Ingredients
Scale
- 3/4 cup cooked chickpeas (or half a can)
- 1/8 cup buffalo wing hot sauce
- 1 12-inch crunchy thin pizza crust (recipe here or use this gluten free version)
- 1/2 cup buffalo hummus (recipe here)
- About 1 cup fresh baby spinach (or baby kale)
- 1 large stalk celery, sliced
- 1 mini sweet pepper, seeded and chopped
- 2 – 3 Tablespoons chopped red onion
- About 4 oz. shredded part-skim mozzarella cheese or vegan shreds
- About 2 Tablespoons blue cheese crumbles or vegan blue cheese (optional)
- Ranch (or blue cheese) dressing, for drizzling (see vegan options above for dairy-free)
Instructions
- In a small bowl, toss together the chickpeas with the buffalo sauce.
- Prep the pizza crust as directed, then spread the crust with a good layer of buffalo hummus. Spread a layer of baby spinach over the hummus, then top with the chickpeas, celery, pepper, and onion. Add a sprinkle of cheese (if using), then if you still have any veggies or chickpeas left, make a second layer. Cover with the rest of the cheese and a sprinkle of the blue cheese (if using).
- Bake at 450 F. for about 10 – 15 minutes or until the cheese is melted and everything is good and hot. Remove from oven, drizzle with dressing, then slice and serve!
Notes
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Nutrition
- Serving Size: 1/4 of a pizza
- Calories: 414
- Fiber: 8.2 g
- Protein: 19.6 g