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Deep dish buffalo chickpea pizza with white garlic sauce

Deep dish buffalo chickpea pizza with white garlic sauce

If you like garlicky, spicy flavours, this pizza is for you! And don't let the picture trick you into thinking it is unhealthy: it is actually quite well balanced, with a macro profile of 14%/53%/32% in protein/carbs/fat, and a complete amino acid profile. Try it without delay!
Recipe inspired from Vegan Richa's Everyday Kitchen cookbook.

  • Ingredients

    • Buffalo chickpeas
    1. 400g cooked chickpeas (200g raw)
    2. 80g hot sauce (tabasco, or any other hot sauce - use a spice level that suits you)
    3. 45g sriracha sauce
    4. 12g olive oil
    5. 1 tsp white vinegar

     

    • Pizza crust
    1. 300g wheat flour
    2. 40g semolina
    3. 12g olive oil
    4. 1/2 tsp sugar
    5. 1/2 tbsp instant yeast
    6. 225 mL warm water

     

    • Other ingredients
    1. 1 batch of white garlic sauce
    2. 60g baby spinach
    3. 40g shredded vegan cheese

  • Instructions

    • Buffalo chickpeas
    1. If starting from raw chickpeas, soak them for ~8h (I usually soak them overnight), and boil them until they are done. It is OK to overcook them a bit as we will mash some of them later. Depending on the type of chickpeas, you may need/want to skin them as well but it takes a lot of time (I only do this for chickpeas that have a thick skin).
    2. Drain them, and mix them well with the sriracha sauce, hot sauce, olive oil, and white vinegar.
    3. Reserve in the fridge.

     

    • Pizza crust
    1. Dilute the yeast in the water and the sugar. Stir, and let it sit for ~ 15 min.
    2. Mix together the flour and semolina in a large bowl.
    3. Add the water + yeast, and olive oil to the bowl and knead thoroughly to get a smooth dough.
    4. Cover the bowl with a clean towel and let it double in size at room temperature (~3h).
    5. Punch the dough down to let the air out, and let it rise again.

     

    • Assembly
    1. Preheat your oven at 200°C.
    2. Brush with olive oil an oven dish large & deep enough to contain all the fillings.
    3. Punch the dough down again to let the air out. On a baking paper and using a rolling pin, flatten the dough into the shape of the oven dish.
    4. Transfer the dough from the baking paper to the oven dish.
    5. Layer the baby spinach, then add the buffalo chickpeas, pour the white garlic sauce, and top with shredded vegan cheese.
    6. Bake for ~22 min (it depends on your oven, so watch carefully).
    7. Serve with a side of lettuce. I find this dish is only tasty when it is hot, so if you have leftover you want to eat the next day, make sure you heat them up first!
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