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    Home » main course

    Buffalo Chickpea Pizza with White Garlic Sauce and Celery Ranch Dressing. Vegan Recipe

    Published: Sep 19, 2014 · Modified: Jun 6, 2018 by Richa 196 Comments

    Jump to Recipe   Print Recipe
    This Vegan Buffalo Chickpea Pizza with White Garlic Sauce and Celery ranch dressing packs a ton of flavor and takes minutes to put together. Vegan soy-free Pizza Recipe. Gluten-free with Gluten-free Crust.  
    Jump to Recipe   
    Vegan Buffalo Chickpea Pizza with White Garlic Sauce| Vegan Richa

    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!

    Vegan Buffalo Chickpea Pizza with White Garlic Sauce | Vegan Richa


    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.

    Vegan Buffalo Chickpea Pizza with White Garlic Sauce | Vegan Richa

    Print Recipe
    4.96 from 42 votes

    Buffalo Chickpea Pizza with White Garlic Sauce and Celery Ranch Dressing

    This Vegan Buffalo Chickpea Pizza with White Garlic Sauce and Celery ranch dressing packs a ton of flavor and takes minutes to put together. soy-free. Makes 1 large or 2 small pizzas.
    Prep Time30 mins
    Cook Time20 mins
    Total Time50 mins
    Course: Main Course, Pizza
    Cuisine: American, fusion
    Keyword: buffalo chickpea pizza with ranch, party pizza, vegan pizza
    Servings: 8
    Calories: 255kcal
    Author: Vegan Richa

    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

    Variations: Use other beans, tofu, Tempeh, Seitan or meat subs instead of Chickpeas.
     
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Buffalo Chickpea Pizza with White Garlic Sauce and Celery Ranch Dressing
    Amount Per Serving
    Calories 255 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 2g13%
    Sodium 620mg27%
    Potassium 162mg5%
    Carbohydrates 36g12%
    Fiber 4g17%
    Sugar 1g1%
    Protein 9g18%
    Vitamin A 16IU0%
    Vitamin C 6mg7%
    Calcium 57mg6%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegan Buffalo Chickpea Pizza with celery ranch | Vegan Richa

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Claire

      March 13, 2020 at 8:24 pm

      Hi 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.

      Reply
      • Richa

        March 14, 2020 at 6:30 pm

        franks hot sauce

        Reply
    2. Arianna

      November 08, 2019 at 7:18 pm

      5 stars
      Hi 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.

      Reply
      • Richa

        November 09, 2019 at 9:23 pm

        So awesome!!

        Reply
    3. Britteny

      October 06, 2019 at 1:45 pm

      Can’t wait to try this! Does the nutritional info include the crust?

      Reply
      • Richa

        October 12, 2019 at 1:36 pm

        it included just he flour, i updated it to include the basic pizza crust

        Reply
    4. Sapna

      April 04, 2019 at 6:54 am

      Hi 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.

      Reply
      • Richa

        April 04, 2019 at 11:33 pm

        what about macadamia. you might need to use almond flour and a tbsp of flour so that the sauce is smooth enough

        Reply
    5. Lisa

      February 20, 2019 at 5:26 am

      5 stars
      I 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.

      Reply
      • Richa

        February 20, 2019 at 9:56 am

        awesome! yes you can use that one. Add some oil for a softer crust as that one is oilfree

        Reply
      • Richa

        February 20, 2019 at 9:57 am

        the easy crust is easier for handling and easier to make thin or fat quickly

        Reply
    6. Yang

      February 07, 2019 at 4:47 pm

      5 stars
      Great 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.

      Reply
    7. Laurel

      February 03, 2019 at 6:05 pm

      5 stars
      This 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!

      Reply
      • Richa

        February 04, 2019 at 12:19 am

        awesome!

        Reply
    8. sabina

      August 26, 2018 at 7:40 am

      4 stars
      As 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!

      Reply
    9. Becky Carroll

      August 19, 2018 at 7:59 pm

      5 stars
      This was amazing! The whole family loved it. Thank you!

      Reply
      • Richa

        August 19, 2018 at 9:36 pm

        awesome!!

        Reply
    10. Debbie

      July 12, 2018 at 7:05 pm

      5 stars
      This 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.

      Reply
      • Richa

        July 12, 2018 at 8:42 pm

        yay!!

        Reply
    11. Lindsay Long

      April 24, 2018 at 9:12 am

      5 stars
      Hi 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?

      Reply
      • Richa

        April 25, 2018 at 11:20 am

        Any 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.

        Reply
        • Lindsay

          April 28, 2018 at 7:05 am

          5 stars
          Perfect! Thank you!!!

          Reply
    12. Jenny

      March 30, 2018 at 3:02 pm

      5 stars
      This 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?

      Reply
      • Richa

        April 01, 2018 at 6:24 pm

        hmm, 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.

        Reply
    13. Liza

      December 01, 2017 at 6:47 am

      This looks so good!! Can’t wait ti try it. Thanks for that awesome recipe.

      Reply
    14. Kayla

      September 17, 2017 at 6:08 pm

      5 stars
      I just made this for my boyfriend and I for dinner and it was amazing!!!! I think it might just be my new favorite recipe.

      Reply
      • Richa

        September 17, 2017 at 6:49 pm

        yay!

        Reply
    15. Jadyn

      July 25, 2017 at 6:28 pm

      4 stars
      I just made this and I may say it is a little spicy. I like it like that though, hahah

      Reply
      • Richa

        July 25, 2017 at 11:57 pm

        you 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.

        Reply
        • jadyn

          July 28, 2017 at 4:22 pm

          well do…next time though 🙂

          Reply
    16. Jadyn

      July 25, 2017 at 11:21 am

      5 stars
      in the oven now! 🙂

      Reply
    17. Karla Strauss

      July 22, 2017 at 11:34 am

      5 stars
      Can 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!

      Reply
      • Richa

        July 24, 2017 at 10:03 am

        yes. you can omit the oils from the buffalo sauce and the dressing. for oil free pizza dough see https://www.veganricha.com/recipe-pages/basic-vegan-pizza-dough-oil-free

        Reply
    18. Nancy

      July 21, 2017 at 6:32 am

      Hi. 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!!

      Reply
      • Richa

        July 31, 2017 at 2:24 pm

        thats probably someone elses recipe 🙂

        Reply
    19. Nicholas Shaw

      June 10, 2017 at 8:37 pm

      5 stars
      I 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! 🙂

      Reply
      • Richa

        June 10, 2017 at 11:12 pm

        Awesome! The TOC might be available on Amazon look inside. I’ll ask the publisher if I can share it pre-launch.

        Reply
    20. Melissa

      March 18, 2017 at 3:37 pm

      5 stars
      Made 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!

      Reply
    21. Julia

      December 05, 2016 at 6:52 am

      5 stars
      Made 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 🙂

      Reply
    22. michele romaine

      December 04, 2016 at 8:39 am

      5 stars
      Richa! I made this yesterday and it was so so good. You are brilliant at baking and cooking. Thank you!

      Reply
    23. Mrs. FancyPanties

      November 23, 2016 at 6:33 pm

      5 stars
      We 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!!!!

      Reply
    24. Trish

      November 13, 2016 at 5:33 pm

      We 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.

      Reply
      • Richa

        November 18, 2016 at 10:30 am

        awesome!

        Reply
    25. Anna

      June 21, 2016 at 6:12 pm

      5 stars
      I just made this tonight and it was wonderful! Thank you!

      Reply
    26. Anna

      June 18, 2016 at 5:04 pm

      5 stars
      Made 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 .

      Reply
      • Richa

        June 18, 2016 at 5:12 pm

        Yay Awesome!! Yes, use them any way you like. in wraps and stuff.

        Reply
        • Anna

          June 20, 2016 at 10:43 am

          I have some leftover white sauce. Any ideas for using it?

          Reply
          • Richa

            June 20, 2016 at 11:51 am

            toss in some pasta and blanched or roasted veggies.

            Reply
    27. Diana

      April 30, 2016 at 6:52 pm

      We made this tonight. One pizza with Tofurkey chicken and the other with chickpeas. Oh man. SO good. Had to tell you immediately – SO GOOD!!!!!!

      Reply
      • Richa

        May 01, 2016 at 10:57 am

        Awesome!!!

        Reply
    28. Cherry

      April 22, 2016 at 5:30 pm

      5 stars
      Holy Pizza! Eating it right now. Really good. Extra Sriracha on top. Phew! Yum!

      Reply
    29. Laura

      March 20, 2016 at 11:25 am

      5 stars
      My 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!!

      Reply
      • Richa

        March 20, 2016 at 12:29 pm

        i know right. Outside of the pizza dough, its just 15 mins and then wait to bake 🙂 So glad you loved it!

        Reply
    30. Madeline Dwight

      March 09, 2016 at 3:55 pm

      For 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?

      Reply
      • Richa

        March 09, 2016 at 4:25 pm

        they 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.

        Reply
        • Madeline Dwight

          March 09, 2016 at 5:24 pm

          ok thank you so much:) I’m making this tonight! I can’t wait to try it

          Reply
    31. Marcy

      February 15, 2016 at 6:22 am

      I 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.

      Reply
      • Richa

        February 15, 2016 at 1:06 pm

        Awesome!!

        Reply
      • Claire @ Stuffed Sweet Potato Monday

        June 19, 2016 at 1:46 pm

        5 stars
        I 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.

        Reply
    32. Laura

      February 03, 2016 at 12:43 pm

      Hi 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!

      Reply
      • Richa

        February 03, 2016 at 1:01 pm

        raw 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.

        Reply
    33. Max

      January 07, 2016 at 9:11 am

      Does olive oil affect the recipe much? I’d rather use canola, and less to no oil if possible.

      Reply
      • Richa

        January 07, 2016 at 10:29 am

        use canola. olive oil in the sauce adds flavor.

        Reply
    34. Jeremiah

      December 14, 2015 at 5:30 pm

      5 stars
      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.

      Reply
      • Richa

        December 14, 2015 at 5:39 pm

        Thanks! yes the pizza doesnt need any cheese shreds.

        Reply
    35. Tori

      October 16, 2015 at 9:45 am

      5 stars
      These look wonderful! Can’t wait to try each one! Do you have a favorite ranch seasoning…either purchased or homemade recipe? Thank you!

      Reply
      • Richa

        October 16, 2015 at 8:58 pm

        Hi Tori,
        I just added a ranch seasoning recipe here https://www.veganricha.com/recipe-pages/dry-ranch-mix-recipe
        You can also buy some online. I sometimes get a mix from worldspice.com

        Reply
    36. Tabitha

      October 10, 2015 at 8:47 pm

      5 stars
      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.

      Reply
      • Richa

        October 11, 2015 at 1:29 am

        Awesome!!

        Reply
      • Kathy

        February 13, 2016 at 10:48 am

        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.

        Reply
        • Richa

          February 13, 2016 at 12:16 pm

          Hi Kathy, Cauliflower crust might not be able to support the heavy toppings in this pizza. How about a chickpea flour crust. https://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.

          Reply
    37. Karyn

      September 28, 2015 at 9:46 am

      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!

      Reply
      • Richa

        September 28, 2015 at 10:42 am

        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

        Reply
        • Karyn

          October 02, 2015 at 10:59 am

          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!

          Reply
          • Richa

            October 02, 2015 at 11:16 am

            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.

            Reply
            • Karyn

              October 06, 2015 at 9:33 am

              5 stars
              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!

            • Richa

              October 06, 2015 at 10:41 am

              Awesome!! try it with cashews next time. the sauce will be creamier and it will set on baking like a cheesy sauce!

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