Patriotic Cookie Pizza (vegan)
for the crust
2 ounces non-hydrogenated vegetable shortening
2.5 ounces non-dairy non-hydrogenated margarine
2/3 cup organic evaporated cane juice
1 tablespoon EnerG egg replacer powder
1/4 cup warm water
1 3/4 cups organic all-purpose flourfor the topping
1 8-ounce container non-dairy cream cheese
1 cup organic powdered sugar, sifted
1/2 teaspoon vanilla extract
1 pint blueberries
1 pint raspberriesPreheat the oven to 350 degrees F. Grease an 8-, 9- or 10-inch cake pan, and line with parchment. (The smaller your pan, the thicker your cookie base will be. I used an 8-inch cake pan.)
To make the crust, cream the shortening on its own with a hand mixer, or in the bowl of a stand mixer. Add the margarine, and blend the two together. Scrape the sides of the bowl, and add the sugar. Cream the mixture.
Add the warm water to the egg replacer, and mix well. Add this to the creamed sugar and fats. Mix until everything is well incorporated, scraping the sides as you go.
Add the flour to the mixing bowl, and mix on low until almost all of the flour is incorporated. Scrape the sides of the bowl again, and mix in the rest of the flour by hand.
Dump the dough into your prepared pan, and spread it out with damp hands. Use an offset spatula to smooth and even out the top of the dough.
Bake for about 20-30 minutes or until the cookie is set and the edges are barely beginning to brown. Let cool completely, and remove from pan.
To make the filling, beat the cream cheese, sugar and vanilla together until smooth. Spread the mixture over the cookie base, and decorate with the berries (or your fruit of choice). Store the pizza cookie in the refrigerator. Enjoy!
Notes: You could also use a spring-form pan, or a tart pan to bake the base. Depending on the size of your base, you may have extra toppings (both fruit and cream cheese mixture). The extra sweetened cream cheese makes a great fruit dip!
Happy 4th of July! Hope you all have a great holiday weekend!
From: cestlavegan.com
