I love extending the life of leftovers and it’s always better when they can be reimagined into a different dish entirely. For the Superbowl this year, we made a lot of goodies for everyone to snack on throughout the game… maybe too many goodies as we found ourselves with a significant amount of leftovers. We have a bit of a hard time really judging how much food is necessary (as demonstrated by our Christmas party) Part of that group of goodies was leftover buffalo cauliflower wings! There’s excitement in my voice because ever since seeing Erin Ireland’s pizza post this past summer, I’ve had it in the back of my mind that one day, I would make something similar… the only problem is we very, very rarely have any leftover cauli-wings in our house because they are just too good. I suppose I could have always made the cauli-wings with the purpose of using them for pizza but… that never happened.
Anyways! This pizza was ah-mazing! So so so ah-mazing! We gave it a 10/10! I took inspiration from Erin’s post and made some adjustments for what we had/our tastes.
- 1 cauliflower cut into snackable florets
- 3/4 cups to 1 cup flour (I use white all purpose)
- 1 cup almond milk or water
- 1.5 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/4 tsp sea salt
- 1/4 tsp ground pepper
- 2 cups panko breadcrumbs
- 1 cup hot sauce (I used Frank’s buffalo)
- 2 tbsp vegan butter
*I typically eyeball the ingredients here so these are approximated 😉
Creamy Garlic Sauce Ingredients (inspired by Erin Ireland)
- 1 cup cashews (soaked for a couple hours or boiled quickly to soften )
- 3/4 cup water
- 4 cloves of garlic
- 3/4 tsp sea salt
- Pizza dough – I usually pick my dough up from a local shop around the corner but it’s pretty easy to make your own 🙂
- 1 tbsp (or so) olive oil
- 1/4 cup sliced red onion
- 1/3 cup mushrooms – I used leftover mushrooms that I had already cooked up
- a handful of spinach
- 1 bundle of green onions (sliced)
- 1 tsp. roasted sesame seeds (black and white)
- Drizzle of Daiya blue cheeze dressing, creamy garlic sauce and Franks buffalo sauce
First things first, you’ll need to cook up your buffalo cauliflower wings and set them aside. I follow the instructions on Hot For Food’s site it’s pretty simple but takes some time (25mins first bake, 25 mins second bake) which is why I’ve always wanted to do this with leftovers. The ingredients above are similar to what Hot For Food outlines, just changed slightly to how I make them now. Game changer move: Once you to the first breading, coat the cauli-wings in panko! This makes them crispy and delicious and takes them to the next level, at least in my opinion 🙂
Next, preheat oven to 400F and get the pizza business started by making the creamy garlic sauce. I followed Erin’s recipe but slightly adjusted because the garlic taste was a bit too strong for me. Take the ingredients and blend them all until smooth. You want it to be a good consistency for a nice drizzle. Once blended I put the sauce in a squeeze bottle I picked up from a dollar store. (very handy)
Then it’s time to start rolling out your dough into a pizza-like-shape (I don’t believe in round pizza… and yes, maybe that’s because I make the shape but… it still tastes like pizza 🙂 ) Brush the pizza with olive oil and add on the mushrooms, red onions, cauli-wings and spinach. Put in the oven for about 20 minutes at 400F until the crust is looking golden. Time will vary based on your dough so keep best to check the pizza around 10/12 mins in.
Remove your ‘za’ from the oven and top with green onions, drizzle on the three sauces, sprinkle on those sesame seeds and enjoy!!