Name: Buffalo Roasted Cauliflower Skillet Pizza With Chipotle Blue Cheese Avocado Drizzle. Recipe
Total time: 120 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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.

How to make Buffalo Roasted Cauliflower Skillet Pizza With Chipotle Blue Cheese Avocado Drizzle. Recipe

Tieghan Gerard

Crawler

Italian

<p>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.</p>

Non Vegetarian

Flour

Warm Water

active dry yeast

honey

Salt

olive oil

large head cauliflower cut into florets

salt and pepper

your favorite buffalo sauce my recipe is in the notes

sharp white cheddar cheese shredded

fontina cheese shredded

gorgonzola cheese crumbled

green onions chopped

cilantro chopped

ripe avocado peeled + pitted

Buttermilk

juice from one lime

dried parsley

dried dill

onion powder

garlic powder

Worcestershire sauce

chipotle chile adobo + 1 adobo sauce from the can

salt + pepper

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.

step 1

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.

step 2

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.

step 3

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.

step 4

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.

step 5

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!

step 6

HalfBaked Harvest