Hi, I'm the developer of Recipe Cart extension 👋 Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)
Export 13 ingredients for grocery delivery
Drain and rinse the can of chickpeas.
Toss the chickpeas with the BBQ sauce in a non-stick pan over medium heat.
Cook until the BBQ sauce is no longer runny and is sticking to the chickpeas; about 8 minutes.
Use a food processor or blender to mix together the 3 avocados, juice of 1 lime, ½ tsp salt, ½ tsp garlic powder. Add up to ¼ C of oil, as needed, to get a smooth consistency.
Adjust seasoning (lime juice, salt, garlic powder) as needed.
Preheat the oven to 350 °F.
Thinly slice the 1 bell pepper, 1 red onion, block of smoked tofu and ½ C cherry tomatoes.
Cook the corn.
Lay out the 4 pita breads onto parchment-lined baking trays.
Spread about 2 tbsp BBQ sauce onto each pita.
Top each pita with the bell pepper, red onion, smoked tofu, cherry tomatoes, corn and BBQ chickpeas.
Bake for about 12 minutes, until the pita bread is crisp on the bottom.
Drizzle avocado sauce over the top of the pizza.
Serve and enjoy. Note: these pizzas contain a lot of toppings and are difficult to pick up and eat (without toppings falling everywhere). This is more of a fork-and-knife pizza recipe.