Buffalo Chickpea Pizza

In a small bowl mix the warm water and yeast and set aside

The yeast should start to foam after 2-3 minutes

Be careful not to make your water too warm or you can damage (kill) the yeast

If your yeast doesn’t foam it might not be bad

I recommend dumping it out and trying again

In a large bowl mix the flour, sugar, and salt together

Slowly pour the yeast water and 1 tbsp olive oil with the dry ingredients and mix until a soft dough has formed

Knead dough for 3-5 minutes forming it into a ball

Add an additional tablespoon of water if your dough is too dry

Place the dough in an oiled glass bowl

Cover the dough with a kitchen linen and place in a dark and warm place for 45 minutes to 1 hour

Allowing the dough to rise almost doubling in size

Meanwhile, prep your pizza toppings

Combine the chickpeas and buffalo wing sauce in a medium bowl and mix

Chop your fresh spinach and green onion

Set toppings aside

Preheat your oven to 500 degrees f (260 c)

Once the dough has risen, punch the dough

Prep your counter for rolling your dough

You can do this by cleaning it or laying a large piece of parchment paper down

Roll out the dough using a rolling pin

If you notice the dough sticking add 1 tsp of flour to the surface

You want to leave the edges of the dough thicker than the middle of the pizza

See the tip section for more details

Place the rolled out dough with the parchment paper directly on a large baking pan

If you do not have parchment paper spray your pan with oil

Top your pizza evenly with mozzarella cheese and chickpeas tossed with buffalo wing sauce

Bake for 7-8 minutes

Take pizza out and add the melted butter on the crust (optional) and bake for an additional 2 minutes or until the crust is golden brown

You can find the ingredients on @itsallgoodvegan her blog ??