The crescent dough works really well for a dessert pizza crust. It's light on the stomach, not heavy like a traditional pizza dough.
You can prepare ahead of time and let everyone make their own too. This would be an excellent idea for those who might have allergies to fruit.
The second best thing about this recipe is the ease of ingredients. I mean, there are really no precise measurements. Well, maybe one or two but it's all up to you and how much fruit you would like on your pizza.
Let's get to the recipe. Here is what you will need.
1 pkg of crescent dough
1 8 ounce pkg of vegan cream cheese room temperature
1 pkg of instant vanilla pudding
2 cups of plain almond milk
fruit of choice - I like sliced strawberries, banana's, blueberries, blackberries, shredded coconut
I also like chopped pecans but that's totally optional.
Preheat your oven according to package directions.
Open the crescent dough and leave in one piece. Place onto the end of a piece of parchment and gently unroll the dough. With a rolling pin, roll the dough to about 8x12 inches. Pinch together any seams there may be. Gently place the parchment with the dough onto a 9x13 inch baking tray. Bake for about 15 to 20 minutes until golden. Mine baked for 20 minutes but your oven might be different so keep an eye on it. Once done, remove from the oven and let cool completely.
While the crust is baking, let's make the dessert sauce. In a large bowl, whisk the instant vanilla pudding with two cups of cold plant milk. Should be really thick like a pudding. Next whisk in the cream cheese and set aside.
Prepare your desired fruit.
Slather on as much of the vanilla sauce as you like and then add your fruit. Cut, serve and enjoy.
Oh yea, when I first had this vegan version, the banana and vanilla pudding sauce reminded me of banana pudding.