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Buffalo Cauliflower Pizza

Spicy pizza number two for you because—let’s be honest—one pizza is never enough. You probably don’t even have any leftovers from the Harissa Aubergine & Kale Pizza. Yeah, that’s long gone.

This Buffalo Cauliflower Pizza is packed full of flavor and a spicy kick because plant food doesn’t have to be bland and boring.


That Wicked Awesome Sauce comes through again for that creamy, dreamy, perfect complement to the buffalo cauli. Pile all your delicious toppings on a ready-made pizza crust, store-bought dough, or your favorite homemade dough recipe.

A behind-the-scene shot from our Wicked Healthy+Veganuary shoot! Ira, manning the cameras.

This spicy pizza pie serves two, but if you don’t feel like sharing, you go ahead and eat the whole thing yourself.

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Veganuary and Wicked Healthy

Buffalo Cauliflower Pizza

Serves: 2


handful of flour, for dusting your work surface
pizza dough, homemade or store-bought
2 T of olive oil, divided
½ C (125 ml) Cheezy Sauce Recipe
½ C (64 grams) red cabbage leaves, chopped into large rectangles, tossed with oil
½ C (100 grams) cauliflower florets, chopped and tossed with 2 T of your favorite plant-based buffalo wing sauce


  1. Place a cast iron skillet into oven. Preheat oven to 400°F/200°C to allow the skillet to preheat.
  2. Lightly dust your work surface with flour.
  3. Pull, stretch, and work the dough into shape for your pizza crust.
  4. Using a potholder, remove the cast-iron from the oven, drizzle lightly with oil, and place dough in skillet, pressing the edges of the dough to the shape of the pan.
  5. Using a basting brush, lightly coat the surface of the dough with the remaining oil.
  6. Spoon Cheezy Sauce evenly over pizza dough. Top evenly with the chopped cabbage and buffalo florets. Drizzle any remaining buffalo sauce over everything.
  7. Bake pizza for 10-15 minutes, or until crust is golden brown, and toppings are roasted perfectly evenly across.
  8. Slice and serve immediately.

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