Step 1

Drain and rinse the can of chickpeas.

Step 2

Toss the chickpeas with the BBQ sauce in a non-stick pan over medium heat.

Step 3

Cook until the BBQ sauce is no longer runny and is sticking to the chickpeas; about 8 minutes.

Step 4

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.

Step 5

Adjust seasoning (lime juice, salt, garlic powder) as needed.

Step 6

Set aside.

Step 7

Preheat the oven to 350 °F.

Step 8

Thinly slice the 1 bell pepper, 1 red onion, block of smoked tofu and ½ C cherry tomatoes.

Step 9

Cook the corn.

Step 10

Lay out the 4 pita breads onto parchment-lined baking trays.

Step 11

Spread about 2 tbsp BBQ sauce onto each pita.

Step 12

Top each pita with the bell pepper, red onion, smoked tofu, cherry tomatoes, corn and BBQ chickpeas.

Step 13

Bake for about 12 minutes, until the pita bread is crisp on the bottom.

Step 14

Drizzle avocado sauce over the top of the pizza.

Step 15

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.