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Jackfruit and Brussels Pizza with Almond Ricotta (vegan) | dishingouthealth.com

Jackfruit and Brussels Pizza with Almond Ricotta

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.
Course lunch, Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 slices


  • 1 lb. fresh deli whole-wheat pizza dough
  • 1 Tbsp. extra-virgin olive oil
  • 2 cups thinly sliced or shredded Brussels sprouts
  • 1/2 tsp. kosher salt divided
  • 2 garlic cloves minced
  • 1 14-oz. can organic young jackfruit in water
  • 2 Tbsp. tomato sauce
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. cumin
  • 1/4 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
  • 1/4 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 1/4 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 1/4 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.