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).

The Failsafe Cookbook

This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.

This is a book which transforms families

Click here to learn more about The Failsafe Cookbook