This chickpea spinach pizza with juicy vine tomatoes is not your average homemade pizza. If you’re looking to switch up pizza night, give this healthier, crunchier, plant-based version a try.
1 batch of gluten-free pizza crust (or crust of choice)
2 tbsp olive oil or any other oil (divided)
1/2 cup tomato sauce (tomato passata)
4 tbsp coconut milk canned (or any other plant-based milk)
1 tbsp balsamic vinegar (or apple cider vinegar)
1 tbsp hot sauce (or more/less to taste)
1 tsp coconut sugar (or regular sugar)
spice mix (1 tsp each of smoked paprika, onion powder, garlic powder)
sea salt and pepper to taste
1 batch of easy vegan cheese sauce
1 15 oz can chickpeas
Make the pizza crust as per the instructions in the recipe. Preheat oven to 200 degrees C (390 degrees F). To make the sauce, mix 1 tbsp oil and all other sauce ingredients in a bowl with a whisk. Spread the sauce (but save 3-4 tbsp) on the pizza crust and put the pizza in the oven for 10 minutes.
Heat 1 tbsp oil in a skillet, add the remaining 3-4 tbsp of sauce and the chickpeas and fry for 3-5 minutes over medium heat.
Spread the chickpea mixture and the vegan cheese sauce onto the pizza and put it back into the oven for another 10-15 minutes (or until crispy).
Peel the avocado, remove the stem, and cut it into pieces and put it on the pizza right before serving. Season again with sea salt/pepper/spices if desired. Enjoy your delicious avocado chickpea pizza!
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