Empty My Fridge
Buffalo Chickpea Pizza with Celery Ranch
Ingredients
- Pizza dough
- Garlic · roasted4 cloves
- Hot sauce3 tbsp
- Sriracha sauce1 ½ tbsp
- Extra virgin olive oil5 tsp
- Chickpea15 oz
- Cashew · ground½ cups
- Almond milk¾ cups
- Flour2 tbsp
- Salt⅔ tsp
- Black pepper1
- The white sauce from above1
- Onion powder¼ tsp
- Italian seasoning½ tsp
- Nutritional yeast · flakes1 tbsp
- Apple cider vinegar1 ½ tsp
- Ranch dressing½ tsp
- Celery seed½ tsp
Instructions
- Make the pizza dough, doubling the recipe to get 2 pizzas.
- Mix the buffalo chickpea ingredients. Mash a few chickpeas and let them marinate while you make the sauce.
- Blend the white sauce base ingredients until smooth.
- Take about 2/3 of the white sauce and mix in the garlic sauce ingredients. Taste, then adjust and mix or blend again.
- Add the ranch seasoning, celery seeds and vinegar to the remaining 1/3 of white sauce and mix. Set aside.
- Shape the dough into 10 inch rounds with thick edges. Brush with olive oil and spread enough garlic sauce to coat. Add spinach, greens or other veggies.
- Layer the buffalo chickpeas over the greens and drizzle with some of the marinade buffalo sauce.
- Drizzle generously with the celery ranch. Add vegan mozzarella shreds if using.
- Bake at 425°F / 220°C for 14 minutes, then broil for a minute to crisp.
- Drizzle any leftover garlic sauce or celery ranch over the pizza before serving.
Summarized from Vegan Richa's video. Watch it for the details.
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