Pear Pizza

A quick and delicious dessert that cuts the calories by using pizza dough – or mountain bread – instead of a buttery pie crust.

Make a failsafe pizza base and rise (see Failsafe Cookbook p124 or p125). Commercial pizza bases often contain synthetic antioxidant BHA 320.

Top with pears tinned in syrup (not juice: salicylates) or fresh pears, sliced thin. Bake at 220°C for 15mins. Sprinkle sifted icing sugar on top and slice while still warm.

Great served with a melted puddle of icecream plus maple syrup, vanilla custard (see Failsafe Cookbook p153) and/or caramel sauce (see Failsafe Cookbook p186).

(Note that RPAH says that the low fat and dairy-free So Good Vanilla Bliss contains gluten but the maltodextrin and glucose syrup now specify corn and it says contains zero gluten if you are gluten free).

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