Fructose Free Vegan Hawaiian Pizza

Total time45 min

Prep time20 min

Cook time15 min

4.9

(7)

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Ingredients

4 servings

For the pizza

1 lb store-bought pizza dough
1 tbsp olive oil, plus more for the pan

For the sauce

1 can (8 oz) crushed tomatoes
Ingredient note
Tomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid crushed tomatoes, please tap it and change its rating to Red.
1 clove garlic, minced
1 tsp dried oregano
½ tsp sugar
¼ tsp red pepper flakes (optional)
salt and pepper, to taste

For the toppings

1 ½ cups shredded vegan cheese
4 oz vegan bacon, cut into 1-inch pieces
Chef's tip
Cook the pork bacon until done rather than relying on the plant-bacon timing. For wrapped recipes, partially cook it until pliable before wrapping.
1 cup pineapple chunks, fresh or canned and drained
½ small red onion, thinly sliced

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Place a rack in the lowest position of the oven and preheat to 475°F (245°C). Lightly oil a 12-inch round pizza pan or large rimmed baking sheet.
2
Warm the olive oil in a small saucepan over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown. Stir in the crushed tomatoes, oregano, sugar, and red pepper flakes, if using. Season with salt and pepper. Simmer over medium-low heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.

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