Buffalo Cauliflower Pizza


For the ranch sauce

1 cup cashews, soaked in boiling water for 20 minutes then drained

1/2 cup unsweetened almond milk

2 tbsp water

2 tbsp lemon juice

2 garlic cloves

1 tsp apple cider vinegar

1/2 tsp onion powder

1/2 tsp salt

2 tbsp fresh dill

2 tbsp fresh parsley

For the Pizza

1 box Simple Mills Pizza Dough Mix

2 tbsp apple cider vinegar

2 tbsp avocado oil

6 tbsp water

For the Buffalo Cauliflower

4 to 5 cups cauliflower florets

1 tsp avocado oil

1 tsp garlic powder

1/2 tsp smoked paprika

1/2 cup + 2 tbsp Buffalo sauce, divided

For the Garnish

2 small avocado, sliced

Ranch sauce


Black pepper

More dill and parsley

For the ranch sauce

Add all ranch sauce ingredients except the fresh herbs to a high speed blender. Blend until smooth.

Taste and adjust seasonings. Add fresh herbs and pulse to incorporate. Set aside.

Keep in the fridge and use on this pizza or as a salad dressing

For the pizza

Preheat oven to 350

Make pizza crust according to directions on the box, but make 1 large pizza instead of two little ones.

Bake pizza crust on a parchment-lined baking sheet for 10 minutes. Remove from the oven and set aside.

Increase oven temperature to 400 and line another baking sheet with parchment paper.

Add cauliflower florets, avocado oil, garlic powder, smoked paprika and 1/4 cup of Buffalo sauce to a large bowl. Toss to combine.

Put cauliflower on the parchment-lined baking sheet and bake for 20 minutes,tossing the cauliflower after the first 10 minutes of cooking.

Remove from the oven, transfer to a large bowl. Add 1/4 cup of Buffalo sauce and toss until evenly coated.

Top the precooked pizza dough with 2 tablespoons of Buffalo sauce and then the cauliflower.

Bake in the oven at 400 for 15 to 20 minutes.

For the Garnish

Top with a generous drizzle of ranch sauce, microgreens, a crack of pepper and more fresh herbs. Enjoy!
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