Finely slice the mushroons and onion.
Lay the gluten free pizza base on the baking tray and spread the tomato puree all over it, cut 1 of the cheese slices in half diagonally. Arrange the 2 full and 2 half slices over the tomato puree covered base so they cover as much area as possible.
Arrange the slices of mushrooms and onion over the cheese slices. Drain the tin of pineapple and liberally add the pineapple pieces to the pizza. Sprinkle the whole pizza with the grated cheese and oregano and cook in a pre heated oven for 10 to 15 minutes.
Serve with crisp lettuce and coleslaw.
Tip: Line the baking tray with baking parchment / greaseproof paper to prevent the pizza base sticking during cooking
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