Buffalo Chickpea Pizza w/Tofu Blue Cheese

This delicious vegan, no oil recipe is spicy and creamy and oh so delicious!

The ingredients will make 2-3 pizzas, depending on the size of the crust you use. The cashew cream sauce can also be used as a pasta sauce, it has a nice, creamy alfredo quality.

Buffalo Chickpea Pizza w/Tofu Blue Cheese

pizza cooked


Your choice of pizza crust/flatbread

Buffalo Chickpeas:

1 can garbanzo beans, rinsed and drained

3 Tablespoons Frank’s Red Hot, or other hot sauce

1 Tablespoon Sriracha chili sauce

Garlic cream sauce:

1/2 cup cashews, flash soaked (pour boiling water over cashews, let sit for 1/2 hour)

3/4 cup unsweetened non dairy milk

1 Tablespoon arrowroot starch

1 Tablespoon nutritional yeast

1 teaspoon garlic powder

1 teaspoon apple cider vinegar

1/2 teaspoon salt

1/2 teaspoon Italian seasoning

1/4 teaspoon onion powder

1/4 teaspoon black pepper

Tofu Blue Cheese:

1 block extra firm tofu, drained and lightly pressed and then crumbled

2 Tablespoons nutritional yeast

3 teaspoons apple cider vinegar

1 teaspoon lemon juice

1 teaspoon white miso

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon dried marjoram

1/4 teaspoon kelp granules

pinch of sea salt


Preheat oven to 350 degrees.

Combine all ingredients for the Buffalo Chickpeas. Set aside and allow to marinate while you make the other toppings.


Combine all ingredients for the Garlic Cream Sauce in a blender. Blend together until creamy.

cream sauce

Next, make the blue cheese. Crumble the tofu into a bowl, then add all the other ingredients. Mix thoroughly.

blue cheese

Assemble your pizza:

Spread the Garlic Cream Sauce on your crust.

pizza assembly 1

Top with Tofu Blue Cheese.

pizza assembly 2

Top with Buffalo Chickpeas.

pizza complete uncooked

Bake for 10-12 minutes.


About wendyloven

I am a Loven, not a fighter. But I'm also a fighter so don't get any ideas.
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