Most recipes on this blog are planned. Sometimes they work on the first try, some are retested and reworked and some are chucked if they are hopeless flops. This was just my dinner last weekend, which I never planned to put here, but it turned out so well I had to turn it into a blog post!
Spicy roasted cauliflower, rich vegan Bleu Cheese dressing, silky and funky buffalo mozz and crisp celery all work so well together, why not put it on a pizza? See that crust? It was store bought and kind of no good, but the toppings made up for it. I usually have this homemade pizza dough in my freezer, but not last week. However, if you have a prepared vegan pizza crust you like, that would absolutely work here too!
This pizza was also really good as leftovers the next day. The buffalo cauliflower had a softer texture, and it was great drizzled with a little extra Frank’s for the right amount of spice and heat.
Looking for more ways to use cauliflower? Check out these cauliflower-based recipes!
- Vegan Taco Recipe With Smoky Roasted Cauliflower
- Bang Bang Cauliflower Tacos
- Buffalo Cauliflower (Air-Fried!)
- Cauliflower Curry Recipe With Mushrooms
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Buffalo Cauliflower Pizza
- Total Time: 1 hour 15 minutes
- Yield: 1 12-inch pizza
- Diet: Vegan
Description
This Buffalo Cauliflower pizza takes everything that’s good about the appetizer and throws it on a pizza!
Ingredients
for the buffalo cauliflowe
- 2 TB olive oil
- 4–5 cups bite-sized caulilfower florets
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup vegetable broth
- 1/2 Frank’s hot sauce
- 1 TB to 1/4 cup sriracha (optional)
to assemble
- 1 prepared 12-inch vegan pizza crust (or you can half this pizza dough recipe if you’d like it homemade instead)
- 1/4 to 1/3 cup Follow Your Heart brand Bleu Cheese Dressing
- 2/3 cup Miyoko’s Buffalo Mozz, crumbled
- olive oil, for brushing the crust
- 4 cloves garlic, minced
- 2 celery stalks, chopped
- handful of fresh cilantro, roughly chopped
- salt and pepper
- extra Bleu Cheese dressing, for dipping
Instructions
to make the buffalo cauliflower
- Preheat your oven to 425.
- Apply a thin coat of olive oil to the bottom of a large pyrex dish with 1 TB of oil. Place the florets into the pyrex, drizzle with the remaining 1 TB of oil and sprinkle with the garlic and onion powder.
- Whisk the broth and Frank’s together, adding sriracha if you’d like, then drizzling the liquid over the cauliflower.
- Place into the oven to bake for 30 minutes. Once done, remove from the oven, toss, and place back into the oven to bake, tossing every 15 minutes until the cauliflower has developed a little golden color on top. It’s going to bake more once it’s on the pizza, so don’t let the color get too deep or it will burn.
- Once the cauliflower is done, increase the heat as needed to bake your pizza crust.
to assemble
- Brush the crust with the vegan bleu cheese dressing. Crumble the vegan mozz evenly over the pizza, then place the cauliflower evenly over that. Brush the rim with a little olive oil and bake according to the pizza crust instructions.
- At the last few minutes of the bake time, sprinkle evenly with the minced garlic and return to the oven. Once done, sprinkle the celery over the top of the pizza and finish with the cilantro. Season with salt and pepper and serve with extra Bleu Cheese dressing, if desired.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Baked
- Cuisine: American
Jennifer Washington says
This has become a staple in my recipe repertoire.
I LOVE IT!
erinwyso says
Yay! I’m so happy to hear you love the recipe Jennifer — thanks for your kind feedback. 🙂
Kristina says
Something so beautiful and yet simple to make!