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Calling all vegans – this Buffalo Cauliflower Pizza Flatbread is going to be your new favorite dinner! And honestly, I’m not vegan, and it’s one of my new favorite dinners too! It’s made with fresh ingredients and isn’t missing out on any flavor – it’s truly impossible not to love!
After my recent elimination of dairy and egg from my diet (for health reasons with substantial bloodwork to back this up; I’m not just being trendy), I have been exploring a more plant-based diet. I have found that vegan condiments and the vegan diet in general is the easiest to be able to help support my dairy-free and egg-free diet.
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 here to change that rep for good!
One of my favorite parts of this pizza isn’t the amazing vegan dough or 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 mind-blowing delicious!! And it’s VEGAN! Woohoo! Win-win.
If you’re looking to seriously impress people, vegan or not, this is a flatbread pizza you really need to make. Just be ready to it to disappear pretty much as soon as you serve it – no one can resist reaching for a second (or third) piece!
Ingredients for buffalo cauliflower pizza flatbread
The cauliflower will need:
- Cauliflower – Make sure it’s broken down into bite-sized pieces
- Avocado oil – Olive oil also works
- Garlic salt – Just a pinch, you don’t want it to be too salty
- Buffalo sauce – Dairy free, obvi!
The homemade vegan ranch sauce requires:
- Sour cream – Remember – dairy free only!
- Dried parsley – This will give a hint of the herb that’s so delicious
- Garlic powder – Powder, not salt!
- Onion powder – This powder gives a delicate note of sweetness that balances the tangier flavors
- Dried dill – A tangy ingredient that really brings it all together
- Sea salt – Just a pinch to taste
- Black pepper – Freshly cracked is best
And here’s what you’ll need to assemble the buffalo cauliflower pizza:
- Pizza dough – Gluten free and vegan is the best!
- Cilantro – You can mince up the stems and leaves
- Chives – Fresh, not dried
- Parsley – Keep it fresh for best flavor!
- Vegan butter – Salted or unsalted works, it’s up to you!
- Garlic – Pre-minced works, but I prefer a freshly minced clove
- Red pepper flakes – Omit this ingredient if you don’t want any spice
- Sea salt – To taste
- Mozzarella cheese – Don’t worry, the dairy free version is just as stringy and delicious as the dairy version!
- Cheddar cheese – Again, keep it dairy free
- Parmesan cheese – Dairy free shredded parmesan works, but if you can find the crumbled kind in the shaker bottle, that’s good too!
- Buffalo sauce – This dairy free ingredient ties it all together in a big bow
How long will this buffalo cauliflower pizza stay fresh?
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, which my most used small appliance. I use it every single day!
Where can I buy all of these vegan ingredients?
Lately, it seems like almost all grocery stores offer a pretty abundant list of vegan options! Thank goodness. I couldn’t imagine being on a restrictive diet back in the day. It has come a loooong way.
If yours is more limited, check out stores like Whole Foods and Trader Joe’s. They usually have what I’m looking for when it comes to vegan foods!
Make these recipes for meatless Monday!
Instant Pot Lentil Soup with Squash
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 (6 g) minced fresh cilantro
- 2 tablespoons (6 g) minced fresh chives
- 1 tablespoon (4 g) 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
- 3 tablespoons dairy-free buffalo sauce
- Dairy-free blue cheese dressing or extra ranch, for serving (optional)
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 toss 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 the blue cheese or ranch dressing if desired. Serve immediately.
