Description
When you’re craving something spicy, cheesy, and a bit of a departure from the usual, this buffalo cauliflower pizza always hits the spot. The cauliflower roasts up with crispy edges, the vegan bleu cheese cools things down, celery adds crunch, and the crust holds it all together for one perfectly balanced bite. Grab some napkins and dive in.
Ingredients
for the buffalo cauliflower
- 2 tablespoons olive oil, divided
- 4-5 cups bite-sized cauliflower florets
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup vegetable broth
- 1/2 cup Frank’s Red Hot
- 1 tablespoon to 1/4 cup sriracha (optional, for added heat)
to assemble the pizza
- 1 prepared 12-inch vegan pizza crust (or half this homemade pizza dough recipe for a from-scratch option)
- 1/4 to 1/3 cup Follow Your Heart vegan bleu cheese dressing
- 2/3 cup Miyoko’s vegan mozzarella, crumbled
- olive oil, for brushing the crust
- 4 cloves garlic, minced
- 2 celery stalks, chopped
- handful of fresh cilantro or parsley, roughly chopped
- salt and pepper, to taste
- extra vegan bleu cheese dressing, for dipping (optional)
Instructions
to make the buffalo cauliflower
- Preheat your oven to 425°F.
- Add 1 tablespoon of olive oil to the bottom of a large Pyrex or baking dish and swirl to coat. Add the cauliflower florets, drizzle with the remaining 1 tablespoon of oil, and sprinkle with the garlic powder and onion powder.
- In a small bowl, whisk together the vegetable broth and Frank’s Red Hot. Add sriracha if desired. Pour the mixture evenly over the cauliflower.
- Bake for 30 minutes. Remove from the oven, toss well, and return to bake for another 15–30 minutes, tossing every 15 minutes, until the cauliflower is tender and lightly golden. (Don’t overbake—it will cook again on the pizza.)
- Once the cauliflower is done, increase or adjust your oven temperature as needed for baking your pizza crust.
to assemble the pizza
- Spread an even layer of vegan bleu cheese dressing over the crust, staying within the edges.
- Crumble the buffalo mozzarella evenly over the dressing, then layer the roasted cauliflower over the top.
- Brush the outer crust with olive oil and bake according to the pizza crust instructions (homemade or store-bought).
- In the final few minutes of baking, sprinkle the minced garlic over the pizza and return it to the oven until fragrant and golden.
- Remove from the oven and top with chopped celery and fresh herbs. Season with salt and pepper to taste.
- Serve hot with extra vegan bleu cheese dressing on the side, if desired.
Notes
- Storage: Leftover buffalo cauliflower pizza can be stored in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible, and drizzle fresh before serving.
- Reheating: Warm slices in a 375°F oven or toaster oven for 8–10 minutes, until the crust crisps up again and the cheese softens. Skip the microwave—it’ll steam the crust and soften the cauliflower.
- Make-Ahead Tips: You can roast the cauliflower up to 2 days in advance. Let it cool completely, then refrigerate until you’re ready to assemble and bake the pizza.
- Crust Options: Use store-bought or homemade dough—whatever fits your schedule. Both bake up beautifully.
- Extra Heat: Want more spice? Add extra sriracha to the sauce, or sprinkle red pepper flakes over the finished pizza.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Baked
- Cuisine: American