Barbecue Chickpea Pizza with Crispy Kale + Cilantro Lime Aioli

This Barbecue Chickpea Pizza with Crispy Kale and Cilantro Lime Aioli is a bold, flavorful twist on classic pizza. Built on a wholesome sweet potato crust, it’s topped with smoky pan-fried chickpeas, marinated kale, tangy barbecue sauce, red onions, and melty cheese, then finished with a drizzle of zesty cilantro lime aioli.

With the perfect balance of creamy, crunchy, smoky, and fresh, this plant-forward pizza is a weeknight dinner you’ll want to make on repeat. It’s satisfying, healthy, and irresistibly delicious.

• Prep time15 minutes
• Cook time5 minutes
• Servings2
• DifficultyMedium

BBQ Chickpea Pizza Recipe Ingredients

Sweet Potato Pizza Crust

• 1 batch of Sweet Potato Pizza Crust (makes 2 crusts; use both for this recipe)

Pan-Fried Smoky Chickpeas

• ½ tablespoon extra virgin olive oil
• 1 cup cooked chickpeas
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Pinch of fine sea salt
• Freshly ground black pepper, to taste

Marinated Kale

• ½ a medium bunch green kale, stemmed and finely chopped (about 2 cups)
• 1½ teaspoons extra virgin olive oil
• Pinch of fine sea salt

Other Toppings

• ½ cup of your favorite barbecue sauce
• ½ medium red onion, finely diced
• 1 cup grated cheese (cheddar, Monterey Jack, or vegan cheese)

Cilantro Lime Aioli

• ½ cup quality mayonnaise (such as Primal Kitchen or Chosen Foods)
• 2 tablespoons finely chopped cilantro
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 1 large garlic clove, minced

BBQ Chickpea Pizza Recipe Instructions

1. Prepare the Pizza Crusts

Begin by preparing your sweet potato pizza crusts. These can be made ahead of time and left on a wire rack, loosely covered with parchment paper, until ready to use.

2. Make the Pan-Fried Smoky Chickpeas

Heat olive oil in a skillet over medium heat. Add chickpeas and cook for 5 minutes until lightly browned. Stir in cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes. Set aside.

3. Marinate the Kale

Place chopped kale in a bowl. Drizzle with olive oil and add a pinch of salt. Massage until kale becomes tender and bright green.

4. Assemble the Pizzas

Preheat the oven to 450°F (232°C). Place crusts on baking sheets or stones. Spread ¼ cup barbecue sauce on each. Top with ½ cup chickpeas, diced red onion, and ½ cup grated cheese. Bake for 5 minutes.

5. Add the Kale

Remove pizzas, top with marinated kale, and return to oven for another 5 minutes or until the kale is crispy and cheese is bubbly.

6. Prepare the Cilantro Lime Aioli

In a small bowl, whisk together mayonnaise, cilantro, lime zest and juice, and garlic until smooth.

7. Serve

Let pizzas cool for 5 minutes. Slice each into 6–8 pieces and serve with cilantro lime aioli and optional pickled jalapeños.