BBQ Jackfruit Pizza: Plant-Based Savoury Pie
This bbq jackfruit pizza combines a tangy sauce with a crisp crust and melty mozzarella. Use a pizza stone to mimic a wood-fire hearth and ensure the base achieves a perfect crunch. Roll your dough to a 25 cm x 25 cm square to keep the toppings balanced. Let the pizza rest for 2 minutes after baking so the flavours settle before you slice it with a sharp knife.
BBQ Jackfruit Pizza: Plant-Based Savoury Pie
Recipe cardIngredients
Watch how it's made
Instructions
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Heat the oven
Pre-heat the oven to 220°C (430°F). Place the pizza stone or baking sheet inside. Heating the surface first ensures a crisp base through immediate heat transfer.
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Shape the dough
Roll the dough on a floured surface into a 25cm x 25cm square. Transfer the dough to parchment paper. This prevents sticking during the move to the oven.
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Apply the sauce
Spread the 240ml of BBQ sauce evenly with a spatula. Leave a small rim around the edge. This creates a defined crust that does not burn.
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Add the toppings
Sprinkle mozzarella uniformly over the sauce. Scatter the jackfruit and red onion on top. Add a pinch of salt to enhance the savoury profile.
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Bake the pizza
Slide the parchment onto the hot stone. Bake for 14 minutes. Stop when the cheese bubbles and the crust is golden brown.
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Rest and garnish
Let the pizza rest for 2 minutes so the flavours settle. Sprinkle with chopped coriander. Slice with a sharp knife to maintain the topping placement.
A soft crust is the most common failure. Use a pizza stone to mimic a wood-fire hearth for a crisp base. If the dough feels too damp, pre-bake the base for 4 minutes before adding toppings to lock in the crunch.
What to serve with it
Pair this pizza with a crisp green salad dressed in lime vinaigrette to cut through the richness. You can also serve it hot with a side of smoky roasted corn on the cob. For a final touch, drizzle the slices with extra-virgin olive oil and a sprinkle of fresh basil or parsley.
Storing and reheating
Keep leftover pizza in a sealed container in the fridge for up to 7 days. For long term storage, freeze fully cooled slices for up to 3 months. Thaw them overnight in the fridge and reheat at 200°C (400°F) for 6 minutes to restore the crunch of the base.
Getting the texture right
Use a pizza stone to mimic a wood-fire hearth and achieve a crisp base. If your dough feels too soft, pre-bake it for 4 minutes before adding the toppings. This locks in the crunch and prevents the BBQ sauce from making the centre of the crust soggy during baking.
Making it ahead
Prepare the jackfruit and slice the red onion in advance to save time during assembly. Ensure the pizza dough reaches room temperature before you roll it out to 25 cm x 25 cm. This ensures the gluten relaxes, allowing the dough to stretch without shrinking back during the bake.
Nutrition per serving
- Calories
- 410
- Protein
- 14.2 g
- Carbs
- 38.5 g
- Fat
- 18.1 g
- Fiber
- 5.4 g
- Sugar
- 11.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What does BBQ jackfruit taste like?
It has a neutral, meaty texture that absorbs the tangy and smoky notes of the BBQ sauce. This makes it a convincing plant-based alternative to pulled pork in savoury dishes.
Can you use jackfruit in pizza?
Yes. Canned young-green jackfruit works well because its firm structure holds up under high heat in the oven without disintegrating into a puree.
Is barbecue jackfruit healthy?
It is a nutrient-dense option as jackfruit provides significant fibre. The overall health profile depends on the sugar content of your chosen BBQ sauce and the type of cheese used.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
