1large head cauliflowercut into bite-sized florets
1tablespoonavocado oilor any other high heat cooking oil
½teaspoongarlic salt
⅓cup(80g)dairy-free buffalo sauce
Ranch Sauce
½cup(119g)dairy-free sour cream
1tablespoondried parsley
1teaspoongarlic powder
1teaspoononion powder
1teaspoondried dill
½teaspoonsea salt
⅛teaspoonblack pepper
To Assemble:
1batch gluten-free + vegan pizza doughhomemade or store bought - about 22 ounces
2tablespoons(6g)minced fresh cilantro
2tablespoons(6g)minced fresh chives
1tablespoon(4g)minced fresh parsley
1tablespoon(14g)vegan buttermelted
1garlic cloveminced
½teaspoonred pepper flakes
½teaspoonflaky sea salt
1cup(112g)dairy-free shredded mozzarella cheese
1cup(113g)dairy-free shredded cheddar cheese
¼cup(25g)dairy-free shredded parmesan cheese
3tablespoonsdairy-free buffalo sauce
Dairy-free blue cheese dressing or extra ranchfor 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.