This recipe is so dang easy… even when making the pizza dough from scratch! Hallelujah! I’m a huge fan of buffalo sauce – the heat, the flavour – it puts a big ol’ smile on my face.
Before I turned vegan, if I ever spotted buffalo chicken on a menu, it was a no-brainer. I was a sucker for buffalo chicken and lashings of ranch sauce. Oh! Did I mention buffalo chicken calzone?! That was practically a weekly staple for me.
So, it’s no surprise that after turning vegan, I began looking for a little something to help fill that craving. Which is when I discovered buffalo chickpea pizza and my world was changed…
… okay, probably a tad dramatic. But this recipe is just so tasty! It has become a regular in our house (just like the buffalo calzones of yore) and I honestly couldn’t recommend you try this more. If you like spicy food, then this is definitely for you. But, if you like to keep things on the mild side, simply add a little more ranch sauce to cool things down a little.
Hot and spicy, or cool and mild… however you like your pizza, I promise this recipe is well worth a go. Tell me in comments how you get on!
Vegan Buffalo Chickpea Pizza
Recipe Adapted from Vegan Richa
Pizza Dough Ingredients
2 teaspoon active yeast
1 cup warm water
2 tablespoon flour
2/12 cup white flour
1/2 teaspoon salt
2 teaspoon olive oil
2 teaspoon oregano
Buffalo Chickpea Ingredients
3 tablespoons hot sauce
2 tablespoons sriracha sauce
2 teaspoons olive oil
400g tin chickpeas
White Sauce
1/2 cup of cashews (soaked in boiling water for at least half an hour)
3/4 cup almond milk
2 tablespoons flour
1 tablespoon olive oil
1 1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
2 tablespoons nutritional yeast flakes
1 1/2teaspoons apple cider vinegar
1/2 teaspoon celery seeds
Salt and Pepper
Additional Pizza Toppings
100 grams Spinach
Vegan Mozzarella Cheese
Pizza Base Method
(makes one extra large base or two smaller bases)
- First your going to want to get that pizza dough on the go. In a large bowl, mix warm water, yeast and the 2 tablespoons of flour – leave it to sit for 5 minutes to activate
- Once activated, add another 2 cups of flour, salt, herbs and olive oil and mix all together. Add a further 1/4 cup of flour and then it is time to get your hands dirty! Knead the dough until it forms a soft but sticky dough. If it is just a little too sticky, you may want to add an additional tablespoon or two of flour.
- Form the dough into a ball and set aside for at least 15 minutes in a warm place. It should rise nicely in this time.
- Rub 1 teaspoon olive oil over the dough
- This is now ready to roll out and add your toppings (Stage 5 in the Pizza Method below!)
Pizza Method
- Preheat the oven to 200 degrees celsius.
- Get your chickpeas marinating in the buffalo sauce. Simply add the hot sauce, sriracha sauce and olive oil to a bowl and mix through your drained tin of chickpeas. Set aside.
- For the white sauce base, drain your cashews that have been soaking in boiling water. Add to a blender with the almond milk, flour, olive oil and salt and pepper. Blitz until smooth.
- To make the base sauce: take 2/3 of the white sauce mixture and add 1 teaspoon garlic powder, 1/4 teaspoon onion powder, oregano, nutritional yeast flakes and 1 teaspoon of the apple cider vinegar. Mix through until well combined.
- To make the ranch sauce dressing: take the remaining 1/3 of the white sauce and add the remaining 1/2 teaspoon of garlic powder, 1/4 teaspoon onion powder as well as 1/2 teaspoon celery seeds and 1/2 teaspoon apple cider vinegar – season well with salt and pepper. Mix to combine well.
- Roll out your dough to desired size on a pizza tray or parchment (make sure the edges are slightly chunkier!) and then drizzle on the base sauce until well covered. Top with spinach and then marinated buffalo chickpeas before finishing with a drizzle of ranch sauce and vegan cheese if desired
- Cook in the over for 30 minutes or until cooked through with golden brown crust
- Drizzle over any extra base sauce or celery sauce
- Enjoy!
Ready for Pinning!
