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Buffalo Cauliflower Kale Grilled Pizza
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5 from 5 votes

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.
Course Main Course
Keyword allergy-free, baked, bites, buffalo, cauliflower, classic, crust, dinner, easy, food, gluten-free, healthy, homemade, indulge, kale, lunch, pizza, plant-based, recipe, savory, summer, vegetarian, weeknight meals
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Shanika | Orchids + Sweet Tea



  • 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.
  • Bon Appetit!


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): To make your own buffalo sauce, Veganosity has a great recipe that is super easy!
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.