Servings: 4 (click to scale)
Ingredients
- 1 lb bread flour
- 1 oz roasted, unsalted sunflower seeds
- 1/4 oz instant yeast
- 1/3 oz kosher salt
- 1 1/2 cup warm water
- 1 spray cooking spray
- 1 oz tabasco sauce
- 1 tsp Sriracha sauce
- 1 tsp canola oil
- 1/4 tsp kosher salt
- 6 oz canned garbanzo beans low sodium
- 1/3 cup plain soy milk
- 1/4 tsp kosher salt
- 1/8 tsp dried parsley
- 1/2 tsp garlic powder
- 1/8 tsp onion powder
- 2 tsp nutritional yeast
- 1/2 tsp apple cider vinegar
- 1/8 tsp dried basil
- 1/8 tsp dried oregano
- 1 tsp canola oil
- 2 oz spinach
- 4 oz vegan mozzarella style cheese shredded
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Instructions
- Ahead of time: In a large mixing bowl add the flour, yeast, and salt together and mix well. Add the water (100 degrees) and using gloved hands, mix the dough thoroughly until it all comes together and no dry flour remains in bowl, mixing for 4-5 minutes. Alternatively, you can use a stand mixer attached with a dough hook to mix the dough until it comes together. Place dough in sprayed container. Cover with plastic wrap and lid. Keep the dough in a warm area for 1-2 hours, or until the dough has doubled in size. Once it has doubled, punch down and place container in refrigerator. The dough can remain in the refrigerator for up to 48 hours. Place sunflower seeds in a container with enough water to cover completely. Place in refrigerator.
- Day of: Remove the dough from the container and cut into equal sized balls (one per serving). Place them on a sheet pan lined with parchment paper. Wrap them with plastic wrap and keep out until ready to use. If not using within an hour, return to refrigerator.
- Preheat pizza oven to 500°F. In a mixing bowl, add chickpeas, hot sauce, sriracha sauce, 1st addition of oil, and 2nd addition of salt. Mix well. Place into holding container and reserve. Drain the sunflower seed kernels and place into a pitcher of a blender. Add the non-dairy milk, 2nd amount of oil, 3rd amount of salt, garlic powder, onion powder, nutritional yeast, and apple cider vinegar. Blend on high until smooth and creamy. Add the dried parsley, dried basil, and dried oregano to the pitcher and blend again until just incorporated. Reserve.
- To assemble: On a lightly floured surface, place dough ball and press down and flatten. Pressing from the center outward, start to stretch the dough slowly and evenly, don't tear the dough. Create an 8 inch circle. Flour a pizza peel and place the dough on the peel. Spread 2 Tablespoons of the sunflower garlic sauce on the dough, leaving about 1/4 inch border from the edge. Place 0.5 ounce of spinach around the dough. Add 2 ounces (1/4 cup) of the buffalo chickpeas on top of the spinach. Add 1 ounce (1/4 cup) of the non-dairy mozzarella cheese on top. Place in oven and bake, rotating to avoid burning any sides. Keep cooking for 3-4 minutes or until the dough is set, risen, and the toppings are melted and cooked. Remove from the oven, cut into slices and serve.
Chef Tips
Recipe provided by The Humane Society of the United States.
Nutrition
Calories: 720kcal | Carbohydrates: 115g | Protein: 25g | Fat: 17g | Saturated Fat: 3.5g | Sodium: 1720mg | Fiber: 9g | Sugar: 4g
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