This came out so gorgeously!! Not obvious that it is non-dairy in the slightest and the flavor is rich and smooth. Recommendation-add toasted almonds or some other mix-in at the last 5 minutes churning mark as some may consider this TOO chocolatey without some kind of other flavor element included.
Made the Loopy Whisk flour blend for this and used basil olive oil since we have some from a gift. We did our own sauce and toppings but my one edit for the crust would be to increase the salt from a pinch to at least 1/4 tsp.
Made for Loopy Whisk pizza dough recipe. Substituted brown rice flour for corn flour as I didn’t have corn flour on hand (only cornmeal and cornstarch) based on https://zestforbaking.com/corn-flour-substitutes
Used vanilla extract, skipped pecans (none on hand), used Bob’s 1:1 GF flour so left out the xantham gum as recommended if using a flour that already contains it. Upped the chocolate chips to 130g since not including nuts in the batter either. This was so delicious and luscious that I forgot to take a photo before it was gobbled up.
Made this today for the first time using whole milk and plain yogurt with live active cultures and it worked! Very smooth (did a lot of whisking to be sure of this pre-cooking) and a little on the thin side but I’m also not interested in straining it so that’s no big deal.
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