I love pizza. It is by far one of my favourite foods, but I find it difficult to justify eating something that is so unhealthy, especially when I want to eat it all the time! This recipe is the perfect in-between food for healthy eaters and savoury sinners alike. It's great because you've got an easy, lightened up crust, no dairy, tons of veggies, and so much flavour! It tastes like it should be a guilty pleasure when it is just the opposite.
In this recipe I use all organic and as many locally-sourced ingredients as I can. It's important to me to keep a sustainable and healthy kitchen. The combination of ingredients in this recipe are also perfect for a healthy body and mind. Cruciferous vegetables such as the cauliflower and purple cabbage offer a necessary boost of antioxidants, and they have now been correlated with preventing chronic diseases such as cancer. They also act as anti-inflammatories and help with weight loss!
This colourful pizza is perfect for lunch or dinner and is super easy! It's one of my main go-to recipes if I feel like I need a treat. Feel free to customize the toppings, but I've found the ones that are included in the recipe offer the perfect blend of flavours. Enjoy!
1/2 tsp salt
1 cup flour
1/2 cup cashew milk
1/4 head of cauliflower
1/2 cup buffalo sauce
1 tbsp olive oil + 1 tbsp olive oil for crust
3 garlic cloves crushed
1/4 cup chopped onion
1 cup grape tomatoes halved
1/4 cup purple cabbage sliced thinly
Vegan ranch dressing for topping
Arugula for topping (optional)
Parsley for topping (optional)
Preheat oven to 425° F
Add all pizza dough ingredients in a medium bowl and stir with wooden spoon until it becomes a semi-sticky ball. Sprinkle some flour on a clean counter top and knead dough until smooth and no longer sticky. Cover with a cloth and let rest while you prepare the topping ingredients.
Wash and chop cauliflower into small florets. Add florets to a small bowl along with onions, garlic, 1/4 cup of the Franks, and 1 tbsp of olive oil. Toss cauliflower until coated. Line a baking sheet with parchment paper and spread cauliflower mixture evenly on the sheet, but keep the bowl because you will use it again after the cauliflower is cooked. Once the oven has preheated, put the cauliflower in for 20 minutes, stirring them around after 10 minutes.
Line another pan with parchment for the pizza. Roll pizza dough out until it is thin and round. I like it to be about 1/4 inch thick or even a bit thinner. Move pizza dough onto prepared baking sheet and spread the remaining 1 tbsp of olive oil on top.
Once the cauliflower is finished, remove from oven and put back into the small bowl used previously along with the remaining 1/4 cup of franks. Toss to combine.
Increase oven temperature to 475° F and put raw pizza crust in for 5 minutes BEFORE the toppings go on. Once the crust comes out, spread the buffalo cauliflower mixture over the entire pizza evenly. Next add the tomatoes and lastly sprinkle the purple cabbage on top. Put the pizza in the oven and cook for 15-18 minutes at 475°F.
Once the pizza is done the crust should be crispy and starting to darken. After it has cooled for 3-5 minutes, drizzle as much ranch on top as you would like, also sprinkle the parsley and arugula on top. Cut into slices and enjoy!