Vegan BBQ Chicken Sheet Pan Pizza
This Vegan BBQ Pizza combines smoky BBQ vegan chicken, caramelized onions, melty vegan cheese, and creamy ranch dressing for a pizza night upgrade everyone will love!
Servings 10 slices
Calories 306kcal
Ingredients
- 1 batch pizza dough (homemade or store-bought)
Dairy-Free Ranch (see notes for ranch dressing options)
- ½ cup vegan yogurt (I use Siggi's or Forager plain yogurt)
- 2 tablespoons plant-based milk (plain, not vanilla)
- 2 teaspoons white wine vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried chives, dried dill, dried parsley (each)
- salt & freshly ground black pepper to taste
Pizza Toppings
- 2 tablespoons olive oil
- 1 large onion peeled and thinly sliced
- 1 teaspoon brown sugar
- 1 cup plant-based chicken (see notes)
- ½ cup BBQ sauce
- ¼ cup fresh parsley stems removed, leaves chopped
- 1 cup vegan mozzarella shreds
- ¼ cup vegan parmesan
- For topping: fresh basil leaves, chopped fresh parsley.
Instructions
- When the dough is ready, preheat your oven to 450°F/230°C. Lightly grease a quarter-sheet sheet pan. Use your fingers to press the pizza dough across the pan. Cover with a moisten kitchen towel and set aside.
Prepare the Ranch Dressing
- Combine the ranch ingredients and stir to combine.
Prepare the Pizza Toppings
- Heat olive oil in a large skillet over medium heat. Cook until shimmering. Add the sliced onions and cook for 5 minutes until translucent.
- Add the brown sugar and stir to combine. Continue cooking until the onions have caramelized around 10 minutes,
- Combine vegan chicken with 1/2 of the BBQ sauce, using a spatula or your fingers to break the chicken into flakier pieces and to ensure the chicken pieces are coated with the sauce.
Pizza Assembly and Baking
- Assembly: Reserve some of the ranch dressing for topping, and spread the rest across the pizza dough. Top with drizzles of the remaining BBQ sauce. Equally distribute the caramelized onions, followed by the BBQ chicken pieces. Top with vegan mozzarella followed by the parmesan shreds.
- Baking: Place the pizza in the oven and bake for 15 minutes, then rotate and bake another 5 minutes, until the pizza crust is golden brown and the cheese has melted. Remove from oven.
Serving
- Let the pizza cool for a few minutes. Serve with remaining ranch dressing and BBQ sauce. Top with fresh herbs and you're ready to serve.
Notes
For the cheese: I used Follow Your Heart Vegan Gourmet Shreds or Daiya Mozzarella Shreds.
For the vegan chicken: I used Tofurkey's Plant-Based Chicken. It has a firm texture that works great in this pizza.
For the ranch dressing: You can use store-bought vegan ranch dressing or make your own using the recipe above. For more details, check out my vegan ranch dressing recipe.
Nutrition
Calories: 306kcal | Carbohydrates: 37g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 978mg | Potassium: 96mg | Fiber: 3g | Sugar: 9g | Vitamin A: 184IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 3mg
