This Sheet Pan Roasted Garlic Buffalo Chickpea Pizza is an easy, delicious dinner option perfect for family pizza night, complete with a fluffy homemade buttery crust, savory garlic and buffalo flavors, twice the cheesy goodness, and everything that you could ever need!
Pizza is a daily indulge for me. It never has to be a specific day of the week to enjoy a good slice. If I'm honest, living in NYC has it's perks of getting some of the most delicious mom & pop pizza slices from tucked away spots that have been in business for YEARS. However, whenever I'm not indulging in any takeout----homemade is always where my heart lies!
This Sheet Pan Roasted Garlic Buffalo Chickpea Pizza is one of those recipes that I couldn't wait to share because it's different from the usual round pizzas I've often created. Granted, the shape of the crust might seem subtle, but in all seriousness, it makes for a great fun baking activity with the entire family. Plus, I love how a nicely squared/rectangular slice feels in the hand. Haha.
How to Make Sheet Pan Roasted Garlic Buffalo Chickpea Pizza
This pizza starts with a homemade crust. However, you can certainly use a store-bought crust if you’re in a rush. My recipe yields a soft, fluffy crust that’s somewhere between thin and thick. Just right, if you ask me. The other components to complete this dish are roasted garlic and poblano pepper, chickpeas, kale, and buffalo sauce with seasonings.
Ingredients for Homemade Sheet Pan Pizza Crust
For the best pizza, make your own crust! It’s easier than you might think, and my recipe takes just a few ingredients and little time to rise. Plus, you can add seasonings to the dough for added flavor!
Here’s what you need:
All-purpose flour. I use organic flour. If you want to make gluten-free pizza dough, check out the notes section below the recipe!
Raw honey. All of the sugar will be consumed by the yeast in the dough.
Yeast. Use rapid-rise or instant yeast for dough that rises quickly.
Extra virgin oliveoil. This is a neutral oil, but you could also use grapeseed oil.
Ingredients in Sheet Pan Roasted Garlic Buffalo Chickpea Pizza
It’s surprising that this pizza has such a short and sweet ingredient list, when you consider how flavor-packed it is. This is a great pantry recipe to whip up on a weeknight with the following ingredients:
Chickpeas. A great pantry staple and source of plant-based protein.
Garlic. You’ll want one whole bulb for the rich garlic flavor in this pizza. You can use two if you're into something bolder.
Buffalo sauce. You can use a store-bought version or make it from scratch.
Pizza crust. Both store-bought or homemade works!
Kale. Any kind of kale will work!
Herbs + seasonings. Adds the incredible flavors. Think smoked paprika, garlic powder, onion powder, oregano, etc.
Mozzarella (both fresh + brick). Adds a great amount of savory and beautiful melty cheese flavor between both cheeses.
Roasted Garlic + Poblano Pepper for Sheet Pan Pizza
The topping for this pizza is spicy, smoky roasted poblano peppers and savory garlic. I like to simply open out my garlic bulb a little, add both the garlic bulb and the whole poblano pepper in a foil, drizzle a bit of olive oil and roast.
In a pinch, make this pizza even easier by using jarred roasted peppers and minced garlic.
Homemade Buffalo Sauce
This sauce is such a classic and is a delicious topping for pizza, especially on chickpeas. Here’s what you need to make it:
Frank's Hot sauce.
What You’ll Love Most About This Pizza?
It comes loaded with savory, complex flavors that have you wanting another slice.
Cheesy and Hearty.
Super easy to make and the perfect fun, family baking activity.
The perfect one pan meal on any given day.
PERFECTION in EVERY. SINGLE. BITE.
TIPS FOR MAKING NO-RISE PIZZA CRUST
If your mixture of yeast, water and honey doesn’t bubble after 5 minutes, that may be a sign that your yeast is dead. The crust won’t rise, so it’s best to get a new packet of fresh yeast.
Use an electric mixer for the best results. Pizza dough needs to be well mixed and kneaded to activate as much gluten as possible.
The dough should be soft, supple and stretchy when it’s done mixing. It shouldn’t be too sticky. If it is, add a bit more flour until it easily pulls away from the side of the mixing bowl.
Can I Make Gluten-Free Pizza?
Yes! To make gluten-free pizza crust, use this recipe. It’s thin, crispy and holds all of your toppings.
Store any leftover Sheet Pan Roasted Garlic Buffalo Chickpea Pizza in an airtight container in the fridge for up to four days. You can reheat in the oven, in a skillet on the stove or in the microwave (though it might get soggy).
2 ¾cupsorganic all-purpose flour(See Notes for GF option!)
1cupWARM fresh water
1packetrapid-rise yeast(That's 2 ¼ tsps!)
1tablespoonExtra virgin olive oil
1(15 oz.) canchickpeas, drained + rinsed
1tablespoonExtra virgin olive oil
1 ¼cupsBuffalo sauce
Pinch ofsea salt
Pinch ofblack pepper
ROASTED GARLIC + PEPPER:
1garlic bulb(See Notes!)
1-2TbspsExtra virgin olive oil
2cupsfresh mozzarella cheese(That's about 8 ozs.)
1cupcubed mozzarella cheese
ROAST THE GARLIC + PEPPER:
Begin by preheating the oven to 400 degrees Fahrenheit and preparing a large piece of foil paper. Add garlic bulb and whole poblano pepper to the center of the foil paper, drizzle with olive oil and wrap tightly with foil paper.
Bake for 15-20 minutes or until the garlic bulbs are cooked through and super fragrant, tender, and browned on the edges. Let it cool a bit before removing the garlic from their bulbs + mincing them. Chop the pablano pepper into medium-size pieces.
TO MAKE THE PIZZA CRUST:
In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey, olive oil, and yeast (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
Slowly add the flour and salt (on low speed!), until fully incorporated and a soft dough is formed. NOTE: if dough is too sticky, add ½ cup of additional flour at a time)
Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer.
Once done, cover the dough with plastic wrap for 10 minutes, until is rises a bit.
TO MAKE THE BUFFALO CHICKPEA:
In a bowl, add the chickpeas, olive oil, garlic powder, smoked paprika, oregano, parsley, onion powder, salt, black pepper, and buffalo sauce, tossing everything together until chickpeas are well coated.
Preheat the oven to 475 degrees Fahrenheit and place top rack into the middle of oven. Line a baking sheet with parchment paper and set aside.
Once done, add the dough onto the prepared baking sheet and slightly roll out the dough until it’s flat enough to form a flat rectangular shape the rest of the way with your hands, about 11 inches in diameter, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.
Brush olive oil over the top of the crust until evenly coated. Add a bit of the buffalo sauce from the chickpeas unto the top of center of crust until evenly spread.
Generously add pieces of fresh mozzarella atop the buffalo sauce, leaving a bit of crust bare for the edges. Add cubed mozzarella cheese followed by kale, minced roasted garlic, chopped poblano pepper, and finally the buffalo chickpeas.
Gently transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the cheese has melted (and becomes bubbly) and the crust is crispy and golden brown.
Once done, allow pizza to rest/cool for a few minutes (about 2-3 minutes) so that the cheese sets before cutting into generous square/rectangular slices, using a pizza cutter.
Tips & Tricks
STORAGE: Leftover pizza is best kept tightly wrapped in foil paper, refrigerated for 3-4 days for optimal freshness.