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Vegan Buffalo Chickpea Pizza - Good Old Vegan

Dinner

Vegan Buffalo Chickpea Pizza

Hands up if you are a pizza lover! If your hands are up, you must make this flavorful Buffalo Chickpea Pizza. A fluffy homemade crust topped with mozzarella cheese, chickpeas, buffalo wing sauce, and drizzled with vegan ranch.

Vegan Buffalo Chickpea Pizza

A fluffy homemade pizza crust topped with mozzarella cheese, chickpeas, buffalo wing sauce, and drizzled with vegan ranch. Not only is it tasty but fun to make as well!

Course Dinner, Snack

Cuisine Italian-Inspired

Keyword Buffalo Chickpea Pizza, Vegan Chickpea Pizza

Total Time 1 40

Servings large pizza

Author Marissa

Ingredients

Dough

1 ½ cups all-purpose flour substitute with whole wheat flour
1 tsp sugar I used cane sugar
1 tsp dry active yeast
½ cup warm water 105° -110° fahrenheit.
½ Tbsp olive oil
½ tsp salt
1 Tbsp olive oil for the dough + 1 tsp (to grease bowl)

Toppings

1/2 cup buffalo sauce I used Sweet Baby Ray’s Buffalo Wing Wing Sauce. *Add more sauce for an extra saucy pizza.
1 can chickpeas or garbanzo beans, drained and rinsed (15 ounces)
2 cups shredded mozzarella cheese I used vegan cheese.
¼ cup vegan ranch substitute with sour cream, thinned
1/2 cup fresh spinach chopped thinly
2 Tbsp green onion chopped
2 Tbsp fresh cilantro optional
2 Tbsp butter I used dairy-free (optional) for the crust

Instructions

In a small bowl mix the warm water and yeast and set aside. The yeast should start to foam after 2-3 minutes. Be careful not to make your water too warm or you can damage (kill) the yeast. * If your yeast doesn’t foam it might not be bad. I recommend dumping it out and trying again.
In a large bowl mix the flour, sugar, and salt together. Slowly pour the yeast water and 1 Tbsp olive oil with the dry ingredients and mix until a soft dough has formed.
Knead dough for 3-5 minutes forming it into a ball. Add an additional tablespoon of water if your dough is too dry.
Place the dough in an oiled glass bowl. Cover the dough with a kitchen linen and place in a dark and warm place for 45 minutes to 1 hour. Allowing the dough to rise almost doubling in size.
Meanwhile, prep your pizza toppings. Combine the chickpeas and buffalo wing sauce in a medium bowl and mix. Chop your fresh spinach and green onion. Set toppings aside.
Preheat your oven to 500 degrees F (260 C). Once the dough has risen, punch the dough. Prep your counter for rolling your dough. You can do this by cleaning it or laying a large piece of parchment paper down.
Roll out the dough using a rolling pin. If you notice the dough sticking add 1 tsp of flour to the surface. You want to leave the edges of the dough thicker than the middle of the pizza.*see the tip section for more details.
Place the rolled out dough with the parchment paper directly on a large baking pan. If you do not have parchment paper spray your pan with oil. Using a fork lightly poke the middle of the dough. This will make sure the dough does not form air bubbles.
Top your pizza evenly with mozzarella cheese and chickpeas tossed with buffalo wing sauce. Bake for 7-8 minutes.
Take pizza out and add the melted butter on the crust (optional) and bake for an additional 2 minutes or until the crust is golden brown. *You can also turn your oven on broil, watching it very carefully. The pizza can burn very easily with the oven on a broil.
Sprinkle with fresh spinach, green onion, and fresh cilantro. Drizzle with vegan ranch and additional buffalo wing sauce.
Slice, eat, and enjoy! Leftovers will last in the refrigerator for 3 days wrapped up.