BUFFALO CAULIFLOWER PIZZA

 
 

Home cooking and nights in are at an all-time high. Some are learning to cook, while others are using their time to become a pro in the kitchen. Whether its movie night or a school night, we have a wonderfully simple and satisfying Buffalo Cauliflower pizza recipe for beginners and experts alike.
Get creative with (milder) toppings, or stick with the extra hot script: spicy tomato sauce, roasted cauliflower, creamy avocado and a plant based ranch sauce. 
As for the choice of flick, a comedy is always a good start. But if you are the type of person who loves drama or thriller, don’t worry. This pizza goes well with any genre.

Makes 1 large pizza
Difficulty: EASY
Preparation time: 35 minutes
Cooking time: 40 minutes

 
 
 
Pure South Press Avocado Oil Buffalo Cauliflower Pizza Recipe
 
 
 

Ingredients

Pure South Press Avocado Oil

PIZZA CRUST

  • 125ml (½ cup) tepid water

  • 5ml (1 tsp) instant yeast

  • 2.5ml (½ tsp) sugar

  • 310ml (1¼ cup / 150g) gluten free flour

  • 2,5ml (½ tsp) xanthan gum

  • pinch salt

  • 30ml (2 tbsp) Pure South Press Avocado Oil

RANCH SAUCE

  • 125ml (½ cup / 80g) raw cashews

  • 1 (4g) garlic clove

  • 15ml (1 tbsp) nutritional yeast

  • 125ml (½ cup) almond milk, warm

  • 10ml (2 tsp) lemon juice

  • 5ml (1 tsp) coriander

  • salt and pepper

TOMATO SAUCE

  • ½ (200g) tin tomato puree

  • 1 (4g) clove garlic, chopped

  • 30ml (2 tbsp) coconut cream

  • 10ml (2 tsp) peri-peri sauce (or any other hot sauce)

  • 7.5ml (1½ tsp) sugar

  • 5ml (1 tsp) vinegar

  • salt and pepper

TOPPINGS

  • 750ml (3 cups / 300g) cauliflower florets

  • 15ml (1 tbsp) Pure South Press Avocado Oil

  • salt and pepper

  • 60ml (¼ cup / 25g) vegan cheese, grated

  • 60ml (¼ cup / 45g) frozen corn, thawed

TO SERVE

  • 30ml (2 tbsp) red onion, thinly sliced

  • ½ (100g) large avocado, diced

  • handful basil or coriander leaves

Method

PIZZA CRUST
Combine the tepid water, yeast and sugar in a large mixing bowl and set aside until foamy, 5 minutes. Stir in the flour, xanthan gum, salt and oil and mix until a dough forms. Place it in a clean, lightly oiled bowl, cover and set aside in a warm place, 15 minutes.

RANCH SAUCE
Cover the cashews with warm water and microwave on high, 5 minutes. Strain and combine with the remaining ingredients. Blend until smooth and season to taste. If it thickens on standing, simply thin it out with a splash of boiling water.

TOMATO SAUCE
Combine all of the ingredients in a saucepan over medium heat and simmer, 5 minutes. Season it to taste.

TOPPINGS
Pre heat the oven to 200°C. Drizzle the cauliflower with the oil, spread it out on a baking tray and roast until tender, 15 minutes. Season lightly.

Roll the dough out on a baking mat or baking paper to a thickness of 0.5cm thick. Place on a baking tray. Spread the sauce on top. Scatter the cheese over and add the cooked cauliflower and corn. Bake at 200°C until golden and crisp, 15-18 minutes.

TO SERVE
Top the pizza with the avocado, red onion and basil and drizzle with the ranch sauce. Add a drizzling of Avocado oil and serve the remaining sauce on the side for dipping.

TIP: For a cheat’s version, replace all of the vegetables with 1½ cups frozen vegetables that have been blanched before adding it as a topping.

TIP: The ranch sauce can easily be replaced with a drizzling of ready-made vegan mayo, if preferred.

 
 
Vegetarian, VeganPure South Pressrecipe, easy, vegetarian, vegan, pizza