Half-Time Buffalo Cauliflower Wing Pizza

Author

Ami Mackey

Ingredients

• 1 head cauliflower or 12 oz. of cauliflower florets
• 3/4 cup chickpea flour
• 2 teaspoons garlic powder
• 1/2 teaspoon celery seed
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 cup unsweetened plant-milk
• 1 1/2 cups Franks Red Hot sauce
• 1 (12 oz) package low fat silken soft tofu
• 1/2 cup plain unsweetened almond milk
• 2 green onions chopped
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1 teaspoon dried chives or 1/8 tsp onion powder
• 1/2 teaspoon cracked black pepper
• 2 tablespoons fresh lemon juice
• PLANTSTRONG Pizza Crust*
• 1/4 cup diced celery
• 1/4 cup shredded carrots - steam for five minutes to soften
• big handful of arugula
• Frank’s Hot Sauce to taste

Directions

1. Line a sheet pan with non-stick aluminum foil or parchment paper. Preheat the oven to Bake 400 degrees F.
2. Cut your cauliflower into florets. In a bowl, mix together: chickpea flour, celery seed, garlic powder, onion powder, black pepper and plant-milk. Stir until a batter forms without lumps.
3. Dip the cauliflower pieces into the batter so they are fully coated, then place them on the lined pan.
4. Bake for 15 minutes.
5. Take the pan out of the oven and drizzle the cauliflower “wings” with Franks Red Hot sauce (or your favorite hot sauce). Bake for another 10 minutes.
6. Blend all ingredients in a food processor until smooth.
7. Refrigerate for one hour before serving to allow the flavors to fully develop.
8. First, bake your PLANTSTRONG Pizza Crust* in the oven at 400 for 8-10 minutes to toast. You can toast the crust during the last 10 minutes of cauliflower baking time. (see below)
9. Then spread chilled Ranch Dressing on top of crust and top with arugula and hot Cauliflower Wings—hot and fresh from the oven.
10. Add the diced celery and steamed shredded carrots.
11. Add a few more dashes of Frank’s Hot Sauce (optional).
12. Slice and enjoy right away!