Recipe Vortex

Gluten-Free Pizza Dough

Nonstick cooking spray

1/4 small red onion, thinly sliced

Juice of 1 lime

1/3 cup pizza sauce

2/3 cup shredded smoked Gouda

3 ounces Canadian bacon, cut into 1-inch pieces

3/4 cup pineapple chunks, thinly sliced

Cilantro leaves, for garnish

Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500 degrees F. Divide the pizza dough into 2 balls. Spray a baking sheet with cooking spray and press each ball out into a thin 10-inch round. Put the baking sheet on the preheated stone and parbake until the dough just starts to brown on the bottom and edges, about 10 minutes for a softer crust or about 15 minutes for a crisper crust. Remove and let cool slightly.

Meanwhile, toss the onions and lime juice in a small bowl and let sit at room temperature until the onions turn pink and soften slightly, about 10 minutes. Strain.

Divide the pizza sauce, Gouda, bacon and pineapple between the 2 pizza crusts. Bake on the preheated stone until the crust is golden brown and the Gouda melts, 8 to 10 minutes. Top with the pickled onions and cilantro. Cut each pizza into 4 slices and serve.