vegan pizza crust (I used the Easy, Yummy and Quick Pizza Crust from this website)
vegan chicken strips to taste (I used Morning Star Farms Chik'n Strips)
shredded vegan mozzarella cheese to taste (I used Follow Your Heart brand)
BBQ sauce to taste
thinly sliced red onion to taste (cut into rings or half moons)
chopped cilantro to taste
pineapple chunks to taste
vegan ranch for dipping (optional)
Preheat oven temperature according to pizza crust directions (I did 450 degrees Fahrenheit).
Make your pizza crust.
Cook "chicken" strips according to package directions and coat with 1 tablespoon bbq sauce (I used 1 tablespoon per 4 oz). 1 minute before the strips are done cooking. Break the strips into smaller pieces with a spatula while you are cooking them. Set aside.
Chop up your pineapple, cilantro, red onions, and grate your "cheese".
Cover your pizza crust with bbq sauce, top with pineapple, cilantro, and red onions, then top with "cheese".
Cook pizza according to pizza crust directions, but for the last 5 minutes, crank your oven up to 500 degrees Fahrenheit so that your "cheese" will melt.
Cut your bbq chicken pizza up with a pizza cutter and dip in some vegan ranch (try the Awesome Vegan Ranch recipe from this website but use half as much soy milk, twice as much vegan mayo, and 1 tablespoon red wine vinegar... it turns out much thicker!)
Source of recipe: Veganized version of CPK's recipe