Vegan BBQ Pizza
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Learn more →Ingredients
4 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp organic cane sugar
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 2 tbsp olive oil, plus more for the bowl
For the jackfruit topping
- 1 can (20 oz) young green jackfruit in water or brine, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¾ cup vegan bbq sauce, divided
For the pizza
- ½ small red onion, thinly sliced
- ½ cup corn kernels (fresh, frozen and thawed, or canned and drained)
- 1 ½ cups vegan cheese, shredded
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 green onion, thinly sliced (optional)
Instructions
- 1
In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
In a large mixing bowl, whisk together the flour and salt. Pour in the yeast mixture and 2 tbsp olive oil, then stir with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.
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