Vegan Buffalo Cauliflower Pizza
Ingredients
Roasted Onion Cream
-
1
small
cooking onion, roughly chopped
-
2
cloves
garlic, peeled and cut in half
-
1
tablespoon + 1 teaspoon
oil, divided
-
to taste
sea salt & ground black pepper
-
¼
cup
raw cashews, soaked for at least 1 hour and drained
-
1
tablespoon
nutritional yeast
-
1
tablespoon
lemon juice
-
¼
cup
filtered water
Buffalo Cauliflower
-
¾
cup
chickpea flour
-
¾
cup
filtered water
-
to taste
sea salt & ground black pepper
-
4
cups
small cauliflower florets
-
½
cup
Buffalo-style hot sauce
-
1
tablespoon
oil
Pizza
-
1
lb
pizza dough
-
2
handfuls
baby arugula
-
2
green onions
finely sliced
-
to taste
vegan ranch dressing
Instructions
- Preheat the oven to 450°F and set up two baking sheets with parchment paper.
- Make the roasted onion cream by combining onion, garlic, 1 teaspoon of oil, salt, and pepper on a baking sheet and roasting for about 15 minutes.
- Blend the roasted onions and garlic with the remaining ingredients for the cream until smooth.
- Prepare the cauliflower by whisking chickpea flour, water, salt, and pepper in a bowl, then coat the florets in the batter.
- Bake the battered cauliflower for 20 minutes until dry and slightly browned.
- Toss the baked cauliflower in hot sauce and return to the oven for another 15 minutes.
- Increase the oven temperature to 500°F and prepare the pizza dough into a 12-inch circle.
- Spread the roasted onion cream on the dough and top with the Buffalo cauliflower.
- Bake the pizza for 7 minutes, rotate, and bake for an additional 5 minutes until browned.
- Remove from the oven, top with arugula and green onions, drizzle with vegan ranch, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
500mg
Cholesterol
0mg
You might also like