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Vegan Buffalo Chicken Pizza

Prep Time1 hour 20 minutes
Cook Time30 minutes
Total Time1 hour 50 minutes
Servings: 1
Author: Lisa Le

Ingredients

For the Pizza Dough

  • 21/4 tsp dry active yeast
  • 1 tsp sugar
  • 13/4 cups warm water not too hot or it'll kill the yeast
  • 3 1/2 cups approx 460 g all purpose flour (+ more for kneading)
  • 1 tbsp 15 g vital wheat gluten
  • 1 tsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp kosher salt
  • 2 tsp olive oil + more for the bowl

To make the buffalo sauce

  • 1 heaping tbsp vegan butter melted
  • 1 heaping tbsp vegan hot sauce like Franks or Tabasco, feel free to use more if you like it spicier!

To assemble the pizza

  • 2 tbsp cornmeal
  • 1/4 cup or more vegan pizza sauce
  • Vegan chicken —some can find pieces of vegan chicken I used two slabs of vegan chicken, cooked partially, and cut them up.
  • 1 cup vegan mozza cheese shreds
  • Optional: 1/2 cup diced pineapple
  • Optional: vegan garlic butter for the crust if you want my recipe let me know in the comments, but you can use your fave one

Instructions

For the Pizza Dough:

  • In a small bowl, combine yeast, sugar, and warm water and let the yeast bloom for 5-10 minutes.
  • In another bowl, combine flour, vital wheat gluten, garlic powder, and salt. Mix by hand or with a whisk to evenly distribute the dry ingredients.
  • Add the bloomed yeast to the dry ingredients and mix until the dough pulls away from the side of the bowl. You may need to add more flour, depending on how wet your dough still is. It should be tacky, but not sticky.
  • Turn over onto a floured work surface. Knead until smooth and elastic, about 5 minutes.
  • Add olive oil to your bowl and coat well. Add the dough ball and turn to coat it in the oil. Cover with plastic wrap or a damp kitchen towel and let rise somewhere at room temperature (preferably somewhere warm) for one hour, until it's doubled in size.
  • Gently punch it down to release the air bubbles, and turn it onto a work surface. Divide in half as this recipe makes two pizzas. You can store one half in a freezer safe zippered bag or container for next time (I thaw it overnight if I know I want to make pizza the next day).

To make the buffalo sauce:

  • Whisk vegan butter and hot sauce together until combined. Taste and adjust as desired. Set aside.

To assemble the pizza

  • If you have a pizza stone, preheat it as per manufacturer's instructions. I preheat mine to 400ªF (200ºC). You can also bake it on a standard baking sheet, but add lots of cornmeal to the pan to absorb some of the moisture otherwise you'll have a soggy crust.
  • Once preheated, set the pizza stone on a heat-safe surface to prepare your pizza. Sprinkle cornmeal over the surface.
  • Shape the dough and roll out to your desired shape. Place over cornmeal on pizza stone or baking sheet. Poke all over the dough with a fork to keep the air bubbles from getting out of control during baking.
  • Spread pizza sauce, add vegan chicken pieces. Drizzle the vegan buffalo sauce on top, add pineapple if using, and then sprinkle with vegan mozza shreds.
  • You can also brush some vegan garlic butter on the crust before and after baking, but that's up to you (I highly recommend it).
  • Bake for 30 minutes until the crust is lightly golden. Remove from oven and cut into 8. Enjoy!