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Jackfruit Taco Pizza

Avocado Toast Pizza

Avocado Toast Pizza

Jackfruit carnitas, fennel & apple slaw, pineapples, queso fresco, cilantro, lime juice, sriracha mayo


So it seems like for non-meat eaters and people who are veg-curious, jackfruit has been having a moment. Admittedly, we were a little late to the party. We had been passively wondering what it tasted like for a few years and then pretty much waited until we started seeing cans of it at Trader Joe's before we finally took some home. If you're unfamiliar (which is fine, sorry for making you feel behind the times), the gist is this: it's a fruit that people are into as meat replacement because it comes close to mimicking the texture of meat, particularly when shredded. The raw fruit looks more like an artichoke heart—and the mild flavor kind of tastes vaguely artichoke-y, too. But since it's so mild and shreds so well, it can soak up whatever flavors you're piling on—say, carnitas taco seasonings—and actually does a pretty good job of standing in for pulled meats. I don't know if I'd say it tastes like meat, but it's in the ballpark, and it definitely tasted delicious on our taco pizza.

Avocado Toast Pizza
Pesto, Potato & Burrata Pizza



1 ball of pizza dough

olive oil

salt & pepper

flour for dusting

semolina flour for pizza stone

handful of queso fresco, crumbled

cilantro leaves, for garnish

squeeze of lime juice

1/4 pineapple, cored, peeled & cut into bite sized pieces

For the carnitas:

1 can of jackfruit, cores cut out & pieces shredded with a fork

1 onion, thinly sliced

2 teaspoon cumin

1 teaspoon chili powder

2 teaspoons smoked paprika

1 teaspoon garlic powder

1/2 teaspoon salt

For the slaw:

1/4 head red cabbage, thinly sliced

1/2 fennel bulb, sliced, fronds reserved

1 Granny Smith apple, cut into matchsticks

1 teaspoon olive oil

1 tablespoon apple cider vinegar

1/2 teaspoon sugar

1/2 teaspoon lemon juice (or lime juice if you'd rather use the same lime you already cut)

For the mayo:

1/2 cup mayonnaise

sriracha to taste


Preheat your oven to 550° F, or as hot as it will go. Heat some olive oil in a pan over medium heat and sauté your onion until softened. Add the spices and stir until the onions are coated. Now add your jackfruit and cook for about 5 minutes or so, stirring occasionally, until the fruit is softened and fragrant.

Meanwhile, make the slaw: whisk together the oil, vinegar, sugar & lemon juice, then toss with the remaining slaw ingredients.

Next, stir the mayo with a little bit of sriracha at a time, tasting as you go, until it reaches your desired level of spiciness. You can look at our pictures for a sense of color if you're not sure.

Prepare your dough using the instructions on the right. Once you've baked your dough for a minute, take it out and brush it lightly with olive oil. Top with an even layer of carnitas, followed by the cheese and pineapple. Bake until the pineapple is glistening and the crust is a nice golden brown.

Now take your pizza out of the oven and finish with the slaw, a drizzle of sriracha mayo, and a squeeze of lime juice. Top with the cilantro and fennel fronds and enjoy!


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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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