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slices of Canadian Bacon, Pineapple, and Sauerkraut Pizza on a parchment lined baking sheet

Canadian Bacon, Pineapple, and Sauerkraut Pizza

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  • Author: Whip & Wander
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes
  • Yield: 1 large pizza 1x
  • Category: Pizza, Mains
  • Method: Oven
  • Cuisine: American


Explore this unique twist on a classic favorite: Canadian Bacon, Pineapple, and Sauerkraut Pizza. Bringing together a balance of tangy, sweet, and savory ingredients, this pizza offers big flavors in every bite. Perfect for casual get-togethers or cozy homemade pizza nights -- this is my all-time favorite pizza topping combination!


  • 1/2 recipe Easy Same-Day Pizza Dough
  • 1 tbsp extra-virgin olive oil
  • 8 oz tomato sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp Kosher salt
  • 1 1/2 cup (6 oz) mozzarella cheese, shredded
  • 1/4 cup (0.7 oz) Parmigiano Reggiano cheese, shredded
  • 4 oz uncured Canadian bacon
  • 1 (8 oz) can pineapple chunks, drained
  • 2/3 cup sauerkraut
  • Optional: red pepper flakes, to top
  • Optional: ranch dressing, to dip


  1. Preheat your oven to 500 degrees F / 260 degrees C and set a bakers half sheet to the side.
  2. Shape your dough. If you prefer a classic pie shape with a thicker crust compared to the center of your dough, I suggest hand-stretching your dough. If you prefer your pizza to be an even thickness, I suggest rolling your dough out with a rolling pin.
    • If you are hand-stretching your dough:
      1. I like to rub a small amount of olive oil into my hands first; this allows me to shape the dough more easily without it ripping accidentally from friction.
      2. Press the dough down with the palm of your hand into a disk shape, then use your fingertips to gently press down on the dough disk, further flattening it.
      3. To further extend the dough, I prefer to press one palm on top of one side of the dough and with the other hand lift the alternative side of the dough and gently work the dough outward, pulling very gently with the tips of my oiled fingers (like a very discrete “come hither” motion) to slowly stretch the dough out. Rotate slightly and repeat until the dough is shaped and stretched to your liking. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again. Transfer your stretched dough to a sheet of parchment paper.
    • If you are using a rolling pin:
      1. I prefer to place my dough between two sheets of parchment paper to avoid the dough sticking to my rolling pin, but if you prefer you can also sprinkle a bit of flour over the dough ball as well as wiping some over your rolling pin by hand to prevent sticking instead. Once the dough has been rolled to your preferred size and shape, peel the top layer of parchment paper off (if using). The bottom layer that the dough is resting on can be utilized for your baking sheet. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again.
  3. Transfer your shaped dough to the reserved baking sheet.
  4. Brush olive oil onto the pizza dough lightly and evenly. This can be done with a pastry brush or the back of a spoon
  5. In a small bowl combine tomato sauce, salt, and garlic powder. Pour over the top of the pizza dough and using the back of a spoon spread the sauce out evenly over the dough.
  6. Top the pizza with mozzarella, then parmesan. Layer the Canadian bacon on top of the cheese, dispersing evenly across the pizza. Then repeat with the pineapple.
  7. Gather the sauerkraut into a cheesecloth or a clean kitchen towel securely. Over the sink, squeeze out as much of the juice from the sauerkraut as possible. The less juice, the less potential for a soggy pizza.
  8. Bake for 16-22 minutes or until the crust has reached your preferred level of crispness and the cheese is fully melted and starting to blister: The edges of the sauerkraut should be turning brown. I find that pizzas that have a thinner topping layer take less time to bake and heavier-topped pizzas generally take a bit longer to bake so watch your pizza closely after the 16-minute mark and adjust as desired.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

3/1/24 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post. Previous version 10/16/20.


  • Serving Size: 1/4th of the pizza
  • Calories: 573
  • Sugar: 12 g
  • Sodium: 1496 mg
  • Fat: 22 g
  • Saturated Fat: 9 g
  • Carbohydrates: 64 g
  • Fiber: 4 g
  • Protein: 31 g
  • Cholesterol: 46 mg