Buffalo Chick’n & Arugula Pizza

Oh, the wonders of buffalo sauce.

One jar made not one, but TWO, absolutely unreal dishes. I didn’t think I’d be able to top the Buffalo Soup, but this pizza is a tough contender. And hardly anyone at work believed me that this was not a legit cheesy buffalo chicken pizza. Many were questioning my veganism as I heated up a slice because just looking at it you would 100% think that is was filled with lots of dairy and meat. And that’s the truly awesome thing about products like tempeh or Daiya-you never, ever have to feel like you’re lacking when you’re on a plant-based diet because their items are so close to the real deal. Not that I want every meal to resemble dishes with animal products. But it’s pretty awesome when they do.

1 batch pizza dough (homemade if you want)

3 cups baby arugula

1 red onion, sliced

1 package organic whole grain tempeh, sliced

1 1/2 cups shredded Daiya

1/2 cup buffalo sauce

1/3 cup soy -free Earth Balance butter, melted

1/4 cup breadcrumbs

3 tbsp olive oil, divided

1 tsp sea salt

1/4 tsp black pepper

  • Preheat oven to 425 degrees
  • Spread pizza dough out on a baking sheet and spread 1 tbsp oil over it
  • Over medium heat, cook red onion, salt and pepper in 1 tbsp olive in a frying pan for 10 minutes or until transparent
  • Mix melted butter and buffalo sauce
  • In another pan over medium heat, cook tempeh in 1 tbsp of oil for about 5 minutes on each side
  • Remove from heat and toss with buffalo sauce and breadcrumbs
  • Arrange arugula ontop of pizza dough and top with red onion
  • Add tempeh ontop and finish with cheese
  • Bake at 425 degrees for 12-14 minutes

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.


  1. […] such a cheap and simple ingredient that has produced some of my favorite Vegan Pact recipes. Buffalo chick’n pizza, BBQ baked beans, avocado tacos and corn chili-I’m talking to […]

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