Vegan Pizza Tonno
Experience a plant-based twist on a classic with this Vegan Pizza Tonno—where smoky, spiced jackfruit takes center stage as a delicious alternative to traditional tuna. Prepared with a crisp vegan pizza crust and topped with vibrant ingredients like red onion, cherry tomatoes, capers, and creamy vegan mozzarella, this recipe is bursting with Mediterranean-inspired flavors. A quick sauté transforms canned jackfruit into a savory, protein-rich topping seasoned with garlic, onion powder, oregano, and smoked paprika for a meaty flavor profile. Perfect for a weeknight dinner or casual gathering, this vegan pizza is not only satisfying but also easy to make, requiring just 20 minutes of prep and 15 minutes of baking. Garnish with fresh basil leaves for a fragrant finishing touch and enjoy a guilt-free slice of this plant-based delight.
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Recipe Information
Ingredients
- 1 pre-made or homemade crust Vegan pizza dough
- 1 can (approximately 410 grams) Canned young green jackfruit
- 2 tablespoons Olive oil
- 1 tablespoon Soy sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Smoked paprika
- 0.5 medium, sliced Red onion
- 125 grams, halved Cherry tomatoes
- 100 grams, shredded Vegan mozzarella
- 2 tablespoons Capers
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 leaves Fresh basil leaves
Instructions
Preheat your oven to 230°C (450°F).
Drain and rinse the canned jackfruit, then pat it dry with paper towels. Use your hands or a fork to shred the jackfruit into pieces resembling tuna chunks.
In a skillet over medium heat, add 1 tablespoon of olive oil. Once heated, add the shredded jackfruit, soy sauce, garlic powder, onion powder, oregano, smoked paprika, salt, and black pepper. Sauté for about 5 to 7 minutes until the jackfruit starts to brown and absorbs the spices.
Roll out your vegan pizza dough onto a lightly greased baking sheet or pizza stone.
Brush the remaining 1 tablespoon of olive oil over the surface of the dough.
Evenly spread the sautéed jackfruit over the dough.
Top with sliced red onion, halved cherry tomatoes, and capers.
Sprinkle the shredded vegan mozzarella over the pizza.
Transfer to the oven and bake for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3975 mg | 173% | |
| Total Carbohydrate | 211.0 g | 77% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 36.7 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 880 mg | 68% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4880 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
