If you too love Buffalo cauliflower, take it to the next level and put it on a pizza! This Buffalo cauliflower pizza starts with a spicy Buffalo “marinara” and is topped with vegan mozzarella, prepared Buffalo cauliflower, onions, and vegan ranch.
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I’m all about taking my favorite foods and eating them in pizza form. When we do homemade pizza nights, I’ll usually make enough pizza dough for 2 pies and make one “normal” pizza and one “creative” pizza like this Buffalo cauliflower pizza, cheeseburger pizza, or taco pizza. There’s really no going wrong. Worst case scenario, you get a little too experimental and end up with crappy pizza, and crappy pizza is still delicious.
There is, however, nothing crappy about this pizza. It’s spicy, cheesy, and crispy in all the right places. The vegan ranch pairs well with the heat of the Buffalo sauce whether you drizzle it on or dip it in the ranch. You can use store bought dairy-free ranch, or make your own vegan ranch using my recipe. All you need is vegan mayo, non-dairy milk, and some herbs and spices.
This recipe calls for prepared Buffalo cauliflower. You can find my recipe here! Prepare the recipe according to the directions, then use as a topping as instructed in the pizza recipe. It makes the perfect amount for one pizza. If you want to make more than one pizza, double everything in the pizza recipe, including the Buffalo cauliflower.
Homemade pizza dough
I like making my pizza dough. It tastes so much better than buying pre-made or pre-baked dough, and you easily double or triple the recipe for more pizzas. You can also make breadsticks or garlic knots with the leftover dough! Homemade dough takes a few hours to make, but most of that time is inactive while the dough rises. It’s even easier if you use a stand mixer so you don’t have to knead by hand.
If you’re short on time or would prefer to use semi-homemade pizza dough, the Trader Joe’s pizza dough is vegan.
This pizza pairs well with extra vegan ranch for dipping, carrot and celery sticks for snacking (and cooling down the heat from the hot sauce), and your favorite beer.
- 1 package active dry yeast
- 1 tablespoon sugar
- 1 cup lukewarm water
- 2 tablespoons olive oil
- 3 cups flour
- 1/2 teaspoon salt
- Cornmeal for the pizza stone or pan
- 1 batch Buffalo Cauliflower (see note)
- 1/4 cup buffalo sauce
- 1/2 small onion, thinly sliced
- 1 1/2 cups vegan mozzarella, shredded or sliced
- Vegan ranch, store-bought or homemade (see note)
- 1/2 cup sliced green onions
For the dough:
- Place the yeast, sugar, lukewarm water, and olive oil in the bowl of a stand mixer equipped with a dough hook, or a large mixing bowl if making by hand.
- Let sit until the yeast bubbles.
- Gradually add the flour and salt until a dough forms.
- Knead the dough in the stand mixer for 5 minutes, or by hand on a floured surface.
- Gather the dough in a ball and place in an oiled bowl, then cover with a clean towel.
- Let rise in a warm spot for 1 hour, or until doubled in size.
- Punch down and let rise for 30 more minutes.
- Preheat oven to 475°F.
- Scatter cornmeal on your pizza stone or baking pan.
- Take dough and roll on a floured surface to desired thickness, then place on pan.
To assemble pizza:
- Spread the buffalo sauce on the dough, then scatter the prepared Baked Buffalo Cauliflower and sliced onion on top.
- Top with cheese, then bake for 15 minutes, or until the crust is golden and the cheese is melted.
- When ready to serve, drizzle with vegan ranch and scatter green onions on top.
- Serve with more vegan ranch and a side of carrot and celery sticks.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 710Unsaturated Fat: 0g
Looking for some more vegan pizza ideas?
This pizza is topped with all of the (veggie) burger fixin’s!
This Chicago-style deep dish pizza is filled with onions, peppers, vegan Italian sausage, and dairy-free cheese. The recipe also includes a cheeseburger pizza variation.
Vegan Thanksgiving leftovers, on a pizza!