Buffalo Jackfruit Pizza

Why This Buffalo Jackfruit Pizza Works So Well

What makes this buffalo jackfruit pizza so irresistible? It’s the way the tangy, spicy buffalo sauce clings to every shred of jackfruit, mimicking the texture of pulled chicken without any meat. The creamy avocado and cool cashew ranch dipping sauce balance the heat perfectly. I love how the jackfruit soaks up the sauce during that initial bake — it’s the secret to getting that bold flavor in every bite.

Equipment You’ll Need

You’ll need a large rimmed baking sheet (to catch any drips), parchment paper, a casserole dish for baking the jackfruit, two forks for shredding, and a pizza cutter or sharp knife for slicing. A pizza stone isn’t required but will give you an even crispier bottom if you have one.

Expert Tips for the Best Results

Rinse and drain the canned jackfruit thoroughly before using — the brine can be salty and slightly sour, and you want only the sweet, neutral flavor of the fruit. For a crispier crust, preheat your baking sheet in the oven while the jackfruit bakes, then carefully transfer the assembled pizza onto the hot sheet. If you’re using a gluten-free pizza crust, check the package: many need a quick pre-bake to avoid a soggy center.

How to Serve This Pizza

Serve this pizza with extra cashew ranch dipping sauce on the side for dunking each slice. A handful of crunchy celery sticks and carrot ribbons makes a classic buffalo-wing side that cuts through the richness. For a fresh contrast, toss a simple arugula salad with lemon vinaigrette.

Storing Leftovers

Store leftover pizza slices in an airtight container in the fridge for up to 3 days. I recommend adding the avocado and fresh herbs only after reheating — they’ll stay vibrant and won’t turn brown. The jackfruit and sauce actually taste even better the next day as the flavors meld.

Freezing for Later

You can freeze the fully baked pizza (without avocado and fresh herbs) for up to 2 months. Wrap individual slices tightly in plastic wrap, then foil, or place them in a freezer-safe bag. To thaw, move slices to the fridge overnight. The jackfruit freezes beautifully — the texture remains tender and saucy.

Reheating to Crisp Perfection

For the best texture, reheat slices in a 350°F oven or toaster oven for 5–10 minutes until the crust crisps up and the jackfruit is hot. Avoid the microwave — it’ll turn the crust rubbery and the avocado (if you added it) mushy. Add fresh avocado and herbs after reheating for that just-made pop.

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Buffalo Jackfruit Pizza

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 2 servings

Course: Dinner

Calories: 732

Ingredients

  

• 1 pizza crust
• 1 can green jackfruit drained and rinsed
• 0.5 cup buffalo hot sauce
• 1 lemon juiced
• 0.25 red onion diced
• 0.5 red bell pepper thinly sliced
• 1 avocado thinly sliced
• 2 tbsp fresh parsley
• 2 tbsp green onions thinly sliced
• 0.25 cup cashew ranch

Equipment

• baking sheet
• casserole dish
• forks

Instructions

 

1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Lightly grease a casserole dish. Set both aside.
2. In a bowl, combine jackfruit with buffalo sauce and lemon juice. Transfer to the greased casserole dish and bake for 10-15 minutes. Remove from oven and allow to cool slightly. Use two forks to shred the jackfruit and stir so it can absorb more of the sauce.
3. To assemble pizza, place the prepared pizza crust on the lined baking sheet and top with the buffalo jackfruit. Add the onion and bell pepper. Bake for 10-15 minutes, or until crust is deeply golden and the vegetables are tender.
4. Top the pizza with sliced avocado, minced parsley and green onions. Cut into 6 slices and serve with Cashew Ranch Dipping Sauce.