Whole wheat pizza with almond milk ricotta, smoky jackfruit, crispy Brussels, and arugula. A plant-based pizza so hearty and flavorful, it makes ditching the takeout easy as pie. If I had to sell my soul to one pizza, this guy would be it.
And I think we can all agree that vegan pizza rarely sounds (or looks) very…. well, appealing. The cheese never fully melts into that blanket of gooey, greasiness that we’ve come to love and expect. The toppings are usually unassuming (canned olives, peppers, maybe some mushrooms).
But this vegan pizza has truly changed the game for me. I would happily forego the former for a few slices of this beast. (Because, trust me, you can’t have just one.)So let’s get into the details.
Jackfruit! Are you familiar? I wasn’t until a few months ago, and I’ve quickly learned what I’ve been missing out on.
Jackfruit comes from a tropical Asian tree related to the fig and mulberry family. You can find it canned at most Asian or specialty markets (I always get lucky at Whole Foods). This nutrient-rich fruit has become a popular plant-based alternative to meat, as it shreds easily and absorbs just about any flavor you throw its way.I’ve tried jackfruit in tostadas, BBQ sandwiches, soup, wraps, and pizza, and have yet to be disappointed. Here, we toss it in tomato sauce, cumin, and smoked paprika to add savory depth to the toppings.
Next star ingredient: Kite Hill almond milk ricotta. This stuff has blown my mind on all levels. The ingredients are simple (almond milk, salt, enzymes, and cultures) and it boasts sweet undertones with a luxuriously creamy texture. I’d honestly venture to say I prefer this nut-based option over traditional ricotta. You can also find this product at most Whole Foods or specialty markets.I kept it simple by using a fresh deli pizza dough, but feel free to use these toppings on any homemade crust you like. Just keep in mind that the toppings are pretty heavy, so a delicate crust (such as one made from cauliflower or sweet potatoes) probably won’t hold up.
For a finishing accent, I like to add a sprinkle of nutritional yeast for cheesy, umami flavor. I find that it really enhances the pizza experience of most any pie, vegan or not. And the extra hit of protein never hurts.Ok, I’m going to conclude this rant by saying that it’s meatless Monday and you NEED to make this pizza tonight!! And please invite me over because I polished off my last slice for breakfast this morning and I’m already having withdrawals.
- 1 lb. fresh deli whole-wheat pizza dough
- 1 Tbsp. extra-virgin olive oil
- 2 cups thinly sliced (or shredded) Brussels sprouts
- ½ tsp. kosher salt, divided
- 2 garlic cloves, minced
- 1 (14-oz.) can organic young jackfruit in water
- 2 Tbsp. tomato sauce
- ½ tsp. smoked paprika
- ½ tsp. cumin
- ¼ tsp. freshly ground black pepper
- 6 oz. Kite Hill almond milk Ricotta (sub for traditional ricotta if not making vegan)
- 2 cups loosely packed arugula
- 1 Tbsp. nutritional yeast
- ¼ tsp. crushed red pepper flakes (optional)
- Preheat oven to 500°F. Roll dough into a circle or oval shape on parchment paper; pierce with a fork. Place dough (on paper) on baking sheet or pizza stone. Bake for 5 minutes.
- Heat oil in a large nonstick skillet over medium. Add Brussels and ¼ tsp salt; cook 4 to 5 minutes, until softened. Add garlic during final minute. Set aside.
- Rinse, drain and thoroughly dry jackfruit. Chop off the center "core" portion of the fruit and discard. Place in a bowl with tomato sauce, smoked paprika, cumin, black pepper, and remaining ¼ tsp. salt in a bowl. Mix to combine.
- Spread almond milk ricotta evenly on par-baked dough. Spread Brussels and jackfruit mixture evenly overtop. Bake for 8 to 9 minutes, until crust is browned. Top with arugula, nutritional yeast, and red pepper flakes. Cut into 8 slices.