Note: Be sure to freeze the bananas the night before, so that they are ready when you make the pizza.

Serves 10 to 12


For the crust:
  • 2 cups rice crisp cereal
  • 2 Tbsp. plus 1 1/2 tsp. brown-rice syrup or coconut-nectar syrup
  • 2 Tbsp. coconut oil, melted
  • 4 tsp. cocoa powder
  • 1 batch banana soft-serve (see separate recipe)

  • For the toppings:
  • 1/3 cup dark chocolate chips
  • 2 tsp. coconut oil
  • 1 Tbsp. roasted almond butter or peanut butter
  • 1 Tbsp. coconut oil, softened
  • 1 tsp. pure maple syrup
  • 4 tsp. toasted, sliced almonds
  • 2 tsp. cacao nibs or chopped chocolate
  • 1 Tbsp. shredded, unsweetened coconut


    Line a pizza pan with a circle of parchment paper.

    Make the Crust: In a large bowl, mix the cereal, brown-rice syrup, oil and cocoa powder until all the cereal is coated. Spoon the crust mixture onto the prepared pizza pan and spread it out into a 10-inch circle. Add a piece of parchment paper on top and press down with your hands to compact the mixture and form the shape. Place the pan in the freezer for 5 to 10 minutes, until firm.

    Gently spread the banana soft-serve over the chilled crust, leaving about 1 inch around the edge. Return the pan to the freezer for 5 to 10 minutes.

    For the Toppings: In a small saucepan, melt the chocolate chips and 2 teaspoons of the oil over very low heat.

    When two-thirds of the chips have melted, remove the pan from the heat and stir until completely smooth.

    In a small bowl, stir together the almond butter, remaining 1 tablespoon of oil and the maple syrup. Transfer the mixture to a plastic baggie and snip off the corner so you can "pipe" it onto the pizza.

    Drizzle one-third of the melted chocolate over the pizza and "pipe" on one-third of the almond-butter mixture. Immediately sprinkle the pizza with half of the sliced almonds, cacao nibs and coconut. Repeat this entire step until you don't have any toppings left.

    Return the pizza to the freezer for 5 to 10 minutes more, then slice and serve immediately.

    This pizza is best enjoyed frozen, straight from the freezer, and will melt quickly.

    From The Oh She Glows Cookbook by Angela Liddon. Reprinted by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Glo Bakery Corporation, 2014.

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