What’s for dinner tonight? Hawaiian Pizza to the Rescue! Salty, sweet, crunchy, cheesy – that’s the flavor combination of this pizza, which is also gluten-free because it’s made with a cauliflower pizza crust!
It might seem strange to add fruit to a pizza, but ham and pineapple are an exception to the rule. Spicy slices of smoked Canadian bacon pair well with sweet and tart diced pineapple, all held together with melty mozzarella cheese.
This version of Hawaiian pizza takes an unconventional twist. It’s made with a cauliflower pizza crust instead of the traditional wheat-based dough!
How to make the Cauliflower Pizza Crust
Cauliflower has become a common cruciferous vegetable added to recipes and, in case you haven’t noticed, it’s made its way into pizza. Are you ready?
This Cauliflower Pizza Crust recipe is easy to make. Florets are made with cornmeal, eggs, olive oil, salt, cornstarch, and Parmesan cheese. The eggs and cheese help bind the pizza dough together into a flexible disk that’s easy to pick up.
The finely ground corn dominates the taste and provides earthy notes. It also gives the crust that irresistible chewiness, similar to wheat flour but without the gluten.
Check out the step-by-step recipe: How to make Cauliflower Pizza Crust
Cauliflower’s neutral flavor brings in its vegetarian superpowers without any unwanted flavors. It’s a versatile crust that you can expand to add any topping you’re itching for. Yes, you can have your pizza and eat it too!
Not in the mood for cauliflower crust? Swap out one of these recipes instead!
- Simple pizza dough without kneading
- Wholemeal pizza dough without kneading
- homemade pizza dough
The toppings for Hawaiian pizza
This is a “red sauce cake,” so use pizza sauce or fresh tomato sauce to make the base. What is most convenient for you!
Look for whole balls of semi-skimmed or whole milk mozzarella instead of the pre-grated cheese. These have the best melting properties.
What about the ham? I’m a big fan of Canadian bacon. Also known as back bacon or peameal bacon, it is a leaner, cured, and fully cooked pork ingredient compared to its American belly cut counterparts, which require additional cooking.
Take your pizza to the next level by adding both Canadian bacon and smoked American bacon on top! That way, you’ve got your hearty and smoky bases covered. If you have leftover ham from vacation, ham steaks or ham slices that need to be used up, they go too.
If you have a fresh ripe pineapple that’s begging to be cut, I’d recommend using that first. However, I don’t recall being served anything other than the canned pizza place cubes often, so don’t be afraid to use whatever is more convenient.
I like canned foods because the fruit is picked and harvested at its peak, so the flavor should be consistent and balanced.
How to bake the pizza
First pre-bake the cauliflower crust without topping Simmer for 10 minutes before adding the toppings. This will ensure that the excess moisture from the cauliflower and other ingredients evaporates and the crust settles to the bottom and edges. The worst is a soggy crust, and the pre-cooking stage at high 475°F oven temperatures takes care of that.
The crust is flexible and holds together well, but it’s relatively thin and doesn’t have the added gluten-binding effect of a regular wheat crust.
Don’t overload the ingredients on top or it can be a little difficult to hold a fully loaded disc in your hand. I’ve found that about 1/2 cup pizza sauce, 4 ounces cheese, 4 to 5 slices of chopped ham, and 1/2 cup diced pineapple gives just the right balance on an 11 inch pizza crust.
Finish baking the cake in a scorching hot oven until cheese is hot and bubbly and other toppings are warmed through. Make sure the edges of the crust remain crisp but not burnt. From this point there is a 5 minute countdown until you can devour a slice!
What to serve with your pizza
This Hawaiian pizza recipe serves about 8 slices, just enough for a family of four or a hungry couple. I like having a few extra sides to make a complete meal, like a Caesar salad, wedge salad, broccoli slaw, or zucchini sticks.
Roasted Brussels sprouts, Parmesan broccoli, or an Italian antipasti salad are also good choices if you’re craving.
Try these other great pizzas!
- Sheet metal pizza with roasted cauliflower and vegetables
- Spinach Artichoke Sheet Pan Pizza
- Sliced asparagus and potato pizza
- Tortilla pizza with mushrooms, onions and ricotta
- Pizza with mozzarella and tomato pan
Cauliflower Crust Hawaiian Pizza
For a complete step-by-step guide to making the cauliflower crust, check out our post here.
ingredients
- For the cauliflower crust
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2 cups cauliflower florets (7 ounces), 1/2-inch pieces
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1/2 cup cornmeal (2 1/4 ounces 57g) or masa harina
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1 large egg
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2 tablespoons olive oil
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1/4 teaspoon kosher salt
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2 tablespoons cornstarch
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3 ounces parmesan cheese (1 1/2 cups grated)
- For the toppings:
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1/2 cup pizza sauce, homemade or store-bought
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4 ounces mozzarella cheese, shredded
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5 slices of Canadian bacon
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1/2 cup diced pineapple, fresh or canned
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Black pepper for garnish
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Oregano, fresh or dried, for garnish
special equipment
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food processor
method
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Preheat oven:
Set the oven rack to the top-middle position and preheat the oven to 475°F.
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Process dough:
Place the cauliflower florets, cornmeal, egg, olive oil, and salt in a food processor. Process on high speed, scraping bowl every 30 seconds until you have a smooth and sticky puree – about 3 minutes total.
Add the cornstarch and process on high speed for 30 seconds. Add Parmesan cheese and pulse until just combined, 5 to 6 pulses.
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Shape crust:
Lightly grease a piece of parchment paper with olive oil. Transfer pizza dough to paper. Lightly sprinkle cornmeal on top.
Press and shape the dough into a 10-inch circle with your hands, then use a rolling pin to gently roll the dough out to about an 11-inch circle. Dust the dough with more cornmeal as needed to keep it from sticking when shaping and rolling.
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Pre-bake the crust:
Bake the crust for 10 minutes. Let the crust cool for 3 minutes, then insert a spatula under the crust to gently remove and then transfer to a wire rack in a baking sheet. Throw away the parchment.
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Add toppings:
Spread the pizza sauce over the base, leaving a 1/2 inch border. Sprinkle the mozzarella cheese on top. Add the ham slices, followed by the pineapple.
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Bake pizza:
Bake 4 to 6 minutes, until cheese is melted and crusts are golden and crispy.
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Surcharge:
Garnish pizza with black pepper and oregano, slice and serve hot.
Leftovers keep for about a week. To reheat, place on a foil-lined baking sheet and cook at 375°F until cheese is melted and crust is warm and crisp, 5 to 7 minutes.
