Pizzapalooza: Buffalo Jackfruit, BBQ and Margherita

All photos by Samantha Bliss 

 

When was the last time you had pizza that was vegan, gluten-free and actually good? Yeah, me neither. I set out last week to change all that; I wanted some damn pizza, and I wanted it to be good. I mean lord, it was about time.

Of course, this pizza doesn’t have to be gluten-free; if you do well with gluten, please go ahead and make or buy a regular crust. But even the gluten-free version got rave reviews by my very non-vegan, non-gluten-free kickball team who volunteered to taste test.

Bear with me, there are multiple components to these three pizzas. It looks more intimidating than it is. For shortcuts, you can get pre-made versions of many of these components. You can get a good vegan cheese like Miyoko’s, Treeline or Kite Hill (maybe even Chao? Don’t quote me on that.) You can get BBQ sauce from a jar. This only has to be as scratch-made as you want it to be.

Buffalo Chkn (Jackfruit) Pizza

Blue Cheese Dressing

  • 1/2 cup vegan mayo
  • 2.5 tsp apple cider vinegar
  • 2.5 tsp mellow white miso
  • 1/4 tsp onion powder
  • 1/4 tsp dill
  • 1-2 Tbsp aquafaba (the liquid from a can of chickpeas) or water
  • 1/4 cup soaked, drained and rinsed cashews (optional)

1. Blend all of the above together

Buffalo Sauce

  • 2/3 cup Frank’s Red Hot Sauce
  • 1/2 cup Earth Balance or other vegan butter
  • 1 tsp Worcestershire sauce (Kroger generic brand is vegan)
  • 1.5 Tbsp white vinegar
  • 1/2 tsp garlic powder
  • 2 Tbsp maple syrup, brown sugar or coconut sugar
  • 1/4-1/2 tsp cayenne pepper
  • salt, to taste
  1. Simmer all of the above in a small saucepan, stirring occasionally with a whisk

Jackfruit

  • 2 cans young/green (not ripe) jackfruit in water or brine (not syrup)
  • 1 tsp oil
  • Salt and pepper, to taste
  1. Preheat oven to 375F
  2. Drain jackfruit into a colander and with your hands, squeeze out as much excess water as you can
  3. Shred: each piece generally has a top part that’s stringy and easy to separate into shreds, and then a denser bottom part that you can shred with your (clean) fingernails or a knife and fork. There will be little seed pods here and there as well- those are edible and can also be shredded up
  4. Toss jackfruit with a little bit of olive oil, salt and pepper
  5. Spread jackfruit out onto a baking sheet lined in parchment paper- make sure it’s not too overcrowded
  6. Place baking sheet in pre-heated oven and bake for about 20-30 minutes, or until beginning to get golden and crispy at the edges

Stretchy Cashew Mozzarella– adapted from Carrots and Flowers

  • 1/2 cup raw cashews, soaked for two hours or overnight
  • 1/4 cup tapioca flour (also called tapioca starch)
  • 1 Tbsp lemon juice
  • 1 1/4 cup water
  • tbsp nutritional yeast
  • tsp sea salt
  • 1 tsp garlic powder
  1. Blend all ingredients together

  2. Cook in a saucepan over medium heat for about 5 minutes, stirring constantly until it becomes a sticky ball in the center of the pan

Crust

Feel free to just buy a pre-made one from the store if you want (there are gluten-free  pre-made versions too.) If you want to make your crust from scratch and have no issues with gluten, this recipe is classic.

If you want to make gluten-free crust from scratch, this flatbread recipe is delicious and works beautifully, albeit it’s a pain to roll out. To make your life much easier, go ahead and roll each crust out directly onto a piece of parchment paper (as thinly as you can) so that you don’t have to transfer it from the table to the parchment and run the risk of it inevitably ripping. One recipe will give you three crusts.

Assemble and Bake:

  1. Preheat your oven to 450 Fahrenheit (yes that high)
  2. Mix the jackfruit in with the Buffalo sauce. If you have extra Buffalo sauce, drizzle some over your pizza at the end
  3. Spread a thick layer of blue cheese sauce onto your unbaked pizza crust, then sprinkle your Buffalo-sauce-smothered jackfruit on top, then finally spread that stretchy mozzarella on top of all that
  4. Place pizza on parchment paper on a baking sheet or pizza round
  5. Bake for about 7 minutes or until the crust is crispy and the cheese is a little golden on top
  6. Serve with some of the extra blue cheese dressing on the side for dipping

 

Barbecue Chkn (Jackfruit) Pizza

bbq

  • Crust (see above)
  • Cashew mozzarella (see above)
  • Roasted shredded jackfruit (see above)
  • BBQ sauce (store-bought OR recipe here)
  • Extra-virgin olive oil
  • Sliced red onion, optional
  • Chopped curly parsley, optional
  1. Preheat oven to 450 Fahrenheit
  2. Toss jackfruit in BBQ sauce
  3. Brush or drizzle a little olive oil over the crust, then spread your BBQ-sauce-smothered jackfruit on top. Add your cheese, then some slices of red onion if you’re into that
  4. Place pizza on parchment paper on a baking sheet or pizza round
  5. Bake for about 7 minutes or until the crust is crispy and the cheese is a little golden on top
  6. Garnish with parsley if desired

Margherita Pizza

margherita

  • Extra-virgin olive oil
  • Pizza sauce (you can get it store-bought from a jar or make it from scratch)
  • Salt
  • Fresh basil
  • Cheese (see above)
  • Crust (see above)
  1. Preheat oven to 450 Fahrenheit
  2. Brush or drizzle a little olive oil over the unbaked crust, then spread a layer of pizza sauce over that
  3. Spread your cheese over the sauce
  4. Sprinkle with a little bit of salt and lightly press some basil leaves into the cheese
  5. Place pizza on parchment paper on a baking sheet or pizza round
  6. Bake for about 7 minutes or until the crust is crispy and the cheese is a little golden on top

 

 

Acknowledgements: Major shoutout to all the Buffalo natives and Rochester friends – particularly my friend Alexis Dent– who helped me understand crucial things like 1. buffalo chicken pizza does not have tomato sauce on it and 2. buffalo chicken pizza does not have ranch on it. I would almost definitely have made those mistakes otherwise.

 

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