Crispy Chickpea Banh Mi Pizza
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
Crispy Chickpea Banh Mi Pizza
Serves: 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.
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.
Instructions
- Make the pickles: Add all of the pickle ingredients to a medium jar, close the lid tightly, and shake to combine. If the vegetables aren't completely submerged in the vinegar, add just enough water to cover them. Refrigerate for 1 hour.
- Meanwhile, marinate the chickpeas: In a shallow dish, combine the soy sauce, lime juice, sesame oil, and garlic. Add the chickpeas to the marinade, tossing to coat all sides. Cover and refrigerate for 30-45 minutes. Pour the excess marinade into a small bowl and set aside.
- Place a pizza stone (or baking sheet) on the lowest rack of your oven. Pre-heat the oven to 450° F. While the oven pre-heats, cook the chickpeas: Heat a large non-stick skillet over medium heat. Once the pan is hot, add a small pour of sesame oil and cook the chickpeas for 5-8 minutes, stirring occasionally, until browned and slightly crispy. Remove the pan from the heat.
- Line your counter with a piece of parchment paper and sprinkle it with flour. Roll the pizza dough into a 12-inch circle of even thickness. Trim the parchment so that there is just enough border around the dough to lift it.
- Leaving a 1/2-inch border, brush the dough with the reserved marinade then top with the cooked chickpeas. Using a pizza peel (or un-rimmed baking sheet), carefully transfer the pizza and parchment paper to the pre-heated pizza stone (or baking sheet) and bake for 12-15 minutes, or until the crust is turning golden brown and crispy on the bottom.
- Remove the pizza from the oven. Cut it into slices, then top with pickled vegetables, avocado, scallion, cilantro, and a drizzle of spicy mayo. Finish with a squeeze of fresh lime.
Notes [2]
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 © 2022 Amanda Maguire for Pickles & Honey
