[cooked-sharing]
Preheat oven to 425F (220C). Rinse and drain chickpeas. Add chickpeas, corn, spices, and salt to a bowl and toss until thoroughly coated. Set aside.
To make tahini sauce, whisk together first four ingredients until combined. Add water, a tablespoon at a time, whisking until sauce reaches desired consistency, then add salt and pepper to taste.
Spread/roll the prepared pizza dough thinly onto the baking sheet, and brush with olive oil. Add tomato slices, chickpea and corn mixture, and red onion on top of the pizza dough. Drizzle with tahini sauce (reserve other half for serving).
Bake for 15-20 minutes, until crust is crispy brown on the outside. Garnish with cilantro and more of the tahini sauce, and serve immediately.
- *You can use any store-bought vegan pizza dough (I used Trader Joes') or make your own.
Ingredients
Directions
Preheat oven to 425F (220C). Rinse and drain chickpeas. Add chickpeas, corn, spices, and salt to a bowl and toss until thoroughly coated. Set aside.
To make tahini sauce, whisk together first four ingredients until combined. Add water, a tablespoon at a time, whisking until sauce reaches desired consistency, then add salt and pepper to taste.
Spread/roll the prepared pizza dough thinly onto the baking sheet, and brush with olive oil. Add tomato slices, chickpea and corn mixture, and red onion on top of the pizza dough. Drizzle with tahini sauce (reserve other half for serving).
Bake for 15-20 minutes, until crust is crispy brown on the outside. Garnish with cilantro and more of the tahini sauce, and serve immediately.
Leave a Reply