Nitrate & Nitrite Free Vegan BBQ Pizza

Total time1 hr 45 min

Prep time25 min

Cook time20 min

4.6

(18)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!