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BBQ Jackfruit Pizza with Instant Pot Option

Pulled jackfruit and vegan mozzarella cheese make an amazing combo on this jackfruit pizza! It's smoky and shredded like pulled pork, with an amazing homemade BBQ sauce, but it's 100% VEGAN!

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 4 Servings
Calories: 390 kcal
Course: Main Course
Cuisine: Italian , American , Canadian

Ingredients

For the Jackfruit
  • 20 ounce can of young green jackfruit in brine or water NOT syrup
  • ½ cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup water
  • 2 tablespoons tamari or soy sauce if not avoiding gluten
  • 1 tablespoon maple syrup
  • 1 tablespoon yellow mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For the Pizza
  • 2 12 inch multigrain flatbreads or flatbread/dough of choice in similar size
  • ½ recipe vegan mozzarella cheese
  • ¼ cup red onion thinly sliced

Instructions

    Cup of Yum
  1. Start by making your vegan mozzarella cheese. Then refrigerate while you prepare the rest, so it firms up a bit, making it easier to scoop onto your crust.
  2. Drain and rinse your jackfruit very well to wash off the brine flavour. Then transfer to a food processor and pulse until shredded. Do not over process, you want chunky pieces, not a mince.Alternatively, you may transfer the jackfruit to a cutting board and pull the pieces apart with your fingers or two forks. Set aside.
To Cook the Jackfruit on Stove Top
    Cup of Yum
  1. Whisk together all the sauce ingredients in a small bowl and set aside.
  2. Place the shredded jackfruit in a pan and pour the sauce on top. Sauté over medium heat, mixing occasionally, until the sauce is mostly absorbed. This will take about 8-10 minutes.
To Cook the Jackfruit in your Instant Pot
  1. Place the shredded jackfruit and all the sauce ingredients in your Instant Pot. (No need to pre-whisk the sauce in a separate bowl.) Mix well, close the lid and set the valve to the sealing position. Cook on high pressure for 3 minutes and let your Instant Pot naturally release, which will take around 10 minutes. If not fully released after 10 minutes, quick release the remaining pressure.
For the Pizza Assembly
  1. Preheat your oven to 425 degrees F and line a large baking tray to fit both flatbreads with parchment paper, or use two smaller trays.
  2. Divide the jackfruit between your two flatbreads, and scoop the vegan mozzarella using a melon baller or teaspoon. Dollop the cheese all over the pizza and sprinkle the red onion on top. Bake for 13-18 minutes, or until edges are golden and mozzarella is slightly melted.

Notes

  • Make sure to rinse the jackfruit very well to remove as much of the brine flavour, as possible.
  • Do not over process the jackfruit, if you're using your food processor. Just pulse until shredded, without mincing. You want chunkier pieces. If there are any whole pieces that didn't break down, tear them apart with your hands to avoid over processing the rest of the pieces.
  • Your jackfruit pizza will keep refrigerated for 3-4 days in a sealed container. You may reheat in the oven or toaster oven.

Nutrition Information

Calories 390cal (20%) Carbohydrates 60g (20%) Protein 5g (10%) Fat 4g (6%) Sodium 767mg (32%) Potassium 399mg (11%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 400IU (8%) Vitamin C 3mg (3%) Calcium 79mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 390

% Daily Value*

Calories 390cal 20%
Carbohydrates 60g 20%
Protein 5g 10%
Fat 4g 6%
Sodium 767mg 32%
Potassium 399mg 8%
Fiber 3g 12%
Sugar 11g 22%
Vitamin A 400IU 8%
Vitamin C 3mg 3%
Calcium 79mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.