Chinese barbeque jackfruit pizza with a brown rice crust

Have you tried pulled jackfruit yet? Surprisingly, the stringy texture of jackfruit acts as a wonderful vegan substitute for pulled pork. Canned jackfruit doesn’t have much flavour so it easily picks up the flavour of any sauce! I’ve never really liked pork, except when it’s cooked in the Chinese way with baos (otherwise known as barbeque pork puns or ‘char sui baos’).

I’ve made vegan barbeque pork buns with jackfruit before and they were ridiculously similar to what I remember from my childhood. However, they aren’t really the quickest and easiest thing to make. This time, I decided to pair pulled with brown rice pizza bases! Rice is an asian staple, right?!

The brown rice pizza base was super fluffy and reminded me of homemade grainy bread. If you want a super quick recipe, you can easily get wraps from the shops and use them as bases (I do this allll the time).

I know a lot of people who are allergic or avoid soy, so Niulife’s Cocomino Teriyaki Sauce really saved the day here. It has a similar umami flavour profile like soy but isn’t as salty. I am a bit obsessed with this sauce and I drizzle it on allllll of my salads. I’d probably say that it is a cross between soy sauce and barbeque sauce, except with all of the added sugars. It’s delicious, I promise!

The jackfruit topping is bursting with flavour. You can even make it by itself and add it to salads and other meals! I used a similar jackfruit recipe when catering for 40 people for a Wholefoods Dinner in Canberra and it was quickly devoured!

If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!

This post was sponsored by Niulife Coconut. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.

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Chinese barbeque jackfruit pizza with a brown rice base

Cook Time20 mins

Total Time20 mins

Servings: 2 small pizzas

Ingredients

Pizza base

• 8 g dried yeast
• 2 cups brown rice flour
• 1 cup water
• Pinch any good-quality salt
• any vegetable oil, such as extra virgin olive

Pulled jackfruit

• 1/2 onion, thinly sliced
• 3 garlic cloves
• 1 tbsp any vegetable oil, such as extra virgin olive
• 280 g can of jackfruit in water or brine, drained, pieces sliced lengthways
• 3 tbsp Niulife Coconut Teriyaki Sauce
• 3 tbsp Niulife Coconut Syrup
• 1 tbsp red miso paste, (optional)
• Pinch of Chinese 5 spice

Pizza Toppings

• 1/2 cup fresh vegetables, as desired
• 1/4 cup tomato pizza sauce

Instructions

• Preheat oven to 180C.
• Add all ingredients for the pizza base to a bowl and mix until combined. Roll into a ball and set aside in bowl to rise. Cover with a tea towel.
• For the jackfruit, add the onion, garlic and oil to a large saucepan over high heat and saute until softened. Add the remaining ingredients and mash the jackfruit pieces with a spatula or fork until it breaks down.
• Bring the stove to low heat and simmer until the jackfruit is tender and has soaked in all of the seasonings. If the jackfruit or coconut nectar starts to burn, add 1/4 cup of water until the jackfruit is ready.
• Separate pizza base mixture into two parts and flatten into two round pizza circles on a pizza stone or lined baking tray. Bake in the oven for 10 minutes or until dry to the touch.
• Remove the pizza bases from the oven and top with pizza sauce, fresh vegetables and cooked jackfruit. Return the pizzas to the oven for another 10 minutes or until toppings are cooked.
• Rest pizza for 5 minutes and enjoy!