Vegan BBQ Sheetpan Pizza

Only a few weeks ago, I dedicated myself to vegan frozen pizza and published a recipe for it on the blog (because why should you buy it?!). Since then, I've eaten some of them while thinking even more about pizza. The aim of our frozen pizza was to not only be delicious, but also time-saving in everyday life. You only need 10 minutes to bake it in the oven – done! But today, it's all about a pizza that requires a bit more time.

While the frozen pizza had a thin, crunchy base, we're making a thick, fluffy "Grandma pie" today, that is baked in a sheetpan. The 'Grandma pie' comes from Long Island in New York, where Italian immigrant housewives wanted to bake their classic pizza. They now didn't have a pizza oven, so they came up with the sheetpan that is greased with a generous amount of olive oil to make the pizza base crispy.

So far, it sounds all quite relaxed, right? A sheetpan, a regular oven... now all you need is a bit time. Good things take a while, they say, so maybe this pizza isn't the best choice for a quick weeknight dinner, but a wonderful weekend project instead. The dough needs to rest and rise several times to make it so fluffy. Regarding toppings, use whatever you like and find in your kitchen. We decided on a BBQ pizza with an extra ranch dressing which is only optional as the pizza is actually juicy enough.

R412 Vegan BBQ Sheetpan Pizza
R412 Vegan BBQ Sheetpan Pizza
R412 Vegan BBQ Sheetpan Pizza
Kochbuch Banner

Vegan BBQ Sheetpan Pizza

1 sheetpan
40 minutes (+100 min. resting time, + 30 min. baking time)


For the dough:

  • 2 tsp active dry yeast
  • 1 tsp sugar
  • 350 ml (1.5 cup) warm water
  • 450 g (3.66 cups) flour
  • 1.5 tbsp olive oil
  • 2 tsp salt

Pizza toppings:

  • 200 g (7/8 cup) BBQ sacue
  • 100 g (3.5 oz) tomato purée or canned crushed tomatoes
  • 1 red onion
  • 2 handfuls spinach
  • 150 g (9 oz) artichokes
  • vegetable oil for frying

For the BBQ jackfruit:

  • 1 can jackfruit
  • 2 tsp brown sugar
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 100 g (0.5 cup) BBQ sauce
  • salt
  • pepper
  • vegetable oil for frying

For the ranch dressing:

  • 100 g (0.5 cup) plantbased mayonnaise
  • 2 tbsp water
  • 1 tsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tsp agave syrup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 sprigs fresh dill
  • salt
  • pepper


  1. Add lukewarm water and yeast to the bowl of a kitchen machine and let rest for 10 minutes. There should be bubbles on the surface. In the meantime, add flour, sugar, and salt in to a bowl and stir to combine. As soon as the yeast mixture has rested enough and is bubbly, turn on the kitchen machine and add flour little by little while mixing on low speed. Once the flour mixture is in, increase to medium speed and mix the dough until it's smooth and combined and starts to stick to the dough hook attachement. The dough will be a bit liquidly instead of forming to a dough ball, but no worries.

  2. Grease a bowl with some oil and transfer the dough into it. Let it rest and rise covered at a warm spot for approx 1 hr., or until the dough volume has doubled.

  3. In the meantime, you can already prepare the toppings. For the sauce, mix canned (sieved) tomatoes with BBQ sauce. Peel and finely slice a red onion. Wash spinach and chop artichokes.

  4. Rinse jackfruit under clear water. Mix brown sugar, paprika, cayenne pepper, garlic powder, salt, and pepper and rub jackfruit with the spices mixture. Heat oil in a large frying pan and fry jackfruit for approx. 3-5 minutes, then add the remaining BBQ sauce. Use two fork to pull apart the jackfruit into smaller chunks and let the mixture simmer for approx. 10 minutes.

  5. Once the dough has been resting enough, grease your baking sheet with a generous amount of oil. Add the dough to the sheetpan and start to carefully push it to the edges until the sheetpan is filled with dough. In case the dough seems to pull back, give him a few minutes, then try again. Afterwards, let the dough rest for another 30 minutes.

  6. Preheat oven to 230°C/450°F. Spread the BBQ tomato sauce on the dough and top it with onions, jackfruit, spinach, and artichokes. Bake for approx. 30 minutes, or until the dough is baked through and goldenbrown on the sides.

  7. While the pizza bakes, you can mix the ranch dressing. Add plantbased mayonnaise, water, apple cider vinegar, olive oil, agave syrup, garlic and onion powder, and chopped dill to a bowl and stir to combine. Season to taste and drizzle the baked pizza with it before serving.

R412 Vegan BBQ Sheetpan Pizza
R412 Vegan BBQ Sheetpan Pizza
R412 Vegan BBQ Sheetpan Pizza

More Vegan Mains

Recent Posts

Zucker ↦ Jagdwurst Donut
Hej, we are Julia&Isa!
Hej, we are Julia&Isa!

Zucker&Jagdwurst is our vegan food blog.
Glad you're here! More about us.