This crazy-amazing recipe was concocted by my friend Joyie. So thankful she’s allowing me to share this with you all! We grilled this pizza on the BBQ, which I highly recommend because the smoky flavor from grilling over open flame is the perfect combo with sweet pineapple and spicy jalapeno cream.
One pizza crust, made from Kember's Gluten Free Pizza Crust Mix or One Kember's Gluten Free already made Pizza Dough.
1/2 to 1 cup red pizza sauce
7-8 Canadian Bacon slices
1 cup fresh pineapple chunks
Red onion, sliced into rings
Optional: a slight sprinkling of dairy-free cheese (or mozzarella cheese if you can eat dairy.
1 cup mayonnaise
1/2 cup full-fat coconut milk
1 Tablespoon lemon juice
1/2 teaspoon garlic powder
3 cloves fresh garlic, minced
3 Tablespoon fresh parsley
1 teaspoon dried dill
1/2 teaspoon salt
3 Tablespoons jalapenos, with seeds, coarsely chopped
FOR PIZZA: Prepare one Pizza Crust Mix or Pizza Dough as directed on package. For toppings, use red sauce of your choice, Canadian Bacon, fresh pineapple, and red onion.
FOR JALAPENO CREAM: In a blender, combine all ingredients. Blend on high until completely blended. Place a cup of the jalapeno cream in a resealable sandwich baggie. Cut the corner of the baggie and drizzle jalapeno cream on fully cooked Hawaiian pizza. Enjoy!