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- Makes one 12-inch pizza
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Buffalo cauliflower has become a popular vegan appetizer option on pub menus, but this trendy bar snack makes for a delicious pizza topper, too! Tender cauliflower florets are tossed with a spicy hot sauce, piled onto whole wheat pizza dough slathered in a herbed bean spread, and then baked to crisp perfection. While this combo would be delicious on its own, the zesty tahini sauce drizzled on top is what makes this pizza recipe stand out from the crowd. The lip-smacking sauce—which also features lemon juice, cumin, and cayenne pepper—adds refreshing, cooling flavor to complement the spicy heat of the roasted veg. If you have leftover sauce, use it as a dip for raw veggies or as a sandwich spread.
For more inspiration, check out these tasty ideas:
- Mini Deep-Dish Pizza Pies
- Potato-Onion Pizza
- Individual Grilled Pesto Pizzas
- Or take a look at our full collection of vegan pizza recipes
By Ellen Boeke,
Ingredients
- 3 cups bite-size cauliflower florets
- ¼ cup cayenne pepper sauce, such as Frank’s RedHot
- 1 15-oz. can no-salt-added navy beans, rinsed and drained (1½ cups)
- ¼ cup + 3 tablespoons chopped fresh parsley
- 5 cloves garlic, minced
- 1 recipe Homemade Oil-Free Pizza Dough
- ½ cup tahini
- ¼ cup lemon juice
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper (optional)
- Freshly ground black pepper, to taste
- ¼ cup sliced scallions
Instructions
- Preheat oven to 400°F. In a medium bowl toss cauliflower with pepper sauce. In a small bowl mash beans with ¼ cup parsley and 2 of the minced garlic cloves.
- Place Oil-Free Pizza Dough on a large piece of parchment paper and roll into a 12-inch circle. Prick with a fork. Transfer dough (and parchment) to a baking sheet. Bake 8 minutes.
- Meanwhile, for Tahini Sauce, in a bowl stir together the tahini, lemon juice, 3 tablespoons parsley, remaining garlic, the cumin, cayenne pepper, and black pepper. Stir in ¼ cup water, 1 tablespoon at a time, as needed to reach drizzling consistency.
- Spread bean mixture over crust, leaving a ½-inch border. Top with cauliflower mixture. Bake 8 to 10 minutes or until crust is golden and crisp. Sprinkle with scallions and drizzle with Tahini Sauce and, if you like, additional pepper sauce.
Comments (1)
(5 from 1 vote)This is seriously delicious. I made the dressing in the food processor to make it smooth.