Buffalo Chickpea Veggie Pizza

I’ve talked many times about my love affair with Franks Hot Sauce.  It literally makes my world go round!

Buffalo chickpeas are something I make often–I stuff them in pitas or top on salads. But in this recipe, they are the star of a better-than-a-restaraunt vegan pizza. So, so good.

You could put any variety of your favorite veggies on the pizza, but I’ll share what I love.

Buffalo Chickpea Veggie Pizza
Pizza Sauce:
  • 1 6 oz can organic tomato paste
  • ½ cup filtered water
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • large pinch of salt
Buffalo Chickpeas
  • 1 can chickpeas
  • ½ cup Franks hot sauce
  • Tortillas
  • broccoli, chopped in small pieces
  • cherry tomatoes, cut in slices
  • fresh spinach, chopped
  • fresh basil, chopped
  • vegan cheese
Vegan Ranch:
  • ½ cup vegan mayo
  • ¼ cup unsweetened almond milk
  • 1 T fresh parsley, chopped finely
  • ½ t dried dill
  • ¼ t garlic powder
  • ¼ t onion powder
  • ⅛ t black pepper
  1. Preheat oven to 400 degrees.
  2. Once the oven is preheated, place desired amount of tortillas on pans and bake until almost crispy, then remove from oven.
  3. Combine all pizza sauce ingredients in a jar and stir until combined.
  4. Drain chickpeas and place in medium pan over medium heat.
  5. Add buffalo sauce and bring to a boil, stirring occasionally.
  6. Load your pizza! Pizza sauce first, then vegan cheese, then vegetables, the chickpeas.
  7. Bake in oven until bubbling and crispy, about 10-12 minutes.
  8. While pizza is cooking, combine all dressing ingredients in a jar and shake vigorously until combined.
  9. Top pizza with ranch dressing, and serve warm!


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