This recipe packed a spicy punch.
I rolled out some pizza dough in my cast iron skillet. For the first layer there was a tofu ricotta layer: crumble 1 package of firm tofu, add 4 TBsp nutritional yeast, 2 TBsp veganaise, 2 TBsp lemon juice, 2 TBsp apple cider vinegar, 2 tsp white miso, 1 tsp oregano, 1 TBsp seaweed flakes. Spread this over the pizza dough.
The next layer called for one head of cauliflower chopped into florets. for the buffalo cauliflower wings. I mixed together 2 cups almond milk, 2 cups flour, 1 TBsp garlic powder, a dash of paprika, and then coated the cauliflower in this. This was baked for 20 minutes at 450.
In a separate bowl I whisked together 1.5 cups BBQ sauce, 1/4 cup hot sauce, and 2 TBsp cornstarch. Once the cauliflower was baked, I mixed it in this BBQ sauce mixture and topped the pizza with it. Then I sprinkled a little Diaya mozzarella on top, and baked in the oven at 475 for 15 minutes. Super spicy and tasty.