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pizza-wide

Ham and pineapple pizza with gluten-free dough makes a great after-school dinner.

Ingredients

  • Pizza base
  • 260g almond meal
  • 130g arrowroot flour
  • 1 1/2 tsp baking powder
  • 1 tsp sea salt
  • 3 organic free-range eggs
  • 4 tbsp olive or macadamia oil
  • 125ml almond milk
  • Pizza sauce
  • 1 x 400g tin whole peeled tomatoes
  • 1/4 tsp Himalayan salt or sea salt
  • 1 tsp dried oregano
  • 2 pinches freshly ground black pepper
  • Toppings
  • 100g mozzarella
  • 6 - 8 cherry tomatoes, sliced
  • 100g fresh pineapple, peeled and cored
  • 100g free-range leg ham, sliced to 5 mm thick
  • Extra virgin olive oil
  • 2 macadamias, grated
  • Fresh basil leaves, to serve
  • Sea salt and black pepper, to serve

Method

Pizza dough

Preheat the oven to 180C

Combine the almond meal, arrowroot flour, baking powder and salt in a large mixing bowl. In a separate bowl combine the eggs, oil and almond milk and whisk until combined.

Fold the egg mixture into the dry ingredients one third at a time and mix thoroughly to form a smooth, thick batter.

Spoon the mixture onto an oven tray lined with baking paper. Using a palette knife, spread the mixture to a thickness of approximately 5mm in a round/rectangular shape as desired. Bake the pizza base for 5 minutes until cooked through and lightly browned. Remove from the oven and set aside to cool.

Turn the oven up to 250C.

Flip the pizza base over and add the toppings of your choice. Return the pizza to the oven and cook for a further 5 minutes or until golden and crispy.

To make your pizza sauce, place all the ingredients together in a food processor and blend until smooth.

To make your pizza

Place a pizza stone in the oven and preheat to 160C. Place the pineapple on a baking tray and roast for 8 minutes. Set aside to cool and then slice the pineapple into 3mm thick slices.

Increase the oven temperature to 250C or the highest temperature setting.

Spread the pizza sauce evenly over the pizza base, then sprinkle the parsley, cherry tomatoes, pineapple and cashew cheese over the top. Season with salt and freshly cracked pepper.

Transfer the pizza onto the heated pizza stone (allow the stone to heat up for 15 minutes) or place the base on an oven tray. Cook the pizza in the oven for 5 – 10 minutes or until golden and crispy.

To serve, finely grate the macadamias over the top, garnish with freshly torn basil leaves and olive oil, and cut the pizza into wedges.

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