Ingredients
nonstick,cooking spray
½cupall purpose flour,(60 g)
½tsppaprika
1tspgarlic powder
¼tspblack pepper
1tspkosher salt
½cupmilk,(120 ml)
½mediumhead cauliflower
¼cupbuffalo sauce,(60 ml)
2tbspcoconut oil,melted
1tbsphoney
2frozen cauliflower pizza crusts
¼cupblue cheese dressing,(60 g)
½cupmozzarella cheese,(50 g), shredded
1stalkcelery,thinly sliced
2tbspblue cheese,crumbled, optional
¼cupcelery,(55 g)
Preparation
Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
In a medium bowl, mix together the flour, paprika, garlic powder, pepper, salt, and milk until a batter forms.
Break the cauliflower into florets about 1½-inches (3 cm) wide.
Add the cauliflower florets to the batter and toss to coat evenly. Arrange the coated cauliflower on the prepared baking sheet.
Bake the cauliflower for 20 minutes, flipping halfway.
Meanwhile, in a small bowl, mix together the buffalo sauce, coconut oil, and honey.
Brush the buffalo sauce mixture over the cauliflower and bake for another 20 minutes, until crisp. Set aside the leftover sauce for drizzling.
Par-bake the cauliflower pizza crusts directly on the oven rack for 10 minutes.
Set the crusts on a baking sheet lined with parchment paper and spread with the blue cheese dressing. Divide the buffalo cauliflower between the crusts. Sprinkle the mozzarella cheese on top. Drizzle with the leftover buffalo sauce. Top with the sliced celery.
Bake the pizzas for 10 minutes, until the cheese is melted.
Garnish the pizzas with the blue cheese and celery leaves, then slice and serve warm.
Enjoy!
