Eating vegan and healthy does not at all have to be boring. This buffalo cauliflower pizza is made with homemade vegan Alfredo sauce and homemade buffalo cauliflower wings all on top of a whole wheat flatbread. It is so full of spices and flavors and is anything but bland and boring.

This recipe is sponsored by Atoria’s Family Bakery. I have been enjoying their products for a long time, and I asked them to collaborate on this recipe because I thought their flatbread would be a great fit for this buffalo cauliflower pizza. You can find Atoria’s products on Amazon, and if you want to recreate this exact recipe, you can get your own mini lavash flatbread at this link: http://bit.ly/WGMINILAVASH. All opinions are my own 🙂

What you will need:

There are three parts to this buffalo cauliflower pizza recipe: the Alfredo sauce, the buffalo cauliflower wings, and finally assembling your pizza.

For your homemade vegan Alfredo sauce, you will need: 4 cups of cauliflower florets (or about 1/2 head of a large cauliflower), 3 cloves garlic, 1 tbsp vegan butter, 3 cups vegetable broth, 1/4 cup plant milk, 1/4 tsp pepper, 1/2 tsp salt.

For your buffalo cauliflower wings: 4 cups of cauliflower florets (or about 1/2 head of a large cauliflower), 3/4 cup whole wheat flour, 2 tsp garlic powder, 1 tsp paprika, 1/2 tsp pepper, 1 tsp salt, 1 cup plant milk, and buffalo sauce.

You will also need your Atoria’s flatbread. With these ingredients and proportions, you can make at least three flatbread pizzas. You will also have some Alfredo sauce leftover. I loved dipping my buffalo cauliflower pizza in the extra Alfredo sauce and stored some in the fridge to add to pasta later as well.

Alfredo Sauce:

Start by washing and chopping your cauliflower. In a pot over medium heat, add your vegetable broth until it starts to boil. Add the cauliflower florets and let them steam until they are so soft that you can easily stick a fork through them.

While your cauliflower is steaming, add your vegan butter to a pan over medium heat. Once it’s melted, add your minced garlic. Cook the garlic for only a couple of minutes until it starts to release its flavor. Then take off the heat and set aside.

Once your cauliflower has cooked, use a slotted spoon (those large spoons with holes in them) to remove just the cauliflower. You don’t want too much liquid because you want to make sure your sauce turns out thick and creamy. Place the cauliflower in a blender. Add half of the plant milk, sautéed vegan butter and garlic, salt, and pepper. Blend on high for at least two minutes, until you’ve reached a thick creamy consistency. Add more of the plant milk or the remaining vegetable broth if needed.

Once you have reached your desired consistency, you’re done with your Alfredo sauce.

Buffalo Cauliflower Wings:

Start by cutting up your cauliflower into wing sized pieces. In a bowl, mix your flour, garlic powder, paprika, salt, pepper & plant milk. Dip each cauliflower into the mixture and place it on a baking sheet. Bake at 450 degrees Fahrenheit for 20 minutes. After 20 minutes, take the wings out. Give the wings a couple minutes to cool off, so that you don’t burn yourself. In the meantime, pour buffalo sauce into a bowl. Once they are slightly cooled, dip each wing into buffalo sauce until it is fully covered. Place the wings back on the baking sheet and bake for another 20 minutes.

Assembling your pizza:

To assemble your pizza, start by spreading an even layer of Alfredo sauce to your Atoria’s flatbread. Add some more buffalo sauce on top. Add your cauliflower wings. Bake your flatbread at 350 degrees for 15-20 minutes, until it gets nice and crispy. Top your finished pizza with green onion and more Alfredo sauce.

I really hope you love this recipe as much as I did! If you liked this vegan meal, you might also enjoy these vegan spaghetti and meatballs.