Spicy & Smoky Plant-Based Pepperoni 🍅🌱
A bold and smoky vegan twist on everyone’s favorite pizza topping, made with chickpea flour and pantry spices. No weird ingredients—just real flavor!
If you’re cutting back on meat or simply want to spice up your plant-based snacks and meals, this Spicy & Smoky Plant-Based Pepperoni is your new MVP. Chickpea flour gives it body, while smoked paprika, tomato paste, and oregano deliver that familiar pepperoni punch. It’s perfect for pizza, sandwiches, grazing boards—or just straight from the tray.
Why I Love This Recipe
- 🌱 Fully Vegan and gluten-free-friendly
- 🔥 Spicy & Savory thanks to cayenne, black pepper, and paprika
- 🧑🍳 Super Easy to prep and bake in under 25 minutes
- 🍕 Pizza-Ready with great crisp and chew
🛒 Ingredients
- ½ cup (75g) chickpea flour
- ½ cup (120ml) water
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp cayenne pepper (optional for heat)
- ½ tsp dried oregano
👨🍳 Instructions
1️⃣ Preheat & Prep
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
2️⃣ Mix the Batter
- In a bowl, whisk together the chickpea flour, water, tomato paste, olive oil, and all the seasonings until smooth and lump-free.
- Let it rest for 5 minutes so the chickpea flour can hydrate slightly.
3️⃣ Spread & Bake
- Pour the batter onto the baking sheet and spread it thin and even using a spatula or the back of a spoon—about ⅛ inch thick.
- Bake for 12–15 minutes, or until firm and slightly golden.
4️⃣ Slice & Crisp
- Let it cool for 2–3 minutes. Use a small round cutter or the rim of a shot glass to punch out pepperoni-sized circles.
- Return the slices to the oven for an additional 5 minutes to crisp them up.
✅ Tips for Success
- Use a silicone baking mat for the easiest release after baking.
- Want it crispier? Add 1–2 extra minutes in the second bake.
- You can double the recipe for a larger batch or freeze extras for future use.
- For smoky richness, try adding a drop of liquid smoke or a touch of soy sauce.
🍕 Serving Suggestions
- Layer onto a sheet pan quesadilla
- Crumble into Cajun gumbo for extra depth
- Pair with vegan cheese on a pizza or flatbread
- Add to sandwiches, grain bowls, or even chopped into pasta salads
🧊 Storage Tips
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Re-crisp in the oven or a skillet if they soften.
- Freeze in a zip-top bag for up to 1 month—just thaw and toast!
More Recipes You Will Love
- These Sheet Pan Quesadillas
- This Cajun Chicken Sausage Gumbo
- These Easy Pumpkin Spice Muffins
- These No-Bake Monster Cookie Energy Balls
- These Chocolate Chip Cookie Bites
Final Thoughts
If you’re looking for a satisfying, smoky meatless snack that actually delivers on flavor and texture, these Vegan Pepperoni Slices are for you. Give them a try and let us know what you think—snap a pic and tag us @ChefManiac on Instagram or drop a comment below!
🍕🌿 Stay spicy and plant-powered!
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