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Sweet Potato Crust Vegan Pizza with Buffalo Chickpeas

Ok, say this with me in one breath - Buffalo Chickpeas Pizza with Silken Tofu Ranch Sauce on a Four-Ingredient Gluten-Free Sweet Potato Crust! It might be a tongue twister but it's an even bigger tongue pleaser ;)

With this easy, healthy sweet potato crust, you'll never need to or want to touch the stale store-bought stuff again! It only calls for four ingredients and is vegan and gluten-free, with no yeast or kneading needed. The crust came out slightly sweet, earthy, and chewy, with the edges perfectly golden and crispy.

For the toppings, I used some sweet and umami caramelized onions, classic buffalo flavored chickpeas, and a light tofu ranch sauce to give the entire flavor palate a refreshing lift.

This is a perfect recipe for a party, a holiday BBQ, or the whole family, vegans or not they'll gobble it all up! If you recreate this recipe please let me know how you like it and be sure to tag me on Instagram @veganbunnychef.


INGREDIENTS:

For the Crust -

1 cup mashed sweet potato

1/2 cup rice flour

1/2 cup oat flour

1/2 teaspoon baking soda

For Buffalo Chickpeas -

1 can chickpeas, drained

1/3 cup tomato sauce

1 tablespoon olive oil

2 tablespoon ketchup

2 tablespoon hot sauce of choice, adjust to your preferred spiciness

1/2 tablespoon balsamic vinegar

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon cumin

For Tofu Ranch Sauce -

8 oz silken tofu

2 garlic cloves

1 teaspoon onion powder

1 lemon, juiced

1/4 cup chopped scallions

For Caramelized Onions -

1 sweet onion

1/2 tablespoon olive oil

1/2 tablespoon balsamic vinegar

1 tablespoon tamari/soy sauce

1 tablespoon coconut amino


TO MAKE:

- Preheat the oven to 400°F;

- Wrap 1-2 sweet potatoes in aluminum foil, bake for about 1 hour till a fork can easily insert (depends on the size of your sweet potatoes, just make sure you have 1 cup after mashing them);

- Lower the oven to 375°F;

- In a large mixing bowl, mash the baked sweet potatoes, add the rest of the ingredients and mix well, the mixture should form a soft dough that's not too sticky;

- Put the dough between two pieces of parchment paper, roll out the dough into your preferred shape, about 1/2 inch thick, peel off and save the top parchment paper, bake for 10 minutes;

- Meanwhile, prepare the toppings, start with the caramelized onions, thinly slice the onion, heat the olive oil in a non-stick pan, cook the onions till soft, then add the seasonings and keep stirring, cook over medium heat till all liquid is absorbed and onions caramelized;

- In a separate bowl, mix together all the buffalo chickpeas ingredients;

- When the 10 minutes is up, take out the crust, put the top parchment paper back on, carefully flip it over (if it's too hot let it cool down a little first!), then peel off the bottom parchment paper;

- Add a layer of caramelized onions, then the chickpeas, return to the oven, and bake for another 18 - 20 minutes till the edges are golden;

- In a blender, blend all the tofu ranch ingredients except the scallions, when the sauce is silky smooth mix in the chopped scallions;

- Top the pizza with tofu ranch sauce and avocado slices (optional), enjoy!


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