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This buffalo chickpea pizza was waiting to be edited and posted. This Pizza is based on the Buffalo chikun Pizza from Pizza Pi in Seattle. The spicy tangy Buffalo sauce, a generous amount of white garlic sauce and celery ranch sauce and oh my, It is so good!
If you have the pizza dough ready, then this Pizza is a breeze to put together too. Mix up the buffalo sauce and chickpeas, make the blender sauces. Layer them all up, Bake and serve. Vegan, palm oil free and soy free! Easily gluten-free with my gf crusts. btw buffalo sauce has nothing to do with the animal Buffalo but everything to do with the location it was created at, Buffalo, NY.
More Pizzas from the blog including this Sriracha BBQ Tofu and Pepper jack Pizza, Jalapeno Popper Pie Deep Dish, Samosa Pizza, Mediterranean with almond feta, Deep Dish Lasagna Pizza and more here.
This Buffalo Chickpea Pizza! Make some today!
Reading this week.
This Vanity Fair Article on Sam Simpson. Diagnosed with terminal cancer two years ago, and given only months to live, Sam Simon is still alive and still racing to spend the fortune he made as co-creator of The Simpsons on causes he loves, whether he is rescuing grizzly bears (and chinchillas and elephants) or funding vegan food banks.
It only needed Ethan Brown to show up in the latest issue of Fast Company, to get hubbs very intrigued about trying out all the Beyond Meat Products.
Buffalo Chickpea Pizza with White Garlic Sauce and Celery Ranch Dressing
Ingredients
Ingredients
- 1 recipe Easy pizza dough
- or my white garlic crust
- or any of my gluten free crusts
For the Buffalo Sauce Chickpeas
- 3 Tbsp hot sauce
- 1.5 Tbsp Sriracha hot sauce
- 2 tsp extra virgin olive oil
- 15 oz can chickpeas , or 1.5 cups cooked chickpeas
White Sauce Base
- 1/2 cup ground cashew
- 3/4 cup almond milk
- 2 tbsp flour , or 1 Tbsp arrowroot starch
- 2/3 tsp salt
- 1 Tbsp extra virgin olive oil
- a very generous dash of black pepper
For the garlic sauce
- 2/3 of the white sauce from above
- 4 cloves of roasted garlic , or 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp italian herb blend
- 1 Tbsp nutritional yeast flakes
- 1 tsp apple cider vinegar
Celery ranch sauce
- 1/3 of the white sauce from above
- 1/2 tsp ranch seasoning
- 1/2 tsp celery seeds
- 1/2 tsp apple cider vinegar
Instructions
- Make the pizza dough according to recipe. Use double the pizza dough recipe to make 2 pizzas.
- Make the Buffalo chickpeas: Mix everything under buffalo chickpeas. Mash a few chickpeas and let sit and marinate while you prep the sauce.
- Make the White sauce: Blend all the ingredients under white sauce base until well combined into a smooth sauce.
- Make the White Garlic sauce: Take about a 2/3 part of the white sauce from above and add garlic sauce ingredients. Mix well. Taste and adjust and mix or blend.
- Make the Celery Ranch: Add the ranch seasoning, celery and vinegar and mix and keep ready.
- Shape the pizza dough to a 10 inch rounds with thick edges so the sauce does not flow off the pizza during baking. Brush olive oil on it. Drizzle enough garlic sauce on the dough to coat. Add spinach or greens or other veggies of choice.
- Layer buffalo chickpeas on the greens. Drizzle some buffalo sauce from the marinade.
- Drizzle a generous amount of celery ranch. Add vegan mozzarella cheese shreds (optional). Try any of my cheeses
- Bake at pre-heated 425 degrees F / 220ºc for 14 minutes. Broil for a minute to crisp.
- Drizzle any leftover garlic sauce or celery ranch before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does olive oil affect the recipe much? I’d rather use canola, and less to no oil if possible.
use canola. olive oil in the sauce adds flavor.
I’ve been trying out your recipes for a while now and I really appreciate your work here. This is an excellent recipe. The pizza holds up very well on its own without replacement cheese shreds. I’ll be reusing the garlic sauce recipe for other applications.
Thanks! yes the pizza doesnt need any cheese shreds.
These look wonderful! Can’t wait to try each one! Do you have a favorite ranch seasoning…either purchased or homemade recipe? Thank you!
Hi Tori,
I just added a ranch seasoning recipe here https://fettabbau-trim.today/recipe-pages/dry-ranch-mix-recipe%3C/a%3E%3Cbr /> You can also buy some online. I sometimes get a mix from worldspice.com
I made this for dinner tonight and it was one of the yummiest dinners ever. The leftover celery ranch sauce was really good for dipping carrots in too, which was an awesome discovery for me since my dairy allergy has left me missing carrots and ranch dressing very much!
For anyone who is wondering about making this with cauliflower pizza crust, this recipe totally works fine on it. You just need to eat it with a fork since cauliflower is softer than regular crust, and you will have enough sauce leftover for another pizza since it will end up soggy if you use it all.
Awesome!!
I have made this with wheat crust and love the dish but my son is coming for a visit and doesn’t eat any grain and I would love to make this for him with a cauliflower crust. Do you have a favorite cauliflower crust recipe that you could recommend? Thank you.
Hi Kathy, Cauliflower crust might not be able to support the heavy toppings in this pizza. How about a chickpea flour crust. https://fettabbau-trim.today/2015/09/gluten-free-yeast-free-vegan-pizza-crust-recipe.html%3C/a%3E use more chickpea flour instead of the 2 tbsp rice flour. This crust is sturdy and will hold up the toppings.
Hi! I pinned this recipe a while ago and am finally going to do my first attempt this week. I am a new/slow cook, so I am going to split the steps into a few days. I’m going to try your white garlic crust. What are your thoughts on making the dough a day early? Should I let it raise before refrigerating it overnight? Does it need to warm up after refrigeration/before cooking? What about freezing the dough for future use?
Thanks a lot, I’ll let you know how it goes!
Awesome!! Yes you can store any pizza dough in the fridge or freezer. Follow the instructions here https://www.thekitchn.com/how-to-freeze-pizza-dough-178431
Awesome, thanks! For this round I did end up just deciding to do the pizza in one day. (Once I realized the dough rises for 1.5 hours, I felt like that gave me the time to make the sauces, etc.) So I am doing that tonight. I will definitely make use of your dough freezing guide in the future, though. Thanks again!
Great! You dont need to let it rise for that long. Keep the dough near the oven and 30 minute rise time is ok. I usually make the dough. Do some chopping prepping, shape into a crust, some more sauce prep while the crust rises a bit and then start layering.
Oh, I’m glad I checked back one last time before I tried the pizza! I tried it and it was a success!
Thanks so much for this recipe! I am a beginner cook, and it’s so exciting and encouraging to have food turn out as delicious as this did. This is one of my favorite things I’ve ever made!
I actually didn’t have the cashews for the white sauce so I substituted with almond meal and it still turned out great.
Thanks again! Yum yum yum!
Awesome!! try it with cashews next time. the sauce will be creamier and it will set on baking like a cheesy sauce!