“Ummmm is this really unhealthy because it’s so creamy and good?” What boy, don’t you know me?! I do not do unhealthy in my kitchen. Best compliment ever to a health nut. Thank you, sir! I could not get down with the vegan mayos I was finding in the stores to make a “blue cheese” dressing, with the tons of oil, syrups, soy and other not so whole ingredients. So I went on a hunt for a clean mayo. I stumbled upon an awesome blog, FatFreeVegan, and that woman has changed my dip life for…life. Never would I have thought of artichoke for this. I tweaked it a bit and came up with this awesome version turned blue cheese dressing. I used a hemp-based tofu, due to the fact that it is non-GMO, has tons of protein and helps make this creamy.
And now here I go again with the cauliflower. If you missed my recent post about how versatile and underrated this vegetable is, well then, you should read my blog more often. (sarcasm….sorta). I remember when a colleague first told me about the buffalo cauliflower recipe a few years ago and it was all over my Pinterest page. Well, I finally did it, 3 years later. WOOHOO! Spending hours of my life perusing Pinterest isn’t a complete waste of time. But, I wanted to take this inventive dish one step further and what better a food on game day than wings and pizza. Note: All of the recipes I had ever seen called for dipping it into a flour/water or milk batter, but I have done it without the batter and just made sure to get the cauliflower nice and crispy and it still turned out AH-mazing.
Now that we are drooling over this pizza…there are a few steps to this recipe, but they are all fairly easy and you can make the blue cheese dressing and pizza dough ahead of time. Making everything from start to finish takes about 2 hours, but when I have had the pizza dough and blue cheese on hand it cut down my time to 1 hour & 20 minutes
( 20 minutes prep & 1 hour baking).
Vegan buffalo cauliflower pizza & blue cheese dressing
For the vegan blue cheese dressing (adapted from FatFreeVegan)
-1 package hemp tofu (I use Tempt brand)*
-1/2 can artichoke hearts + 2 tsp. liquid
-3 tbsp. almond milk (or other non-dairy milk)
-1.5 tbsp. apple cider vinegar
-1 tsp. mustard powder
-juice of 1/2 lemon
-1 tbsp. tahini
-S & P to taste
Combine ingredients in a blender or food processor until creamy. Store in a jar in the refrigerator. *If you use soy tofu, you will only need to use half the pack, as the package of hemp tofu is about half the amount of soy tofu.
For the pizza crust: You can use your own trusted recipe, but I made and loved the following that I have adapted from 100 days of real food:
1 c. warm water
1 package dry active yeast
4 c. spelt flour
2 tbsp. olive oil salt
Combine warm water and dry yeast and let sit for several minutes. Put all ingredients into food processor and process until the dough begins to chase itself around the processor. Roll into a ball and place in a bowl coated with olive oil. Cover and let sit in fridge for up to 12 hours or freeze for later use. On a flat surface, using flour or corn meal, roll out pizza dough into preferred shape. (I have a tile counter so I use parchment paper and a cutting board).
Buffalo cauliflower -1 medium head cauliflower, chopped into small florets
-2 tbsp. olive oil
-1 c. wing sauce (I used Tabasco brand, Frank’s and Wing Time)
* -1 tsp. garlic powder
Pre-heat oven to 425˚F. Toss cauliflower florets into a bowl with olive oil and coat. Transfer to a baking sheet in a single layer and place in oven for 15 minutes. Turn florets after 15 minutes and bake for another 10 minutes. In a bowl, combine buffalo sauce and garlic powder and set aside. Remove cauliflower from oven and coat with buffalo sauce. Place back in oven for an additional 5 minutes. *Make sure you check that the brand of sauce you buy is vegan!
1/2 can of tomato sauce (7-8oz)
1 tbsp. vegan worcestershire sauce
1/4 c. wing sauce
Combine sauce ingredients in a bowl and set aside to spread on pizza dough.
To assemble the pizza: Pre-heat the oven to 500˚F and place pizza stone or baking sheet in oven for 7-8 minutes. Meanwhile, spread sauce on pizza and top with buffalo cauliflower. Remove baking sheet (or pizza stone) from oven. Then, carefully transfer the pizza onto the heated baking sheet. Bake at 500˚F for 10 minutes for a nice, crispy crust. (If you prefer a less crispy crust you can bake at 450˚F for 15 minutes). Remove from oven and drizzle with blue cheese dressing and top with cilantro.