Buffalo Cauliflower Pizza
Here’s a new way to enjoy vegan buffalo cauliflower! Check out this crispy, baked buffalo cauliflower pizza recipe!
Equipment
- Food Processor I picked the Hamilton Beach 8-Cup Food Processor. I use my food processor all. the. time. But, for this recipe, I used it to make the pizza dough. I like making pizza dough in my food processor because it's a lot easier than trying to make it with a bowl and spoon and, damn, my KitchenAid mixer is really heavy. I only get that out of the cabinet when there are cookies involved.
- Pizza Stone Yes, a pizza stone will take up of space in your kitchen. But, if you like a round pizza and you like it with a crispy crust, this is the way to go.
- Vitamix It’s true – a Vitamix is an expensive blender. But, oh! The things it can do and do well. If you’re interested in getting more into vegan cooking, or you just want to eat healthier, then I think that this is a must-have kitchen tool. I use my Vitamix daily for breakfast smoothies and it really gets the job done when making vegan cheeses.
Ingredients
Pizza Dough
- 1 cup very warm water around 110º F
- 1 pkg dry active yeast
- 1 tbsp pure maple syrup
- 1 tbsp extra virgin olive oil
- 2 1/2 cups all-purpose flour
- 1 tsp salt
Pizza Toppings
- 1 head cauliflower washed and broken into small florets, see Recipe Notes
- 1 tbsp extra virgin olive oil
- salt & pepper to taste
- 1 1/2 cups vegan buffalo sauce divided; I like Primal Kitchen's No Dairy Buffalo Sauce
- 1/4 red onion thinly sliced
- fresh ground pepper to taste
Cashew Ranch Dressing
- 1 cup cashew pieces soaked in hot water for ~30 minutes, then drained and rinsed
- 3/4 cup water
- 1 clove garlic
- 1 tsp salt
- 1 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
Instructions
- Preheat the oven to 450º. Preheat the pizza stone.
- Soak the cashew pieces in hot water.
- Toss the cauliflower in 1 tbsp extra virgin olive oil. Season with salt and pepper and roast for ~20 minutes or until lightly browned.
- While the cauliflower is roasting, make the pizza dough by combining the warm water, yeast, maple syrup and olive oil. Set aside for ~ minutes.
- While the yeast is proofing, add the flour and salt to a food processor. Pulse to combine. Slowly add the proofed yeast to the flour and pulse until a dough ball is formed. Add more flour as necessary.
- Slice the dough into two pieces (to make two pizzas). Roll out the dough and carefully lay in out on the preheated pizza stone.
- Add 1/4 cup of buffalo sauce to each pizza as the sauce.
- Toss the roasted cauliflower in the remaining buffalo sauce and add it to the pizzas.
- Add the sliced red onion to each pizza.
- Bake for ~12 minutes until the cauliflower and the crust is crispy.
- While the pizza is baking, drain and rinse the cashew pieces. Then combine the cashews with water, salt, garlic nutritional yeast and fresh lemon juice in a high speed blender. Blend until creamy.
- When the pizza comes out of the oven, drizzle the cashew cream over the pizza and season with fresh ground pepper. See Recipe Notes.
Notes
- Make sure that the cauliflower is dry before roasting it and don't crowd your baking sheet. Crowding the cauliflower will cause it to steam instead of becoming crispy.
- Cashew cream does not reheat well. I recommend adding to each piece of pizza as you want it. Leftover pizza can then be reheated and the cream sauce can be added to the reheated pizza.
Tried this recipe?Let us know how it was!