My entry in the Fork and Beans Valentine’s Bake off!

Strawberry Dessert Pizza with Cocoa Crust


1/3 cup garfava (garbanzo/fava bean) flour, plus a little extra for working crust
1/2 cup tapioca flour
1/3 cup unsweetened cocoa, plus extra for dusting
¾ cup powdered sugar
2 tablespoons almond meal
1 Tbsp gluten-free yeast
1 Tbsp xanthan gum
3/4 tsp. salt
3/4 cup warm water
1 tsp canola oil
1 tsp apple cider vinegar
1 tsp vanilla extract

3 cups almond milk, divided
1/4 cup cornstarch
1/3 cup sugar
Pinch salt
1-1/2 teaspoon pure vanilla extract

1 pound fresh strawberries, washed/capped/sliced
1 Tbsp sugar


Preheat oven to 350. Line an 16” pizza pan with parchment paper. Add all dry ingredients together in a food processor outfitted with an s blade and combine well. Process in the liquids until a stiff but sticky dough forms. Take out the dough in 3 small batches working in a little garfava flour to make the dough more workable. I used about 1 tbsp extra flour, but it may require a little more or a little less depending on the stickiness of your dough. Then combine the 3 small batchers into one larger flattened ball. Let sit for about 20 minutes. Lightly dust both sides of the dough with cocoa to make it easier to roll. Using a pastry roller, roll out the dough into a circle (easier if you spin the pizza pan as you roll) about 12-13” (You need the larger pan because it will grow in the oven). Roll up the edges a little to form a rim for the filling to stay in. Bake for 25-30 minutes until edges are browning. Just so you know what to expect – it will rise A LOT and then fall when you remove it from the oven. The final product is about a 15” crust.
Remove crust from oven and set aside. If there are large bubbles in the crust, poke them with a toothpick and flatten with the bottom of a measuring cup. Technically, you could do it with your hands, but there’s steam in there and you risk burning your hands.

Sprinkle strawberry slices with sugar, toss to coat and set aside. Be sure to do this before you make the filling so that you can put them on while the filling is still hot.

You can start the filling while the crust is in the oven, but don’t start before you only have about 5 more minutes to bake or the filling will sit around hardening before the crust is ready.
In a small sauce pan, combine 1 cup of almond milk and cornstarch with a fork until cornstarch is dissolved. Whisk in the remaining milk, the sugar and salt.
Whisking occasionally, bring mixture to a boil over medium heat. As soon as the mixture boils, reduce heat to low and begin whisking continuously until it filling has thickened. This should take about 7 minutes.
Stir in vanilla.
Assemble Dessert Pizza:
As soon as filling is ready, pour into pizza crust and spread evenly with a spoon. Immediately put strawberries on top of the filling. You don’t have to be to exact about it, just drop them on like you would pizza toppings. If you’re the kind who lays out pizza toppings exactly (I’m known to do that myself), feel free, but do it quickly before the filling starts to set.

Cover the pizza with another sheet of parchment paper to keep the filling from forming a skin and to keep the strawberries from drying out. Place the pizza in the refrigerator to cool at least a couple hours. I think it’s even better the second day.

When you are ready to cut it, skip the seemingly obvious pizza cutter for a knife. The pizza cutter will just pull the strawberries around and not give you an even cut.

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