Vegan Hawaiian Pizza

Total time45 min

Prep time20 min

Cook time15 min

4.9

(7)

Few things spark as much debate as pineapple on pizza, but this plant-based take might just settle the argument in its favor. The homemade tomato sauce — built with garlic, oregano, and a pinch of sugar — is bright and savory, and it pairs beautifully with the sweet, juicy pineapple chunks layered on top. Vegan bacon brings that smoky, salty contrast you'd expect from the classic version, while shredded vegan cheese melts into everything and holds it all together. Baking on the lowest oven rack at a high heat means you actually get a properly golden, crispy crust rather than something pale and floppy — a detail that makes a real difference. The whole thing comes together in under 30 minutes of active work, and it serves four, so it's genuinely weeknight-friendly. Optional torn basil at the end adds a fresh, herby finish that makes it feel a little more special without any extra effort.

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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
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
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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