or butter, plus extra for greasing pan
  • ¼ teaspoon salt
  • 1 cup coconut sugar
  • 3 eggs
  • ⅓ cup arrowroot starch or Corn Starch
  • 1 cup of cold coconut cream,* about 1-2 cans full-fat coconut milk or coconut cream, refrigerated overnight (can also use 12 oz cream cheese, if not dairy-free. May need to add a splash of milk to thin.)
  • 2 tablespoons honey or other sweetener of choice (I like to use a thick raw honey)
  • ½ cup freeze-dried raspberries, optional (omit to keep topping white)
  • 3 cups mixed berries (I used strawberries, raspberries, blueberries, and blackberries)
  • edible flowers and mint for decorating, optional

Funfetti Sugar Cookie Pizza, a portion of the recipe provided below. For the full recipe visit Sally's Baking Addiction.


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 2/3 cup (120g) white chocolate chips
  • 1/2 cup (80g) rainbow sprinkles (not nonpareils)
  • Vanilla Almond Frosting
    • 1/2 cup (115g) unsalted butter, softened to room temperature
    • 1 and 3/4 cups (150g) confectioners' sugar
    • 2 Tablespoons (30ml) heavy cream or half-and-half
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • salt, to taste
    • extra sprinkles for decorating on top

Chocolate Caramel Ice Cream Pizza, recipe provided below (adapted from Natural Girl, Modern World.


  • Chocolate crust:
    • 3/4 cup oats
    • 3/4 cup hazelnuts
    • 3 tablespoons cocoa powder
    • 3 tablespoons coconut oil, melted
    • 2 tablespoons maple syrup
    • 1/4 teaspoon salt
  • Ice cream layer:
    • 1 can coconut milk (13.5 oz / 385 g can), refrigerated overnight or ideally ~24 hours*
    • 2-3 tablespoons maple syrup
    • 1/2 teaspoon vanilla extract
  • Toppings:
    • 1 bar of dark chocolate, divided
    • 2-3 tablespoons date caramel (recipe below)
    • 1/3 cup blanched peanuts (salted optional)


  • For the ice cream layer, open the chilled can of coconut milk. The thick coconut flesh/fat should have separated from the liquid. Scoop out the coconut solids and add to a large mixing bowl. The remaining liquid can be stored in the fridge for another use. Using electric beaters, beat the coconut on medium-high speed. It should take ~1-2 minutes to fluff up. Add the maple syrup (to taste) and vanilla. Beat for another ~30 seconds to incorporate.
  • Once the crust has cooled, keep it on the baking sheet, and spread the whipped coconut cream on the crust. Leave about 1/2" (1.25cm) of space to the edges. Melt ⅔ of the chocolate bar, and give the remaining 1/3 a rough chop. Drizzle melted chocolate and date caramel over the ice cream layer (see note below). Sprinkle chopped chocolate pieces and blanched peanuts on top.
  • Place the dessert into the freezer on the baking sheet. Freeze until the whipped coconut layer hardens to a soft-serve ice cream consistency (~1 hour), then serve. Store extras in the freezer. Once the dessert has been frozen overnight, plan to let it sit out for at least 20 minutes to soften before serving.