Happy Pi Day! We are coming at you with our favorite kind of pie — a pizza pie :p We much prefer a savory over sweet pie and know many of you might feel the same, so today we are sharing with you a jackfruit mole pizza to celebrate!
Have you ever cooked with mole before? This was actually our first time, so it came as a bit of a challenge! To be honest, we both aren’t the biggest fans of the ingredient, but since it was a required ingredient for this challenge, we pushed through!
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us 
Description
The perfect pizza topped with jackfruit smothered in mole sauce and topped with mushrooms corn, radish, avocado, and a cashew mustard cream sauce!
Ingredients
- 1 cup finely diced white onion
- 4 garlic cloves, minced
- 1/2 to 1 serrano chile, deseeded and diced small
- ~7 oz. shredded young jackfruit (we used Edward & Son’s boxed jackfruit)*
- 1/4 cup vegan black mole sauce (we used San Angel black mole sauce)
- 1 medium-sized premade pizza dough
- 1/4 cup sliced mushrooms
- 3 tablespoons frozen corn
- 3 tablespoons black beans (optional)
Top with
- Cashew Mustard Cheese Sauce*
- 1–2 radishes, thinly sliced
- 2 medium Hass avocados, sliced
- 1/3 cup cilantro leaves, roughly chopped
- Lime wedges, for serving
Instructions
- Preheat the oven to 400°F and line a large baking sheet with a silicone baking mat or parchment paper.
- In a medium pot over medium, heat about 2-3 tablespoons of water. Once heated, add the onions and garlic, and sauté for 3 minutes or until fragrant, adding more water as needed to prevent burning. Add in the serrano pepper and continue cooking for another 2-3 minutes, or until cooked through.
- Add the jackfruit into the pan along with the mole and mix until well combined. Cook for another minute and then remove from heat and set aside.
- Roll your pizza dough out into a rectangle or circle (your choice) that will fit onto your baking sheet. Our rectangle measured about 10×14″. *
- Evenly distribute the jackfruit mole mixture onto the crust and then top it with corn, mushrooms, and black beans. Bake in the oven for 12-15 minutes, or until the crust is golden brown.
- In the meantime, prepare the cashew mustard cheese sauce and get the other toppings ready.
- Remove the pizza from the oven and cool to room temperature.
- Top the pizza with the cashew mustard cheese sauce, radishes, avocado slices, and cilantro, and serve with wedges of lime. Enjoy!
Notes
- If you are using canned jackfruit, be sure to drain it and shred it before using.
- We like to add a crust to our pizza and this time we added a braided crust! You can find a tutorial here. Not necessary but definitely makes the pizza look fancy.
- We thinned the cheese sauce with about 2-3 tablespoons of water to be able to drizzle it over the pizza.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
YUM. Talk about glorious creativity and deliciousness! I really appreciate the effort and innovation you always put in your recipes.
Pizza is my favorite kind of pie! Well, it’s one of the only pies that I have ever had aside from pumpkin pie, apple pie, blueberry pie, and pecan pie! Definitely have to broaden my horizon, but until now, I’ll stick with more variations of pizza!
You are the best Cassie! Thank you so much 🙂