Vegan BBQ Pulled Chicken & Jackfruit Pizza

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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So – I made a boatload of Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker – seen above.   I had to use it in ways other than just on bread.  So – I made Pasta with Pulled Vegan Chicken & Jackfruit with Blackberry Jam-Sriracha BBQ Sauce – seen below.

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And then I made a pizza.  I used the No-Rise Thin & Crispy Pizza Dough recipe from How Sweet It Is – but any dough will do.  I used my go-to jarred sauce – Rao’s Arrabbiata.

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And – I used real cheese but, if you are vegan, use vegan cheese.  I used corn, which I typically avoid because corn is so heavily GMO – but this was frozen organic corn from Trader Joe’s – so I rolled the dice.  I used red pepper strips – primarily because I had a red bell that needed using.   While I make my dough from regular, organic flour – rolling it out in semolina flour adds a bit of a crunch & gives the crust the golden flecks that make the crust look professional.  I won’t list quantities here because pizza is a very personal thing.  Some like lotsa cheese – some less.  Same with sauce & other toppings.  But – my best advice is to be sure your oven is fully at 500 degrees before putting the pizza in there.  This makes for the crispiest crust.

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Vegan or Vegetarian BBQ Pulled chicken & Jackfruit Pizza


Pizza dough


BBQ pulled chicken


Sliced red bell peppers

Grated vegan cheese

Garnish – scallions, cilantro

Semolina flour for rolling the dough (optional)

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Heat the oven to 500 degrees.

Roll the dough out on flour or semolina.

Put the dough on a cooking sheet lined with parchment paper (the best thing ever) or treated with olive oil or cooking spray.

Top with sauce & other toppings.

Bake for 10-15 minutes – depending on your oven and/or how you like your pizza.

Garnish, slice & devour!

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