Pizza again? Fine—let’s call it flatbread. Sounds fair.
Trust me: this buffalo cauliflower flatbread is absolutely worth it. It’s one of those recipes that feels like a special treat but comes together easily and quickly.
This recipe comes from The Pretty Dish, and I couldn’t wait to share it. The crust is a fast flatbread—no yeast, no rising, no waiting. You mix the dough, bake it briefly, and you have a crisp, cracker-like base that’s perfect for bold toppings.
All the nostalgic pizza feelings show up here—except this time it’s topped with roasted cauliflower tossed in buffalo sauce. Roasting the cauliflower brings out a nutty, almost popcorn-like flavor that pairs wonderfully with tangy wing sauce and melty cheeses.
I’m a little obsessed with pizza this week—can we declare a personal pizza party every night? My Book It childhood self would be thrilled. Those little personal pan pizzas and holographic stickers were everything.
The flatbread dough is intentionally simple: flour, baking powder, salt, water and olive oil. It bakes up golden with a few air bubbles and a satisfyingly crisp texture. Because it’s thin and crunchy, it’s a perfect canvas for the buffalo cauliflower and cheeses.
Topping the flatbread: roasted cauliflower, buffalo wing sauce, fontina and gorgonzola, plus a drizzle of ranch and a scattering of chives, green onions and cilantro. The interplay of spicy, creamy and tangy is outstanding.
This flatbread makes a fantastic weeknight dinner and also a great snack for guests. You can prep parts ahead: roast the cauliflower and even bake the flatbread base in advance, then reheat and finish with the cheeses and fresh herbs just before serving.
I’ve got a couple more recipes to share before the official launch of The Pretty Dish. If you already have the book, tell me which recipes you love. If not, I’m excited for you to try it. Meanwhile, here’s a short video showing how this flatbread comes together.
Roasted Buffalo Cauliflower Flatbread
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Ingredients
Flatbread
- 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
Toppings
- 1 cup buffalo wing sauce
- 3 tablespoons unsalted butter
- 1 head cauliflower, florets chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces fontina cheese, freshly grated
- 4 ounces crumbled gorgonzola
- 3 tablespoons ranch dressing
- 2 green onions, thinly sliced
- 2 tablespoons chopped chives
- 1 bunch cilantro, chopped
Instructions
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Warm the buffalo wing sauce and butter in a saucepan over low heat until the butter melts. Set aside.
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Preheat oven to 400°F. Line a baking sheet with foil and arrange cauliflower florets on the sheet. Drizzle with olive oil, season with salt and pepper, toss to coat, then toss with ½ cup buffalo wing sauce. Roast 20–25 minutes, until golden.
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Increase oven temperature to 450°F.
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While the cauliflower roasts, combine flour, baking powder and salt in a bowl. Add water and olive oil and stir until a dough forms. Use your hands to finish, knead a few times on a floured surface, and shape into the desired flatbread. Place on a nonstick or parchment-lined baking sheet and brush with olive oil. Bake 10 minutes at 450°F until golden with a few bubbles.
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Remove the bread from the oven and top with half the cheeses. Drizzle ranch over the cheese, add the roasted cauliflower, then sprinkle with the remaining cheeses. Drizzle with the remaining wing sauce and return to the oven for 10–15 minutes, until the cheese is melted, bubbly and golden. Let cool slightly, then finish with cilantro, chives and green onions.
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Tip: For extra smoky flavor, finish the flatbread on a hot grill pan for a minute or two.
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I appreciate you so much!
Maybe it’s time to declare pizza week and keep this party going.