Fed up of greasy ready-made and takeaway pizzas? Homemade pizza can't be beat and once you've tried it you'll be forever whipping up your own. This Buffalo cauliflower pizza is packed with smoky BBQ flavors, a spicy chilli kick, as well as avocado and a creamy ranch sauce to balance it all out. The base is made with spelt flour, which is easier to digest and has more flavor than regular white flour. The dough makes enough for two bases, but feel free to halve the dough recipe if you just want one. You have to try this buffalo cauliflower pizza––it's to die for!

Buffalo Cauliflower Pizza [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Cooking Time



For the Spelt Pizza Crust:

  • 24 3/4 ounces spelt flour
  • 1/4 ounces sachet dried yeast
  • 2 teaspoons coconut sugar
  • 2 tablespoons extra virgin olive oil
  • 11 1/2 ounces lukewarm water

For the Buffalo Cauliflower:

  • 7 ounces cauliflower, chopped into small florets
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sea salt
  • 2 tablespoons vegan butter
  • 2 tablespoons tomato puree
  • 2 tablespoons water
  • 1 tablespoon Sriracha or chilli sauce
  • 2 tablespoons BBQ sauce

For the Spicy Chickpeas:

  • 1/2 tin of chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder

For the Toppings:



For the Crust:

  1. Add spelt flour to a large bowl.
  2. In a small jug, mix yeast, sugar, oil and water and allow to sit for a minute
  3. Add to the flour and knead for 10 mins until springy.
  4. Set aside covered with a damp tea towel to rise for 1 hour, until doubled in size.

For the Toppings:

  1. While dough is proving, prepare cauliflower. Preheat oven to 350°F. Add florets to a baking tray and cover with olive oil, cornstarch and sea salt. Bake in the oven for 20 mins, until golden.
  2. Prepare chickpeas by adding chickpeas, olive oil, chilli, cumin and turmeric to a bowl. Stir well to coat. Pop in a small baking tray and roast with the cauliflower for 15 mins, until golden.
  3. Remove cauliflower and chickpeas from the oven and turn up the temp to 425°F and preheat pizza stone (if you have one).
  4. Prepare the Buffalo Sauce by adding vegan butter, tomato puree, water, Sriracha, and BBQ sauce to a small pan. Simmer and stir until smooth. 
  5. Prepare ranch sauce by mixing dairy free yoghurt, garlic powder, chives, salt, pepper, and dairy free milk.

To Assemble:

  1. On a floured work surface, roll or stretch out half the pizza dough. Brush with a little oil to season the top of the dough. Freeze the remaining dough.
  2. Spoon 4 tbsp of Buffalo sauce over pizza base and spread evenly to coat.
  3. Cover cauliflower with the remaining sauce and add to pizza.
  4. Sprinkle over chickpeas and bake in the oven for 20 mins, until puffed up and golden.
  5. Add sliced avocado to top of pizza then drizzle with ranch sauce.


This site uses Akismet to reduce spam. Learn how your comment data is processed.