Vegan Hawaiian Buffalo 'Chicken' Pizza
This Vegan Hawaiian Buffalo Chicken Pizza is loaded with dairy-free cheese, plant-based chicken, kale, red onion, and pineapple chunks.
Servings: 8 servings
Calories: 414kcal
Ingredients
PIZZA CRUST:
- 2 ¾ cup Organic All-Purpose Flour
- 1 cup WARM fresh water
- 1 tablespoon Agave or organic cane sugar
- 1 packett rapid-rise or instant yeast (That's 2 ¼ tsps!)
- 1 tablespoon Extra virgin olive oil
- ¼ teaspoon finely-ground sea salt
- 1 teaspoon garlic powder
TOPPINGS:
- 1-1 ½ lbs. plant-based chicken pieces (I use Daring Foods)
- 1 cup pineapple chunks
- ½ medium purple onion, chopped
- 1 cup organic kale, de-stemmed + chopped
- 2 cups dairy-free Mozzarella shreds
- 2 ½ cups Buffalo sauce, vegan-friendly (Divided)
- finely-ground sea salt + black pepper to taste
Instructions
FOR CRUST:
- In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, Agave (or sugar), olive oil, yeast, garlic powder, and sea salt (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 (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.
- Lightly grease the pizza pan with extra virgin olive oil and place dough on one end of pan, 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.
FOR PIZZA:
- Preheat your oven to 450 degrees Fahrenheit and be sure to use a great pizza pan to ensure that your crust is crispy and not soggy (**See Recipe notes for suggestion!**).
- In a small saucepan, add 2 cups of the Buffalo sauce and season with salt + pepper, over medium-high heat until it begins to bubble, mixing occasionally, for about 2-3 minutes. Remove from heat. Add in the cooked plant-based chicken pieces (cooked according to packaging) and toss in sauce until fully coated.
- Spoon the remaining ½ cup of Buffalo sauce over the top of the crust in the center and spread it out thinly and sprinkle the mozzarella cheese, then the remaining ingredients, ensuring that the plant-based chicken. Lightly brush the tops of the crust with extra virgin olive oil to ensure that it becomes a nice golden brown.
- 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 5 minutes!) so that the cheese sets before cutting into generous slices, using a pizza cutter. Garnish with your favorite toppings—dried parsley, red pepper flakes, oregano, etc.
- Bon Appetit!
Notes
- PIZZA CRUST: For a crispy pizza (especially on the bottom), I suggest using a pizza pan with holes to allow the crust to bake through nicely. I used the AirBake Pizza Pan, which can be found at Target!
- STORAGE: Leftover pizza is best kept tightly wrapped in foil paper, refrigerated for 3-4 days for optimal freshness.
- HOMEMADE BUFFALO SAUCE (VEGAN + GF): To make your own buffalo sauce, Veganosity has a great recipe that is super easy!
- SWEETENER: You can use maple syrup or vegan honey instead of Agave if preferred.
Nutrition
Calories: 414kcal | Carbohydrates: 55g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 3023mg | Potassium: 288mg | Fiber: 7g | Sugar: 7g | Vitamin A: 852IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 7mg