54m$10.53Buffalo Cauliflower Pizza with Celery-Ranch Drizzle
A crisp, spicy pizza topped with roasted Buffalo cauliflower and bubbling mozzarella, then finished with crunchy green celery and a cool ranch drizzle.
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Extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
1%
Kosher salt
0.25 Teaspoon
David's Kosher Salt
0%
Buffalo wing sauce
0.5 Cup
Sweet Baby Ray's® Buffalo Wing Sauce
25%
Celery, thinly sliced crosswise
0.5 Cup
Kroger® Celery Hearts
10%
Cauliflower florets, cut into 1-inch pieces
12 Ounce
Kroger® Cauliflower Florets
100%
All-purpose flour
1 Tablespoon
Gold Medal™ All Purpose Flour
1%
Fresh pizza dough
16 Ounce
Kroger® Pizza Dough
100%
Ranch dressing
0.25 Cup
Hidden Valley Original Ranch Salad Dressing
25%
Low-moisture whole-milk mozzarella cheese, shredded
6 Ounce
Kroger® Whole Milk Mozzarella Shredded Cheese
75%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Fresh pizza dough-16 ounces
- Cauliflower florets-12 ounces
- Buffalo wing sauce-0.5 cups
- Celery-0.5 cups
- Ranch dressing-0.25 cups
- Low-moisture whole-milk mozzarella cheese-6 ounces
- Extra-virgin olive oil-2 tablespoons
- All-purpose flour-1 tablespoon
- Kosher salt-0.25 teaspoons
Position 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.
Place 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.
Transfer 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.
Brush 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.
Bake 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.
Using 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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