What if I told you that I have turned the humble hawaiian pizza into a loaf?
This pizza topping was my favourite as a child. I am gluten sensitive and have created a recipe that is gluten free and tasty.
Make sure that the mixture is not too wet. you want it to be more on the thick side.
The joy that is the Hawaiian pizza loaf is that you have the delightful crunch that is the crust and then your taste buds hit that pizza topping mix in the middle! Just delicious!.
What you will need:
1 1/2 cups of gluten free flour
1 cup of almond meal
1/2 cup milk of choice I use coco quench but full cream milk works also
1/2 cup tasty cheese
4 tablespoons of italian pasatta
1 tablespoon of oregano
3 rashers of bacon cubed
1/2 cup of pineapple pieces. (remove juice)
pinch of gluten free bi carb soda
3 tablespoons of coconut oil melted
In a mixing bowl whisk your eggs.
Add your melted coconut oil that has slightly cooled.
Now add both the gluten free flour, almond meal and bicarb soda and combine gently.
Slowly incorporate your milk of choice.
Season with oregano and salt.
Divide the mix into two and layer a lined bread tin with half the mixture.
Start with your bacon pieces and then sprinkle your tasty cheese on top followed by the passatta. Then add your pineapple pieces.
Gently pop the remaining batter over the top gently spreading with the back of the spoon.
Pop in a warm over for 35 minutes on 170.c