This post may contain affiliate links. Please read our disclosure policy.
This buffalo cauliflower pizza is going to be your new favorite pizza creation! Topped with roasted spicy buffalo cauliflower and a homemade vegan ranch sauce, your pizza night just got even tastier!
Buffalo Cauliflower Pizza: A Vegan and Non-Vegan’s Dream!
If you’ve been exploring a more plant-based diet or plant-based curious or just want a really tasty pizza, then let me tell you that this buffalo cauliflower pizza is pretty much your ticket to flavor AND satisfaction. This is one of those pizzas that you can serve to anyone, then surprise them afterwards by saying it’s vegan. Vegan dishes can unfairly get a bad rep for being bland, and this buffalo cauliflower pizza is anything but!
One of my favorite parts of this pizza isn’t just the buffalo roasted cauliflower (although my mouth is watering just thinking about them)! No, I think the best part about this pizza is the homemade ranch sauce that the pizza gets doused in. It’s SO good and I love that it is friendly to everyone (hello, lactose intolerant here!).
Serve this alongside some garlic fries (omg yum) and a refreshing peach agua fresca, and you’ve got yourself a complete meal!
Recipe Tips
- You can prep this ahead of time if you need to and keep everything separate until you’re ready to assemble and bake!
- Make sure your dough is at room temperature so it’s easier to roll out.
- Make the buffalo cauliflower pizza as thick or thin as you’d like. I like using a large rimmed sheet pan (17″x12″) for mine.
- Consider using a silicone baking mat to easily release pizza from the baking sheet.
Storage and Reheating Instructions
In an airtight container in the fridge, any leftovers you have will stay fresh for up to 4 days. To reheat, just pop the pieces back into the oven, or even easier, a toaster oven or air fryer, both of which are my most used small appliances!
Buffalo Cauliflower Pizza Flatbread
Equipment
Ingredients
Buffalo Roasted Cauliflower
- 1 large head cauliflower, cut into bite-sized florets
- 1 tablespoon avocado oil, or any other high heat cooking oil
- ½ teaspoon garlic salt
- ⅓ cup (80 g) dairy-free buffalo sauce
Ranch Sauce
- ½ cup (119 g) dairy-free sour cream
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
To Assemble:
- 1 batch ( ) gluten-free + vegan pizza dough, homemade or store bought – about 22 ounces
- 2 tablespoons minced fresh cilantro
- 2 tablespoons minced fresh chives
- 1 tablespoon minced fresh parsley
- 1 tablespoon (14 g) vegan butter, melted
- 1 garlic clove, minced
- ½ teaspoon red pepper flakes
- ½ teaspoon flaky sea salt
- 1 cup (112 g) dairy-free shredded mozzarella cheese
- 1 cup (113 g) dairy-free shredded cheddar cheese
- ¼ cup (25 g) dairy-free shredded parmesan cheese
Instructions
- Preheat the oven to 425 °F (218 °C)
- Place the cauliflower florets on a baking sheet and drizzle with avocado oil and sprinkle with garlic salt. Transfer to the oven and bake for 20-25 minutes or until the florets are tender and starting to char just a bit.
- Remove from the oven and place into a large bowl and toss the cauliflower with the buffalo sauce. Set aside.
- In a small bowl, mix together the ranch sauce ingredients. Set aside.
- In another small bowl, mix together the minced cilantro, chives, parsley, melted butter, garlic clove, red pepper flakes, and sea salt. Set aside.
- Place the pizza dough on the baking sheet and press into a large ¼” thick rectangle.
- Top the dough with the ranch sauce, buffalo cauliflower, mixed herbs, and cheese.
- Transfer to the oven and bake for 20-25 minutes or until the dough is golden and the cheese is bubbly. Drizzle with additional buffalo sauce and ranch dressing, if desired. Serve immediately.
