Hearty chickpeas and roasted cauliflower in sweet and tangy homemade vegan barbecue sauce get piled onto thick and chewy pizza crust to make this mouth-watering vegan barbecue pizza!
Preheat the oven to 400°.
Roll the dough into a 12 to 14 inch circle and place it on a lightly oiled or parchment lined baking sheet.
Brush the top of the crust with 1 tablespoon of olive oil and optionally sprinkle with cornmeal.
Place the crust into the oven and bake until fluffy and browned, 18-20 minutes.
Place the cauliflower florets into a roasting pan or oven-safe skillet and toss it with 1 tablespoon of olive oil.
Place the cauliflower into the oven with the crust and roast for 15 minutes, until it begins to brown.
While the cauliflower roasts and the crust bakes, stir the ketchup, molasses, cider vinegar, soy sauce, liquid smoke, chili powder, smoked paprika, salt pepper and cayenne pepper together in a small bowl.
Coat the bottom of a medium pot with olive oil and place it over medium heat.
Add the onion and sauté until soft and translucent, about 5 minutes.
Add the garlic and sauté one minute more, until very fragrant.
Stir in the ketchup mixture and chickpeas. Raise the heat and bring the sauce to a boil.
Lower heat and allow the mixture to simmer for 10 minutes.
When the cauliflower comes of the oven, transfer it to the pot with the chickpeas. Stir it in and allow the mixture to simmer for about 5 minutes more, until the sauce is thick and the cauliflower is tender.
Spread the chickpea cauliflower mixture over the crust. Top with avocado and chives.
Slice and serve.