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Pineapple and BBQ Pulled Jackfruit Pizza

We’re here to answer the age old question…does pineapple belong on pizza? We think yes and raise your fruit-on-pizza bar even higher with BBQ pulled jackfruit. This sweet and savoury combo has something for everyone in each slice, making our Gluten-free Pineapple and BBQ Pulled Jackfruit Pizza recipe a Little Northern Bakehouse team favourite! Versatile jackfruit’s savoury side shines next to sweet grilled pineapple on our Thin Artisan Style Gluten-Free Pizza Crust to give you a heavenly slice of za you’ll want to eat any (every?!) day of the week. ⠀ Serves 2

    Ingredients for the Pizza base and Sauce

    • 1 Little Northern Bakehouse Artisan Style Pizza Crust, Thin or Original
    • 1/3 cup Pizza sauce
    • 1/3 cup BBQ sauce
    • 1/2 package Pulled Jackfruit (we used Upton’s Bar-B-Que Jackfruit)
    • 1 cup Vegan mozzarella cheese shreds (we used Follow Your Heart (Earth Island in Canada) Pizzeria Blend Shreds)
    • 1/4 – 1/2 Fresh pineapple, peeled, cored, and sliced into rings

    Toppings

    • 1/2 Red bell pepper, chopped
    • 1/4 Red onion, finely sliced
    • 1 Ripe avocado, chopped
    • Handful Pea shoots

    Instructions

    1
    Pre-heat your oven to 350°F (or use a pizza oven if you have one!)
    2
    Mix together pizza sauce and BBQ sauce and spread generously on one Little Northern Bakehouse pizza crust (thickness of your choice (we used Thin)), leaving no more than 1 1/2-inches bare at the edge.
    3
    Spread pulled jackfruit evenly over your sauced pizza base, then sprinkle liberally with shredded cheese.
    4
    On a grill or in a stovetop grill pan (we used our panini press!), grill your pineapple rings until they have grill marks on both sides. Remove pineapple rings from the grill and chop into bite-sized pieces and scatter evenly over your pizza base.
    5
    Bake for 10 – 12 minutes, or until crust is golden brown. Remove pizza base from oven and transfer to a serving platter or board before topping.

    For the toppings

    6

    While your pizza base bakes, prepare your fresh toppings. Peel and slice your red onion as thinly as you can (for super-fine slices, use a mandolin (with the safety guard!) if you have one). Wash and chop your bell pepper into bite-size chunks. Wash and drain your pea shoots well. Halve your avocado, pit and peel, then chop into rustic pieces.

    7
    Working quickly, decorate your hot pizza with bell peppers and finely sliced red onion. Sprinkle with pea shoots.
    8
    Slice, serve, and enjoy!

    This recipe is brought to you by:

    Little Northern Bakehouse

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