VEGAN ROASTED CAULIFLOWER BBQ PIZZA #vegan #dinner

A standout amongst the best pizza combos is vegetarian ized with this Vegan Roasted Cauliflower BBQ Pizza – impeccable Friday night eat!

BBQ pizza is a standout amongst the best combos ever – as I would like to think.

I saw an exceptional on Food Network a million years prior where they conversed with the maker of the BBQ Pizza. He made it for the pizza chain – California Pizza Kitchen. Would you be able to envision creating such a pizza staple??? Insane.

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Ingredients :

• 16 oz pre-made pizza dough
• 1/2 head cauliflower cut in bite sized pieces
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1/2 tbsp garlic powder
• 2 tbsp sriracha
• salt and pepper to taste
• 1/2 cup BBQ sauce
• 1 white onion sliced
• Optional Toppings vegan ranch, cilantro, red pepper flakes

Instructions :

1. One hour before you want to cook the pizza, place the dough on a flour-dusted countertop.
2. While dough is coming to room temperature, preheat oven to 425 degrees and line a baking sheet with foil.
3. In a large bowl combine cauliflower, red wine vinegar, olive oil, garlic powder, sriracha, salt and pepper. Stir to combine. Spread evenly on baking sheet and cook for 20 minutes, flipping halfway. Remove from oven and increase oven heat to 475 degrees. Place cauliflower back in the bowl. Add BBQ sauce and stir to combine.
4. While cauliflower is cooking, place a large pan on the stove over medium-high heat. Add onion to the pan. Once the onion starts to brown, add 1 tbsp. of water at a time* and stir frequently. Once onion is caramelized and soft remove from heat and set aside.
5. Spray a 16" round baking sheet (or baking sheet of choice) with non-stick spray. Place dough on the sheet and stretch to desired shape. Top dough with BBQ/cauliflower mixture and spread evenly. Top with caramelized onions and place in the oven for 12-17 minutes, or until crust is brown and crispy.
6. Remove from the oven and top with ranch, cilantro and red pepper flakes. Slice, serve and enjoy!

Source : bit.ly/2zTexZ5

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