Korean BBQ Jackfruit Pizza


1 can jackfruit, in brine
1 cup of vegan cheese
1 cup of Shiitake mushrooms
1 bag bean sprouts
1 carrot
1 pack of pizza crust
1 pack yeast
1 cup water
½ oz. light oil 
Sea salt and cracked pepper

Marinade / Sauce:
1 oz. avocado or neutral oil
½ oz. sesame oil
3 oz. tamari or soy sauce
1 tsp brown sugar
1-2 cloves of fresh garlic
1 oz. organic molasses
1 oz. bbq sauce
1 oz. rice vinegar
½ oz. toasted sesame seeds 
Cracked black pepper 

Small handful of fresh cilantro
Toasted Sesame Seeds
½ oz. Sriracha [optional]


First, you’ll want to prep the jackfruit. Start by mixing the marinade / sauce ingredients. Next, open can of jackfruit and strain. Be sure to pull apart jackfruit loosely and rinse. Add to marinade, cover, and soak overnight.

PRO TIP: You can also buy a jar or bottle of Korean BBQ sauce to save time and finances.

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Preheat oven to 400 degree. Add jackfruit to small pan and bake until golden brown yet still very juicy. Be sure to save excess marinade and sauce. Next, you’ll want to start by making the pizza crust. Prep crust according to directions on packet as it may tend to differ. The basics usually include mixing the yeast with warm water and adding the dry ingredients to a large bowl. Follow this up by adding oil and yeast to dry mixture before folding into a dough. Cover and prove dough for about 30-40 minutes covered, making sure to cover the top with a little oil.

When dough is ready, simply roll out on an oiled cookie sheet. Pre-bake crust about 10 minutes. Try to time it so that your jackfruit is ready around the same time as the crust’s first bake. Remove crust from oven and add pizza toppings. Top with good slathering of sauce. Now add the shredded jackfruit, sliced shiitake mushrooms, vegan cheese, and sesame seeds. Bake another 10-15 minutes or until cheese is golden brown.

Optional: Top with fresh cilantro, extra sriracha, shredded carrot, bean sprouts, or even grilled onion! Boo ya!