Servings: 4 people
Equipment
Ingredients
Dough:
- 1 ball vegan pizza dough about 12 oz
- 1 tbsp olive oil for brushing crust
Buffalo Cauliflower:
- 2 cups cauliflower florets
- 1/2 cup hot sauce like Frank’s RedHot
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tbsp cornstarch
Toppings:
- 1/2 cup vegan mozzarella-style shreds
- 1/4 red onion thinly sliced
- 1/4 cup scallions chopped
- 1 tbsp chopped fresh parsley optional
Vegan Ranch Drizzle:
- 1/4 cup vegan ranch dressing store-bought or homemade
- 1 –2 tsp unsweetened plant milk to thin for drizzling
Instructions
Preparation:
- Preheat the oven to 475°F (245°C). Place a pizza stone or upside-down baking sheet inside to heat.
- Toss cauliflower florets in hot sauce, olive oil, garlic powder, and cornstarch until evenly coated.
- Spread cauliflower on a parchment-lined baking sheet and roast for 15 minutes or until crispy and browned. Set aside.
- Stretch the dough into a 10–12-inch round on parchment paper. Brush crust edges with olive oil.
Assembly:
- Sprinkle vegan cheese over the dough, leaving a 1-inch border.
- Add roasted cauliflower, red onions, and a sprinkle of scallions.
- Bake pizza on the hot pizza stone or baking sheet for 12–15 minutes, until crust is golden and cheese is melted.
- Drizzle with vegan ranch, scatter fresh parsley if using, and slice to serve.
Notes
- Short on time? Use frozen roasted cauliflower bites and skip the roasting step.
- Mild option: Mix hot sauce with a tablespoon of maple syrup for a sweet-heat vibe.
- Customize it: Add vegan bleu cheese crumbles or swap in BBQ sauce for a twist.
Tried this recipe?Let us know how it was!
