Classic rocky road with a fun vegan nutella twist! Tender sweet dough is baked and then spread with lush chocolate hazelnut spread, sprinkled with chocolate chips, toasted hazelnuts and mini marshmallows. A few minutes under the broiler gets the vegan marshmallows melty and toasty for an easy and delicious dessert pizza!
In a small saucepan over low heat, bring the plant milk and coconut oil to 110-115°F (if it gets too hot, let the temperature come down or it will kill the yeast.) Add the yeast to proof for 10 minutes. Stir in the vanilla.
In a large bowl with a wooden spoon or in the bowl of a stand-mixer with a dough hook attachment, mix the flour, sugar, and salt together. Slowly stream in the warm plant milk and oil mixture. If using a stand mixer, run it on a medium-low setting for about 8 minutes. If doing it by hand, remove the dough from the bowl and on a lightly oiled surface with oiled hands (keep a little dish of oil handy), knead it for about 10 minutes. Add extra flour a tablespoon at a time if the dough is very sticky. Don't add much extra flour - we want the dough to be soft and tacky. Wash out the bowl and grease it with coconut oil. Form the dough into a ball, place it in the bowl and turn it over so both sides are oiled. Lightly cover and let it rise in a warm place for 1 1/2 hours or until roughly doubled in size..
Grease a 12" round baking pan. Preheat the oven to 475°F.
On a lightly oiled surface, roll the dough out into a 12" circle. Transfer to the prepared baking sheet, reshaping the dough to fit the pan. Press indentations into the dough with your fingertips, leaving a 1" border smooth. Cover lightly and place in a warm spot for 30 minutes.
Uncover the pizza base, place it in the preheated oven and bake for about 15 minutes or until golden. Remove from the oven.
Spread the vegan nutella over the top, leaving the 1" border untouched. Sprinkle with the chocolate chips, hazelnuts and vegan marshmallows. Return to oven, turning the broiler to high. Broil for 1-3 minutes depending on the oven, just until the marshmallows start to puff and brown. They will burn very easily, so keep an eye on them. Remove from the oven, sprinkle with raspberries if using and drizzle with warmed vegan nutella if desired. Enjoy!
Make your own Vegan Chocolate Hazelnut SpreadStorage Instructions: Keep leftovers in an airtight container in the fridge for up to 5 days. Like any baked good, the crust will become stale after a couple of days. The pizza is excellent cold, but can be reheated to soften the chocolate and marshmallows if desired. The Sweet Dough for this Vegan Rocky Road Dessert Pizza is adapted from my Vegan Apple Pie Cinnamon Rolls base.