Macro-friendly recipes the whole family will love!

Grilled Hot Hawaiian Pizza

Grilled Hot Hawaiian Pizza

I think it’s safe to say we are obsessed with grilled pizza over here! We are loving the char flavor the pizza crust takes on and are enjoying experimenting each week with different combos. This week we made Hot Hawaiian Pizzas, which is a little twist on a traditional Hawaiian. Instead of using regular pizza sauce, it gets topped with a barbecue sauce. After that, we kept it traditional with mozzarella cheese, diced ham, bacon, and fresh diced pineapples. Then to make things really interesting, you add some sliced jalapenos on top. I love that spicy and sweet combo! If you are afraid of too much heat, you could leave out the jalapenos all together or seed them. Macros for one small pizza are just 9f/36c/34p.


Hot Hawaiian Pizza

A twist on a traditional Hawaiian pizza with barbecue sauce and jalapenos!
Servings 4 servings
Calories 323kcal


Two Ingredient Dough

  • 1 cup Self Rising Flour (120 g)
  • 1 cup Non Fat Greek Yogurt (255 g)

Pizza Toppings

  • Stubb's Barbecue Sauce
  • Mozzarella Cheese
  • Diced Ham (I used deli ham. Canadian Bacon would work well too!)
  • Sliced Jalapenos (Seeded, if desired)
  • Diced Pineapple
  • Crispy Bacon (We used Turkey Bacon!)
  • Green Onions


Two Ingredient Dough

  • Mix flour and Greek yogurt together using a mixer with a dough hook. Start on slow and then increase the speed as dough starts to form. You may need to scrape down the sides to get all the flour incorporated. Keep mixing until it forms a soft, sticky dough. Note: If you don't have a mixer, you could also mix the flour and yogurt together until combined. Then flour a surface and knead the dough until a dough forms. Continue kneading for a few minutes. You may need to add additional flour if dough is too sticky to work with.
  • Flour a surface very well and place dough onto the floured surface. Knead the bread a few times, adding additional flour if necessary. Divide dough into 4 equal balls (if you spray your hands with cooking spray the dough will not stick as much). Roll out dough with a rolling pin into a round shape (it doesn't have to be perfect!) until the dough is about 1/8 inch thick. You will need plenty of flour for this, as the dough can get sticky!

Preparing the Pizza

  • About 10-15 minutes before you're ready to begin prepping the pizzas, heat all the burners on your grill to high heat. When you are ready to place the dough on the grill, turn half of the burners off, so you have some cooler and hotter spots. Place the dough onto the grill carefully (you may need to use two hands to do this, since the dough can be fragile. Be careful not to burn yourself!). Cook the dough for about 2-3 minutes, or until char marks start to form on the dough.
  • Take the pizza off the grill and then begin assembling the pizzas. On the charred side of the dough, spread about 33g of the barbecue sauce until almost to the edge of the pizza. Then top with 30 g of shredded Mozzarella. Next, top with 2 oz of diced ham, 1 slice of turkey bacon, 25 g of pineapple, green onions, and jalapenos, to taste.
  • Once pizzas are assembled, place them back on the grill, closing the grill to keep the heat in. Pizzas are finished when the dough is cooked through and the cheese is melted. You may need to watch the pizzas carefully and move them to a cooler spot if they are beginning to char too quickly.
  • Take pizzas off the grill, cut, and enjoy!


Macros for 1/4 of the dough, 2 tablespoons of barbecue sauce, 30 g of mozzarella cheese, 2 oz of diced ham, 1 slice of turkey bacon, 25 g of pineapple, and 14 g of jalapeno are 9f/36c/34p. Feel free to add more or less of things to fit your taste and macros!