Breadfruit pizza dough was created by a community on Yap Island, a part of Micronesia in the Western Pacific in conjunction with some UN workers, so I would like to give credit where it originated. I have adapted the dough somewhat to the original recipe based on the yellow heart variety of breadfruit I grow in my garden and the use of coconut versus olive oil. Use any topping you like and make it your own. I would like to thank Mary McCoughlin of the Trees That Feed Foundation who has encouraged me to look at the breadfruit in a different light and do more research. Like most Jamaican descendants, my consumption was limited to breadfruit boiled in soup, roasted, fried or as chips for a snack with salsa and in salad form.
Now I curry it and experiment more. Breadfruit is a food of the future. The trees are environmentally friendly, bears bounteous fruit which feeds many and inexpensive for those of us who reside in island states where it is grown. Sharing my basic recipe but play around as you see fit with topping combinations as seen in the photos.
Serving – This recipe yields two large pizzas.
- Breadfruit dough
- 400g/1lb boiled breadfruit, cooled and mashed
- 2 4oz sachets dried fast acting yeast dissolved in 100ml warm water
- 1 tsp sea salt
- 2 tbsps coconut oil
- 2 to 3 tbsps breadfruit (or other gluten free) flour
- Basic tomato sauce
- 1 can diced tomatoes
- ½ tsp red pepper flakes
- 1 clove crushed garlic
- 1 tsp dried oregano
- 1 tsp maple syrup
Toppings anything you like basically such as:
- Shredded vegetarian or vegan cheddar cheese (regular for meat eaters)
- Mozzarella cheese
- Parmesan cheese
- Sweet pepper slices
- Red onion slices
- Chopped fresh herbs
- Zucchini (courgette)
- Eggplant (aubergine)
- Salami, ham or pepperoni for meat lovers
As an alternative to tomato sauce, you can use a white sauce base or a pumpkin one, as pictured.
Experiment and have fun!
- Add crushed breadfruit to a bowl, then pour in the yeast and water it was dissolved in, coconut oil and a sprinkle of salt and mix together.
- Add breadfruit flour, one tablespoon at a time until dough is not too sticky and desired consistency.
- Cover bowl and allow dough to rise for an hour.
- While dough is rising, prepare the tomato sauce by adding diced tomatoes, red pepper flakes, oregano, garlic and maple syrup together in a blender and pulsing until smooth. Season with salt and pepper to taste and set aside.
- Prepare topping ingredients and preheat oven to 450F.
- Divide dough into two and roll out pizza bases on parchment paper, top with tomato sauce (or alternative sauce), preferred cheese and your choice of toppings. Place them onto baking trays.
- Bake for 15 to 18 minutes. Slice and serve