Buffalo cauliflower pizza




90 min

Spicy buffalo cauliflower wings reign supreme on this veggie pizza, packing a punch with every crispy bite.

About this recipe

This spectacular pie stars fiery buffalo cauliflower florets on a bed of dairy-free chipotle “cheese” sauce. Sweet, caramelized onions add depth, and a drizzle of vegan JUST Ranch helps tame the heat. We’ve included easy instructions for making your own fluffy pizza dough from scratch, or grab a store-bought dough ball for a quick fix. For a fresh finish, pair this indulgent vegan pizza with a bright arugula salad.

Yes, there are a lot of steps, but trust us, it’s worth it. Every minute spent crafting this masterpiece pays off in an explosion of plant-based flavor in every bite. And who knew an allergy-friendly pizza could be so mouthwatering? All the cheesy, creamy goodness comes from JUST Mayo and JUST Ranch, which are 100% plant-based, dairy-free and soy-free. Still hungry? Dive into our cookbook page for more delicious recipes.

Serves 6

  • 1 recipe pizza dough, or 1 16 oz. store-bought pizza dough
  • 3 cups bread flour
  • 1 cup water, room temperature
  • 1 0.25 oz. packet (2 ¼ teaspoons) instant yeast
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Buffalo cauliflower

  • ⅓ cup water
  • ⅓ cup flour
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • 1 tablespoon nutritional yeast
  • ¼ cup hot sauce
  • 1 tablespoon JUST Chipotle Mayo
  • 4 cups cauliflower, cut into florets

“Cheesy” chipotle sauce

  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • ½ cup JUST Chipotle Mayo
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water
  • 2 tablespoons nutritional yeast
  • Black pepper


  • ¾ cup tomato sauce
  • JUST Ranch
  • Red pepper flakes


  • black and white stove icon


  • baking sheet icon

    Baking sheets

  • iron skillet icon


01 / 07

Make pizza dough (or use pre-made)


Follow the directions below to make pizza dough from scratch. If using store-bought pizza dough, let it come to room temperature while you prepare the rest of the recipe.

Add 1 cup of room-temperature water to a large bowl and sprinkle on the instant yeast. Whisk to dissolve the yeast. Add the olive oil, salt and bread flour and stir with a wooden spoon until the dough starts to come together. Turn out the dough onto a clean, lightly floured surface. Knead the dough by hand for 5 to 7 minutes until it is smooth and elastic. Form it into a ball. Transfer the dough ball to a lightly oiled bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until it has doubled in size, about 1 hour.

02 / 07

Roast the buffalo cauliflower


While the pizza dough is rising, make the buffalo cauliflower topping. Preheat your oven to 450°F and line a large baking sheet with parchment paper. In a large bowl, whisk together ⅓ cup water, flour, onion powder, salt, nutritional yeast, hot sauce and JUST Chipotle Mayo. Chop the cauliflower into florets and toss the florets in the hot sauce mixture until evenly coated. Spread the cauliflower onto a baking sheet and roast for 15 to 18 minutes until the cauliflower looks crisp and browned on the edges. Set aside until ready to assemble the pizza. wilted or battered leaves from the outside of the lettuce head and trim off the bottom of the stem. Quarter the iceberg lettuce into four wedges - carefully so that the core is still holding together each wedge.

03 / 07

Caramelize the onions


Slice the onion thinly. In a large skillet, heat 1 tablespoon of olive oil over medium-low until shimmering. Add the onion and cook on low heat for 25 to 35 minutes, stirring occasionally, until the onions are jammy and golden brown. Season with a hefty pinch of salt. Set aside until ready to assemble the pizza.

04 / 07

Make the cheesy chipotle sauce


In a medium bowl, whisk together the JUST Chipotle Mayo, vinegar, one tablespoon water, nutritional yeast and a dash of black pepper.

05 / 07

Roll out the pizza dough


Preheat the oven to 500°F. Divide the pizza dough into 2 equal pieces. Shape each piece into a ball. On a lightly floured surface, roll each ball out to a thin 10-inch round to form two pizza crusts. Transfer the crusts to separate, lightly floured baking sheets or pizza pans.

06 / 07

Build the pizzas


Evenly spread about ½ cup of tomato sauce over each pizza crust. Drizzle each with half of the “cheesy” sauce. Sprinkle half of the caramelized onions and buffalo cauliflower on each pizza.

07 / 07

Bake and drizzle


Bake until each pizza crust is golden brown, about 10 to 12 minutes. Drizzle the pizzas with JUST Ranch and sprinkle with red pepper flakes for added heat. Serve immediately.

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