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Yield: 2 pizzas
for the tofu blue cheese spread:
½ block of extra firm tofu, crumbled into small pieces
2 tablespoons nutritional yeast
1 tablespoons vegenaise
juice of 1 lemon
3 teaspoons apple cider vinegar
1 teaspoons white miso
½ teaspoons tahini
½ teaspoons garlic powder
¼ teaspoons dried oregano
¼ teaspoons dried marjoram
¼ teaspoons kelp granules
a few dashes of salt
for the buffalo cauliflower wings:
1 head cauliflower, broken into florets
1 cup almond milk
1 cup chickpea flour
several dashes of garlic powder
several dashes of smoked paprika
¾ cup barbecue sauce (we used Organicville)
1/4 cup Sriracha sauce (or other hot sauce)
1 tablespoon arrowroot powder (or whatever starch you’ve got)
1 teaspoon sea salt
1/4 tsp black pepper
for the pizza:
1 cornmeal pizza crust (store-bought or homemade, gluten-free if necessary. I used Viccolo brand.)
1 recipe of Buffalo Cauliflower Wings
1 recipe of Tofu Blue Cheese Spread
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