Pulled jackfruit and vegan mozzarella cheese make an amazing combo on this jackfruit pizza! It’s smoky and shredded like pulled pork, with an amazing homemade BBQ sauce, but it’s 100% VEGAN! Prepare to be amazed.
This recipe was originally published in September 2019. It has been updated for content and photos.
If you’re new to jackfruit, this pizza is a great place to start! Jackfruit is such a versatile ingredient and an incredibly delicious one. Use it as mock pulled pork for this pizza or in these burritos and nachos.
Some added bonuses to this jackfruit pizza? It’s oil free, low in fat, simple to prepare, easily made gluten free, and absolutely delicious!
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Begin by gathering your ingredients and preparing your vegan mozzarella cheese. Refrigerate the cheese while you prepare the rest. (Cold cheese will be easier to scoop.)
Drain and rinse your jackfruit very well to wash away the brine flavour. Then transfer to your food processor. (photo 1)
Pulse until shredded, without over processing. (photo 2)
NOTE: If there are any stubborn pieces that didn’t shred, do so by hand to avoid over processing the remaining pieces.
Now combine all the BBQ sauce ingredients in a small bowl and whisk well. (photos 3-5)
Add the jackfruit to your Instant Pot or skillet, depending on your chosen method of cooking. Then add the sauce on top. (photos 6-7)
Sauté with the sauce until mostly absorbed, approx. 8-10 minutes. (photos 8-9)
Then assemble the crust with your jackfruit, mozzarella, and red onion. (photo 10)
Bake your jackfruit pizza until crispy, approx. 13-18 minutes, depending on your oven and chosen crust. Enjoy!
Commonly Asked Questions
Canned jackfruit, once rinsed doesn’t have a lot of flavour. That’s what makes it perfect to use with different sauces and in different cuisines. Similar to tofu, jackfruit will take on the flavours that you’re cooking it with.
Always purchase the canned kind that is in brine or water for making this recipe. Do not use jackfruit that is canned with syrup. This kind is way too sweet and no amount of rinsing will remove the sugary taste.
No! No need to waste any of it, as it’s all edible. The harder core pieces won’t pull apart as easily as the stringy bits if working by hand. But it will still pull apart and once mixed with the rest, you won’t taste any difference.
You may easily pull apart the jackfruit using your hands, or two forks on a cutting board instead. The food processor is a little faster, but absolutely not necessary.
Of course. Just use your favourite gluten free flatbread or pizza dough. The remaining ingredients are already gluten free.
Your jackfruit pizza will keep refrigerated for 3-4 days in a sealed container. You may reheat in the oven or toaster oven.
Yes. You may freeze leftovers in a freezer safe, air tight container and heat in the oven or toaster oven, from frozen.
- Make sure to rinse the jackfruit very well to remove as much of the brine flavour, as possible.
- Do not over process the jackfruit, if you’re using your food processor. Just pulse until shredded, without mincing. You want chunkier pieces. If there are any whole pieces that didn’t break down, tear them apart with your hands to avoid over processing the rest of the pieces.
More vegan pizza recipes you’ll love!
- Polenta Pizza Crust
- Lentil Pizza Crust
- Pizza Caprese w/ Vegan Mozzarella Cheese
- Potato Pizza with Rosemary & Garlic
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For the Jackfruit
- 20 ounce can of young green jackfruit in brine or water NOT syrup
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons tamari or soy sauce if not avoiding gluten
- 1 tablespoon maple syrup
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Pizza
- 2 12 inch multigrain flatbreads or flatbread/dough of choice in similar size
- 1/2 recipe vegan mozzarella cheese
- 1/4 cup red onion thinly sliced
- Start by making your vegan mozzarella cheese. Then refrigerate while you prepare the rest, so it firms up a bit, making it easier to scoop onto your crust.
- Drain and rinse your jackfruit very well to wash off the brine flavour. Then transfer to a food processor and pulse until shredded. Do not over process, you want chunky pieces, not a mince. Alternatively, you may transfer the jackfruit to a cutting board and pull the pieces apart with your fingers or two forks. Set aside.
To Cook the Jackfruit on Stove Top
- Whisk together all the sauce ingredients in a small bowl and set aside.
- Place the shredded jackfruit in a pan and pour the sauce on top. Sauté over medium heat, mixing occasionally, until the sauce is mostly absorbed. This will take about 8-10 minutes.
To Cook the Jackfruit in your Instant Pot
- Place the shredded jackfruit and all the sauce ingredients in your Instant Pot. (No need to pre-whisk the sauce in a separate bowl.) Mix well, close the lid and set the valve to the sealing position. Cook on high pressure for 3 minutes and let your Instant Pot naturally release, which will take around 10 minutes. If not fully released after 10 minutes, quick release the remaining pressure.
For the Pizza Assembly
- Preheat your oven to 425 degrees F and line a large baking tray to fit both flatbreads with parchment paper, or use two smaller trays.
- Divide the jackfruit between your two flatbreads, and scoop the vegan mozzarella using a melon baller or teaspoon. Dollop the cheese all over the pizza and sprinkle the red onion on top. Bake for 13-18 minutes, or until edges are golden and mozzarella is slightly melted.