Over the weekend, we celebrated the hubby’s 30th birthday. Yowza! We cooked some vegan grub, invited friends over, had a fire, and held a funeral for his 20’s 😉 Until Midnight. Then we all celebrated his 30’s.
Our grub included loaded potato skins, chocolate cake, and buffalo chickenless pizza. All vegan. And all good – even the non vegheads loved them! The biggest hit was the pizza. Buffalo style, chicken-less wing pizza. A little spicy, a little tangy, and really delicious.
While searching for party friendly food that everyone could enjoy, I stumbled upon a recipe for this pizza. With a few tweaks, I made it our own and it surprised the heck out of me. It was absolutely delicious. The secret ingredient – protein packed cauliflower!
Buffalo Chickenless Pizza
Adapted from keepinitkind.com
This is a three part recipe: one part for the spread, one part for the “wings”, and one part for putting it all together. But don’t let that keep you away. It really is simple and amazing.
Bleu Cheese Spread
½ block of extra firm tofu, crumbled into small pieces
3 tbsp nutritional yeast
2 tbsp vegenaise
2 tsp apple cider vinegar
½ tsp tahini
2 tsp garlic powder
½ tsp dried oregano
½ tsp dried marjoram
½ tsp kelp granules
sea salt to taste (unless your kelp granules include sea salt!)
Press tofu for at least 20 minutes in a tofu press or wrapped in a towel between to plates. Crumble tofu block into a medium sized bowl. Add the rest of the ingredients and mix together thoroughly. Set aside to spread on pizza crust.
*Honestly, I didn’t care for this one on its own, but LOVED it one the pizza. The original recipe called for white miso, but I didn’t have any. Also, I have never really liked bleu cheese, so that could have something to do with it too 😉
Buffalo Chickenless Wings
1 head cauliflower, broken into florets
1 cup (DIY!) almond milk
1 cup (DIY!) almond flour
1 tsp garlic powder
½ cup barbecue sauce
½ cup Sriracha sauce (or other hot sauce)
1 tbsp arrowroot powder
sea salt and black pepper to taste
*Daiya cheese optional
Preheat oven to 450 degrees. Lightly spray a casserole dish with non-stick spray. Whisk almond milk and almond flour together. Coat the cauliflower pieces with flour mixture and place in the casserole dish. These become your “wings”. Bake for 20 minutes.
In a large bowl, mix together the BBQ sauce, Sriracha sauce, arrowroot, salt and pepper.
Toss the cooked cauliflower with the BBQ mix and bake for an additional 5 to 8 minutes. Remove from heat and set aside for pizza assembly.
Preheat oven to 475.
Gather your pizza crust of choice – I used Bob’s Red Mill Gluten Free in my bread maker.
Spread the tofu mixture onto the crust – this is your sauce. Spread the buffalo wings on top of the spread. Sprinle with Daiya (or any vegan) cheese as you like.
Bake at 475 for 15 minutes, until the crust is thoroughly cooked. Remove from oven and serve hot.
So fantastic. Such a great alternative to chicken wings. Enjoy!
Stay tuned for the fantastic chocolate cake recipe – the BEST and ONLY chocolate cake I eat! As well as a new addition to the blog – green living series!
Peace and love,