Vegetarian Pineapple Pizza Recipe

Pineapple pizza is the topping debate that never quite settles, and this vegetarian version is the one I make when I want to enjoy it without the ham. After decades of cooking without meat, I’ve found that a good Hawaiian-style pizza doesn’t need Canadian bacon to feel complete, because the sweet pineapple, salty vegetarian ham, and melted mozzarella carry it on their own.

You get sweet and savory in every slice, and it comes together fast enough for a regular pizza night at home. The one thing that makes or breaks it is keeping the crust crisp under all that juicy fruit, and I’ll show you how.

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!

Why You’ll Love This Recipe

• Sweet pineapple against salty vegetarian ham and melted mozzarella gives you that classic Hawaiian sweet-and-savory bite, with no meat at all.
• It’s quick, taking a couple of minutes in a pizza oven or eight to ten minutes in a hot kitchen oven.
• The bell peppers and onion add color and a little crunch, so it eats like a proper loaded veggie pizza rather than a plain cheese one.
• It suits pizza night, game night, or cooking outdoors, and it’s an easy one to let the kids help top.
• Everything on it is vegetarian, and it’s simple to make fully vegan too.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

• Pizza crust. One 12-inch crust, store-bought or made from scratch. When I have time, I use my homemade pizza dough recipe, but a good store-bought base works on a busy night.
• Pizza sauce. About a quarter cup, and less is better than more. We like marinara here, and I usually make my homemade pizza sauce for it. A thick, wet layer is the fastest route to a soggy base.
• Pineapple. A quarter cup of bite-size chunks, fresh or canned. Either way, drain or blot it well before it goes on, because the fruit’s juice is what softens a crust.
• Vegetarian ham. Three slices. This is the swap that keeps the Hawaiian character without the meat, and after years of buying these, it’s worth picking a brand you like. If you’re cooking vegan, check the label, as not every vegetarian ham is also vegan.
• Mozzarella. Half a cup, grated or sliced. It does the savory, melty work that ties the sweet and salty together.
• Onion, tomato, and sweet peppers. Half a sliced onion, one vine-ripened tomato in chunks, and a quarter cup of sliced red and yellow bell peppers. These are the vegetables that go well with pineapple here, adding color and a fresh bite.

How to Make Pineapple Pizza

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

If You’re Using a Pizza Oven

Preheat your pizza oven to 650°F (340°C). Lightly dust your pizza peel with flour and set the crust on it.

Spread the pizza sauce over the base, leaving about a half-inch border, then scatter over the mozzarella, followed by the pineapple, onion, tomato, bell peppers, and vegetarian ham.

Slide it in and cook for 2 to 3 minutes, turning it every 20 seconds so it cooks evenly. It’s ready when the crust is charred and crisp, and the toppings are cooked through.

If You’re Using a Regular Oven

Preheat your oven to 500°F (260°C), and if you have a pizza stone, put it in to heat up. Set the crust on a floured surface or a pizza pan, then add the sauce and toppings in the same way, keeping that half-inch border.

Bake for 8 to 10 minutes, turning halfway through, until the crust is golden and the toppings are cooked. A pan with holes in the base beats a flat baking sheet here, because it lets the heat reach the crust instead of steaming it soft.

Recipe Notes and Expert Tips

• Keep the toppings light. Too much on top traps moisture and steams the base instead of crisping it, so resist the urge to pile it high.
• Dry your pineapple first. Blot fresh chunks with a paper towel or drain canned pineapple thoroughly, so the juice doesn’t seep into the dough.
• Get the oven properly hot. Pizza cooks fast at high heat, so let the oven or stone come fully up to temperature before anything goes in.
• Watch it closely. Every oven, stone, and pan behaves a little differently, so look at it near the end rather than trusting the clock.

Recipe Variations

• Scatter over some sliced jalapeño; the sharp heat plays off the sweet pineapple, and it’s a pairing I’d happily make my default. It isn’t in the tested recipe here, but it’s a well-loved combination.
• Sliced mushrooms bring an earthy note I like, though I haven’t tested them in this exact recipe, so keep them thin and the toppings light so nothing turns watery. If that combination appeals, our mushroom pizza recipe leans into it.
• Make it fully vegan. Swap the mozzarella for a vegan cheese you like, and double-check your vegetarian ham is vegan too, since many are not. Neither swap changes the method, though I haven’t tested a specific vegan cheese here, so choose one you know melts well.

How to Store Leftovers

Leftover pineapple pizza keeps well, so there’s no need to waste what you don’t finish. Store in an airtight container in the fridge for up to 3 days and freeze for up to 3 months. To reheat, a hot oven or a dry skillet brings the crust back, though I’ll happily eat a slice cold straight from the fridge. If you started with frozen dough, don’t refreeze the baked pizza.

If you want to get ahead, you can slice and prep the toppings earlier in the day and keep them chilled, then top and bake when you’re ready. Once it’s cooked, get any leftovers into the fridge promptly rather than leaving them sitting out.

What to Serve With Pineapple Pizza

This pizza is plenty on its own, but it’s even better with something to dip into and something fresh alongside. I like it with a bowl of my creamy garlic dip for the crust, and a simple green salad tossed in a homemade balsamic vinaigrette to cut through the richness. If you’re feeding a few people, a plate of fries turns it into a proper spread for pizza night.

FAQs

More Easy Pizza Recipes to Try

If this one wins you over, here are a few more pizzas worth a place on your next pizza night.

• Easy flatbread pizza. This is the shortcut when you want something even quicker with no dough to shape.
• Homemade French bread pizza. For a no-fuss base that turns a loaf into dinner in minutes.
• Loaded Greek pizza. The one I make when I want peppers, red onion, and briny olives.
• Homemade Margherita pizza. When I want to keep it simple and classic with just sauce, mozzarella, and basil.