Hello lovely readers! Happy Halloween to you all. 😀 How did you celebrate yesterday? Did you do anything fun? I went to church, then I had some family in town, so I went up to visit them at my aunt’s house. My aunt gets REALLY into Halloween, so the house was all decked out with creepy stuff. In fact, it was the best and scariest house on the street, so we were told. I really didn’t do much other than hand out candy and talk with my cousins. We had a nice time. 🙂
Thanks so much for your fabulous comments on my last post. It seems like many of you have had flour flops too, and I LOVED reading your definitions of healthy! Reading through all the comments proved just how many ways one can be “healthy.” There is no set, rigid definition and it should be open to each person’s interpretation. Thanks again for your feedback, you guys. I absolutely loved hearing it.
So I wanted to show you guys something that made me absolutely crack up last week. Like I told you in this post, my brother is serving a mission for our church for two years. We do get to email him once a week, but other than that our only form of communication is letters. I’ve been mailing him regularly, and this was in the address space of his most recent letter to me.
And a HILARIOUS comic that he drew on the back. I about died laughing, oh my goodness. “Will you sign my squash?!” Hahaha. He is so funny. I miss that boy.
Anyway, in the last post I told you I was bound and determined to make something for our guests that would be somewhat healthy, but not taste like it. I still wanted to do fruit pizza, and since the last cookie recipe didn’t turn out so great, I had to find a new one.
After searching for a long time and looking at a whole bunch of different recipes, I decided to make a variation of this one. (Recipe at the end of the post.)
The dough after sitting in the fridge for a while. Note to self: refrigeration is NOT a good idea for sugar cookie pizza crusts. It doesn’t roll out well at all and I had to wait for it to get warm again.
First I rolled it into a circle, because that’s traditional.
But then I couldn’t get it off the countertop.
I ended up scraping it off and re-rolling it out—on a cookie sheet this time.
The delicious filling that was loved by all. At first I wasn’t sure what to use for the filling. Angela had recently made an awesome avocado whip filling, but I thought that would be a bit too adventurous for this company. I could go the traditional Tofutti cream cheese route, but tofu cream cheese also seemed a little too.. out there. Also, I really wanted to avoid using powdered sugar if possible. Remember, I was aiming for a fairly “healthy” dessert—although I guess the crust doesn’t really qualify… whatever. 😀
So, what could I use that would be thick without powdered sugar, creamy without cream cheese, not too weird and absolutely delicious?
Coconut cream, of course!
And that is what I did.
Kelsey’s Dairy-Free, Semi-Healthy Fruit Pizza
- 1 cup soy-free Earth Balance (or other dairy-free margarine)
- 1 cup sucanat, milled* (or brown sugar)
- 1 flax egg (1 T flaxseed, ground VERY well, mixed with 3 T water)
- 1 tablespoon vanilla extract
- 3 cups + 1/4 cup unbleached, all-purpose flour (Wheat flour doesn’t work!)
- 2 teaspoons baking powder
- 1/2 tsp salt
*Milling (grinding) the sucanat is completely optional, but I would recommend it. Sucanat has a much larger granule than sugar, making it harder to dissolve. If you look closely at the last cookie pictures, you can see little sucanat bits in them. Measure 1 cup of sucanat and pour it in the blender, then turn your blender on high for a few moments. Don’t let it get too hot.
Cream Earth Balance and milled sucanat in a mixing bowl until thick and creamy. Add prepared flax egg and vanilla extract, then mix once more. Sift flour, baking powder and salt in, then stir till you have a soft dough. Add additional 1/4 cup flour if the dough is too wet; if not, leave it out.
Roll dough out in a rectangle on a lightly greased cookie sheet so it’s fairly thin, about 1/4 inch thick. Watch for breaks in the crust and close them up. Bake in a 350 degree oven for 7 minutes, watching closely. Remove pan from oven and let cool completely. It may not look done, but it will continue to cook and get crispy while cooling. Place pan in fridge for a few hours to ensure that it is completely cool before frosting.
Sweet Cream Filling:
(Adapted from my Coconut Cream recipe)
- 2 cans (14 oz) full-fat coconut milk
- 4 tablespoons sucanat, or to taste*
- 1 tsp vanilla extract
- dash of sea salt
- optional: cinnamon (I didn’t use it)
*Remember that you don’t want your filling/frosting to be TOO sweet. It’s going to be on top of a sugar cookie and will be topped with fruit, so keep that in mind. 4 tablespoons of sucanat/sugar seemed to work well for me, but adjust it as you see fit. Also, feel free to use stevia, brown sugar, agave, honey, etc.
Place cans of coconut milk in the fridge and let sit overnight. In the morning, open the cans and spoon out the thick layer of cream that has risen to the top. It should kinda look like this:
Spoon the cream into a mixing bowl, being careful to avoid the liquid in the can as much as possible. DO NOT TOSS THE LIQUID. Pour it into a tupperware container and keep in the fridge for later. You will need it. Whip the cream with an electric beater for a few moments until thick and fluffy. Add the vanilla extract, sucanat (milled, if desired), sea salt and optional cinnamon. Whip once more. Place in the fridge to solidify for 2-3 hours. I’m not sure exactly how long it takes, but keep checking on it. Once the cream is sufficiently thick and solidifed, slowly blend in 2 tablespoons of the reserved coconut liquid. This is necessary to make the cream stretch farther and to make it more spreadable. Now you’re ready to frost!
Remove the chilled cookie crust from the fridge and spread the cream filling on. Go right up to the edges. Slice whatever fruit you’d like and place it on in a semi-pretty manner. I used strawberries, kiwis and bananas, but berries, oranges, fresh pineapple, mango, cherries, peaches and grapes would work well, too.
Slice, serve and enjoy!
Everyone really enjoyed this; it was quite a successful dessert! Our company was very happy with it, and the only refined, slightly processed ingredients were the flour and Earth Balance. Even my little brother Dakota loved it. He has quite the aversion to “healthy” food, so that’s saying something.
I followed the recipe to a T, except I used half whole wheat flour, half unbleached, all-purpose flour. The recipe makes TWO crusts, mind you.
I still love it. It’s so, so good and very easy. I THINK the guests liked it, too? One of them commented that it “tasted like bread, only in pizza crust form.” Isn’t that kinda what a pizza crust is supposed to taste like? I think? Haha.
My pizza. I topped it with tomato sauce, tomatoes, peppers, spinach, pineapple and daiya mozzarella. So good.
The other pizza was made per our guests’ requests: meat, meat, and more meat. Oh, and some mushrooms on a few pieces. But no peppers. And definitely no vegetables.
They must be crazy.
Question of the Day: Favorite semi-healthy dessert? Have you ever tried your hand at making fruit pizza?
Thanks for reading!