1 Vegan Sugar Cookie pizza crust
1 – 8 ounce tub of Tofutti Better Than Cream Cheese
3/4 cup natural peanut butter
1 teaspoon vanilla
2 tablespoons raw agave nectar
2 medium-sized bananas, sliced
2 ounces 70% cacao (melted with rice milk)
1/2 cup pecans, chopped into small pieces
Use the Vegan Sugar Cookie recipe from this site for the pizza crust. Just roll out on a floured surface and then transfer to a pizza pan.
Mix together Better Than Cream Cheese, peanut butter, vanilla and 1 Tablespoon of the agave nectar. Spread on top of cookie pizza crust. Slice bananas and place close to each other until placed all around pizza in circular pattern. You will want every bite to have a piece of banana. Meanwhile, using a double boiler (or a glass dish set over water), to melt the chocolate. The chocolate will be thick, so you will need to gradually (1 tablespoon at a time) add the rice milk until you reach the consistency that will drizzle over the top of the bananas. Carefully drizzle the chocolate in a circular pattern. Use your desired amount of chocolate. Using a small skillet, place the pecan pieces in the skillet and add the last tablespoon of agave nectar to them. Let them heat through (just barely). Now scatter the pecan pieces on top of the chocolate you have drizzled over the pizza.
Serve and enjoy! Cut into small slivers as this pizza is very rich! Can serve 20 – 25 people with small slivers.
Recent Comments