Vegan Breadfruit Pizza – The Recipe

Since my Wordless Wednesday post a few weeks ago of Vegan Breadfruit Pizza I have received many requests to give up the recipe behind the pictures. Hmmm, it’s tempting to keep it as my own personal secret to impress guests when they come for dinner but heck, I barely have time to make myself dinner! So I think it’s best to share the goodness then hopefully someone will invite me to enjoy some!!!

Now before you delve in to the recipe, be warned, I am from the school of no-measuring-scales-and-no-timing-cooking. I approximate and improvise everything and it’s rare that anything I make tastes the same twice. So while I have attempted to give approximate amounts and times please use your own judgements and experiment for your own tastes. Here goes…

Breadfruit Pizza Base

INGREDIENTS:
A Breadfruit
Water
Natural Rock or Sea Salt
Nutritional Yeast (optional)
Whole Wheat Flour (for the pan baked version)

INSTRUCTIONS:

• I used a breadfruit that I had already roasted in the oven (Wotten Waven is too rainy for an open fire!) This recipe may work by using boiled breadfruit and I’d be interested in hearing from anyone who tries this way of doing it.
• Cut breadfruit into pieces and add into pan with a tiny amount of water to soften.
• When breadfruit is moist, use a pestle to pound the pieces into a thick mash.
• Add a little salt, a spoon of nutritional yeast and any other seasonings you want.

Breadfruit Pizza Bases. The one on the right was oven cooked whilst the one on the left was mixed with a small amount of wholewheat flour and cooked on top of the stove in a dry cast-iron pan.

Oven Baked Base

• For the oven baked base you use the mixture as above. Shape with your hands into a small round pizza like dough…make sure it’s not too big as it will be difficult to handle as it bakes.
• Put in oven straight onto the rack…about 180 degrees I think!
• Keep checking and turn regularly until the outside feels baked and it is firm to touch

Pan Baked Base

• For the pan baked base, add a little wholewheat flour to the mixture for a firmer and drier consistency to the mixture.
• Shape with your hands into a small round pizza like dough
• Add to a preheated pan and do not use any oil. You will need to use a pan that does not stick…I have an ancient cast iron pot that is perfect for this. I’ll be interested to hear what else works.
• Stir and flip regularly until you feel it has baked the whole way through and is firm to touch

Tomato, Eggplant and Spinach Sauce

INGREDIENTS:
Tomatoes (approx 4-6 medium sized)
1 Eggplant (Aubergine)
1 Onion
Bunch of Spinach (which is actually Amaranth in Dominica)
Natural Rock or Sea Salt
Spices – Paprika, Turmeric, etc
Tomato Puree/Paste
Fresh herbs – thyme, sweet thyme, basil, parsley etc
Dried herbs (such as an Italian blend, oregano, basil etc)
Extra Virgin Olive Oil

Optional: Homemade herbal stock cube (a blended mixture of green onions, garlic, seasoning peppers, parsley. Once mixture is blended, store in an ice cube tray in freezer – super convenient when cooking! I used one of these cubes in my mixture. If you do not want to do make this mix or have not done so in advance you can add the various ingredients as you like or omit this part)

Breadfruit base topped with tomato, eggplant and spinach sauce.

INSTRUCTIONS:

• Chop and sauté the onions in a small amount of olive oil
• Peel and dice the eggplant into small pieces, add to the onions, stir and continue to sauté for a few minutes
• Add a selection of spices and a little salt
• Stir for a few moments to let the spices fry into the mixture
• Add finely chopped tomatoes and stir
• Add a little water and dried herbs, cover the pot and allow to simmer for about 5 minutes
• Add the fresh herbs, spinach and a little more water if necessary
• Re-cover the pot to simmer again for another 5 minutes
• Taste add any other seasoning you feel is necessary
• Thicken with a spoonful or so of tomato puree and stir until mixture is of the desired consistency

Pumpkin Seed Cheese
Ok…here’s the part you’ve been waiting for…

INGREDIENTS:
Pumpkin seeds (approx one large cup.)
2-3 stalks Green Onions (known locally in Dominica as chive)
2-3 Green Seasoning Peppers
Dash of Extra Virgin Olive Oil
Large Pinch of Natural Rock or Sea Salt
Splash of Apple Cider Vinegar
1-2 Cloves of Garlic
Large Pinch Paprika
Other seasonings to taste…such as hot pepper sauce!

Add on a layer of pumpkin seed 'cheese' -it keeps getting yummier!

INSTRUCTIONS:

• Soak the pumpkin seeds in water for a few hours
• Drain the pumpkin seeds and add to the blender with all the other ingredients
• Blend until everything is relatively smooth! You may need to keep stopping and starting the blender and stirring the mixture in between…you can add a little water if necessary but be careful that it is only in really small amounts otherwise you will end up with a sloppy mushy mix!
• If you make too much for the pizza you can store in the fridge for a couple of days and use in sandwiches or as a salad topping.

Carrot Topping

INGREDIENTS:
A fresh, juicy and organic carrot!

INSTRUCTIONS:
•    Grate the carrot on the finest part of the blender and sprinkle it on top of your pizza!

Top with fresh grated carrot

So there you have it…as easy as 1-2-3! You add each layer in the order I have presented it and serve with a lovely fresh salad - Delicious!! I hope you enjoy experimenting and I look forward to hearing your modifications to the recipe and also to my invitation for dinner!

Serve with a fresh salad and thick avocado slices. 100% vegan, natural and delicious!