Vegan BBQ Pizza
Smoky, saucy, and loaded with toppings, this plant-based BBQ pizza delivers everything you want from a Friday night pie — without a single animal product in sight. The star of the show is jackfruit, which gets shredded, seasoned with smoked paprika, cumin, and garlic powder, then cooked down in BBQ sauce until it's caramelized and deeply savory. It's the kind of topping that genuinely surprises people who assume meatless pizza means settling for less. A homemade yeast dough comes together with just flour, olive oil, and a little patience, giving you a golden, chewy crust that holds up beautifully under all those toppings. Shredded vegan cheese, thinly sliced red onion, and sweet corn kernels round out the pizza before it hits a screaming-hot 475°F oven, where everything bubbles and chars at the edges in the best possible way. A handful of fresh cilantro and sliced green onion scattered on top right before serving adds a bright, herby finish. Serves 4, so it's perfect for a casual dinner where everyone gets two generous slices.
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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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