Nothing says comfort food like homemade pizza, right?
Especially when it’s delicious, homemade, Vegan-friendly pizza!
This vegan pizza is easy to make and is topped with delicious, crispy chickpeas and a homemade red pepper and tomato marinara sauce.
Of course, if you’re pressed for time, you can always use a shop-bought dough (I love The Northern Pizza Co dough) and even tomato puree in place of the marinara!
You can also toss on whatever toppings you fancy or have lurking in your fridge to use up leftovers and minimise food waste – avocado, rocket, vegan cheese, you name it!
Tomato Pizza With Crispy Chickpeas
- Serves 4-6
- For the pizza base –
- 1 x 7g sachet fast action dried yeast
- 2 tbsp olive oil, plus extra for greasing
- 1 tsp coconut sugar
- 4 cups spelt flour (I used wholemeal)
- 1/2 tsp salt
- For the marinara –
- 3 cloves garlic, minced
- Half a red pepper, de-seeded and chopped
- One 400g tin chopped tomatoes
- Large handful fresh basil
- For the chickpeas –
- 1 x 400g tin cooked chickpeas, drained and patted dry
- Drizzle olive oil (I used about 1/2 a tbsp)
- Salt and pepper
- Optional – toppings such as rocket, avocado, vegan cheese
Start by making your pizza base. Whisk together the yeast, oil, sugar and 1 1/3 cups of warm water in a jug and allow to rest for a couple of minutes. In the meantime, stir together the flour and salt in a large bowl. Make a well in the centre and pour in the yeast liquid. Stir together, bringing the flour in from the sides of the bowl until it forms a dough.
Sprinkle a work surface with flour. Knead the dough until smooth and elastic (I did this for about ten minutes), adding more flour if needed – you don’t want sticky dough! Shape dough into a ball, then place in a large oiled bowl. Cover with a damp tea towel, then leave in a warm place for an hour, or until the dough has doubled in size.
3. In the meantime, make your chickpeas. Preheat your oven to 180C, then line a large baking tray. Place chickpeas in a bowl and ensure they are dry by rolling them around in kitchen roll – remove the skins that begin to peel off. Drizzle in olive oil and sprinkle over salt, tossing to combine. Bake for 35-45 minutes, or until dry and crispy, stirring half-way through baking. Remove from the oven and allow to cool.
4. As you are doing this, make your marinara sauce. Heat some oil in a pan, then gently fry the garlic until lightly golden. Add in the pepper and fry for a few minutes more. Add in the chopped tomatoes, stir and continue to heat until the mixture begins to thicken and reduce (around 15 minutes), stirring often. Place into a blender and blitz smooth, seasoning to taste and adding in your basil. Set aside.
5. Now, preheat your oven to 240C. Place two lined trays in the oven to warm.
6. Once your dough has doubled in size, place it onto a floured surface and knead again quickly. Divide into two balls (this makes two large pizzas – you can go smaller if you wish!) and use a rolling pin to roll out each, forming rough pizza shapes.
7. Spread your marinara over each base, then place over hot baking trays (I pop mine in the oven for five minutes before baking) and bake for around 10-12 mins, or until the crust is golden and the cheese is bubbling. Once cooked, scatter over your chickpeas and top with any desired toppings. Enjoy warm.