Buffalo Chickpea Pizza
Ingredients
- 1 1/2 cups of all-purpose flour substitute with whole wheat flour
- 1 tsp sugar, i used cane sugar
- 1 tsp of active dry yeast or 1/2 packet of yeast
- 1/2 cup of warm water 105° -110° fahrenheit.
- 1/2 tbsp of olive oil
- 1/2 tsp of salt
- toppings
- 2 cups of shredded mozzarella cheese, i used vegan cheese.
- 1/4 cup vegan ranch substitute with sour cream, thinned.
- 1/2 cup of fresh spinach, chopped thinly
- 2 tbsp green onion, chopped
- 2 tbsp fresh cilantro (optional)
- 2 tbsp butter, i used dairy-free (optional) for the crust
Preparation
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
