It's not what you think - this is a dessert. A giant cookie with delicious toppings, thus we call it a Gingerbread Pizza.
Course Dessert
Cuisine Christmas, Gingerbread, Holiday
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Rest Time 1 hourhour10 minutesminutes
Total Time 2 hourshours
Servings 12people
Author Two Market Girls
Ingredients
Gingerbread Cookie
1flax egg(1 tbsp ground flax + 3 tbsp water)
1/2cupvegan butter
1tspvanilla extract
1/2cupblackstrap molasses
1/2cupbrown sugar
2 1/3cupsall purpose flour
1 1/2tspbaking soda
1 1/4tspcinnamon
1tspground ginger
1/2tspnutmeg
1/4tspcloves
pinchsalt
Toppings
2cupsicing sugar
2tbspnon-dairy milk
1cupfresh strawberries, sliced
1cupblueberries
1/3cupchocolate hazelnut spread, warmed
Instructions
Make the flax egg and set aside to thicken for about 10 minutes.
To a stand mixer add the butter, flax egg, vanilla, molasses, and brown sugar. Mix until creamed together. Add in the flour, baking soda, and all the spices. Mix until a dough comes together.
Roll into a ball and wrap in cling film and freeze for at least 1 hour.
Preheat oven to 350F
Remove the dough and allow to rest for about 10 minutes. On a well floured surface roll out until you get your desired thickness (we suggest about 1/2"). We recommend dividing the dough into 2 separate pizzas. Place the cookie pizza on a lined baking sheet and chill in the freezer for about 10 minutes. Remove from the freezer and bake for about 30-35 minutes, depending on the size it may be less time.
While the cookie bakes, prepare your toppings. To make the icing combine the icing sugar and milk until smooth.
Ice the cookie cake once cooled and top with your favourite toppings. We did fresh strawberries, blueberries, and a drizzle of chocolate hazelnut spread.