Buffalo Cauliflower Pizza

makes 2 medium pizzas

1/2-1 Recipe Pizza Dough (depending on your topping:dough preference,) or store-bought, shaped into a crust
Tofu Blue Cheese: 
1 lb extra firm tofu, drained
1/4 C nutritional yeast
2 tbsp mayo
juice of 2 lemons
2 tbsp apple cider vinegar
2 tsp miso, any color
2 tsp tahini
1 tsp garlic powder
1 tsp oregano
1 tsp marjoram
1/4 sheet nori, crushed
salt to taste
Buffalo Cauliflower Poppers:
1 cauliflower, cut into small florets
1/2 C almond milk mixed with 1/2 C water
1 C flour
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp smoked paprika
1 C BBQ sauce (*see note)
2 tbsp Sriracha, optional
1 tbsp arrowroot powder (or cornstarch)

NOTE: I don’t stock BBQ sauce, so for this recipe I mix up a combination of ketchup, molasses or brown sugar, apple cider vinegar, garlic and onion powder, soy sauce, liquid smoke, and olive oil – no measuring! Just taste and adjust. I don’t simmer this since it will be baked.

For Tofu Blue Cheese: combine all ingredients except tofu in a bowl or food processor. Mix or process well, then crumble in the tofu and combine until it becomes small bits, giving the dressing a chunky texture. Refrigerate until ready to use.

For Poppers: In a medium bowl, combine flour, salt, pepper, garlic, and paprika. Time to dredge! Dip each cauliflower floret into milk/water mixture, than coat in the seasoned flour. Place florets in a lightly oiled 9×13″ rimmed dish. Bake at 450* for 20 minutes. In the meantime, combine BBQ sauce, Sriracha, and arrowroot. Remove dish from oven, pour sauce mixture over and toss, then return to the oven for 6-8 more minutes.

To Assemble: Spread Tofu Blue Cheese over pizza crust, then scatter Cauliflower Poppers on top. Bake at 450*, or 475* if your oven can manage, for 12-16 minutes.





Credit: Keepin’ It Kind Blog


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