A deliciously saucy Vegan Buffalo Chickpea Pizza made with layers of tomato sauce, buffalo sauce, and chickpeas with a cheesy sauce drizzled over top. Perfect as a party appetizer or for a fun new twist on pizza night!
We LOVE spicy food at our house, and that includes buffalo sauce. Making a homemade vegan version is so easy. I'm always trying to come up with fun, new ways to enjoy buffalo-style recipes, and this pizza is one I know you will enjoy!
Serve as a party appetizer or for dinner with a side salad. This pizza goes great with kale and my Vegan Caesar Dressing.
Vegan Buffalo Chickpea Pizza Is:
- Spicy! But can be adjusted to your preference.
- Full of chewy, crunchy, and saucy texture!
- Satiating and high-protein.
- Topped with a melt-in-your-mouth vegan Cheesy Sauce.
- So easy!
Ingredients
- Pizza dough: Or a pizza crust.
- Tomato sauce: Or pizza sauce.
- Scallions: White and green parts, sliced.
- Vegan butter
- Garlic cloves: Peeled and minced.
- Spices: Italian seasoning, salt, black pepper, cumin, garlic powder, and paprika.
- Hot sauce: I love Cholula!
- Sriracha: Optional. Omit for a milder pizza.
- Coconut sugar: Or cane sugar or maple syrup.
- Chickpeas: Drained and rinsed, patted dry.
- Cauliflower florets: I use frozen.
- Nutritional yeast
- Hemp seeds
- Soy milk: Or other dairy-free milk, unsweetened.
- Olive oil
- Red wine vinegar: Or apple cider vinegar.
- Salsa
How to Make Buffalo Chickpea Pizza
Preheat oven to 450F. Let dough sit on floured surface for 20 minutes while preparing the buffalo chickpeas.
Add cauliflower to a pot with enough water to cover. Boil until fork tender, about 10 minutes or so. When done, drain.
Warm ¼ cup butter over medium heat in a medium skillet. Once melted, add minced garlic, Italian seasoning, salt, and pepper, and cook for 3-5 minutes.
Add hot sauce, sriracha (if using), and coconut sugar. Whisk into a sauce, then add the drained and rinsed chickpeas. Let simmer on low heat while making the cheesy sauce.
To a high speed blender, add all of the cheesy sauce ingredients, along with the cauliflower. Blend until smooth.
Assemble the pizza. Roll out the dough into a large circle or rectangle. Spread out desired amount of tomato sauce, then spread the buffalo chickpeas over top. Drizzle some of the cheesy sauce over top, leaving some for after the pizza has baked in the oven. If you wish you can lightly brush the crust with olive oil or vegan butter. Bake for 8-10 minutes, or until the crust is golden.
Let cool for a few minutes, then drizzle the desired amount of cheesy sauce over top. Garnish with sliced scallions.
Variations
- Add veggies! You can add any vegetables you wish to this pizza. Layer on roasted veggies or add slices of tomato or red onion.
- Use vegan shredded cheese. In lieu of making the cheesy sauce, you can simply add store-bought vegan cheese.
- Switch up the beans. Any type of white bean would taste great as a substitute for chickpeas if desired.
- Add vegan ranch. Drizzle store-bought vegan ranch dressing over top after the pizza comes out of the oven and has cooled.
Storage & Reheating
This recipe taste best fresh! However you can store it in an airtight container in the refrigerator for a day or two. To reheat, simply turn your oven or toaster oven to 350F until warm all the way through. About 10 minutes.
More Recipes You May Enjoy!
- Vegan Supreme Pizza
- Vegan Queso
- Tofu Nachos with Sunflower Seed Queso
- Vegan Tortellini Soup
- Vegan Chilaquiles
- Creamy Tomato & Spinach Pasta
- Crispy Black Bean Tacos
If you enjoyed this recipe don't forget to let me know what you think in the comments and leave a 5-star rating! 🙂
📖 Recipe
Buffalo Chickpea Pizza
Ingredients
- 1 pound pizza dough
- 2-4 ounces tomato sauce or pizza sauce
- Scallions
Buffalo Chickpeas
- ¼ cup vegan butter
- 8 garlic cloves peeled and minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ¼ cup hot sauce
- 1 tablespoon sriracha optional, omit for a milder pizza
- 2 teaspoons coconut sugar
- 15 ounces chickpeas drained and rinsed
Cheesy Sauce
- 2 cups cauliflower florets I use frozen
- ⅓ cup nutritional yeast
- ¼ cup hemp seeds
- 3 tablespoons soy milk or other dairy-free milk, unsweetened
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1 tablespoon salsa
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Pinch of salt
- Pinch of pepper
Instructions
- Preheat oven to 450F. Let dough sit on floured surface for 20 minutes while preparing the buffalo chickpeas.
- Add cauliflower to a pot with enough water to cover. Boil until fork tender, about 10 minutes or so. When done, drain.
- Warm ¼ cup butter over medium heat in a medium skillet.
- Once melted, add minced garlic, Italian seasoning, salt, and pepper, and cook for 3-5 minutes.
- Add hot sauce, sriracha (if using), and coconut sugar. Whisk into a sauce, then add the drained and rinsed chickpeas. Let simmer on low heat while making the cheesy sauce.
- To a high speed blender, add all of the cheesy sauce ingredients, along with the cauliflower. Blend until smooth.
- Assemble the pizza. Roll out the dough into a large circle or rectangle. Spread out desired amount of tomato sauce, then spread the buffalo chickpeas over top. Drizzle some of the cheesy sauce over top, leaving some for after the pizza has baked in the oven. If you wish you can lightly brush the crust with olive oil or vegan butter. Bake for 8-10 minutes, or until the crust is golden.
- Let cool for a few minutes, then drizzle the desired amount of cheesy sauce over top. Garnish with sliced scallions.
