March 06, 2020


For the Buffalo Bites:

  • ½ cup almond milk
  • ½ chickpea flour, any flour works really!
  • 3 cloves garlic, pressed
  • Season to taste
  • 1 tsp. dill powder
  • ½ head of cauliflower, chopped into small bite-sized pieces (these are going on a pizza)
  • ½ cup buffalo hot sauce
  • 2 tbsp. vegan ranch (optional)

For the Pizza:

  • 1 Cali’flour Plant-Based Pizza Crust
  • 2 tbsp. vegan parmesan
  • Buffalo Cauliflower Bites
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh red onion, sliced
  • 1/4 cup vegan feta of choice, hand crumbled
  • a handful of fresh green onion, roughly chopped
  • dash of red chili peppers
  • dash of hot sauce


Preheat your oven to 425F and set a vented pan to the side.

Into a medium-sized bowl add your almond milk, flour, garlic, seasoning and dill. Stir till well combined then add in your cauliflower. Stir until well coated. Using tongs place the individual pieces onto the baking sheet and cook for 20 minutes or until golden and crisp.

While your cauliflower cooks add your hot sauce, and ranch into another medium-sized bowl and stir until well combined.

Now remove your cauliflower from the oven and bathe in this magical sauce until completely submerged and covered! *

Bake for another 5 minutes or until you can tell they have dried out a bit (don’t overcook).

Now for the pizza, cook your Cali’Flour Pizza Crust as instructed on the package for 15 minutes or until golden.

Remove from the oven and dush with parmesan, around 1/2-3/4 of a cup of buffalo “wings”, some onions, dill and green onion.  Bake for 3 minutes.

Before serving top with vegan feta, red chili peppers and some more hot sauce (optional)…I like it spicy!


Note: you can either use the remaining sauce on your dough or save it for another time!