I always get excited when I have another Meatless Monday recipe to share with you and this one is especially delicious!! My Pulled Jackfruit BBQ Pizza comes with a gluten-free crust, it’s diary-free and meat-free so almost everyone can enjoy it. It’s a little crispy, a lot sweet and a bit meaty. This was my first time trying out jackfruit and I absolutely loved it! I can’t wait to include it in other recipes. The jackfruit has a texture that’s similar to a rotisserie chicken and it pulls apart just as easily. I didn’t try it on its own but I honestly couldn’t tell it wasn’t pork when I added the BBQ sauce. I only purchased one can of the jackfruit but next time I’ll definitely double up because it is seriously just that good! Grab the recipe below:
- 1 can 9.9 oz green jackfruit in brine or water
- BBQ sauce of choice – (I used Newman’s Own Original – it’s gluten-free)
- 1/4 sweet onion
- 1/4 cup water
- 1 tsp + 1 tsp olive oil
- optional – pineapple or other toppings (I think jalapeños or apples would also be good!)
Gluten-free pizza crust:
- 2 cups all purpose gluten-free flour blend – (I used Pillsbury)
- 2/3 cup warm water
- 1 packet instant yeast *make sure you pick a gluten-free brand (I used Fleischmann’s)
- 1/4 cup aquafaba (chickpea water)
- 1 tsp + 2 tsp olive oil
- 1 tsp apple cider vinegar
- 1 tsp maple syrup
- 1/4 tsp sea salt
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
1. Preheat the oven to 400 degrees.
2. Start by draining and rinsing the jackfruit. Next you’ll want to remove any seeds and the core (see picture below). You’ll get rid of everything to the right of the arrow.
How to cut the core out from jackfruit
3. Once you have your jackfruit ready, set it aside and chop up your onion. Sauté onion with olive oil over medium heat until it starts to brown.
4. Then add the jackfruit, water, and bbq sauce. Let simmer until the jackfruit has absorbed everything. About 10 minutes.
5. Break apart the jackfruit with your spatula and spread out onto a baking sheet. Bake for 10 minutes. Remove. Add additional BBQ sauce and bake for another 10 minutes.
6. While your jackfruit is cooking, you can prepare the dough for the crust. Start by whipping the aquafaba, I used a small food processor but you can also use a hand mixer. You want to get it to the consistency of a beaten egg white, light and frothy. Set aside.
7. In a larger food processor, add your dry ingredients along with your 1 tsp olive oil, apple cider vinegar, maple syrup and warm water. Mix together.
8. Slowly add the aquafaba (about 1/4 at a time) and blend together.
9. Once your jackfruit has finished cooking. Re-preheat your oven to 415 degrees.
10. Place your dough in between two sheets of parchment and begin to roll out. You’ll want the dough to be about 1/4 inch thick (I divided my dough in half and made two smaller pizzas)
11. Next place your rolled out dough on a baking sheet and coat it with the 2 tsp olive oil. Place in oven for 10 minutes.
12. Remove from pizza crust from oven and add a thick layer of BBQ sauce along with the pulled jackfruit and any other toppings. Place back into the oven for another 10 minutes.
Closeup of the pulled bbq jackfruit – YUM!