This sweet-and-savory pizza layers tangy sauce, melty dairy free mozzarella, salty Canadian bacon, and juicy pineapple chunks across a crisp, golden crust baked hot and fast for that pizzeria-style char at the edges. A brush of olive oil under the sauce keeps the base flavorful, while a pinch of red pepper flakes adds a subtle kick against the sweetness of the pineapple. Fresh basil scattered on top right before slicing brings a fragrant, herby finish that balances the richness of the toppings. It's the kind of pizza that hits every note — sweet, salty, a little spicy — in one satisfying bite. With a base built from scratch and toppings you fully control, it's a solid choice for a gluten free kitchen without sacrificing that classic Hawaiian pizza experience.
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Place a baking sheet or pizza stone on the middle rack of the oven and preheat to 475°F (245°C) for at least 20 minutes.
On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round about 1/4 inch thick. Transfer to a sheet of parchment paper.
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