Say whatttt? Yeah you read that right! BBQ jackfruit pizza coming in hot and it is everythingggg. I sometimes get that strong craving for some cheesy carb loaded goodness and this definitely fits the bill. Jackfruit is getting some attention for its meat-like texture and neutral flavor. It’s a vegan/vegetarian wondrous food that makes a perfect substitute for pulled “pork” sandwiches or shredded chicken. Nothing screams comfort food more than a BBQ pizza and what’s better than a healthier vegetarian version that tastes amazing?
I first ate jackfruit at this vegan restaurant in Austin, Texas that was super hipster but really cute (leave a comment if ya want the name!) I was really skeptical at first (how can a fruit really substitute for meat?) but I was so shocked with how good it was! I knew it was something I would want to experiment with in my own kitchen. Some techniques I’ve learned while preparing jackfruit are key to a successful recipe:
- Make sure to purchase canned jackfruit in brine or water and NOT syrup! Some places carry it and this will end up disastrous.
- You can find canned jackfruit at most Asian markets or online if you do not live close to one.
- Make sure to remove any seeds or seed skins when “shredding” the jackfruit. They can sometimes be left over and it’s important to get rid of any tracings.
- 1 package of pre-made dough or make you own
- 1 bottle barbecue sauce or homemade (about 16 oz or 2 cups)
- 1 can jackfruit in brine or water
- 1 jalapeno cut in thin wheels
- 1 can pineapple chunks
- ½ red onion sliced finely
- ½ cup cheddar cheese
- ½ cup mozzerella
- cilantro for garnish (optional)
- Preheat oven to 350 degrees Fahrenheit
- If making dough from scratch, follow recipe and set aside to rise
- Drain can of jackfruit and place in pan on medium heat. Let cook for 5 minutes
- Once jackfruit is tender and you can stick a fork in it, remove from heat and transfer to cutting board
- With back of a fork, PRESS into the jackfruit pieces instead of shredding it like you would with meat. I found this to work better
- Place back in pan on stove and add 1 cup of barbecue sauce. Let cook for 1-2 minutes. Remove from heat
- Lay out dough and spread a thin layer of the remaining barbecue sauce
- Sprinkle cheese on top
- Evenly space out onions, pineapple, and jalapeno slices
- Top with jackfruit
- Bake in over for 18-20 minutes or until crust is golden brown and cheese is melted
- Let cool and serve immediately. Leftover keep in fridge for about a week.
- 1 (15 ounce) can tomato sauce
- 2 Tablespoons liquid aminos
- 2 Tablespoons apple cider vinegar
- 1 Tablespoons coconut sugar
- 1 teaspoon paprika
- 2 teaspoons chili powder
I made my dough using this Food Network recipe except I omitted the sugar.
The barbecue sauce I made was loosely adapted from this recipe.