Nickel Allergy Friendly Vegan BBQ Pizza

Total time1 hr 45 min

Prep time25 min

Cook time20 min

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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
Wholesome Sweeteners Natural Cane Sugar, 24oz C&H Certified Organic Raw Cane Sugar Zulka Morena Pure Cane Sugar Florida Crystals Cane Sugar, Raw 32 oz H-E-B Organics Pure Cane Sugar
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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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