I’ve been itching to make pizza lately. See, I started making sourdough bread recently, and I really wanted to exercise my newfound baking skills on some pizza crust. And let me tell you, sourdough pizza crust is killer. Sourdough pizza crust isn’t actually a part of this recipe, unless of course you want it to be. If you’ve got some starter and know what to do, then go for it! That sourdough tang goes great with the zippy sweetness of barbecue sauce. But any old pizza dough will do! And no, in case you were wondering, I don’t plan on sharing any sourdough recipes on the blog, mainly because I’m still a novice and far from capable of developing my own sourdough recipes at this point.
But enough about the crust! What’s important is the rest of this pizza. I’ve also been itching for some barbecue sauce, one of the best things about summer if you ask me, and barbecue on pizza is a match made in heaven. This is a vegan pizza where you whip up a pot of stuff on the stove and throw it on a pizza crust. It’s actually my favorite type of vegan pizza because it’s so easy to make and and always turns out delicious.
For this particular pizza, you’ll be roasting some cauliflower while the crust bakes. While all that happens, whip up a quick homemade vegan barbecue sauce. Simmer some chickpeas in the sauce, and when the cauliflower is done roasting, toss that in as well. Once the sauce is thick and the cauliflower is tender, it’s ready for slathering all over your crust.
Top with creamy avocado chunks and some chives, then devour.
Tips for Making Awesome Vegan Barbecue Pizza
Feel free to substitute your favorite premade barbecue sauce. You’ll need about 1 ½ cups. Wondering if the step of roasting the cauliflower is necessary? Well, it’s not, but it definitely improves the texture, and since you’re baking the crust anyway, why not? If you’re absolutely opposed to roasting the cauliflower, you can skip it. But add it to the pot at the same time as the chickpeas, so it has enough time to cook.
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