Quick and easy to make vegan BBQ chickpea tortilla pizza. Allergen Information: Free of dairy, egg, corn, nut, oil. Can be made gluten-free and soy-free

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: Not specified
  • Yield: 2 7 inch pizzas
  • Category: dinner, Pizza
  • Cuisine: Italian

Ingredients

  • 2 whole Chapatis/Tortillas/ soft Tacos
  • 1 cup Chickpeas or any other beans/peas/lentils/legumes (Cooked/canned)
  • 2-3 tablespoons BBQ sauce
  • 1 whole Tomatoe (Sliced)
  • 1 whole Red Onion (Sliced)
  • 3 whole Sweet mini peppers or red peppers (Sliced)
  • 1 cup Non dairy cheese of choice
  • Salt and pepper (To taste)
  • Parsley or cilantro (To taste)

Method

  1. Place the tortillas/tacos/flat bread on baking sheet. I used frozen uncooked Chapatis. They get cooked while baking.
  2. Top with sliced tomatoes and onions.
  3. Toss the chickpeas or other beans with barbecue sauce to coat evenly.
  4. Top the veggies with chickpeas. Drizzle more bbq sauce if needed.
  5. Add other veggies of choice like sweet peppers or pickled jalapeno.
  6. Add salt and pepper if you like.
  7. Top with shredded cheese and then dried or fresh parsley or cilantro. I used dried parsley.
  8. Bake at pre-heated 425 degrees F for 12-15 minutes depending on the flat bread used.
  9. Serve hot as is or sliced.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.