A thin crust topped with a spicy roasted red bell pepper sauce, curried chickpeas, roasted sweet potatoes, cherry tomatoes and coconut bacon. The combination of flavors going on here is insane. Oh and there is a 2-minute cheesy tahini sauce to top everything.
It all starts with the coconut bacon that you can prepare in advance and keep in a airtight container for up to a week. It requires only 4 ingredients and you don’t even have to add oil to make it crispy since coconut is already high in fat. To keep its crispy texture we will add it at the last time, just after baking the pizza. Obviously it doesn’t taste exactly like bacon but it makes a nice addition with its smoky-sweet flavor.
Then comes the sauce. Roasted red bell peppers make the base of this pizza, the sauce is sweet, subtly spicy and super rich in flavor. I also think it’s a nice alternative to tomato sauce. All you have to do is roast the bell peppers in the oven, grill mode on, remove the skin and blend them with smoked paprika, tomato paste, sriracha and a small amount of nutritional yeast.
The toppings consist of chickpeas, sweet potatoes, onions, and cherry tomatoes that are roasted with indian spices like cumin, turmeric and coriander. Chickpeas add protein as well as a little crunch.
Can you see the browned edges on the sweet potato cubes and smoky bacon? These add a ton of taste and don’t taste burned at all!
Don’t be discouraged by the length of the recipe, it requires basic ingredients and you can make almost everything a day or two in advance. Feel free to change the toppings with what you have on hand, or swap the red bell pepper sauce for tomato sauce if you prefer!
Let me know in the comments if you try this recipe!
- 1 homemade or store-bought pizza dough
- ½ cup unsweetened coconut chips
- 1 tsp maple syrup
- 1 tsp soy sauce
- ½ tsp liquid smoke
- 3 red bell peppers
- 2 tsp olive oil
- 1 tbsp tomato paste
- 1 tsp maple syrup
- 1 tsp nutritional yeast
- ⅛ tsp smoked paprika
- ⅛ tsp sriracha
- ¾ cup cooked chickpeas
- ½ medium sweet potato, cut into ½ inch cubes
- 6-8 cherry tomatoes, halves
- ½ red onion, finely chopped
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp olive oil (or other oil)
- 1 tsp of each: cumin, turmeric, coriander
- ¼ tsp chili powder
- optional toppings: mushrooms, cashew cheese, vegan mozarella
- Preheat oven to 320°F.
- Combine the maple syrup, soy sauce and liquid smoke in a large bowl. Stir in the coconut chips and carefully mix to make sure every chip is well coated with the liquid mixture.
- Line a baking sheet with parchment paper and spread the coconut chips on it. Sprinkle with some salt.
- Bake for 10-12 minutes, stirring halfway through cooking. Keep an eye on them to make sure they don't burn. Remove from the oven, let cool and store in a airtight container for up to one week.
- Preheat oven to 400°F, or preferably turn the broiler on.
- Cut the peppers in half, discard the seeds and innards.
- Lightly brush the peppers with olive oil and place them, cut-side-down, on a baking sheet lined with parchment paper.
- Roast for about 30 minutes, or until the skin has turned black. Remove from the oven and cover with aluminium foil. Let cool for 25-30 minutes and remove the peels.
- Place the red bell peppers in a blender with the tomato paste, maple syrup, nutritional yeast, smoked paprika and sriracha. Blend until completely smooth. Transfer to a small bowl and set aside.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the chickpeas, sweet potato, cherry tomatoes and red onion. Drizzle with soy sauce, maple syrup and olive oil. Add the spices and stir well to coat all the vegetables.
- Spread evenly on the baking sheet and roast for 18-20 minutes, stirring halfway through cooking.
- Preheat oven to 400°F and line a pizza pan or baking sheet with parchment paper.
- Top the pizza crust with red bell pepper sauce, then roasted chickpeas and veggies. Drizzle with some olive oil.
- Bake for about 15 minutes, or until the crust is golden brown. Remove from the oven and top with the reserved coconut bacon, fresh basil, and cheesy tahini sauce if using (recipe in the notes).
The red pepper sauce, coconut bacon and roasted veggies can all be prepared in advance and stored in the refrigerator for up to 3 days.
Coconut bacon recipe adapted from Fettle Vegan.