Grilled Cassava Flour Hawaiian Pizza (Edit recipe)

Grilling pizza is an all time favorite summer activity for us. Everyone gets to make their own, so meal prep is shared and it's so fun to set on the back porch and visit while the pizzas grill. This is one variation of what a grilled pizza can be. Use your favorite sauces, toppings and garnishes to create a fun meal to share on those warm summer evenings.

25 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	554
Fat:	19 g
Carbohydrates:	91 g
Protein:	11 g
Cholesterol:	53 g
Sodium:	1348 mg
Fiber:	13 g
Sugars:	32 g
Calculated per serving.

by Back Porch Paleo

Serves: 2

Ingredients

Toppings

.5 cup Pizza Sauce
2 oz Ham, thin slices or Canadian bacon
.5 cup Pineapple Tidbits in 100% Pineapple Juice
.25 whole Red Onion, thinly sliced
2 Tbsp Green Onion (Scallion), thinly sliced
.25 bunch Cilantro, finely chopped
.5 cup Vegan Shredded Mozzarella, (or dairy-free mozzarella of choice, opt)
2 tsp Furikake, (opt)
2 tsp Almonds, sliced (opt)

Pineapple Cilantro Sauce

1.5 cups Pineapple Tidbits in 100% Pineapple Juice, drained
.5 cup Pineapple Juice, reserved from tidbits
.125 bunch Cilantro, finely chopped
.125 tsp Sea Salt

Crust

.5 cup Almond Milk, +2 tbsp
2 Tbsp Ghee
.75 cup Cassava Flour
.5 tsp Sea Salt
.25 tsp Garlic Powder

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare all toppings and pineapple sauce ahead of time so they're ready to go and set aside. Have them ready to go so you can use them when the crust is on the grill or grill pan.
Add all sauce ingredients to a narrow jar and using an immersion blender, whirl away to a consistency you like, set aside.
To make the crust, add almond milk and ghee to a small saucepan. Warm the mixture over low heat until the ghee is just barely melted, usually 2-3 minutes. You don't want it to boil, so remove from the heat once the ghee is melted.
In a small bowl, whisk together the cassava flour, salt and garlic powder. Pour warmed almond milk-ghee mixture into the dry ingredients and stir to combine. Once dough is cool enough, pick it up and knead with your hands until you have a nice smooth ball. Divide into two sections.
Preheat your grill pan or outside grill according to manufacturer's directions to about 400°. Lightly dust a piece of parchment paper with cassava flour and place one dough ball in the center. Press into a circle approximately 7" then spray top with avocado oil.
Carefully remove from parchment paper and lay "oiled" side down on a grill pan or grates on your grill. Brush the exposed side of the dough with additional avocado oil*. Close the grill if you're using your outside grill or cover crust with an upside down baking sheet if using a grill pan. This creates some heat around the entire crust. Cook this side for about 3-4 minutes or until you have some nice grill marks. If you’re using your outdoor grill, flip the crust over with a long handled spatula and scoot it toward you. If you’re using an indoor grill pan, use a spatula and flip over.
Working quickly, spread pizza sauce onto the crust. Add the ham, pineapple, red onion and cilantro. Move to the center of the grill if you’re using your outdoor grill and close the lid. For the indoor grill pan, cover with that small baking sheet. If the bottom of the crust is getting too dark, consider turning off the grill (or turning off heat under your grill pan), closing the lid and allowing the ambient heat to finish warming the toppings.
The pizza is done when the crust has those nice grill marks on the bottom and the toppings are warmed through. Transfer pizza to a baking sheet or cutting board and garnish as desired. Serve with additional pineapple sauce to dip.

Notes

*do NOT use a spray avocado oil near an open flame, the risk of creating an oil fire is far too risky, please use a pastry brush to apply the oil once it’s on the grill.