This incredibly flavorful pizza boasts whole roasted garlic, a creamy garlic aioli, and garlicky sautéed chickpeas and artichokes ... notice a trend here? It also has sun-dried tomatoes, kalamata olives, and fresh arugula, to round things out flavor-wise. Bake this until golden brown and crisp, top with arugula and more aioli right before serving, and you are all ready to enjoy a classy pizza night.

Roasted Garlic and Chickpea Pizza [Vegan]



For the Garlic Aioli Sauce:

  • 1/3 cup raw cashew pieces
  • 2/3 cup unsweetened non-dairy milk, plus more as needed
  • 2 teaspoons nutritional yeast
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon vegan lactic acid (optional)
  • 4 garlic cloves, roasted
  • Sea salt and black pepper, to taste

For the Chickpea Topping:

  • 2 tablespoons olive oil
  • 2 cups cooked chickpeas
  • 1 15-ounce can of artichoke hearts, drained
  • 8 garlic cloves, sliced

For the Pizza:

  • 1/2 cup pizza sauce
  • Vegan pizza dough
  • Vegan mozzarella (optional)
  • Roasted garlic
  • 4 soft or oil-packed sun-dried tomatoes, finely chopped
  • 12 kalamata olives, chopped
  • 1/2 cup arugula


To Make the Sauce:

  1. Preheat the oven to 475°F. Use a pizza stone if you have one. Remove the dough from the refrigerator to warm. Combine the cashews, non-dairy milk, and nutritional yeast in a small saucepan. Bring to boil, reduce to simmer, and cook for 5 minutes.
  2. Transfer to a small blender and add the lemon juice, lactic acid (if using), garlic, salt, and pepper. Blend until very smooth, adding a few tablespoons of milk as needed. Taste and adjust seasoning and set aside.

To Make the Chickpeas:

  1. Heat the oil in a large skillet over medium heat. Add the chickpeas, artichokes, and garlic. Cook until golden brown, about 8 minutes, stir frequently so you do not burn the garlic. Season with salt and black pepper. Set aside.

To Make the Pizza:

  1. Combine the pizza sauce with 2 tablespoons of the garlic aioli. Divide the dough into four or two. Roll or spread the dough on a parchment paper, out to about 1/4-inch thick. Spread a thin layer of tomato-aioli sauce. Add cheese, if using. Top with the chickpeas, sun-tomatoes, and olives.
  2. Bake for 6 minutes on a baking sheet or pizza stone. Remove the paper from under the pizza, using tongs or a spatula if needed. Continue to bake until golden brown, about 7-9 more minutes.
  3. To serve, cut into slices, top with arugula leaves, and more sauce.

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