Buffalo Cauliflower Kale Grilled Pizza
This Buffalo Cauliflower Kale Grilled Pizza is absolutely the most perfect family-friendly recipe for the summer! It comes topped with buffalo sauce, mozzarella cheese, kale, and buffalo cauliflower bites and comes based with a crispy, fluffy gluten-free GRILLED crust. Yes, I said Grilled! It’s just that simple, yet it’s bursting with savoriness and flavor. The best weeknight meal and vegetarian option for everyone. Vegan option available.
Servings 6 servings
GLUTEN-FREE PIZZA CRUST:
- 1 cup Bob's Red Mill 1-to-1 Baking Flour
- 3/4 cup Bob's Red Mill Super Fine Almond Flour
- 1 cup WARM fresh water
- 1 Tbsp honey or organic pure cane sugar (See Notes for Vegan Option!)
- 1 packet rapid-rise or instant yeast (That's 2 1/4 tsps!)
- 1 Tbsp Extra virgin olive oil (See Notes!)
- 1/4 tsp sea salt
- 1 tsp garlic powder
- Crispy Buffalo Cauliflower Bites (See Notes for Recipe!)
- 2 cups shredded Mozzarella cheese
- 2 Tbsps Extra virgin olive oil (See Notes!)
- 1/2 cup Buffalo sauce, Store-bought or Homemade (See Notes!)
- 1 cup organic kale, chopped
- Ranch Sauce or your Fave Sauce!
Make your buffalo cauliflower bites and remove from oven, setting them aside. See Buffalo Cauliflower Bites recipe.
Homemade Gluten-Free Pizza Crust Dough:
In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey (or sugar), olive oil, yeast, garlic powder, and sea salt (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
In a large bowl, whisk both flours together.
Slowly add both flours (on low speed!), until fully incorporated and a soft dough is formed. **NOTE: if dough is too sticky, add 1/2 cup of additional 1-to-1 baking flour at a time)**.
Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer.
Once done, remove from mixer and form into a circular pizza shape and place on a lightly floured surface. Let sit for 5 minutes before reforming again if needed.
Prep your gas, charcoal, or electric indoor grill to to high heat.
Brush one side of the dough with oil and transfer the dough (olive oil side down) to your heated grill. Grill the dough for about 2-3 minutes until charred. Brush the top side with oil and using a tong, carefully flip the dough to the opposite oiled side.
At this point, spoon a generous amount of the buffalo sauce to the top (with the crust still on the grill), followed by mozzarella cheese, kale, and the buffalo cauliflower bites.
Grill everything for 3-4 minutes, or until the mozzarella cheese has melted and kale has cooked.
Using tongs, remove the pizza from the grill and drizzle with ranch sauce or your favorite sauce.
Slice and serve immediately.
STORAGE: Leftover pizza is best kept tightly wrapped in foil paper, refrigerated for 3-4 days for optimal freshness.
BUFFALO CAULIFLOWER BITES: To make these, visit original recipe.
HOMEMADE BUFFALO SAUCE (VEGAN + GF):
SWEETENER: For vegan option, you can use maple syrup or Agave instead.
OIL: Instead of olive oil, you can feel free to use coconut oil or grapeseed oil.
VEGAN OPTION: To make this pizza vegan, you can opt out of cheese and use buffalo sauce solely or our Avocado Kale Spinach Pesto Sauce.
To make your own buffalo sauce, Veganosity
has a great recipe that is super easy!