Buffalo Jackfruit Pizza
Ready for a pizza night? Thank you to our friend, Julia for this amazing pizza recipe! Find Julia on Instagram at organicpku.
- 1 (20 oz or 565 g) can young jackfruit in brine, drained
- 1 Tbsp vegetable oil
- ⅓ cup vegan mayonnaise
- 1 Tbsp (11 g) ranch dressing powder*
- 1 Tbsp champagne vinegar or apple cider vinegar
- ¼ cup hot sauce
- 1 (10-inch) gluten-free rice pizza crust (low protein)**†
- ⅓ cup shredded low protein cheese**
Preheat the oven to 400°F.
Use a clean towel or paper towels to dab away extra moisture from the drained jackfruit. Toss with the oil and arrange on a baking sheet.
Roast for 25 minutes, flipping with a spatula after the first 15 minutes.
Mix together the vegan mayo, ranch dressing powder, and vinegar in a small bowl.
Spread the sauce evenly over the prepared crust.
Toss the roasted jackfruit with the hot sauce and arrange evenly on top of the crust. Top with low protein cheese.
Bake the pizza for 25 minutes or until bubbly. Cooking time may vary depending on the pizza crust you use.
Serving size: 1 serving
Calories: 275
Protein: 2.2 g
Phenylalanine: 108 mg
Leucine: 133 mg
Tyrosine: 57 mg
Calories: 1098
Protein: 8.8 g
Phenylalanine: 430 mg
Leucine: 533 mg
Tyrosine: 228 mg
*Leucine and tyrosine content not available for ranch dressing powder; the leucine and tyrosine from this ingredient are therefore not included in the nutrient analysis.**Calories and protein may vary by product. Be sure to check the nutrition label.†Tyrosine content not available for gluten-free rice pizza crust; the tyrosine from this ingredient is therefore not included in the nutrient analysis.