1 large head of cauliflower
½ cup Frank's RedHot Sauce (plus more for serving)
2 Tbsp of vegan butter or margarine (melted)
1 Tbsp fresh lemon juice
½ tsp garlic powder
1 tsp salt
1 package of pre-made pizza dough, or homemade
2 cans of pre-made pizza sauce
1 small package of arugula
1/4 cup of vegan mayo (we use Hellman's)
1 Tbsp of white vinegar
1/2 tsp of lemon juice
1/2 tsp of dried dill
1/2 tsp of dried parsley
1/2 tsp of garlic powder
Salt and pepper to taste
Start by preparing your buffalo cauliflower. Preheat the oven to 450 degrees Fahrenheit and line a large baking sheet.
Make your buffalo sauce by combining your hot sauce, vegan butter, lemon juice, garlic powder and salt in a small bowl and whisking.
Toss the cauliflower florets in the buffalo sauce and transfer them to the prepared baking sheet.
Bake for approximately 20 minutes, or until the inside is tender and outside a little crispy.
Dust your working surface with flour and roll out your dough into two 12-inch circles of even thickness. Transfer carefully onto a large piece of parchment paper or a wide, greased baking sheet.
Spread your tomato sauce evenly over both pizzas, leaving about 1/2 inch around the edge. Once your cauliflower is out of the oven, top it on your pizzas.
Put your pizzas in the oven and cook for 10 minutes, or until the dough is cooked through.
While this is cooking, make your ranch sauce by adding all your vegan mayo, white vinegar, lemon juice, dried dill, dried parsley, garlic powder, salt and pepper to a small bowl and use a fork or whisk to combine. The sauce should be quite thin and easy to pour.
Remove from the oven and let it cool for a few minutes before sprinkling with arugula and drizzling over your ranch sauce.