Pregnancy Friendly 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
1 clove garlic, minced
1 tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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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