Quick and easy gluten free Chocolate Pizza recipe
With the glorious late summer Bank Holiday almost upon us, we thought we’d share this super easy chocolate pizza recipe with you. The kids can get stuck in too- they’ll love going crazy with the toppings. If they’re not too keen on raspberries we’ve got plenty of other suggestions for them to try in our top tips section.
Our chocolate and raspberry pizza is the perfect sharing dessert for the Bank Holiday. Served up simply on a rustic wooden platter with a scattering of berries and chocolate drops this pudding looks effortlessly pretty. A few sprigs of fresh mint is an easy way to further posh up this pud.
This beauty features in our second Honeybuns All Day Cook book. As with everything we make at Honeybuns, this decadently chocolatey recipe is gluten free and we also show you how you can switch ingredients to make it dairy free and vegan too.
This is an unashamedly decadent treat but don’t feel too guilty….as well as being naturally gluten free this dessert is packed to the rafters with fruits and nuts and is also free from any added refined sugars.
How long do I need to set aside for this recipe?
Literally you will be done and dusted in 20 minutes.
Do I need any fancy ingredients?
All of the ingredients listed are readily available at any supermarket. We are advocates of using good old fashioned store cupboard ingredients rather than anything weird or ultra-processed.
Useful recipe information before you start baking
MAKES: 1 x pizza, to serve 4-6
FREE FROM: Gluten. Can also be made as a dairy free version. Please see our top tips
STORAGE: Keeps in the fridge for 2 days. The base can be pre baked and frozen for up to three months.
EQUIPMENT REQUIRED: Oven, electric hand mixer, rolling pin, parchment/baking paper, bowls.
Pizza base ingredients
- 1 free range egg
- 85g date paste (we’ll show you how) made from dates and a little water
- 150g ground almonds
- 1½ tsp gluten free baking powder
- 125g butter
- ½ tsp vanilla paste or liquid extract
- 100g gluten free oats
- 2 tbsp gluten free cocoa powder
- 75g milk chocolate, chunks or buttons
- 75g white chocolate, chunks or buttons
- 75g dark chocolate, chunks or buttons
Avocado ganache ingredients
- ½ ripe avocado, mashed
- 100g dark chocolate, melted
- 1 tbsp honey
Raspberry topping ingredients
- 200g raspberries, fresh or frozen and defrosted
- 250g mascarpone
- 40g white chocolate, melted
- 40g milk chocolate, melted
How to make your sharing pizza
- Preheat the oven to 170°C / Gas 3.
- To make your date paste, blitz the dates with ½ tbsp water in a food processor until a smooth paste is formed. You may need to add a little more water.
- Pop all your ingredients for the pizza base, except the three types of chocolate, in a mix bowl and beat with a hand held electric mixer until combined. Then add the chocolate and stir in by hand- you don’t want to pulverise the chocolate.
- Place this dough between two sheets of baking parchment and roll to a 25-30 cm circle. Remove the top sheet of paper. Then lift the bottom sheet with the pizza base onto a baking sheet. Pop in the oven for 12 minutes or until firm to the touch. Set aside to cool.
- To make the ganache pop the mashed avocado, honey and melted chocolate into a bowl and whizz with your hand held electric mixer until you have a smooth paste. Whilst the ganache is still warm spread it over your cooled pizza with a palette knife.
- For the topping crush 150g of the raspberries with the back of a fork. Place spoonful’s of crushed raspberries and mascarpone in little dollops over the pizza. Finally drizzle with the melted chocolates and the remaining whole raspberries.
Top Tips
Q: How do I make this recipe dairy free?
A: Simply swap the butter for a dairy free substitute – we like Flora’s vegan butter in block form. Then swap out the milk and white chocolate for either dairy free/vegan versions or just use dark dairy free chocolate. Finally switch the mascarpone for a vegan cream cheese mixed with some icing sugar to taste. We love Violife’s cream cheese.
Q: Can I make this recipe vegan?
A: In all honesty I have not tried it yet. You’d need to switch the honey out and use agave or maple syrup. Then swap the egg for a vegan egg replacement such as Oggs chick pea liquid and then use vegan cream cheese and vegan chocolate.
Q: My kids don’t like raspberries. Can I use something else?
A: Of course! The topping options are endless. How’s about gluten free marshmallows or strawberries and little meringues or honeycomb pieces?
Q: Can you tell its avocado- isn’t that weird?
A: No, you honestly cannot tell but if you ‘d rather opt out, you can use coconut cream instead.
Advice on gluten free ingredients
Always remember to check on pack that a product is definitely gluten free. It may sound obvious but manufacturers can and do change recipe formulations and processes and you can get caught out if the allergens change. There can be hidden gluten in the least likely of products. Triple check things like cocoa powder and chocolate which can be made in a premises where gluten is present.
We’d love to hear how you get on. If you make this recipe please tag us on Instagram or facebook using @HoneybunsBakery – we love seeing your photos.
If you have any questions- do get in touch via this blog in the comments section or facebook, email or telephone.
