Preheat the oven to 475°F (250°C)
Combine the tomato sauce, buffalo sauce and soy yogurt in a small pan over medium-low heat. Simmer gently, stirring from time to time, until slightly thickened – about 10 minutes.
Stretch your pizza dough out over a greased baking pan or pizza pan. I like a thinner crust in order to add some crispy texture as the chickpeas are soft but it’s up to you how you like your crust.
Spoon 3 tablespoons of the buffalo tomato sauce over the pizza dough. Add the chickpeas to the remaining sauce in the pan and stir to coat.
Spread the chickpeas out over the pizza crust and top with the sliced red onion (and any other veggies you like). Bake for 15 – 20 minutes or until the crust is done.
Meanwhile make the vegan ranch by combining all the ingredients. Add as much milk as necessary to make it a pourable consistency.
Once the pizza is out of the oven sprinkle over the cilantro and green onion and drizzle over the ranch.