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 (425.24 g) can chickpeas or 1.5 cups cooked chickpeas
White Sauce Base
- 1/2 cup (118.29 g) ground cashew
- 3/4 cup (187.5 ml) almond milk
- 2 tbsp flour or 1 Tbsp arrowroot starch
- 2/3 tsp (0.67 tsp) salt
- 1 Tbsp extra virgin olive oil
- a very generous dash of black pepper
For the garlic sauce
- 2/3 (0.67 ) of the white sauce from above
- 4 cloves of roasted garlic or 1 tsp garlic powder
- 1/4 tsp (0.25 tsp) onion powder
- 1/2 tsp (0.5 tsp) italian herb blend
- 1 Tbsp nutritional yeast flakes
- 1 tsp apple cider vinegar
Celery ranch sauce
- 1/3 (0.33 ) of the white sauce from above
- 1/2 tsp (0.5 tsp) ranch seasoning
- 1/2 tsp (0.5 tsp) celery seeds
- 1/2 tsp (0.5 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
Katie F. says
March 29, 2020 at 3:36 amThe sauces are delicious. The sauces make this pizza scrumptious. You do not need to add vegan cheese. The garlic and celery ranch sauces make the pizza creamy and rich. My non-vegan husband really likes this pizza and he is very picky. Next time, I will reduce the celery seed and add more ranch seasoning to the celery ranch sauce. The flavors are incredible and you can play around with the sauces to adjust to everyone’s preferences. Thank you!
Saurabh Sharma says
April 16, 2020 at 3:05 pmI’m not sure why there are so few comments on this ! I am a long time fan of your reciepes and this is BY FAR TOP 3! It’s definitely the one I make the most. Flavor is OUT OF THIS WORLD.
Everyone needs to make this pizza YESTERDAY!
Vegan Richa Support says
April 19, 2020 at 8:27 pmawesome!
Saurabh Sharma says
April 16, 2020 at 3:08 pmSorry – just saw the button for ‘older comments!’ Please feel free to edit my last comment!
Dana says
May 22, 2020 at 4:24 amThis is the best pizza I have ever had. I absolutely love the buffalo sauce! It was easy to make which was a plus. I love pizza but hate to buy it because of all of the icky stuff in the crust. I rarely make my own because I never have good luck making bread products from scratch. That has all changed as of now!!! My carnivore co-worker also loved this pizza. Next time I will make more than 1 crust as I had lots of buffalo sauce left over. Thanks for this recipe!!!!
Susan says
May 23, 2020 at 2:44 pmJust made this last night and it was really worth it!! I followed the recipe but used store bought thin crusts which had enough of a “lip” to contain the yummy sauce. I used avoid chickpeas, but this was so tasty! I browned some shallots and added kale with some lemon and dressed the pizza with that and a little roasted red pepper from a jar before adding the chick peas and the ranch sauce. Our other pizza was just tomato sauce with the kale onion mixture and pepperoncini and roasted red peppers and vegan parmesan. My non vegan spouse stuck with that one but I loved them both! So happy to add this to our pizza night.
astak says
May 23, 2020 at 6:56 pmEasy, very tasty and we will definitely be making this again!
Rachel M says
May 30, 2020 at 4:59 pmI LOVE this pizza! It is by far our favourite vegan pizza. My partner prefers it to any of the vegan pizza’s we’ve ordered from a local spot that’s really quite good. Super easy to switch up the chickpea marinade or add different veg. Love the sauces, which come together quickly. Tonight is my 4th time making this!
Richa says
May 30, 2020 at 5:41 pmAwesome
Jeff says
September 21, 2020 at 1:31 pmThinking of trying this but not to excited about the 166 g of sugar per serving.
Richa says
September 21, 2020 at 1:38 pmI recalculated it and it says 1 now. Sometimes the widget picks up wrong ingredients for calculation and needs manual intervention. There isn’t any sweet stuff in the recipe so that def wasn’t the right number. Thanks for catching it
Meredith says
November 3, 2020 at 9:55 amJust had to comment on this. AMAZING!!!!! I love all your recipes but this one…. This one was incredible! We used store bought crust because, well, time and effort lol, but the sauces…the chickpeas….man! So freaking good!
Richa says
November 3, 2020 at 10:39 amYay!!
JClay says
February 10, 2021 at 12:23 pmI’ve made this recipe dozens of times. Each time I say to myself, “I’m going to make one of your other pizza recipes.” But never do. Even though the hot sauce has my head sweating, I make this recipe every time. Thank you!
Vegan Richa Support says
February 11, 2021 at 7:11 pmhaha – one day maybe – or have a pizza party and try a few!
Lara says
February 13, 2021 at 8:53 pmThe garlic sauce is a winner better than a vegan cheeze any day
Vegan Richa Support says
February 15, 2021 at 8:40 amyou got it – thank you
Iralyn says
February 24, 2021 at 7:58 pmThis pizza was amazing! We just made it the other night and I’m already craving it again! We added spinach and green onion as the greens and did some crumbled gorgonzola instead of vegan cheese. We also went a little lighter on the spice in the chickpea sauce, since I can’t take as much heat! Delicious!
Vegan Richa Support says
February 25, 2021 at 5:44 pmyummy- yes – this one can be addictive