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Easy Gourmet Chocolate Crust Dessert Pizza

Chocolate dessert pizza crust?! What kind of amazing chocolate dream is this? Pinch yourself. You're awake darling. This is happening.
Chocolate pizza on a tray with slice being pulled away.

Dessert pizza is a fast and easy finish to any fun family night. Chocolate dough for the crust, however, is impressive! It’s chewy, crispy, and satisfying. The flavor is like a brownie, yet the texture is like a pastry with a bread-like chew. It makes this dessert remarkably gratifying and delicious! The secret? First, we use our wood fire pizza flour. It is formulated for the perfect pizza. Next, we use granular monkfruit powder to keep the dough from burning at high temperatures so the crust will be crispy. These magic ingredients give the dough precisely what it needs to work well for pizza. This recipe makes six small dessert pizzas, which is great for a crowd. Finally, we top our baked crusts with hazelnut chocolate spread, dessert sauces like caramel and chocolate, and fresh fruit. 

It can be used for a beautiful s’more pizza too! After the crust is baked, top with your favorite chocolate and marshmallows. Then, return the pizza to the oven and toast the marshmallows a minute or two more. 

Be creative! This crust is your canvas for any chocolate dessert pizza you can imagine! 

 

Note that if you are baking in a wood-fired oven, different baking directions are below the first recipe. 

Easy Gourmet Chocolate Crust Dessert Pizza

 2 cups water (no hotter than 110°F)

 1 Tbsp. Red Star active dry yeast

2 Tbsps. Monk fruit powder 

5 ½ -6 cup (1 lb. 12 oz.) Panhandle Milling Wood Fire Pizza Flour

1 cup Baker’s Cocoa powder (or up to 50% Viobin Cocoa Replacement )

2 Tbsp. Espresso powder (optional)

 2 tsp salt 

¼ cup vegetable oil 

1 Tbsp. double strength vanilla

Directions: 

  • Wash and sanitize all work surfaces and equipment. In a 4-quart mixer, combine all ingredients and mix for 5-7 minutes on medium speed. 
  • Form into a ball and raise 1 ½ hour in a covered 2-gallon container. 
  • Divide into six balls and refrigerate in a covered container until ready to use. It is suitable for up to 5 days for dessert pizza. 
  • Bring dough to room temperature and form into a crust on a well-floured surface. Transfer to a pan or parchment for baking. 
  • Top with fruit pie filling if desired. Bake 450°(Wood Fire ovens see below**) 10-15 minutes (depending on how thin your crust is). Drizzle with chocolate sauce and serve with ice cream if desired. 

For Nutella Pizza:

Lightly pierce the top of the crust with a fork in several places before baking to prevent puffing. Spread ½ cup Nutella on the crust after baking. Drizzle with caramel syrup, dark chocolate syrup, and toasted nuts if desired.

Yield: 6 7-9 inch thin crust dessert pizzas.

*You can use 1 cup cocoa in place of the 50/50 combo using the Viobin Cocoa Replacement.

**Wood Fire ovens bake at much higher temperatures.

Make sure crust is very thin and bake 600-800F° 2-4 minutes. Top with all sweet dessert toppings AFTER baking. If adding marshmallows, top the last minute after the crust is mainly cooked and then toast.