June 10, 2018
The Best Damn Vegan Pizza | Chick’n Bacon Ranch
If you ask me, there are few better food combinations than chicken, bacon, and ranch. Pair those three ingredients with some delicious pizza dough, slathered atop creamy garlic sauce, along with some fresh veggies, and you’ve got a party in your mouth.
If you love chicken bacon ranch pizza as much as I do, then grab a cold brew and let’s get to makin’ a the best vegan pizza!
For the dough, we love to use the premade dough from Whole Foods, but if you feel like making your own, this is our favorite recipe from Veggie Society.
The creamy garlic sauce takes the place of marinara in this vegan pizza, and it is sooo damn delicious! And super easy to prepare! The base for the sauce is cashews, and we recommend soaking them for at least 4 hours if you don’t have a high speed blender. If you’re in a time crunch, or if you’ve got a good quality blender, you can do a quick soak in boiling water for 15-25 minutes!
After you make your creamy garlic sauce and lather it all over the rolled out pizza dough, top it with your favorite vegan cheese and chicken. For the cheese, we use Daiya’s new cutting board shreds in the flavors mozzarella and cheddar. For pizzas, this brand is our ultimate favorite! It’s melts and tastes just like the real thing, we promise! If you don’t like Daiya, feel free to use whatever brand you prefer. The vegan chicken we used are the Gardein Teriyaki Chickn Strips, and we just toss the teriyaki packet. For the vegan bacon, you can defintiely purchse your favorite store-bought brand, but we make our own from TVP and it is TO DIE FOR! Don’t worry, we give you guys the full recipe below!
We hope you guys love the recipe for our Chickn Bacon Ranch Vegan Pizza as much as we do! If you give it a try, make sure to snap a photo and tag us on instagram @eat_figs_not_pigs, and use the hashtag #EatFigsNotPigs. We love seeing your recreations of our recipes! Til next time, friends!
- ½ cup vegan mayonnaise, such as Hampton Creek
- ½ cup vegan sour cream, such as Tofutti
- ½ cup non-dairy milk, original and unsweetened
- 1 tsp fresh dill, minced
- ½ tsp garlic powder
- ½ tsp white vinegar
- Pink Himalayan sea salt, to taste
- Fresh ground black pepper, to taste
- ¾ cup raw cashews, soaked in very hot water for 10-15 minutes
- ½ cup filtered water
- 1 tablespoon nutritional yeast
- 1 teaspoon sea salt
- 3 cloves garlic
- ¼ cup boiling water
- ¼ cup TVP (textured vegetable protein)
- 1 "Not Beef" bouillon cube (from the brand Edward and Sons)
- 1 tsp vegan and gluten free Worcestershire sauce
- 1 tsp Tamari
- 1 tsp liquid smoke
- 1 tsp maple syrup
- 3 tbs vegetable oil, for pan frying
- 1 ball of pizza dough (we like to buy the premad dough from Whole Foods)
- ¾ cup garlic sauce
- ½ cup vegan cheddar shreds
- 1 cup vegan mozzarella shreds
- 10-11 ounces vegan chick'n strips, cooked according to package directions (we use the brand from Gardein)
- ¾ cup chopped cherry tomatoes
- ½ cup thinly sliced red onion
- Ranch (recipe provided)
- Vegan Bacon Bits (homemade or store bought, recipe provided for homemade)
- Chives
- Preheat oven to 425 degrees F. Place a pizza stone or baking tray in the oven while it is preheating.
- In a small bowl, mix together all the ingredients until fully combined. Set aside in the refrigerator until ready to use.
- Drain cashews and place in a blender with the rest of the sauce ingredients. Pulse until comepletely smooth (this took me about 1-2 minutes). Season with additional salt and pepper to taste. Set aside.
- Boil water and bouillon on high heat. Once water reaches a hard, rolling boil, remove from heat and add dry TVP with Worcestershire sauce, tamari, liquid smoke, and maple syrup, mixing to combine. You'll notice the TVP absorbs all the water and this is good because we want to rehydrate it. Set aside and let it rehydrate for 15-20 minutes.
- In a small pan on medium-low heat, add 3 TBS of vegetable oil. Once oil is hot enough, add rehydrated TVP and pan fry until it turns dark brown and crispy, resembling real bacon bits, about 15-20 minutes, stirring the mixture every 3-5 minutes or so.
- Once the TVP bacon bits reach a color and consistency of your liking, transfer to a paper towel lined plate and set aside.
- On a clean and lightly floured surface, roll dough into a cirle about 12-14 inches in diameter.
- Spread the sauce around the pizza, leaving about ½" of the edges dry for the crust.
- Add cooked vegan chick'n, about ¾ of the vegan bacon bits, and both of the vegan cheeses.
- Bake on the middle rack for about 13-15 minutes, or until the crust becomes puffy and turns a golden brown.
- Garnish with fresh chopped tomatoes, red onion, the rest of the bacon bits, chives, and a drizzle of vegan ranch.
- Serve immediately with addtional ranch.
- ENJOY!
We can’t get enough of this delicious pizza! It is easily adaptable for gluten free people by adding in Gardein Scallopini as the chicken and a gluten free pizza crust. We always make extra garlic sauce and turn that into a second meal with pasta and whatever veggies we have in the fridge. Yum, yum, yum!
This has become my favorite Friday night pizza go to combo. From the sauce to the bacon toppings (which I’ve made and used for tons of other recipes) this is high quality pizza. Do not pass go. Do make this pizza.
Thank you Kimberly!!!