1.Preheat oven to 220°C (200°C fan-forced). Oil two 25cm x 35cm (10-inch x 14-inch) swiss roll pans; line bases with baking paper, extending paper 5cm (2 inches) over long sides.
2.Make bread according to packet directions; spread mixture into pans. Bake about 12 minutes or until browned lightly. Remove from oven.
3.Spread paste over bases. Top one pizza base with sliced tomato, onion, capsicum and feta. Sprinkle ham, pineapple and pizza cheese over remaining pizza base.
4.Bake pizzas for 15 minutes or until cheese melts and bases are crisp. Cut each pizza into 18 wedges. Top each capsicum and fetta pizza wedge with olives and basil leaves. Top each ham and pineapple pizza wedge with a cherry tomato and oregano leaf.
There are some great gluten-free wraps and pizza bases available at supermarkets; to save time use these for the pizza base.Note