vegan buffalo cauliflower pizza #NationalPizzaMonth
Prep time
Cook time
Total time
Who says you need dairy to make a great pizza? This Vegan Buffalo Cauliflower Pizza strikes the perfect balance of spicy, creamy, and rich, and it's covered in the most irresistible homemade vegan cheese!
Recipe type: Vegetarian
Serves: 1 pizza
  • *for the pizza*
  • 1 lb pizza dough {my recipe is above if you want to make it from scratch}
  • ½ cup cauliflower florets {fresh or frozen and thawed}
  • ¼ cup tomato sauce
  • 1-2 tbsp hot sauce, to taste
  • ½ tsp garlic salt
  • drizzle of olive oil
  • *vegan cheese recipe*
  • ½ cup unsweetened almond or cashew milk
  • ¼ cup raw, unsalted cashews
  • 1½ tbsp tapioca starch
  • 1 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • *to serve*
  • vegan ranch
  • fresh cilantro
  1. First, make the vegan cheese. Let your cashews soak overnight to soften, or boil for 20-30 minutes on the stove. I have found that the easiest way is cover them with water and microwave for 4-6 minutes until easily pierced with a fork.
  2. Place the drained cashews in a blender, and add in the cashew milk, tapioca starch, nutritional yeast, lemon juice, garlic powder, and salt. Blend until smooth and creamy.
  3. Transfer mixture to a small pot set on medium-high heat. Cook, stirring often, until mixture becomes thick, gooey, and cheesy. This will take about 5 minutes. Set aside to cool as you prepare the rest.
  4. Preheat oven to 550F. If you have a pizza stone, preheat with the stone in the oven. Otherwise, prepare a cookie sheet by lightly greasing with olive oil. In a small bowl, toss the cauliflower pieces with some hot sauce until evenly coated.
  5. Gently spread your pizza dough on your cookie sheet or on your pizza peel into a rounded shape.
  6. Spread the tomato sauce all over, drizzle on the hot sauce, and arrange the cauliflower florets on top. Spoon on a generous amount of your prepared vegan cheese, and finish everything off with the drizzle of olive oil and sprinkle of garlic salt.
  7. Cook at 550F for about 10-12 minutes, until crust is golden brown and crisp, and cheese is bubbling.
  8. To serve, drizzle with vegan ranch and a sprinkle of fresh cilantro. Enjoy!
Recipe by The Baking Fairy at