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Buffalo Cauliflower Pizza with Roasted Onion Cream

A spicy, tangy buffalo cauliflower pizza topped with a creamy roasted onion sauce, peppery arugula, and green onions.
Prep Time30 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 35 minutes
Servings: 4 servings

Ingredients

  • 1 small cooking onion roughly chopped
  • 2 cloves garlic peeled and halved
  • 1 tbsp oil divided (1 tsp + 1 tbsp)
  • sea salt to taste
  • ground black pepper to taste
  • 1/4 cup raw cashews soaked at least 1 hour and drained
  • 1 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1/4 cup water for onion cream
  • 3/4 cup chickpea flour
  • 3/4 cup water for batter
  • 4 cups cauliflower florets small florets (about the size of the tip of your pinky finger)
  • 1/2 cup Buffalo-style hot sauce or other hot sauce
  • 1 tbsp oil for tossing cauliflower with hot sauce
  • 1 lb pizza dough
  • 2 handfuls baby arugula
  • 2 stalks green onions finely sliced
  • vegan ranch dressing for drizzling and dipping

Instructions

  • Place a pizza stone on the lowest oven rack and another rack one level below the top; preheat oven to 450°F (232°C). Line two baking sheets with parchment paper.
  • Make the roasted onion cream: toss the chopped onion and halved garlic with 1 teaspoon oil, salt, and pepper on one prepared baking sheet. Roast on the top rack until edges char slightly, about 15 minutes. Let cool a few minutes.
  • Blend the roasted onion and garlic with soaked cashews, 1 tablespoon oil, nutritional yeast, lemon juice, 1/4 cup water, and salt and pepper until completely smooth. Transfer to a small bowl and set aside.
  • Whisk the chickpea flour, 3/4 cup water, salt, and pepper in a large bowl until smooth and the consistency of thin pancake batter.
  • Toss the small cauliflower florets in the batter until evenly coated. Using a slotted spoon, transfer florets to the second prepared baking sheet, tapping off excess batter and spacing them in a single layer.
  • Bake the battered cauliflower at 450°F for 20 minutes, until the batter is dry and slightly browned; let cool briefly.
  • In the large bowl (rinsed), whisk together the Buffalo hot sauce and 1 tablespoon oil. Add the baked cauliflower and toss to coat, breaking up any large pieces. Discard loose baked batter bits if desired.
  • Return the sauced cauliflower to the baking sheet and bake for an additional 15 minutes, until edges brown slightly and the exterior is dry. Remove and let cool while you prepare the pizza.
  • Increase oven temperature to 500°F (260°C). On a floured surface or on parchment, stretch/roll the pizza dough into a 12-inch circle and place it on a floured peel or on parchment (trim parchment to leave a 1/2-inch border).
  • Spread the roasted onion cream evenly over the dough, leaving a 1/2-inch border. Arrange all the Buffalo cauliflower on top and gently press the florets into the sauce and dough.
  • Slide the pizza onto the hot stone (or transfer with the parchment) and bake for 7 minutes. Rotate the pizza, then bake another 5 minutes, until the crust browns in spots and the onion cream has set near the crust.
  • Remove the pizza, slice, and top with baby arugula and sliced green onions. Drizzle with vegan ranch and serve immediately.

Equipment

  • pizza stone
  • two baking sheets
  • Parchment Paper
  • Blender
  • Large Bowl
  • Slotted Spoon
  • pizza peel or extra parchment

Notes

  • Use any hot sauce you like and can handle.
  • Finish this pizza with ranch dressing as suggested.
  • Soak cashews at least 1 hour for a smooth cream.
  • Trim parchment so it doesn't hang over the peel when transferring.