Sausage and Pineapple Pizza

Sausage and Pineapple Pizza
Prep time
Cook time
Total time
This recipe is from Allergy Cooks, a U.K. recipe website focused specifically on gluten-free, wheat-free, egg-free, and dairy-free recipes. The chefs at Allergy Cooks whip up an easy, gluten-free crust from scratch, but allow some convenience by using a store-bought cheese alternative. They use Tofutti’s “cheese” slices, but brands such as Follow Your Heart’s Vegan Gourmet (new improved “melt”) and Teese are also excellent choices …
Serves: 4 servings
  • 150ml plain or unsweetened dairy-free milk, warmed (2/3 cup)
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon caster sugar
  • 1 teaspoon yeast
  • 250g gluten-free white bread flour (1 cup, plus more as needed)*
  • 1 egg’s worth of egg replacer or 1 egg
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 200g chopped tomatoes (7 ounces)
  • 2 tablespoons tomato puree
  • 100g dairy-free cheese (4 ounces)*
  • 300g gluten-free sausage (2/3 lb)
  • 100g pineapple chunks (4 ounces)
  1. Put the warm milk alternative into a jug. Stir in the vinegar and caster sugar, then sprinkle in the yeast. Set aside to prove for 10 minutes while preparing the other ingredients.
  2. Sift together the flour, egg replacer and salt in a mixing bowl. When the yeast mixture has bubbled up, add this to the dry ingredients and mix well. Stir in the olive oil and form into a ball with your hands. Knead lightly on a floured surface then pat the dough flat on an oiled baking sheet to a thickness of about ½ cm.
  3. Put the pizza base in a warm place to rise for 40 minutes. Prepare the topping by mixing the chopped and pureed tomato. Grate the cheese if using lump cheese, or remove the plastic inter-leaving from processed slices. Slice the sausage into rounds ½ cm thick. Drain the pineapple and cut into small pieces.
  4. When the pizza has risen, spread the tomato all over, then add the cheese, sausage and pineapple. Put the pizza into a pre-heated oven, and cook for 25 minutes or until the cheese has melted and the edges of the pizza base look well cooked.
*Allergy Cooks uses Dove’s Farm Flour for the gluten-free flour, but you can use your favorite brand.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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