This is what pizza dreams are made of! Vegan buffalo pizza with vegan mozzarella, buffalo Quorn pieces and fresh coriander. Honestly this recipe is so easy, especially if you use shop bought pizza bases.
If you aren’t from the UK, Quorn is a meat substitute made from a type of fungi. If you can’t get your hands on any you can substitute it for tofu, seitan, tempeh or any other meat substitute!
Why had I not had buffalo sauce before today? Maybe it’s more of an american thing but when my good friend Eva from thecuriouschickpea had a recipe for a Buffalo Soy Curl Pizza I KNEW I had to recreate it!
Vegan Buffalo Chicken
This week we decided to pick a recipe of each others and adapt it and oh my god I have never been so excited for pizza, ever.
So, Eva has been a friend of mine for a few months but honestly she’s like my best friend that I just never get to see (so sad about that).
She has a few pizza recipes and not only that, but she makes her own dough. Let me tell you that I am not a good bread maker, but this dough is so easy you have to make it, you can find the recipe for her Easy Overnight Pizza Doughhere.
Vegan Buffalo Cauliflower Pizza With Avocado
But if you are reading this and want pizza asap, just use a shop bought base and save this for another day as you need to let it rest overnight. It is so crispy yet chewy and everything you want in a pizza crust. You won’t regret it.
She decided to make her own version of my Black Bean, Kale and Sriracha Burgers and you can find Eva’s recipe here!
Eva did a really fun Korean twist on them and now all I want for dinner is them. Alongside this pizza! Because choosing between a vegan pizza and a vegan burger is a decision I do not want to make.
Buffalo Soy Curl Pizza
As always if you make this vegan buffalo pizza be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Cook the frozen quorn pieces / substitute in a little oil until browned. Add most of the buffalo sauce, garlic and remove from the heat.
Top the pizzas with the reaming buffalo sauce, grated/slices of cheese, thinly sliced shallots and quorn pieces. Drizzle with a little oil.This spicy vegan buffalo pizza is loaded with buffalo soy curls (other options given), a cooling vegan ranch dressing, and extra hot sauce for the most delicious and fiery pizza there is!
Vegan Buffalo Chicken Pizza With Garlic Cashew Cream
When that craving for buffalo sauce hits, you know what they say–make some pizza! Ok maybe not the most common refrain, but oh boy is it one of the tastiest ways to enjoy that spicy sauce.
There are a lot of choices you can make with regards to what to buffalo. You can make buffalo seitan, buffalo tofu, buffalo chickpeas, buffalo cauliflower, buffalo pasta… well you get the idea.
For this pizza I turn to the delightfully chewy vegan protein soy curls. Soy curls are made from the isolated protein of soybeans and are dehydrated. They are gluten free, though of course this pizza isn’t because of the dough, but you could use these toppings on a gluten free base!
Buffalo Chicken Pizza Recipe By Tasty
I’ll go more into detail about soy curls shortly, but you should know that they soak up the buffalo sauce like a sponge so they are quite literally bursting with flavor.
You’ll want to pair these spicy nuggets with a cooling vegan ranch. Store bought is a-okay, but I also have my homemade cashew ranch dressing which I used in these photos if you prefer to go a more whole foods route!
Picture your toppings piled atop a soft puffy pizza base with a perfectly crisp bottom and your pizza finished with scallions in all their oniony glory, creamy vegan mozzarella, and extra drizzles of hot sauce to serve.
Vegan Buffalo Chicken Flatbread
Many tears are shed over how much we enjoy this pizza every time I make it (ok, maybe not actually, but emotionally, we are there).
When it comes to making pizza, you must start with the dough. Either plan ahead a little and make a homemade pizza dough (this easy overnight pizza dough is my go-to), or pick some dough up either from the refrigerated section or freezer section at your local grocery store, or from a local pizza shop.
No matter what pizza dough you use, you want it to be at room temperature for at least 1 hour before shaping and baking it. This lets the gluten relax so that the dough is easily stretched for topping.
Buffalo Chicken Pizza {homemade & Delish!}
While you’re at it, note that you’ll want to preheat your oven for the hour before you bake as well. This allows the heat to really soak and permeate into the walls of the oven as well as your pizza stone or baking steel (if using).
I like to have my top rack positioned 1/3 of the way down from the top of oven. [For more tips on pizza dough shaping and baking, including tips for using a pizza peel, read the post of mypizza dough recipe.]
If you’re making your own vegan ranch dressing, go ahead and make that ahead of time! I like to give it at least an hour to chill in the fridge before using. But it’s even better the next day.
Buffalo “chicken” Pizza: Vegan Buffalo Sauce + Veganaise Over Pan Fried Tofu W/ Spices
Soy curls are largely flavorless, but like I said before they soak up whatever flavor you marinade or cook them in. Plus I really do love their chewy texture!
You may be able to find them in some grocery stores, but I have better luck ordering them online. You can find them on Amazon, or buy directly from Butler Foods (which is the company that makes them in the US). They are dried and last for months in the pantry, so I’m always sure to stock up on them!
To make the buffalo soy curls, first rehydrate them with hot water until plump and soft. Then, squeeze out as much water as you can (once it’s cooled enough to do so) so that they’re ready to soak up that buffalo sauce.
Low Calorie Buffalo Chicken Pizza [recipe]
Once they’re rehydrated, lightly fry them in a skillet until they’re just browned, then pour in the buffalo sauce. Cook them another minute or two so they soak up the sauce. Then just set them aside until you’re ready to make the pizzas!
When you’re ready to top your pizza, get everything laid out on the counter: olive oil, crushed garlic, shredded or crumbled vegan mozzarella, buffalo soy curls, sliced scallions (with the white and dark green parts separated), ranch dressing, and some more hot sauce.
As I’ve written this recipe there are enough soy curls to make 3 approximately 12-inch pizzas, using 10oz balls of dough for each. But you can leave it as one dough ball for a large half-sheet pan sized pizza, or divide into 2, 4, or even 5 balls if you prefer a different size.
Easy Vegan Buffalo Jackfruit (vegan Buffalo Chicken) • It Doesn't Taste Like Chicken
Now decide how you’re going to bake this pizza. Is it on a baking sheet, a pizza pan, a cast iron, directly on a pizza stone or baking steel?
As seen in the photos, I baked this pizza in my cast iron pan set on my baking steel, but I’ll detail a couple other options below.
Shape your dough into a 12-inch round and set it into the skillet if using, onto your baking pan of choice, or on a floured pizza peel (the latter if baking directly on a pizza stone/baking steel).
Vegan Buffalo Chicken Dip
Then load up the toppings. First a thin layer of olive oil, then the crushed garlic. A layer of vegan mozzarella (I use about 2 2/3 oz cheese per pizza, but you do you), then add about 1/3 of the buffalo soy curls on top. Finish with some sliced scallions (white and light green parts).
Bake the pizza until the cheese is melty, the crust is crispy on bottom, and there are dark golden or lightly blackened spots on top. Finish the pizza with a drizzle of ranch dressing and hot sauce to taste, and the sliced scallion greens. Serve with more hot sauce and ranch at the table.
I’ve given two ways to bake this pizza in the instructions. The first is in a cast iron skillet and the second is directly on a pizza stone or baking steel.
Buffalo Chicken Pizza (with Frank's Sauce)
For pizzas baked in the cast iron, I’ll go in to cut them with kitchen shears, but you could also remove the pizza from the skillet with a spatula then cut with a knife.
As I’ve mentioned I also enjoy making this into a giant half-sheet pan pizza. Just oil the half sheet pan, then stretch the dough out to fill the pan (you’ll want about 30oz of dough). Top your pizza as normal using up all the soy curls. It will need longer to bake, maybe about 15-20 minutes, but keep an eye on it!
So you want a vegan buffalo “wing” pizza but don’t have or can’t have soy curls? Well you could use seitan or prepared
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