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
Karyn says
September 28, 2015 at 9:46 amHi! 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!
Richa says
September 28, 2015 at 10:42 amAwesome!! Yes you can store any pizza dough in the fridge or freezer. Follow the instructions here http://www.thekitchn.com/how-to-freeze-pizza-dough-178431
Karyn says
October 2, 2015 at 10:59 amAwesome, 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!
Richa says
October 2, 2015 at 11:16 amGreat! 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.
Karyn says
October 6, 2015 at 9:33 amOh, 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!
Richa says
October 6, 2015 at 10:41 amAwesome!! try it with cashews next time. the sauce will be creamier and it will set on baking like a cheesy sauce!
Tabitha says
October 10, 2015 at 8:47 pmI 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.
Richa says
October 11, 2015 at 1:29 amAwesome!!
Kathy says
February 13, 2016 at 10:48 amI 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.
Richa says
February 13, 2016 at 12:16 pmHi Kathy, Cauliflower crust might not be able to support the heavy toppings in this pizza. How about a chickpea flour crust. http://www.veganricha.com/2015/09/gluten-free-yeast-free-vegan-pizza-crust-recipe.html use more chickpea flour instead of the 2 tbsp rice flour. This crust is sturdy and will hold up the toppings.
Tori says
October 16, 2015 at 9:45 amThese look wonderful! Can’t wait to try each one! Do you have a favorite ranch seasoning…either purchased or homemade recipe? Thank you!
Richa says
October 16, 2015 at 8:58 pmHi Tori,
I just added a ranch seasoning recipe here http://www.veganricha.com/recipe-pages/dry-ranch-mix-recipe
You can also buy some online. I sometimes get a mix from worldspice.com
Jeremiah says
December 14, 2015 at 5:30 pmI’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.
Richa says
December 14, 2015 at 5:39 pmThanks! yes the pizza doesnt need any cheese shreds.
Max says
January 7, 2016 at 9:11 amDoes olive oil affect the recipe much? I’d rather use canola, and less to no oil if possible.
Richa says
January 7, 2016 at 10:29 amuse canola. olive oil in the sauce adds flavor.
Laura says
February 3, 2016 at 12:43 pmHi Richa! This looks like such a great recipe, I can’t wait to try it! One question- are the ground cashews soaked first and then ground, or just regular raw cashews that have been ground up in a food processor? Thanks!
Richa says
February 3, 2016 at 1:01 pmraw dry cashews that are ground. You can use soaked cashews(the same amount) and blend with the rest of the ingredients as well. the ground cashews reduce the prep time.
Marcy says
February 15, 2016 at 6:22 amI made this recipe into calzones last night and it was amazingly delicious; my husband and I both loved it. Thank you for the wonderful ranch dressing mix, it is now my go-to to make vegan ranch dressing.
Richa says
February 15, 2016 at 1:06 pmAwesome!!
Claire @ Stuffed Sweet Potato Monday says
June 19, 2016 at 1:46 pmI agree about the ranch dressing! Made this pizza last night and didn’t use a packet of ranch seasoning but made my own with onion powder, garlic powder and parsley flakes. I wish I would have doubled the dressing to use it all week, it was so delicious. And paired really well with the tangy “buffalo” chickpeas. Best vegan pizza ever.
Madeline Dwight says
March 9, 2016 at 3:55 pmFor the ground cashews are they already ground before you measure the 1/2 cup? or do you measure out half a cup and then grind them up?
Richa says
March 9, 2016 at 4:25 pmthey are measured after. So they are 1/2 cup of powdered/ground. Take a loaded 1/2 cup raw cashews and blend them until mostly powdery. They will yield about 1/2 cup ground.
Madeline Dwight says
March 9, 2016 at 5:24 pmok thank you so much:) I’m making this tonight! I can’t wait to try it
Laura says
March 20, 2016 at 11:25 amMy first ever vegan pizza!!! And it WAS THE BOMB!!! So freaking good and so easy to make. I ended up finding a vegan pre-made pizza crust at the store, and just using that, so the entire recipe took maybe 10-15 minutes to pull together. Fabulous! I am definitely making this again soon. I only recently went vegan and pizza has been by far my biggest craving! I didn’t miss meat at all went I went vegetarian, but pizza has been really hard to give up (that ooey gooey cheesy goodness!!!). So this was a wonderful, healthy substitute. Thanks Richa!!
Richa says
March 20, 2016 at 12:29 pmi know right. Outside of the pizza dough, its just 15 mins and then wait to bake 🙂 So glad you loved it!
Cherry says
April 22, 2016 at 5:30 pmHoly Pizza! Eating it right now. Really good. Extra Sriracha on top. Phew! Yum!
Diana says
April 30, 2016 at 6:52 pmWe made this tonight. One pizza with Tofurkey chicken and the other with chickpeas. Oh man. SO good. Had to tell you immediately – SO GOOD!!!!!!
Richa says
May 1, 2016 at 10:57 amAwesome!!!
Anna says
June 18, 2016 at 5:04 pmMade this tonight and I loved it. Since giving up meat, I sometimes miss buffalo wings the flavor combinations in this recipe, including the celery ranch, were spot on. I might even just mix up the buffalo chickpeas sometime .
Richa says
June 18, 2016 at 5:12 pmYay Awesome!! Yes, use them any way you like. in wraps and stuff.
Anna says
June 20, 2016 at 10:43 amI have some leftover white sauce. Any ideas for using it?
Richa says
June 20, 2016 at 11:51 amtoss in some pasta and blanched or roasted veggies.
Anna says
June 21, 2016 at 6:12 pmI just made this tonight and it was wonderful! Thank you!
Trish says
November 13, 2016 at 5:33 pmWe LOVE this recipe. The base is such a good go-to for a good white sauce. We double the amount of chickpeas and add sautéed spinach and red onion.
Richa says
November 18, 2016 at 10:30 amawesome!
Mrs. FancyPanties says
November 23, 2016 at 6:33 pmWe really enjoyed this! I think you could just make all the dressing using the garlic sauce ingredients, minus the garlic, and then separate and add the garlic to 2/3. Also, we used store bought Crust and store bought vegan mozzarella. I don’t thnk the cheese is really necessary. Will try next time without, and add red onion, but this just joined our “regular rotation”. Thanks!!!!
michele romaine says
December 4, 2016 at 8:39 amRicha! I made this yesterday and it was so so good. You are brilliant at baking and cooking. Thank you!
Julia says
December 5, 2016 at 6:52 amMade this delicious pizza for dinner last night with my boyfriend! As I am allergic to nuts, we used silken tofu instead of cashews and it turned out great! We combined the sauces into one sauce for Sunday night quickness. We also added sauteed cauliflower as our vegetable. Served with sauteed broccoli rabe. It was amazing!! Thank you for the recipe 🙂
Melissa says
March 18, 2017 at 3:37 pmMade this tonight but used Daiya ranch dressing because I didn’t have the ranch sauce ingredients.
Yummy!
Next time I will be sure to make the ranch and buy some greens!
Will def make again! Thanks!
Nicholas Shaw says
June 10, 2017 at 8:37 pmI think we’ve made this about 10 times over, and it’s YUM.
No doubt your new book will have plenty of tasty recipes also. I’ve pre-ordered it already, but will you be able to share a list of included recipes pre-launch? I can hardly wait! 🙂
Richa says
June 10, 2017 at 11:12 pmAwesome! The TOC might be available on Amazon look inside. I’ll ask the publisher if I can share it pre-launch.
Nancy says
July 21, 2017 at 6:32 amHi. You used to have a BBQ apple and mushroom bacon pizza recipe. I made it several times and the whole family lives it. However I didn’t print it because I would just type it in Google and make it again. It all of the sudden disappeared from your site and I haven’t seen it since. I was wondering why it is no longer available and if it’s possible to get it from you one last ti.e so I can print it and enjoy it forever?? Thanks so much for all your recipes, yours are definitely a favourite!!
Richa says
July 31, 2017 at 2:24 pmthats probably someone elses recipe 🙂
Karla Strauss says
July 22, 2017 at 11:34 amCan some or all of the oils be left out? I try to eat WFPB and try to stay away from as much oil as I can. I am really dying to try this!
Richa says
July 24, 2017 at 10:03 amyes. you can omit the oils from the buffalo sauce and the dressing. for oil free pizza dough see http://www.veganricha.com/recipe-pages/basic-vegan-pizza-dough-oil-free
Jadyn says
July 25, 2017 at 11:21 amin the oven now! 🙂
Jadyn says
July 25, 2017 at 6:28 pmI just made this and I may say it is a little spicy. I like it like that though, hahah
Richa says
July 25, 2017 at 11:57 pmyou can use less of the hot sauce. When you transfer chickpeas to the crust, dont drizzle all of the sauce over the chickpeas. You can add more later to taste or heat preference.
jadyn says
July 28, 2017 at 4:22 pmwell do…next time though 🙂
Kayla says
September 17, 2017 at 6:08 pmI just made this for my boyfriend and I for dinner and it was amazing!!!! I think it might just be my new favorite recipe.
Richa says
September 17, 2017 at 6:49 pmyay!
Liza says
December 1, 2017 at 6:47 amThis looks so good!! Can’t wait ti try it. Thanks for that awesome recipe.
Jenny says
March 30, 2018 at 3:02 pmThis was amazing. The flavor was great. I had a problem with my crust – I used your garlic pizza crust and it was a little doughy. Any suggestions on what I did wrong?
Richa says
April 1, 2018 at 6:24 pmhmm, if the dough was too sticky, add more flour. Also roll it out thinner as it rises quite a bit and fatter dough will take longer to bake.
Lindsay Long says
April 24, 2018 at 9:12 amHi Richa, this is a go-to for my husband andI at least twice month. It has replaced our Friday night pizza order from a local restaurant (since we are now strict vegans).
Any thoughts or suggestions on a great side or salad to pair with it?
Richa says
April 25, 2018 at 11:20 amAny crunchy lettuce salad will work like vegan caesar or some ranch based so you can use up the celery ranch or a roasted veggie salad like my cajun roasted bowl with garlic sauce.
Lindsay says
April 28, 2018 at 7:05 amPerfect! Thank you!!!
Debbie says
July 12, 2018 at 7:05 pmThis is my go to vegan pizza! Nothing comes close. I have never had a non vegan friend not be amazed by this pizza. Thanks for this amazing recipe and several of your other recipes that are staples at my house.
Richa says
July 12, 2018 at 8:42 pmyay!!
Becky Carroll says
August 19, 2018 at 7:59 pmThis was amazing! The whole family loved it. Thank you!
Richa says
August 19, 2018 at 9:36 pmawesome!!
sabina says
August 26, 2018 at 7:40 amAs an Italian, I can say that I love the idea of using chickpeas on top of a pizza and a cashew cream instead of tomato sauce.
The taste is very nice! I used spinach under the chickpeas and I didn’t have celery seeds so I used a tsp of celery leaves. I don’t know if the seeds have a similar taste.
Are celery seeds used in India? If yes, what are they called?
I find the chickpeas to be a bit too hot. I will reduce the amount of hotness but I loved the creaminess and taste of the garlic and ranch cream.
Thanks for sharing your recipes!
Laurel says
February 3, 2019 at 6:05 pmThis was a hit! It was a bit spicy for the youngest teen but everyone loved it. With a giant salad on the side we were set for Super Bowl. Thank you!
Richa says
February 4, 2019 at 12:19 amawesome!
Yang says
February 7, 2019 at 4:47 pmGreat vegan pizza recipe! Replacing chickpeas with zucchini will make this pizza recipe ketogenic diet friendly, or even vegan-ketogenic diet friendly! Vegan-keto sounds complicated, but the health benefits offered are just too good. Vegans can do the ketogenic diet, and keto can go vegan.
Lisa says
February 20, 2019 at 5:26 amI doubled this for my family and it was a winner! But I do have a question–I didn’t see a specific recipe titled “easy pizza crust” so I did the “basic pizza crust” which already seems to be a double recipe. I went ahead and doubled it anyway, and it made two large thick crusts that filled up two cookie sheets. It was great but wondering if this is the crust you intended and if I could make them the same size with half the recipe if we wanted a thinner crust?
Also, I was originally so bummed to only have one can of chickpeas left (since I was doubling), and ended up chopping up half of a large head of cauliflower, and crumbling a half a block of tofu. Used some thawed frozen spinach underneath that mixture. It was awesome! Seems like a fool-proof recipe.
Richa says
February 20, 2019 at 9:56 amawesome! yes you can use that one. Add some oil for a softer crust as that one is oilfree
Richa says
February 20, 2019 at 9:57 amthe easy crust is easier for handling and easier to make thin or fat quickly
Sapna says
April 4, 2019 at 6:54 amHi Richa – My daughter is allergic to cashews (and walnuts, pecans, hazelnuts, pistachios, pine nuts). Would almonds work as a substitute or is there another alternative that would work well? Thank you.
Richa says
April 4, 2019 at 11:33 pmwhat about macadamia. you might need to use almond flour and a tbsp of flour so that the sauce is smooth enough
Britteny says
October 6, 2019 at 1:45 pmCan’t wait to try this! Does the nutritional info include the crust?
Richa says
October 12, 2019 at 1:36 pmit included just he flour, i updated it to include the basic pizza crust
Arianna says
November 8, 2019 at 7:18 pmHi Richa! Just wanted to let you know that my husband and I have been making this pizza every Friday night for the past 4 years, in 3 different apartments + cities. We’ve memorized the steps and ingredients to the point that we can get it all prepped and in the oven in 12 minutes flat (dough prep notwithstanding). We even wanted it as an app at our wedding but the caterer wasn’t up to the task! Lol. To us, this recipe represents our love and comfort with one another. So, thank you for sharing.
Richa says
November 9, 2019 at 9:23 pmSo awesome!!
Claire says
March 13, 2020 at 8:24 pmHi Richa.. What hot sauce do you suggest for the 3 tbs hot sauce in the chickpeas?
We thoroughly enjoyed your easy vegan vege pizza.. Yum.
Richa says
March 14, 2020 at 6:30 pmfranks hot sauce