Good news first: it’s the weekend — and for me it’s the start of a long four-day break with plenty of plans. The bad news is that my little chicken, Feist, passed away. I did my best to help her — sitting outside with her several times a day, hand-feeding cucumbers, strawberries, and mealworms. Deep down I knew she might not recover, and the vet confirmed it was unlikely, but it’s still sad. She seemed to pass peacefully in her sleep without pain. She was a sweet little bird and we’ll remember her fondly.
On a lighter note, you might not guess from this blog that I’m unabashedly patriotic — I love anything red, white, and blue. I’m slowly decorating our guest room in a sort of “rustic America” style: I found an old flag, picked up paint the color of ripe blueberries, and am gradually putting it together. I’ll share updates as it comes together.
Because of that, I love sharing American-themed recipes. This dessert pizza fits perfectly with that theme.
I used Bob’s Red Mill gluten-free pizza crust, spread coconut whipped cream over the baked crust, and topped it with strawberries and blueberries to create a vegan, dairy-free American flag dessert.
The crust is simple — it only needs about twenty minutes to rise. I considered shaping the pizza round, but chose a rectangular, flag-like shape instead. I made a thicker crust by using the whole dough; if you prefer a thinner crust, use half the dough and roll it out more thinly.
Before baking I mixed melted vegan butter (or coconut oil) with cinnamon and sugar, brushed that over the top, and baked the crust until golden. After the crust was fully baked and cooled, I spread on chilled coconut whipped cream and arranged the strawberries and blueberries to resemble the American flag.
This dessert pizza is quick to assemble, looks impressive for a party, and is perfect when you want something festive that didn’t take hours to make. Serve slices cold or at room temperature.
I hope you enjoy a lovely Memorial Day and a long weekend. I’m off to finish painting the hallway.
American Flag Dessert Pizza
Ingredients
- 1 bag of Bob’s Red Mill Gluten Free pizza crust, or other pizza crust
- 2 tablespoons vegan butter or coconut oil, melted
- 1 teaspoon cinnamon
- 1 tablespoon sugar
- 2 cups coconut whipped cream
- ½ cup blueberries
- ½ cup strawberries, thinly sliced
Instructions
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Prepare the pizza crust according to package directions up to the rise stage. Preheat the oven to 425°F and grease a rectangular baking pan (a pan with sides works well).
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While the dough rises, combine the melted vegan butter (or coconut oil) with cinnamon and sugar to make the cinnamon-sugar mixture. Set it aside.
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After the dough has risen, shape it into a long rectangle for a flag shape, pinching the edges slightly. (You can make a round pizza if you prefer.)
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Bake the crust for 7 minutes. Remove from the oven, brush the top with the cinnamon-sugar mixture, then return it to the oven and bake for an additional 15 minutes, or until golden.
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Allow the crust to cool completely. Once cool, spread the coconut whipped cream evenly over the crust and arrange strawberries and blueberries to form an American flag design.
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Slice and enjoy.