Buffalo Cauliflower Pizza

Well guys, I ventured way out of the comfort zone with this Buffalo Cauliflower Pizza. The only time I ever eat pizza would be ordered out in a restaurant, however, with the current situation we are facing right now, I thought it was the perfect time to experiment with my own plant-based pizza. I wanted to ensure it was made with whole food ingredients from the base right through to the sauce that topped it off. This was a bit of work but totally worth it - honestly you wouldn’t believe it’s healthy. Not only is it delicious, it’s nutritious so you can enjoy this and still feel great afterwards.

  • Buckwheat is naturally gluten free, can improve blood sugar control & contains resistant starch which is good for gut bacteria.

  • Cauliflower is high in vitamin C, antioxidants (reduces inflammation), fibre (for digestive health) and naturally low in calories so can help with weight loss. 

  • Cashews are packed full of nutrients including Vits E & K, copper, magnesium, zinc, iron & selenium. They are a heart healthy nut helping to reduce blood pressure & cholesterol. They can also be good for managing weight.

If you love baked cauliflower and pizza then you’ll love this one!

Buffalo Cauliflower Pizza

Ingredients:

Buckwheat Base

  • 180g Buckwheat Four

  • 8g easy bake yeast

  • 170ml warm water

  • 1/2 tsp salt

  • 1/2 tbsp olive oil 

Buffalo Cauliflower

  • 1 whole head of cauliflower

  • 150ml Franks Buffalo Hot Sauce

  • 1 tsp chilli powder

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 2 tsp olive oil 

Vegan Garlic Sauce

  • 120g cashews (boiled for 15 minutes & then drained)

  • 2 tbsp warm water

  • 4 cloves of garlic

  • 1 tsp garlic granules

  • Pinch of salt

Method: 

Buckwheat base 

  1. In a large bowl mix together yeast, 40ml warm water and 1 tbsp of buckwheat flour until fully combined. Let this rest for 5-10 minutes

  2. After the 5 - 10 minutes, pour rest of the water and 180g of buckwheat flour into the same bowl. Add salt and olive oil stirring until smooth. 

  3. Turn the dough onto a well floured surface and knead the dough for 8-10 minutes. If the dough is too wet, add some more flour in at this stage. 

  4. Form the dough into a ball and place into an oiled bowl and cover with tin foil/kitchen paper. Let the dough rise in a warm place for about two hours or until it has doubled in size. Meanwhile start baking the cauliflower as per below. 

  5. After the dough is done rising, spread the dough thinly onto a large sheet of well oiled tin foil. 

Cauliflower Topping

  1. Preheat oven to 220c.

  2. Cut the head of cauliflower into bite sized florets and place in a bowl. Add half of the franks buffalo hot sauce, spices and olive oil to the mix.  

  3. Place the cauliflower onto a baking sheet and pop into the oven. Bake for 15 - 20 minutes turning the cauliflower half way through.

  4. Remove the cauliflower from the oven & add the rest of the franks hot sauce. 

  5. Place the cauliflower on top of the rolled out pizza base. Pop the full pizza into the oven and bake for another 15-20 minutes until the outer edges of the pizza crust are starting to go golden. 

  6. Remove from oven and top with the cashew garlic sauce below. Slice and enjoy. 

Cashew Garlic Sauce

  1. Place the soaked & drained cashews, water, garlic, garlic powder and salt into a blender and blend until completely smooth.

  2. Drizzle some of the garlic sauce over the whole pizza. 

Serena O'Reilly