Have you ever had a breakfast pizza? If you haven’t, perhaps you envision a savory pizza loaded with bacon and eggs. Before I was vegan I indulged in some pretty interesting breakfast pizzas that were topped with eggs, cheese, pieces of deep fried toast and even bacon. I know, I know, what was I thinking? While these pizzas were filled with flavor, they weren’t exactly benefitting my health. I felt it necessary to share this with all of you today for a reason. Processed meats are now listed as a group 1 carcinogen on the World Health Organizations carcinogen list. That means that processed meats including bacon, sausages, chicken nuggets, those nasty fried chicken patty things you put on a bun, deli meats, beef products, etc. are now considered to be just as detrimental to your health as cigarettes. Sorry. (If you wish to read more about the link between meat and cancer click here!)
Now that I have your attention, hopefully I can shift your appetite away from something savory, and in the direction of something sweet. You’ve seen the “savory breakfast pizza” done before, but how about something on the sweeter side? This creation is one that I am most proud of. For the “cheese” I was looking to create a base that was neither sweet nor savory, I wanted instead to create a flavor of my own. A flavor that would embody the perfect marriage between the savory idea of a pizza and the sweetness of a granola bar. Thus I have created for you something amazing; the flavor of chocolate cheese. Weird right? I know this may be a little difficult to imagine, however by using organic food grade cocoa butter, vegan Chao cheese, and coconut milk, I was able to create a sensation where your tastebuds are hit with a very slight savory cheesy flavor followed by a raw cocoa finish. The “cheese” is complemented by the sweetness of fresh blueberries and figs, and by the tartness of the raspberries. Crisp brown sugar mixed with almond extract and cinnamon adds an element of surprise, depth and texture to the pizza, while vegan chocolate chips, chocolate granola, hemp hearts, gogi berries and fresh shredded coconut add beauty and some extra nutrients like fiber and heart healthy fats.
I also decided to be a little extra by adding mini vegan chocolate chip pancakes to the pizza. This is totally optional as the main purpose of these cakes were for garnishing. Of course, they add a little pop of chocolate flavor, but you can simply just add some extra vegan chocolate chips to your pizza for this. Therefore, I will not be adding the recipe for the mini vegan chocolate chip pancakes unless it is requested in the comments.
Okay, let’s talk about the color. Usually, colorful foods are filled with hazardous food coloring. However, it has become a hobby of mine to make healthy recipes that are colorful and chemical free. That’s right everyone! My pizza is all naturally colored using pitaya, blue spirulina, and butterfly pea powder. I got all of these ingredients from Raw Nice. To read about the benefits of each of these powders, and to order some of your own click here! I’m so excited for you all to try this!
Ingredients (For Crust):
- 1 Tbsp OR 2 packets of active dry yeast
- 4 cups all purpose flour OR all purpose gluten free flour
- 1/4 cup safflower oil
- 1 1/2 cups water
- 2 Tbsp Blue Spirulina (from RawNice)
- 1 packet Stevia
Ingredients (For Cocoa Cheese Sauce):
- 1 can coconut milk
- 4 slices original vegan Chao cheese
- 1 oz food grade cocoa butter
- 2 Tbsp all purpose flour OR all purpose gluten free flour
Ingredients (Brown Sugar Topping):
- 3 Tbsp brown sugar
- 1 tsp cinnamon
- 1/2 tsp almond extract
- 1 tsp safflower oil
Method (Pizza Crust):
- Combine dry ingredients in a bowl including the blue spirulina powder and mix with a fork.
- Add wet ingredients to dry ingredients and combine. (You may have to add a little more flour if dough is too sticky).
- Knead the dough for approximately 3 minuets and place in a bowl. Cover bowl with a towel and set aside to allow dough to rise for 1 hour.
- After one hour, preheat oven to 375 degrees Fahrenheit and roll dough out onto baking tray. I lined mine with aluminum foil to make for easy clean up.
- ***Sauce recipe below***
- Once sauce is made, add it to pizza dough
- Top pizza as desired before baking it. Add the cinnamon brown sugar to the pizza. I used blueberries, raspberries, Love Crunch vegan chocolate granola and figs to decorate my pizza. I also placed dried gogi berries into the crust before I baked it.
- Bake at 375 degreed F for 10-15 minuets.
Method (Brown Sugar Topping):
- Combine all ingredients in a sauce pan over low to medium heat. Stir often, for approximately 7-10 minuets or until crisp. Turn heat off and set aside.
Method (Cocoa Cheese Sauce):
- Add coconut milk to a small sauce pan. Heat on medium heat until coconut milk begins to bubble.
- Add Chao cheese. Once cheese melted, add flour to thicken sauce.
- Reduce heat to medium-low, and allow to simmer for about 10 minuets.
- If you wish to add a little more color to your pizza put 3-4 Tbsp of your cheese sauce into a small bowl. Add 1/2 Tbsp Butterfly Pea powder to the small bowl and mix to create a purple color.
You can always add whatever you choose. I chose to add blueberries, raspberries, figs, gogi berries, shredded coconut, hemp seeds, coconut yogurt that I colored with RawNice pink pitaya powder, and some blue spirulina powder, and mini vegan chocolate chip pancakes. (I made the pancakes from scratch, but you can always use vegan pancake mix, and add vegan chocolate chips. When you cook them, only scoop about a Tbsp of batter into a pan to make them small like in the image below). Only top the pizza with hemp seeds, shredded coconut, coconut yogurt and pancakes after the pizza is finished baking and has cooled.
Decorate and enjoy!