A crisp, spicy pizza topped with roasted Buffalo cauliflower and bubbling mozzarella, then finished with crunchy green celery and a cool ranch drizzle.
$10.53
Per Serving
$2.63
Total
60 min
Prep
25 min
Cook
29 min
Difficulty
medium
Servings
Fresh pizza dough · 16 Ounce
Kroger® Pizza Dough
100%
Cauliflower florets, cut into 1-inch pieces · 12 Ounce
Kroger® Cauliflower Florets
100%
Low-moisture whole-milk mozzarella cheese, shredded · 6 Ounce
Kroger® Whole Milk Mozzarella Shredded Cheese
75%
Buffalo wing sauce · 0.5 Cup
Sweet Baby Ray's® Buffalo Wing Sauce
25%
Ranch dressing · 0.25 Cup
Hidden Valley Original Ranch Salad Dressing
25%
Celery, thinly sliced crosswise · 0.5 Cup
Kroger® Celery Hearts
10%
Extra-virgin olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
1%
All-purpose flour · 1 Tablespoon
Gold Medal™ All Purpose Flour
1%
Kosher salt · 0.25 Teaspoon
David's Kosher Salt
0%
Oven
Mixing Bowl
Spatula
Baking Sheet
Measuring Cups
Measuring Spoons
Cutting Board
Chef’s knife
Oven mitts
Pizza cutter
Pastry brush
trivetOvenCutting BoardChef’s knifePosition an oven rack in the lower third and preheat the oven to 475°F. Set the pizza dough on the counter for 20 minutes to lose its chill. Meanwhile, prepare the cauliflower, shred the mozzarella, and slice the celery. Refrigerate the celery and ranch dressing until serving.
OvenBaking SheetOven mittsPlace the cauliflower on the rimmed baking sheet. Toss with 1 tablespoon olive oil and the salt, then spread it into a single layer. Roast for 12 to 14 minutes, turning once, until nearly tender with browned edges.
Use dry oven mitts when handling the hot baking sheet at 475°F.
Mixing BowlBaking SheetOven mittstrivetTransfer the roasted cauliflower to the mixing bowl. Using oven mitts, set the hot baking sheet on a heatproof trivet and let it cool for 5 minutes. Toss the cauliflower with 6 tablespoons Buffalo sauce, reserving the remaining 2 tablespoons for the crust.
Use dry oven mitts and place the hot baking sheet on the heatproof trivet rather than directly on a counter.
Dust a clean work surface and your hands with the flour. Press the dough into a thick disk, then gently stretch it from the center outward. Lift it over your knuckles and rotate until it forms a roughly 10-by-14-inch oval. If it springs back, let it rest for 5 minutes before continuing.
Baking SheetOven mittsPastry brushBrush the baking sheet with the remaining 1 tablespoon olive oil, using an oven mitt to steady the sheet if it is still warm. Transfer the dough to the sheet and gently adjust it to maintain the 10-by-14-inch shape, leaving a slightly thicker outer rim.
Use a dry oven mitt to steady the baking sheet if it is still warm.
Spread the reserved 2 tablespoons Buffalo sauce lightly over the dough, leaving a 1/2-inch border. Sprinkle the mozzarella evenly over the sauce, then distribute the Buffalo cauliflower over the cheese.
OvenBaking SheetOven mittsBake on the lower oven rack for 13 to 15 minutes, rotating the sheet once, until the underside is browned, the outer crust is puffed and golden, the cheese is bubbling with browned spots, and the cauliflower is tender with browned edges.
Use dry oven mitts when rotating or removing the 475°F baking sheet.
Oven mittsPizza cuttertrivetUsing oven mitts, transfer the baking sheet to the heatproof trivet. Let the pizza rest for 3 minutes, then scatter the cold celery over it and drizzle with the cold ranch dressing. Cut into 8 slices and serve.
Let the pizza and baking sheet cool briefly before slicing, and move the pizza cutter away from your hands while cutting.
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