2cupscooked chickpeas (drained and patted dry with a kitchen towel, 1 15oz. can)
2T. soy sauce
1tsp. grapeseed oil or other neutral-flavored oil
1red bell pepper (deseeded and julienned)
1carrot (peeled and julienned)
4oz. crimini or button mushrooms (thinly sliced)
1leaveshandful of baby spinach (sliced into ribbons)
1/2medium red onion (thinly sliced)
1/2cupchopped peanuts or cashews
Fresh cilantro and/or Thai basil
Preheat oven to 425F.
On a rimmed baking sheet, toss together the chickpeas, soy sauce, and oil.
Roast chickpeas for 15-20 minutes until golden brown and slightly crispy. If you already have a batch of easy roasted chickpeas on hand, you can skip this step.
Meanwhile, set your pizza dough on a piece of parchment paper or wax paper and let it start to come to room temperature while you prep the sauce and veggies.
Make the sweet potato peanut sauce while the chickpeas are roasting (see recipe below).
Prep the vegetable toppings as the peanut sauce and chickpeas are cooking.
Remove the chickpeas from the baking sheet and set aside in a bowl.
Using the same baking sheet as you roasted the chickpeas (let it cool down for a minute or two first!), sprinkle some cornmeal or rice flour on the surface and then add the pizza dough, stretching it gently to fit the shape of the pan.
Layer on 1 cup of the peanut sauce, then add the vegetables and roasted chickpeas.
Mix 1 T. of water into the savory cashew cream to make it a pourable consistency, then drizzle it over the top of the pizza. Alternatively, add your favorite vegan cheese.
Bake at 425F for 12-15 minutes, until the crust is browned and the vegetables are cooked. For a crisper crust, bake at 450F for 10-12 minutes, but watch carefully to make sure the pizza isn’t burning.
Remove pizza from oven and let cool for 5 minutes before slicing and serving with desired toppings.