Servings: 1 pizza (8 slices)
Ingredients
Pumpkin Crust:
- 1 cup pumpkin puree
- 1 egg
- 2 cloves garlic, minced
- 2 cups blanched almond flour
- 1 cup arrowroot flour
- 1 teaspoon salt
- 2 tablespoons olive oil
Toppings:
- 1/2 cup shredded BBQ jackfruit (I used store-bought. See notes below to make your own!)
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 red onion, coarsely diced
- 1/4 cup BBQ sauce
- handful cilantro
- Preheat oven to 350F.
- In a bowl, whisk together the pumpkin puree, egg, and minced garlic.
- Add the almond flour, arrowroot flour, and salt.
- Whisk again until combined.
- Line a baking sheet lined with parchment paper.
- Transfer the dough to the parchment paper and use your hands or spatula to spread it out into a circle, about 1/4 inch thick. If using your hands to press it into a circle, I find it easiest to dampen your hands.
- Drizzle with olive oil.
- Bake for 15 – 20 minutes.
- After the 25 minutes, spread the jackfruit, cheese, and red onion slices on the crust.
- Drizzle with BBQ sauce.
- Bake for another 5 minutes until the cheese is melted and has toasty bubbles. If it needs some help you can pop it under the broiler for a minute or until the cheese has melted and turned bubbly!
- Allow the pizza to sit on the pan for about 5 minutes, then sprinkle with the cilantro and cut it into 8 slices.
Tips
How to make BBQ Jackfruit:
- Grab a can of young jackfruit in water. For this recipe we’re only using about 1/2 – 1 cup of jackfruit.
- Drain and rinse your jackfruit and cut the hard corner off and discard.
- Place the jackfruit in a bowl with 1/4 cup bbq sauce and use the back of a fork to press and shred the jackfruit.
- If you want it hot, you can sauté it in a pan over medium heat and press the jackfruit with a spatula to shred it. Since we are putting it back in the oven, this isn’t necessary.
Nutrition Info:
- Serving Size: 1 slice
- Calories: 144
- Sugar: 3.4g
- Sodium: 436mg
- Fat: 9.7g
- Saturated Fat: 2.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10.3g
- Fiber: 2.5g
- Protein: 5.1g
- Cholesterol: 27mg
© The Toasted Pine Nut