COOK TIME: 20 mins

TOTAL TIME: 20 mins

Serves: 2 small pizzas

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INGREDIENTS

Pizza base

8g dried yeast

2 cups brown rice flour

1 cup water

Pinch of salt

Dash of oil
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Pulled jackfruit

½ onion, thinly sliced

3 garlic cloves

1 tbsp oil

280g can of jackfruit in water or brine, drained, pieces sliced lengthways

3 tbsp Niulife Cocomino Teriyaki Sauce

3 tbsp Niulife Coconut Syrup

1 tbsp red miso paste (optional)

Pinch of Chinese 5 spice
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Pizza Toppings

½ cup fresh vegetables, as desired

¼ cup tomato pizza sauce
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INSTRUCTIONS

1.  Preheat oven to 180C.

2.  Add all ingredients for the pizza base to a bowl and mix until combined. Roll into a ball and set aside in bowl to rise. Cover with a tea towel.

3.  For the jackfruit, add the onion, garlic and oil to a large saucepan over high heat and saute until softened. Add the remaining ingredients and mash the jackfruit pieces with a spatula or fork until it breaks down.

4.  Bring the stove to low heat and simmer until the jackfruit is tender and has soaked in all of the seasonings. If the jackfruit or coconut nectar starts to burn, add ¼ cup of water until the jackfruit is ready.

5.  Separate pizza base mixture into two parts and flatten into two round pizza circles on a pizza stone or lined baking tray. Bake in the oven for 10 minutes or until dry to the touch.

6.  Remove the pizza bases from the oven and top with pizza sauce, fresh vegetables and cooked jackfruit. Return the pizzas to the oven for another 10 minutes or until toppings are cooked.

7.  Rest pizza for 5 minutes and enjoy!