A vegan BBQ pizza that is so unbelievably delicious, you’ll crave it over BBQ chicken? It’s true!
Cauliflower again? I know. But trust! This pizza is super satisfying, and I added a slightly cheesy flavor by using a vegan parmesan cheese substitute that I found at my local grocery store, Wegmans. Many vegans use nutritional yeast because it has a flavor that is very similar to many cheeses. If you’re not a vegan, feel free to swap in freshly grated parmesan cheese, pecorino romano, or any other hard cheese. You can also leave it off entirely — the cauliflower and sauce is so flavorful, you won’t miss it!
Now, I tried making a whole wheat pizza dough for you, but alas, it was an utter failure. I tend to use Jim Lahey’s famous no knead pizza dough, but it can be a bit fragile, and for this recipe I wanted something a bit more substantial. I thought the nuttiness of whole wheat would go perfectly with the roasted cauliflower, as it did here. Unfortunately, after my crumbly, dry attempt at dough sat pathetically in the oiled bowl refusing to rise, I succumbed to store bought dough, which worked out just fine here. I would have preferred whole wheat, but all the whole wheat dough was close to frozen so I went with the more readily available white. Next time I would stretch the dough a bit further, to make a thinner outer crust. If you’re purchasing dough like me, make sure to weigh it out to 16 ounces; I had to cut about 1/3 off and freeze it to ensure the correct toppings to dough ratio. If you want to skip all of nonsense, I’m betting a pre-baked crust would work out as well. 🙂
My finished pizza had quite a kick due to the spicy bottled barbecue sauce I used, so make sure to use a sauce that caters to your heat tolerance. If you like a spicier pie but have people with milder palates, a dash of crushed red pepper over your slice(s) would be my recommendation!
vegan roasted cauliflower bbq pizza.
barely adapted from this savory vegan.
1 ball pizza dough, 16 ounces (I used store bought)
2-3 cups cauliflower florets (about 1/2-3/4 of a head), cut into small florets
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon garlic powder
sea salt and black pepper to taste
1/2 cup barbecue sauce, plus one tablespoon reserved (homemade, or your favorite)
1 small onion, thinly sliced
1/4 cup cilantro, chopped for garnish (can sub parsley)
1 tablespoon vegan, non-dairy cheese or nutritional yeast (optional)
Preheat oven to 425 degrees. Take the dough out of the refrigerator about an hour before you plan to make the pizza. In a mixing bowl, combine small florets with the olive oil, red wine vinegar, garlic powder and 1/2 teaspoon sea salt and black pepper. Stir well to combine. Spread out into a single layer onto a baking sheet lined with foil and sprayed with nonstick cooking spray. Roast for 15-20 minutes, stirring halfway during cooking time. Once the cauliflower is tender,remove to a bowl and toss with the 1/2 cup barbecue sauce.
While the cauliflower is roasting, heat a skillet to medium low/low and add a small teaspoon of oil. Add the onions and cook, stirring occasionally being careful to not let burn, until they are soft and light golden and caramelized. Add small splashes of water to prevent burning. This should take about 20-30 minutes.
Increase the heat to 450. Dust the dough ball with flour if needed. Stretch the dough to your desired shape (I had a square-ish oval) and place the dough on a pizza stone, or a baking sheet pan lined with foil/sprayed with nonstick cooking spray.
Add the cauliflower mixture to the dough and top with the caramelized onions, spreading evenly. Top with an extra drizzle of barbecue sauce and the tablespoon of vegan cheese if using. Bake in oven for 14-17 minutes, until lightly golden brown.
Remove, top with chopped cilantro. Add extra dash of vegan cheese and/or crushed red pepper if desired. Serve immediately.
Serves 4 as a main, 8 as an appetizer.
*Please use organic ingredients wherever possible*