Buffalo Chickpea Pizza with Ranch

Adapted from Vegan Richa.

This recipe is: vegetarian, gluten free, vegan


For the pizza:

  • pizza dough of choice
  • spinach or your favorite green (optional)
  • vegan (or not) mozzarella cheese (optional)

For the buffalo chickpeas:

  • 1 15 oz can chickpeas, rinsed and drained
  • 3 tbsp hot sauce
  • 1.5 tbsp sriracha
  • 2 tsp olive oil

For the base sauce:

  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 3 tbsp arrowroot flour (or AP if not gluten free)
  • 1.5 cups unsweetened plain almond milk
  • salt and pepper to taste (~1/4 – 1/2 tsp each)
  • 4 tbsp nutritional yeast (can also use parmesan cheese)
  • 3 tbsp vegan (or not) parmesan cheese

For the garlic sauce:

  • 2/3 base sauce
  • 1/4 tsp onion powder
  • 1/2 tsp Italian herb blend
  • 1/2 tsp apple cider vinegar

For the ranch sauce:

  • 1/3 base sauce
  • 1-2 tsp ranch seasoning (to taste)
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp celery seeds


  1. Mix all the ingredients for the buffalo chickpeas in a medium bowl. Mash some of the chickpeas with a fork and set aside to marinate.
  2. Meanwhile, heat a large skillet over medium heat. When hot, add the olive oil and garlic and cook for about 1 minute, stirring constantly to make sure it doesn’t burn.
  3. Reduce heat slightly and slowly whisk in the flour. Cook for about 1 minute, then add almond milk 1/4 cup at a time, whisking to prevent clumps. Cook for 2 minutes.
  4. Transfer to a blender and add the salt, pepper, nutritional yeast, and parmesan, and blend on high until creamy and completely smooth. Taste and adjust seasonings if necessary.
  5. Return sauce to skillet and cook on medium heat until it bubbles, then reduce heat and cook until thickened.
  6. Put 2/3 of the sauce into a medium bowl and mix in all the ingredients for the garlic sauce. Put the other 1/3 into another bowl and mix in all the ingredients for the ranch sauce. Taste and adjust seasonings if necessary.
  7. Roll our your pizza dough, trying to make the edges thicker so that the sauce will stay on top of your pizza. Drizzle generously with the garlic sauce, then top with a layer of spinach or greens of choice. Top with the buffalo chickpeas, and finally top everything with a generous drizzle of ranch sauce. Add some mozzarella cheese if desired.
  8. Bake according to your pizza crust recipe. If you have extra sauce remaining (I didn’t), drizzle it over the pizza before serving.

Serves 2-3.



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