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Roasted Buffalo Cauliflower Flatbread

Roasted Buffalo Cauliflower Flatbread

A no-yeast flatbread loaded with roasted buffalo-coated cauliflower, melty fontina and tangy gorgonzola for a creamy, spicy, and slightly crunchy bite. Ready in about 60 minutes, it makes a great lunch, game-day snack, or casual dinner to share.
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Total Time:1 minute
Course: Lunch
Keyword: buffalo, cauliflower, flatbread, game-day

Equipment

  • saucepan
  • baking sheet
  • mixing bowl
  • parchment paper
  • grill pan (optional)

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup water
  • 1/3 cup olive oil plus more for brushing
  • 1 cup buffalo wing sauce
  • 3 tablespoons unsalted butter
  • 1 head cauliflower florets chopped off
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces fontina cheese freshly grated
  • 4 ounces gorgonzola cheese crumbled
  • 3 tablespoons ranch dressing
  • 2 green onions thinly sliced
  • 2 tablespoons chives chopped
  • 1 bunch cilantro chopped

Instructions

  1. Warm 1 cup buffalo wing sauce and 3 tablespoons unsalted butter in a small saucepan over low heat until the butter melts; set the sauce aside.
  2. Preheat the oven to 400 degrees F. Line a baking sheet with foil and arrange the cauliflower florets in a single layer. Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, toss to coat, then toss with 1/2 cup of the warmed buffalo wing sauce. Roast for 20 to 25 minutes, until golden.
  3. Increase the oven temperature to 450 degrees F.
  4. While the cauliflower roasts, combine 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a bowl. Add 2/3 cup water and 1/3 cup olive oil and mix with a spoon until the dough comes together. Use your hands to form a ball, knead a few times on a floured surface, shape into your desired flatbread, place it on a nonstick or parchment-lined baking sheet, brush with a bit of olive oil, and bake at 450 degrees F for 10 minutes, until a few air bubbles form and the dough is golden.
  5. Remove the flatbread from the oven and top with half of the cheeses, drizzle with 3 tablespoons ranch dressing, arrange the roasted cauliflower on top, sprinkle with the remaining cheeses, and drizzle with the remaining warmed wing sauce. Return the sheet to the oven and bake for another 10 to 15 minutes, or until the cheese is melted, bubbly, and golden. Let cool for a few minutes, then top with chopped cilantro, 2 tablespoons chopped chives, and thinly sliced green onions.
  6. Optional: for extra smoky flavor, heat a grill pan and briefly grill the finished flatbread.

Notes

This quick no-yeast dough bakes in 10 minutes—roll thinner for crispier edges or thicker for a chewier flatbread. The warmed buffalo-butter sauce is used to toss the cauliflower before roasting and again to finish the flatbread for layered heat. Roast the cauliflower and warm the sauce ahead of time to speed assembly.