This delicious BBQ Kalua Pork Hawaiian Pizza was inspired by our anniversary trip to Maui and it was love at first bite. depending on which crust you select and how you dress it, this grain-free pizza can be paleo or keto/low carb, too. Topped with tender, smoky shredded kalua pork, flavorful BBQ sauce and the red onions, it’s a perfect combo.
I know that Hawaii is known for so much more than kalua pork and Hawaiian pizzas – there’s so much beautiful tropical fruit, mangoes, pineapples, lychee and don’t forget about shaved ice, acai bowls, coconuts, poi – but you guys know, I am forever a savory girl. Savory food is my true north, this is what I want when I visit a new place. I live for the savory.
Our time on Maui was one I will never forget. From beautiful beaches with epic views and gorgeous black sand, to swirling black lava rocks with the contrast of the most vibrant colors I have ever seen, tropical plants and flowers and aromatic fruit – pure beauty as far as my eyes could peer. It was unlike any place I have ever been, too. Every bit of Maui was magical and the vibe was truly energetic.
And the food…. oh the food was downright delicious. We enjoyed traditional Hawaiian eats along with lots of fusion, contemporary approaches to the classics, but honestly one of my most favorite meals was at Maui Brick Oven. This humble restaurant was on my radar as it’s a 100% gluten-free kitchen and restaurant, which is not easy to come by. These are the meals I enjoy, because not only is the menu and the food all crafted with such love, care and compassion, but there is usually someone behind the counter, it the kitchen and/or serving who is responsible for the vision of bringing it to life. We met one of the owners and the passion just shined right out of him
Allergen-friendly restaurants are a major commitment and a dedication and I truly honor people that give themselves to opening a restaurant that feeds us safely. You truly can feel that when you walk through the front door at Maui Brick Oven.
With a menu full of classic Hawaiian food, along with pizzas, appetizers, salads and entrees I was in heaven perusing the long list of options, every one a possibility. But since a good gluten-free pizza is hard to come by (sure there are GF pizzas everywhere now, but most are just a wild disappointment) I would rather have no pizza at all than a crappy pizza, but I am also perpetually on the hunt for a gluten-free pizza that doesn’t suck. Well done Maui Brick Oven, you nailed it.
While I am not one for a traditional Hawaiian pizza with ham and pineapple, two foods I don’t really care a thing about, when in Rome. So, we got a large pizza, half was their straight up Hawaiian style pizza, with bacon, pineapple and a marinara sauce, which I have to say was far better than I ever imagined it could ever be and the other side, a delicious BBQ Kalua Pig Pizza. It was love at first bite with that kalua pig pizza. WOW. A BBQ sauce base, with tender, slow cooked smoky kalua pork, a shredded blend of mozzarella and provolone cheeses and very thinly sliced red onions, it was everything!
As I prefer to avoid grains, even the gluten-free ones and I generally stay away from cow’s milk dairy, I couldn’t wait to come home and recreate this BBQ Kalua Pork Hawaiian Pizza with a grain-free crust and my favorite raw milk goat cheese (I like what I like, what can I say), a homemade sugar-free BBQ sauce. First we perfected our kalua pork at home and next came this pizza, a great use for those leftovers.
- Grain-free Cassava Flour Pizza Crust (nut-free, dairy-free)
- Grain-free Cauliflower Pizza Crust (nut-free, dairy-free)
- Simple Mills Grain-free Pizza Crust
- Capellos Grain-free Make Pizza Crust
- ¼ - ½ cup BBQ sauce (I suggest making your own with little to no sweetener - see notes)
- 1 cup shredded cheese - I opted for a raw goat milk cheddar (leave off for paleo)
- 1 cup shredded kalua pork
- ½ small red onion, very thinly sliced
- Red Hawaiian Alaean Salt
- thinly sliced green onion
- add chopped pineapple, if that’s your thing
- add bacon or ham
- Prepare your pizza crust according to directions. Do the first initial bake without toppings at the recommended time for that crust.
- When the par-baked naked pizza crust comes out, top with the barbecue sauce, brush across or spread with a spatula in a thin layer (you can go light or heavy here, it's a personal preference).
- Topp with the shredded cheese, if using. Next add the shredded kalua pork, evenly dispersing it across the cross.
- Top with the thinly sliced red onion.
- For most pizza crusts continue to bake with the toppings at the temperature suggested, for approximately 10-15 minutes. 425ºF for the cassava flour and the cauliflower crusts. 350ºF for the Simple Mills Grain-free crust. Bake until the pizza crust is baked through and to your liking, the cheese is melted and the toppings are warmed through.
- Remove from the oven, sprinkle with green onions and a pinch of the Hawaiian Alaean Salt, slice and enjoy.