5 from 7 votes
Vegan BBQ Chickpea Pizza
Prep Time
20 mins
Cook Time
22 mins
Total Time
42 mins

Made with a homemade vegan mozzarella that only takes 15 minutes to make. Layered with spicy and smoky BBQ chickpeas for the ultimate hearty cheeseless pizza. 

Course: Main Course
Cuisine: American, Canadian, Italian
Servings: 4
Calories: 475 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
  • 1 recipe Melty Stretchy Gooey Vegan Mozzarella (see instructions below) *see notes
  • 1/3 cup water
  • 1 cup chickpeas
  • 1/4 cup vegan BBQ sauce (plus more for drizzling) *see notes
  • 1 pizza dough *see notes (gluten-free if preferred)
  • 1/2 cup tomato sauce *see notes
  • 1/8 red onion, thinly sliced
  • several slices hot banana peppers
  • 1 handful cilantro, roughly chopped
  1. Preheat your oven to 425F (220C). Lightly grease a pizza pan.

  2. Prepare the Melty Stretchy Gooey Vegan Mozzarella according to the instructions but add in an extra 1/3 cup of water to the blender. When you cook the cheese, it will be less gooey than normal which will make it easier to spread on the pizza.

  3. In a small bowl mix together the chickpeas and BBQ sauce.

  4. On a lightly floured surface, stretch the pizza dough until it fits the pizza pan. Spread the tomato sauce evenly across the pizza dough. Pour the cheese on top of the tomato sauce, and use a spatula to spread it evenly. Top the pizza with red onion, banana peppers, and the BBQ chickpeas. Bake for 18 to 22 minutes until the crust is golden brown. Remove from the oven then garnish by adding an extra drizzle of BBQ sauce across the pizza and sprinkling with cilantro.

Recipe Notes

If you have a copy of Fuss-Free Vegan cookbook you can find recipes for many of the ingredients in this pizza if you would like to make them from scratch. Store-bought also works fine. 

My Favorite BBQ Sauce (page 209)

Go-To Pizza Dough (page 211)

Life Changing Mozzarella (page 200) -both mozzarella recipes work great here so whichever you prefer.

My Family Favourite Tomato Sauce (page 156)

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