This easy vegan banh mi pizza is so good, it’s become a weekly ritual that our friends and family now affectionately call “Amanda pizza.” Aaron is the true pizza lover at our house, while I’m all about Vietnamese and Thai flavors. So, a meal that combines both makes us especially giddy for dinner (and lunch leftovers the following day).
This crispy chickpea banh mi pizza involves a few components (quick pickles, marinated chickpeas, spicy mayo), but like all of our recipes, the prep work is surprisingly simple and it packs a flavorful punch. If I’m in a crunch for time, I’ll make the pickles and mix up the sriracha mayo the day before. I’ve also marinated and cooked the chickpeas in advance with good results; they get baked along with the pizza crust so there’s no need to worry about them losing that crave-worthy crisp factor overnight. And speaking of the pizza crust—I’m all about the store-bought pizza dough these days. (A gentle reminder that there’s no shame in taking shortcuts if it makes your life a little easier! )
Expect to have some leftover marinade from the chickpeas. You’ll use some of it to brush the pizza dough, and the rest is fair game for any other recipes you have going on that week. It’s a mix of soy sauce, lime juice, toasted sesame oil, and garlic, which makes it perfect for jazzing up vegetable stir-fry or rice bowls.
Crispy Chickpea Banh Mi Pizza
Serves: one 12-inch pizza
All of my favorite foods in one crave-worthy meal! This Vegan Banh Mi Pizza is topped with crispy marinated chickpeas, quick homemade pickles, creamy avocado, and drizzled with a perfectly spicy sriracha mayo.
Cuisine: Vegan Servings: one 12-inch pizza
Prep Time: 1 hour Cook Time: 20 mins
All of my favorite foods in one crave-worthy meal! This Vegan Banh Mi Pizza is topped with crispy marinated chickpeas, quick homemade pickles, creamy avocado, and drizzled with a perfectly spicy sriracha mayo.
You will have leftover marinade. I like to save mine to use for stir-fry and rice bowls.
Recipe inspired by my Tofu Banh Mi Bowl.
Copyright © 2020 Amanda Maguire for Pickles & Honey
Hi I love your recipes but am I missing something? There doesn’t seem to be anyway to print or save them. Is there a printer friendly version?
Hi Pat, When you’re looking at the recipe section, there is a rectangular “Print” button to the right of the recipe title. 🙂 Let me know if you’re not seeing it and I will send you a screenshot. That button will allow you to either save or print a printer-friendly version of the recipe. Hope this helps!
Wow, this looks and sounds absolutely delicious. Just mouthwatering. Definitely making this soon.
Thank you, Jenny!
This really made me hungry!
I am someone that just went vegan about a month ago. Already quite tired of eating bread and salad for every meal, so I am looking for inspiration. This looks much better compared to the other vegan pizza variants that I have seen around.
I hear you on most vegan pizza options. I’m personally not a big fan of vegan cheese, at least the kind that’s meant to mimic “real” cheese. Most of the time I prefer to skip it altogether…hence this unconventional banh mi pizza. 🙂
This looks so tasty! The pictures are beautiful, and this recipe seems super easy! Thank you for sharing, I can’t wait to try it.
Thank you, Brittany! I love all of the flavors/textures in this recipe.
Love the idea of chickpeas instead of cheese! A gluten free crust option would be even better!