This Buffalo Cauliflower Pizza is great for fall, game days, and pizza night! It's totally vegan and gluten-free making it perfect for sharing.
I've been into pizzas and flatbreads recently, I mean #carbs, am I right?! I recently made this Butternut Squash Pizza and had some leftover pizza dough on hand so this Buffalo Cauliflower version was born. Both pizzas, and really any pizzas IMO, pair well with this delicious Greek Goddess Salad Recipe [coming soon!].
- Prepared pizza dough - I usually opt to grab a container of prepared gluten-free and vegan pizza dough from a local bakery. If you're looking for a brand at a grocer, Wholly Gluten Free makes an awesome store-bought option.
- Prepared roasted red pepper hummus
- Green onions
Buffalo Roasted Cauliflower:
- Cauliflower florets
- Prepared buffalo sauce - My go-to is Frank's RedHot
- Garlic powder
- Italian seasoning
- Mayonnaise - I love using my Vegan Mayonnaise recipe as it has just a few ingredients and is low-fat, meaning I can add more fat elsewhere 😉
- Garlic salt
- Dried dill
- Dried chive
See the recipe card for quantities.
Pour the buffalo sauce over the cauliflower florets and spices and toss well.
Roast the cauliflower in the oven until tender and slightly browned.
Mix up the ranch drizzle ingredients and refrigerate until ready to serve.
Top the pizza with the arugula and roasted buffalo cauliflower then bake.
Roll out the pizza dough on a floured baking surface and top with the hummus.
Once baked, top with the ranch drizzle, an extra splash of buffalo sauce, and serve.
Pro Tip: Don't have a baking stone? A large sheet pan works well, or even a large cast-iron skillet. If you really only have small bakeware, make two smaller-sized pizzas or even 4 individual-sized pizzas!
This Buffalo Cauliflower Pizza recipe is already vegan and subsequently dairy-free, gluten-free, nut-free, and soy-free (depending on the type of pizza crust you use). Here are a few notes on how to accommodate other diets.
- Low-carb - instead of regular pizza dough, use a low-carb vegan option like a coconut flour pizza crust.
- Not GF? - simply use any pizza crust you like
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Spiciness - this buffalo cauliflower pizza isn't super spicy, it's tangier than it is spicy. If you're really looking to reduce the spice, choose a mild buffalo sauce.
- Calzone - make this pizza into a calzone and serve the ranch as a dunking sauce, yum!
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retains heat for longer. For this recipe, I like using a pizza stone or metal baking sheet.
Cold pizza is delicious but you'll need to store it well. Store any leftovers in an airtight container in the refrigerator for up to 3 days. After 3 days, I find that the cauliflower gets mushy.
💭 Top tip
To reheat the pizza, pop it back into the oven at 425° F for about 7-10 minutes. You can also microwave it or eat it cold. I love cold pizza.
Nope! If you're not gluten-free, simply use your go-to pizza crust.
You can! I would recommend a white-style pizza sauce instead of red. Or maybe make a blue cheese sauce with vegan blue cheese? Yes, that sounds amazing! For vegan blue cheese, I adore Follow Your Heart Blue Cheese Crumbles. To make a sauce, I would blend some of the crumbles with vegan sour cream or mayo and make a spread, kind of like a thick salad dressing.
The answer to if a pizza is good cold will always be yes, 😜 . For real though, I love this pizza leftover straight out of the refrigerator.
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Buffalo Cauliflower Pizza
- 1 (16-ounce) prepared pizza dough
- 8 ounces roasted red pepper hummus
- 1 cup arugula
- 3 green onions thinly sliced
Buffalo Roasted Cauliflower:
- 4 cups cauliflower florets about one small head
- 1 cup buffalo sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder powder
- ¼ teaspoon garlic salt
- ¼ cup mayonnaise
- ½ teaspoon garlic salt
- ½ teaspoon dried dill
- ½ teaspoon dried chive
- Preheat the oven to 425° F. Place the cauliflower in a large bowl along with the buffalo sauce, garlic powder, and Italian seasoning. Toss to combine then spread out onto a baking sheet lined with parchment paper. Transfer to the oven and bake for 20 minutes until tender and browned. Set aside.
- To assemble the pizza, sprinkle a pizza stone or large baking sheet with gluten-free all-purpose flour and roll out the pizza dough into a large circle or oval.
- Top the dough with the hummus, arugula, and cauliflower. Transfer to the oven and bake for 20-25 minutes or until the crust is golden and cooked through.
- While the pizza is cooking, whisk together the ranch drizzle ingredients and set aside.
- To serve, top the pizza with the ranch drizzle and an additional handful of arugula if desired.