Buffalo Roasted Cauliflower Pizza with Chipotle Blue Cheese Avocado Drizzle.
It’s meatless Monday!!!
Whoa, I am just realizing that um all of my recent Monday posts have been semi packed with meaty things. So sorry to all those vegetarian readers. I guess all those cozy winter foods sort of took over for a while. Oh well, I mean they were all pretty good, so I had to post them sometime.
Anyway, today I am going meatless and loving it. Well actually, to be honest I kind of love meatless meals anyway, but I just have so much fun exploring all foods, that you guys just end up seeing a little bit of everything (plus, I have brothers who LIVE for meat!).
Sometimes though? Well, sometimes you really just need a good buffalo pizza. Like one full of sauce and cheese and semi greasy goodness. Yes, you do.
Typically when you think of a buffalo pizza you think buffalo chicken, but umm, I will not lie I have never made a buffalo pizza WITH chicken. I know, is that weird? Probably, but I kind of find that chicken on pizza is really not all that awesome – for me at least. I’m sure there are some really amazing chicken pizzas out there that I just have not yet tried, but to me, a buffalo pizza is all about the sauce. The sauce and cheese, together they are everything!
SO – instead of chicken, I have always made buffalo chicken pizza, minus the chicken, plus some broccoli and loaded it up with my homemade buffalo sauce. It’s weird, but it’s honestly one of the best pizzas I make.
Today I made a cauliflower version though, and it is so good! Now, if you read any food magazines, or are into food at all, than you are probably well aware that cauliflower is having a major “moment”. Like MAJOR. It seems to be the base of every other recipe these days: raw, roasted, steamed, you name it and its been done. Truthfully, I have always enjoyed cauliflower. I was even making cauliflower rice back when I was sixteen and went through a serious health food phase. This was back when I thought I wanted to be a nutritionist…then I got a little bored and went back to what I always loved styling clothes…then LA happened and I freaked a little…and then I started this blog thing and… now I am happy. <– Life story in about ten seconds right there.
Thing is, I have yet to jump on this whole cauliflower craze. Apparently, I have been way too busy with all my pineapples!
While, today I am changing that with this buffalo roasted cauliflower pizza. It’s a recipe to love and make…weekly!! Or even for March Madness. Ahh, has that started yet, or does that happen more towards the end of the month? Not really up on those things.
This pizza is pretty simple. It’s all the flavors of a buffalo chicken pizza, only instead of chicken you get a healthy dose of cauliflower. Pretty good swap if you ask me.
I also made a little avocado drizzle to balance out the heat. It’s not a necessity, but it is really good, and the blue cheese, oh the blue cheese. Well, I know there are those of you out there who really dislike blue cheese, but I am most definitely not one of them. I am a firm believer that you really can not do buffalo anything with cheddar and blue cheese. You just can’t.
Ok, ok, okay. Now can we all please just make some pizza tonight? I mean, I personally could not think of a better way to spend a Monday night.
Buffalo Roasted Cauliflower Skillet Pizza with Chipotle Blue Cheese Avocado Drizzle.
Course: Main Course
Cuisine: American, Italian
Keyword: blue cheese, buffalo, cauliflower, chipotle, pizza
This pizza is pretty simple. It's all the flavors of a buffalo chicken pizza, only instead of chicken you get a healthy dose of cauliflower. Pretty good swap if you ask me.
- 1 large head cauliflower cut into florets
- 1-2 tablespoons olive oil
- salt and pepper to taste
- 1 cup of your favorite buffalo sauce my recipe is in the notes
- 8 ounces sharp white cheddar cheese shredded
- 4 ounces fontina cheese shredded
- 4 ounces gorgonzola cheese crumbled
- 4 green onions chopped
- 1/3 cup cilantro chopped
Chipotle Blue Cheese Avocado Drizzle
- 1 ripe avocado peeled + pitted
- 1/2 cup buttermilk
- juice from one lime
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 in chipotle chile adobo + 1 tablespoon adobo sauce from the can
- salt + pepper to taste
- 4 ounces gorgonzola cheese crumbled (optional)
- In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
- While the dough is rising, preheat the oven to 425 degrees F. Place the cauliflower on a baking sheet and toss with olive oil, salt and pepper. Roast in the oven for 20-25 minutes or until just beginning to char.
- While the cauliflower is roasting, make the chipotle avocado drizzle. Add all the ingredients for the drizzle to a high powdered blender or food processor. Blend until smooth and creamy, scrapping down the sides as you go. Taste and season to your liking with salt and pepper.
- By now the cauliflower should be done roasting. Add the cauliflower to a bowl and toss with 1/3 cup buffalo sauce. To the remaining 2/3 cup buffalo sauce, add 1/4 cup of the chipotle avocado sauce. Whisk until smooth.
- Once the pizza dough is ready, lightly flour a counter. Divide the dough into 2 balls. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. If needed, trim the parchment paper down so just about and inch is overhanging from the sides. Spread the pizzas with equal amounts of buffalo sauce. Top with the cheddar and fontina cheese. Add the cauliflower and buffalo sauce. Sprinkle with gorgonzola and drizzle with any remaining buffalo sauce.
- Bake the pizzas at 425 degrees F for 25-30 minutes or until the cheese is all melty and gooey. Remove from the oven and top with green onions and cilantro. Drizzle with the chipotle avocado sauce. EAT while melty and delicious!
*To quickly make buffalo sauce, melt 8 tablespoons butter and mix with 1 to 1/12 cups Franks Red Hot Sauce. Add 1 teaspoon of seasoned salt. Taste and add more seasoned salt to your liking. SO SIMPLE and this sauce is my number one most requested! **Feel free to cook this pizza whichever way you please. Sometimes I use a baking stone and cook the pizza at 500 degrees F. for about 15 minutes. Or sometimes I use a cast iron skillet like I did [here | https://www.halfbakedharvest.com/green-olive-pesto-pizza-with-roasted-red-peppers-and-feta-stuffed-crust/].
Veggie pizza for the win!