1 reduced-fat whole wheat flour tortilla (7" diameter)
1/2 cup agave nectar, for "Fudge" Sauce
1 tablespoon + 1 teaspoon Chocolate "Fudge" Sauce
1/4 cup + 1 tablespoon unsweetened cocoa powder, for "Fudge" Sauce
1 cup fresh raspberries
Preheat the oven to 400°F.
For Chocolate "Fudge" Sauce: Add the agave and cocoa powder to a medium resealable plastic container (a round one will be easiest to mix in). Using a sturdy whisk, mix until well combined and no lumps remain from the cocoa powder.
Allow it to sit a few hours before using (it will taste fine immediately, but it thickens into a more fudgelike sauce over time). Makes 3/4 cup.
Place the tortilla on a small, nonstick baking sheet. Bake for 3 to 4 minutes per side, watching carefully, or until completely crisp through.
If air bubbles form during baking, open the oven, poke the bubble with a fork, then use a spatula or oven mitt to press the air out. Transfer the tortilla to a serving plate.
Spread 1 tablespoon of fudge sauce evenly over the tortilla, leaving about a 1⁄2" border, as you would if you were putting pizza sauce on a traditional pizza.
Arrange the raspberries evenly over the chocolate. Warm the remaining 1 teaspoon of chocolate sauce in the microwave for 5 seconds. Drizzle it over the raspberries. Carefully slice the pizza into four wedges and serve immediately.