BBQ sauce is a staple item that comes in more flavours than you can imagine. It’s the perfect way to personalize a dish. Plus, it just knows how to up the ante, and this BBQ Chickpea Flatbread has the ante turned all the way up!
Sweet and tanginess from the sauce, the texture of the chickpeas, and the slight spice of the banana peppers come together to form an explosion on your taste buds.
From a young age, Sigourney has always been addicted to BBQ sauce. Every opportunity to put it on something is a huge win, (resulting in lots of eye rolling from friend and family). This BBQ Flatbread really hits the sauce scale out of the park. Plus, all these yummy toppings combined with a finishing drizzle of our Ranch Dressing really is a winning combination.
Our BBQ Chickpea Flatbread uses whole wheat pizza crust recipe. But don’t worry, this isn’t your regular whole wheat dough you’ve used before – so put those biases aside!
The best part about our pizza dough is it freezes really well, so you can make more now and have it on-hand for next time. If you’re using previously made dough that has been frozen, just allow some time for it to thaw. It shouldn’t take more than 30 to 45 minutes.
Let us know what you think of this flatbread, and if you share a love of BBQ sauce!
BBQ Chickpea Flatbread
For Chickpea Topping
- 1 can Chickpeas
- 1/4 cup BBQ Sauce
- 1/4 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Chili Powder
- 1/2 tsp Salt
- 2 tbsp Olive Oil
- 3 cloves Garlic Peeled & crushed
- 1/2 Red Onion Peeled and thinly sliced
- 1/4 cup Banana Peppers
- 3 tbsp BBQ Sauce
- 3 tbsp Pizza Sauce
- 3 tbsp Daiya Pepperjack Shredded Cheeze
- 3 tbsp Daiya Shredded Mozzarella Cheeze
- 1/2 Whole Wheat Pizza Dough If you pre-made our pizza crust and it's frozen, allow time to thaw
- 1/4 cup Vegan Ranch Dressing
Drain and mix chickpeas and add to a medium size bowl.
To the chickpeas add the ¼ BBQ sauce, garlic powder, onion powder, chili powder and salt.
Toss to completely coat chickpeas and set aside. Allow chickpeas 30 minutes to marinate in mixture.
Meanwhile, preheat oven to 450F.
Roll out pizza dough, ensuring your surface is covered in flour so the dough doesn't stick. Roll the dough into a large rectangle, the size of a large baking tray. Place dough on baking tray.
Using a fork, prick the pizza dough all over to eliminate bubbles from forming during cooking.
In a small bowl mix together 1 tablespoon of olive oil and crushed garlic. Using a pastry brush or a spoon, brush the olive oil mixture onto the pizza dough.
Add remaining 1 tablespoon of olive oil to a small saucepan over medium heat. Once hot, add the sliced onions and saute until slightly caramelized. Remove from heat.
In a small bowl combine 3 tablespoons bbq sauce with 3 tablespoons of pizza sauce, mixing to fully combine. Spread onto the pizza dough, until fully covered, leaving about ½ inch from all sides of the pizza for a crust.
Top the pizza with the marinated chickpeas, sauteed onion and banana peppers.
Next sprinkle the pepperjack and mozzarella cheeze shreds on top.
Place in the oven and bake for 20 minutes, until cheeze is completely melted and starting to look a light golden brown.
Remove from oven and drizzle our Ranch Dressing on top.
Serve and enjoy!