Buffalo Jackfruit Pizza
Servings: 2
Shredded jackfruit soaked in tangy buffalo sauce, baked on a golden crust with peppers and red onion, then topped with creamy avocado and cool cashew ranch. This buffalo jackfruit pizza is the vegan pizza that converts skeptics — spicy and satisfying.
Ingredients
- 1 pizza crust
- 1 (14 ½-oz) can green jackfruit drained and rinsed
- ½ cup buffalo hot sauce ex: Frank’s Red Hot
- 1 lemon juiced
- ¼ red onion diced
- ½ red bell pepper thinly sliced
For Topping:
- ½ avocado thinly sliced
- 2 tablespoons fresh parsley
- 2 tablespoons green onions thinly sliced
- ¼ cup cashew ranch
Instructions
- Heat the oven to 400 °F. Line a large rimmed baking sheet with parchment paper and lightly grease a casserole dish. If using a raw dough ball, prebake the crust before adding toppings.
- In a bowl, combine the jackfruit, buffalo sauce and lemon juice. Transfer to the casserole dish and bake for 10 to 15 minutes. Let cool slightly, then shred the jackfruit with two forks and stir so it soaks up more sauce.
- Place the crust on the lined baking sheet and top with the buffalo jackfruit, red onion and bell pepper. Bake until the crust is deeply golden and the vegetables are tender, 10 to 15 minutes.
- Top with the avocado, parsley and green onions and drizzle with the cashew ranch. Cut into 6 slices and serve.
Notes
- Jackfruit Tip: Look for young green jackfruit packed in water or brine, not syrup.
- Cashew Ranch: Soak 1/2 cup raw cashews for at least 20 minutes, then drain and rinse. Blend with 2 teaspoons lemon juice, 1/2 teaspoon dried dill, 1/4 teaspoon garlic powder, a pinch each of paprika, salt and pepper, and a few tablespoons of water until smooth.
- Spice Level: For a milder pizza, cut the buffalo sauce to 1/4 cup. The cashew ranch also cools the heat.
- Make Ahead: Make the buffalo jackfruit up to 1 day ahead and refrigerate. The pizza is best the day it's baked, but leftovers keep in the fridge for 1 to 2 days.
Nutrition
Serving: 3slices, Calories: 653kcal, Carbohydrates: 109g, Protein: 20g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 2899mg, Potassium: 440mg, Fiber: 9g, Sugar: 7g, Vitamin A: 1414IU, Vitamin C: 79mg, Calcium: 215mg, Iron: 6mg
