Buffalo Cauliflower Pizza
[Vegan, Gluten-Free]

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.