Buffalo Roasted Cauliflower Skillet Pizza with Chipotle Blue Cheese Avocado Drizzle. As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 2 hours and 35 minutes Prep Time 20 minutes Cook Time 45 minutes Rating 5 out of 5 stars (3) Ingredients 4 servings 1 1/2 cups flour1/2 cup warm water1 1/2 teaspoons active dry yeast1 tablespoon honey1/4 teaspoon salt1 tablespoon olive oil1 large head cauliflower (cut into florets)1-2 tablespoons olive oilsalt and pepper (to taste)1 cup of your favorite buffalo sauce (my recipe is in the notes)8 ounces sharp white cheddar cheese (shredded)4 ounces fontina cheese (shredded)4 ounces gorgonzola cheese (crumbled)4 green onions (chopped)1/3 cup cilantro (chopped)1 ripe avocado (peeled + pitted)1/2 cup buttermilkjuice from one lime1 teaspoon dried parsley1 teaspoon dried dill1/4 teaspoon onion powder1/4 teaspoon garlic powder1 teaspoon Worcestershire sauce1 in chipotle chile adobo + 1 tablespoon adobo sauce (from the can)salt + pepper (to taste)4 ounces gorgonzola cheese (crumbled (optional) Calories AmericanBakingVegetarianDinnerDairyIntermediateHealthyVegetablesRoastingSpicySavoryCreamyMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Pizza Dough Step 2 In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours. Step 3 To Assemble Step 4 While the dough is rising, preheat the oven to 425 degrees F. Place the cauliflower on a baking sheet and toss with olive oil, salt and pepper. Roast in the oven for 20-25 minutes or until just beginning to char. Step 5 While the cauliflower is roasting, make the chipotle avocado drizzle. Add all the ingredients for the drizzle to a high powdered blender or food processor. Blend until smooth and creamy, scrapping down the sides as you go. Taste and season to your liking with salt and pepper. Step 6 By now the cauliflower should be done roasting. Add the cauliflower to a bowl and toss with 1/3 cup buffalo sauce. To the remaining 2/3 cup buffalo sauce, add 1/4 cup of the chipotle avocado sauce. Whisk until smooth. Step 7 Once the pizza dough is ready, lightly flour a counter. Divide the dough into 2 balls. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. If needed, trim the parchment paper down so just about and inch is overhanging from the sides. Spread the pizzas with equal amounts of buffalo sauce. Top with the cheddar and fontina cheese. Add the cauliflower and buffalo sauce. Sprinkle with gorgonzola and drizzle with any remaining buffalo sauce. Step 8 Bake the pizzas at 425 degrees F for 25-30 minutes or until the cheese is all melty and gooey. Remove from the oven and top with green onions and cilantro. Drizzle with the chipotle avocado sauce. EAT while melty and delicious!
