BBQ Tofu Pizza topped with roasted broccoli, sriracha-marinated tofu, and sweet corn. High in plant protein and made gluten-free with a chickpea crust.
I didn’t always make pizza at home. It took years before I preferred my own over delivery, and even longer to experiment with bolder flavors.
Recently I’ve been obsessed with a BBQ-style pizza: a tangy base, spicy tofu, sweet corn, and roasted broccoli. It’s a delicious dairy-free option that feels indulgent and satisfying.
Some people call this “not real pizza,” but on my terms it absolutely counts. This BBQ Tofu Pizza is a loaded, plant-based dream—gluten-free when you use a chickpea crust—layered with BBQ sauce, roasted broccoli, sriracha tofu, cooked corn, red onion, and dairy-free cheese.
Feeling celebratory? This is a great recipe for a casual pizza night with friends and family.
How to Make BBQ Tofu Pizza
The process is straightforward, though there are a few steps: make the sriracha tofu, roast the broccoli, and assemble the pizzas. Follow these guidelines to build a flavorful BBQ pizza every time.
Essential ingredients you’ll need:
- Banza chickpea crusts (or another gluten-free crust)
- BBQ sauce
- Pizza sauce
- Dairy-free cheese shreds
- Red onion
- Cooked corn
- Roasted broccoli
- Sriracha tofu
That’s all it takes to make two generous pizzas.
Sriracha Tofu Ingredients
Start by preparing the sriracha tofu and the roasted broccoli.
- 1 16-oz package firm tofu, quick-pressed and crumbled
- 2 TBSP refined-sugar-free BBQ sauce
- 1 TBSP sriracha
Mix the crumbled tofu with BBQ sauce and sriracha until well coated. Spread it on a baking sheet to roast and develop some browning and texture.
Roasted Broccoli Ingredients
Roasting the broccoli brings out a nutty, caramelized flavor that pairs beautifully with BBQ and spicy tofu.
- 1 small head broccoli, cut into small florets
- ½ TBSP avocado oil
- Pinch Himalayan sea salt
- Pinch black pepper
Toss the florets with oil, salt, and pepper, then roast until slightly charred and tender.
How to Make It
Preheat your oven to 400°F and line two baking sheets with parchment paper.
1) Place the broccoli florets in a bowl, drizzle with avocado oil, season with salt and pepper, toss, and spread them on one lined sheet.
2) In the same bowl, combine crumbled tofu with BBQ sauce and sriracha, mix well, and spread the tofu in an even layer on the second sheet.
3) Roast both pans for about 20–25 minutes, until the broccoli has some char and the tofu is browned and slightly firm. If you prefer firmer tofu, roast an extra 5–10 minutes.
My Favorite Crust
While the broccoli and tofu roast, prepare two pizza crusts. You can make crust from scratch or use store-bought. I like using a sturdy frozen chickpea crust to save time—Banza Plain Chickpea Crusts work well because they’re vegan, gluten-free, and hold up to heavy toppings.
How to Make the Sauce
I prefer a 50/50 mix of BBQ sauce and pizza sauce for the base. The blend balances sweetness, tang, and traditional pizza flavor without overpowering the toppings. Spread the combined sauces in an even layer over each crust with the back of a spoon.
Put It All Together
Layer the pizzas as follows:
- Spread the sauce (BBQ + pizza sauce) over each crust.
- Add dairy-free cheese shreds.
- Scatter thinly sliced red onion and cooked corn.
- Divide the roasted broccoli between the pizzas, then top with the sriracha tofu so the tofu can crisp up in the oven.
Transfer the assembled crusts to the center rack of the oven and bake for 10–15 minutes, until the crust edges are golden and the toppings are hot and tender. Remove, slice, and serve immediately—these pizzas hold heat, so be careful when eating.
How to Enjoy It
This BBQ Tofu Pizza is a fun twist for pizza night and works well for sharing. Change up the vegetables and toppings to match the season or ingredients you have on hand—sweet corn and roasted broccoli are especially nice in late summer and fall.
Store leftovers in an airtight container in the refrigerator for up to one week and reheat before serving.
Enjoy!
Ingredients
Sriracha Tofu
- 1 16-oz package firm tofu, quick-pressed and crumbled
- 2 TBSP refined-sugar-free BBQ sauce
- 1 TBSP sriracha
Roasted Broccoli
- 1 small head broccoli, sliced into small florets
- ½ TBSP avocado oil
- Pinch Himalayan sea salt
- Pinch black pepper
BBQ Tofu Pizza
- 2 chickpea crusts (store-bought or homemade)
- ¼ cup BBQ sauce
- ¼ cup pizza sauce
- ½ cup dairy-free cheese shreds
- ¼ red onion, thinly sliced
- ¼ cup cooked corn
- Roasted broccoli (from recipe above)
- Sriracha tofu (from recipe above)
Instructions
- Preheat oven to 400°F and line two baking sheets with parchment paper.
- Toss broccoli florets with avocado oil, salt, and pepper. Spread on one baking sheet.
- Combine crumbled tofu with BBQ sauce and sriracha in a bowl, then spread on the second baking sheet in an even layer.
- Roast both sheets for 20–25 minutes, until the broccoli is slightly charred and the tofu is browned and slightly firm. Roast an extra 5–10 minutes for firmer tofu if desired.
- While they roast, prepare two pizza crusts. Mix BBQ sauce and pizza sauce 50/50 and spread over each crust.
- Add dairy-free cheese, red onion, and cooked corn to each crust.
- Divide the roasted broccoli and sriracha tofu between the pizzas, placing broccoli first and tofu on top for crispness.
- Bake the assembled pizzas on the center rack for 10–15 minutes, until crust edges are golden and toppings are heated through.
- Transfer pizzas to a cutting board, slice, and serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to one week and reheat before serving.
Notes
- This recipe yields 3–4 servings and takes about 1 hour 30 minutes total (including prep and roasting).
- Use a sturdy chickpea crust to make this meal gluten-free and hearty enough for heavy toppings.
- Customize the vegetables and spice level to your taste—add fresh herbs or a squeeze of lemon for brightness.
