This Homemade Buffalo Chickpea Pizza Recipe is vegan, full of buffalo flavor, packed with chickpeas, and topped with tomatoes, arugula, spinach, and cashew ranch dressing. We love this recipe because it’s full of flavor and requires minimal ingredients to make.
This pizza also has a delicious vegan roasted onion and cashew sauce. This sauce is super easy to make and really goes well with the buffalo chickpeas and ranch dressing.
Table of Contents
Cooked Chickpeas – Make your own from scratch, or use a can of chickpeas from the store. Be sure to drain, rinse, and pat dry the chickpeas to ensure they are covered in buffalo sauce.
Your favorite buffalo sauce. We love The New Primal Medium Buffalo Sauce. It’s so delicious and has the perfect amount of spice.
Sauce: olive oil, water, garlic, sweet onion, cashew butter, nutritional yeast, lemon juice, oregano, salt, and pepper – This sauce is so good too and makes a great spread to add to sandwiches too!
Arugula and/or Spinach – this is optional, but I love adding fresh arugula to this pizza because it gives a nice peppery flavor with each bite.
Green onions – Adds a nice flavor with each bite.
Vegan Ranch Dressing or substitute with Regular Ranch Dressing. We have made Nora Cook’s Vegan Ranch Dressing and highly recommend it. It’s effortless to make and uber tasty!
Step 1: Make the sauce by roasting the onions and garlic with salt, pepper, oregano, and olive oil for 25 minutes at 425 degrees Fahrenheit. Once roasted, add to a blender with filtered water, nutritional yeast, cashew butter, lemon juice, a pinch of salt and pepper, and blend until creamy.
Step 2: Prep the pizza dough. Roll it out. Spread on the sauce and top with sliced tomatoes. Toss the chickpeas with buffalo sauce and add to the pizza. Bake at the highest temperature (500-550 degrees F); your oven goes for about 10 minutes, or until crust is brown.
Step 3: Add desired toppings: Green Onions, Arugula, Spinach and Ranch Dressing! Serve Immediately!
How to store leftover pizza and reheat?
Store pizza in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until hot. We like to add olive oil to a pan and love how it crisps up the pizza crust. Goodbye to soggy leftover pizza dough.
Wine Pairing Ideas?
This pizza pairs best with a fruity white wine, like Pinot Grigio, Chardonnay, or Riesling. The fruity cold wine enhances the spicy flavors of this pizza perfectly. We selected a Riesling from 13th Street Winery. Super yum.
This is really a delicious and unique pizza! It’s full of flavor, packed with plant-based protein, and super yummy. We hope you all enjoy it! ♡
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Add sliced onions and garlic and season with olive oil, oregano, salt, and black pepper. Toss to fully coat and bake for 20-25 minutes or until golden brown.
Add roasted onions and garlic to a blender and add remaining sauce ingredients: lemon juice, nutritional yeast, filtered water, cashew butter, and a pinch of salt and pepper. Blend until smooth. Taste and add more salt and pepper as needed.
Preheat the oven to 550 degrees F or as hot as your oven gets.
Prepare pizza dough. Flour the surface and flour a rolling pin to roll the dough from the center to the edges until the circle is about half an inch thick. Once fully rolled out, place parchment paper on your pizza peel and gently pick up the dough, and lay it on top.
In a small bowl, toss the chickpeas with 1/3 cup of buffalo sauce until fully coated.
Add Roasted Onion and Garlic Sauce to the pizza evenly on top using the back of a spoon.
Add sliced tomatoes, and sprinkle the coated chickpeas evenly on top.
Gently slide pizza onto the pizza stone and bake for about 10-12 minutes or until the crust is golden brown.
Remove pizza from the oven, add desired toppings (arugula, spinach, green onions, and ranch dressing) on top, and cut into slices to serve immediately.
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