Vegan Indian Pizza

Serves: 4-6
Cooks in: 2 hours
Difficulty: 5/10

A fusion of 2 of my favourite things, pizza & Indian spices. This is my Tandoori Style marinaded jackfruit Pizza, with fluffy turmeric base. It’s EPIC.


Pizza Dough

1 & 1/2 cups/375ml Luke Warm Water

2 tbs Extra Virgin Olive Oil

3 cups/360g Strong White Bread Flour or Bread Flour of your Choice

7g/ 2 tsp Dried Fast Active Yeast

2 tsp Ground Turmeric

1 tsp Ground Cumin

1 tsp Ground Coriander

1 tsp Ground Fenugreek

2 tsp Black Onion Seeds

1/2 tsp Chilli Powder

2 tsp Sea Salt

Tomato Sauce

1 tbs Olive Oil

2 cups Tomato Passata

1 clove Garlic

1 tbs Onion Granules

1 tbs Garam Masala

1/2 tsp Chilli Powder

1/2 tsp Ground Coriander


2 can Jackfruit, water squeezed out, using a clean kitchen towel (video tutorial below)

1 cup/250g Plant Based Yoghurt

1 tsp Chilli Powder

1 tbs Garam Masala

2 tsp Ground Turmeric

6 Cloves Garlic, Minced

Zest 1 Lemon

Juice Half a Lemon


Plant Based Greek Style Yoghurt Dip

Fresh Chard or Spinach Leaves

Cherry Tomatoes

Fresh Coriander

Line a baking tray with grease proof paper.

In a mixing bowl mix together the jackfruit, yoghurt, spices, lemon zest, lemon juice & salt.

Transfer the mixture to your baking tray & drizzle over the olive oil. Bake the jackfruit for 25-30 minutes or until golden. For a deeper richer flavour you can marinade the mixture before roasting for up to 6 hours, but it’s not essential.

Once baked set aside ready to use as the pizza topping.

To make the bread dough, mix together the flour, yeast, spices & salt in a large mixing bowl or bread mixer.

Make a well in the middle then add the Luke warm water. Stir/Mix until the mix starts combining.

Once everything has come together, turn the dough out onto a lightly floured work surface. Now it is time to knead, if using a bread mixer, use your dough hook and mix/knead for 5 minutes.

By hand you need to knead for around 8 minutes. The dough should be beautifully smooth and elastic after the 8 mins. Add a little flour whilst kneading if you feel it’s too sticky.

Once kneaded,  place the dough into a lightly oiled bowl & cover over with with a damp cloth.

Leave the dough to rise somewhere warm for around 45 hour or until they have doubled in size.

Meanwhile to make the spiced tangy tomato sauce, add a little oil to a small saucepan placed over a low heat, followed by the clove of garlic. Let the garlic infuse the oil for 2-3 minutes. When the garlic is a little golden,  add the passata, carefully followed by the rest of the sauce ingredients. Pop a lid on & let the sauce bubble away for 15 minutes.

When you’re ready for pizza! Pre heat your oven to 220 degrees C & line a baking tray/get you pizza oven hot.

Cut the dough into 3, for 3 medium size pizzas. Top generously with the tomato sauce, jackfruit, chard/spinach & cherry tomatoes. One final drizzle of olive oil, then bake.

In a conventional oven cook the pizza for 15-20 minutes. In a pizza oven 3-4 minutes should do it.

Garnish with plant based yoghurt & fresh coriander.