Sunshine and Sea Salt » A Healthy Foodie Blog

Pineapple/Habanero BBQ Pizza

It has been said; to receive full nutritional benefits of the food you eat, you must thoroughly enjoy it. I think there’s something to that. Indeed. So here’s to all those {healthier version} pizza nights, when every moment from making, baking to eating is savored and made happy.:)

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This recipe will be in three parts; sauce, crust, toppings.  The crust is similar to the one already posted on this blog, but to make things easier, I’ll post the full recipe with changes here.

The sauce is an adapted and ‘healthified’ version from the ‘Cooking for Isaiah’ cookbook. One of my favorites; I think I’ve already told you about it before…  And the toppings are just; easy peasy raw milk cheese- shredded to pizza worthiness, fresh and cubed pineapple, chopped ham, sliced leeks and red bell pepper. Here goes…

for the sauce you will need:

  1. 2 C of your favorite organic ketchup
  2. 10 oz frozen pineapple pieces
  3. 1/4 C Worcestershire sauce
  4. 1/4 C raw apple cider vinegar
  5. 1/2 C coconut sugar
  6. 2 TB raw unfiltered honey
  7. About 1-2 TB or to taste of your favorite habanero sauce , sriracha or whatever spicy saucey thing you like; we like it hot.
  8. 1/4 C filtered water
  9. 1 TB mustard
  10. 1 pinch of fresh ginger, peeled.
  11. sea salt and pepper to taste.

Add all ingredients to blender and blend smooth. Transfer to sauce pan over medium high. Bring to a boil, then simmer for about 25 minutes or until thickened. Whisk occasionally to prevent burning. {to make this a tiny bit less sweet, skip the honey.}

While the bbq sauce is simmering, get those pizza crusts going:

  1. Large mixing bowl.
  2. wooden spoon or whatever you want to mix with; I used my hands for the final result
  3. 3 cups of warm water
  4. 2 TB honey or maple
  5. 2 TB dry active yeast
  6. 1.5 C coconut flour
  7. 1.5 C almond flour
  8. 1 C tapioca flour (starch)
  9. 3 C potato starch (not flour)
  10. 1 TB sea salt
  11. 1.5 TB guar gum
  12. 2 pasture raised eggs (you know, the ones with the golden yolks)
  13. 2 TB apple cider vinegar
  14. 4 TB olive oil
  15. vegetable shortening for greasing the pans
  16. extra almond flour or other gluten free flour-a cup or two will do.

Add honey to warm water and stir. Then add the yeast and stir gently. Let sit for about 5 minutes to become foamy and active.

Pre-heat the oven to 400 F . Grease three pizza pans with shortening (we use spectrum organic palm shortening) . Also, you’ll want a little extra almond flour to mound on top of the pizza dough before pressing around and into the pan.

In the mixing bowl, add flours, starches, salt and guar gum. Whisk well. Then add vinegar, olive oil, eggs and yeast water. Mix well with wooden spoon and then finally with your hands, if you’re feelin’ it. 😉 Mound pizza dough in even amounts on each greased pizza pan. Wash and dry your hands. Sprinkle mounds with almond flour and press the dough with the palm of your hand around into the pizza pan until it forms a perfect circle. Bake for about 15 minutes or until edges begin to brown slightly.

While the crusts are baking, prepare the toppings:

  1. 1 leek, washed and sliced
  2. 1 red bell pepper, washed and diced
  3. a couple packages of a good quality ham (pasture raised organic is preferred, of course) we used Applegate for this one…
  4. 1 pineapple, skin removed and cubed
  5. Raw milk cheese shredded. We used two small packages for these pizza’s. One of them we left dairy free.

Pizza crusts should be baked and ready to go…just add sauce, cheese and toppings, then bake again. Increase the temperature to 450 and bake for about 10-12 minutes. Cheese should be melted and bubbly.

Also, I’m really not happy with the pictures for this post, I don’t think it did the goodness justice, but… I hope y’all give it a try anyway, and love it as much as we do. Especially the bbq sauce. Oh man; burger wraps, bacon and shrimp skewers, bacon wrapped chicken bites, bbq fish tacos, ribs…oh, the bbq’y possibilities.

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