Sourdough Pizza Crust with Buffalo Cauliflower and Blue Cheese Sauce.
What a long recipe name. There’s even more stuff I could put in the title of this recipe, which is why it was so hard to come up with a short name.
I could also say this is a Vegetarian Pizza, and also how it’s brushed with a Garlic Parmesan Olive Oil mixture before putting the toppings on the pizza.
The Blue Cheese sauce is one of the creamiest most delicious things I’ve ever had. It’s simply a mixture of blue cheese and ricotta cheese.
Making sourdough Pizza Crust is a game changer! I made this sourdough pizza crust a while ago and topped with some Mushrooms and Asparagus (find the recipe here), however, this time I decided to roll my pizza dough way thicker than when I made this mushroom pizza. And the results were better than I could have expected.
This Buffalo Cauliflower pizza exceeded all of my expectations!
First, roll out the dough to 1/2″ thick.
Then, brush it with some of the garlic, parmesan, and olive oil mixture.
Spoon some of the Blue Cheese Sauce on top.
Top with some buffalo cauliflower florets.
And then bake until perfectly cooked, and browned.
I like to use a pizza stone. If you don’t have a pizza stone, I highly recommend you consider getting one, specially if you bake a lot of bread and pizza.
This Sourdough Pizza Crust was the best crust I have ever made, and I can’t wait to make it again, and again, and again!
Check out some more sourdough recipes here.
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Sourdough Pizza Crust with Buffalo Cauliflower and Blue Cheese Sauce
Sourdough Pizza Crust
- 226 grams active sourdough starter 1 cup, 8 oz
- 118 grams warm water 90F-110F 1/2 cup, 4 fl oz.
- 13 grams tablespoon olive oil 1 tablespoon, 0.48 oz
- 21 grams honey 1 tablespoon, 0.7 oz
- 318 grams all-purpose flour 2 1/2 cups, 11.25 oz
- 1 teaspoon fine sea salt
- 1/2 teaspoon instant yeast
- 1 head cauliflower chopped into florets
- 2 cups all-purpose flour
- 4 eggs beaten
- 2 cups breadcrumbs
- 1 teaspoon paprika
- 2 teaspoons salt
- Freshly ground pepper
- 1 teaspoon garlic powder
- 1/2 cup hot sauce
- 1/4 cup butter
- 2 garlic cloves minced
Blue Cheese Sauce
- 150 grams blue cheese 1 cup, 5.2 oz
- 150 grams ricotta cheese 1/3 cup, 5.2 oz
Garlic Parmesan Sauce
- 1/4 cup olive oil
- 1/3 cup shredded parmigiano cheese
- 3 tablespoons chopped parsley
- 1 garlic clove minced
- 1/4 teaspoon kosher salt
Sourdough Pizza Crust
Mix sourdough starter, water, olive oil, and honey with a fork. Add flour, salt, and yeast to the bowl.
Mix until it forms a ball.
Knead until smooth, about 5-8 minutes by hand, or 4 minutes with the dough hook, at low speed in a KitchenAid.
Transfer dough to a lightly oiled bowl. Let it rest at room temperature for about 2 1/2 hours, until doubled in size.
Proofing time will depend on how hot your kitchen is.
You can also proof it in the fridge overnight. Right after kneading the dough, place it in an oiled bowl, cover with plastic wrap and let it sit in the fridge overnight. Let it come to room temperature before baking, on the next day.
You can make two large pizzas with this dough. I divided mine into 5 and made 5 individual cute little pizzas.
Mix butter, hot sauce, and garlic in a small saucepan. Bring mixture to almost a boil over medium heat. Once butter is melted and mixture is almost boiling, you may remove it from the heat. Set aside.
You are going to need three medium-large bowls. Place flour in the first bowl, the beaten eggs in the second, and the breadcrumbs in the third bowl. Divide the seasoning (paprika, salt, garlic powder, and just a couple of grinds of black pepper) between the three bowls, stir each mixture to incorporate.
Have a baking sheet lined with parchment paper next to you ready to go for you to place your cauliflowers in it.
I like doing this in batches to make it faster. I place as many cauliflower florets as possible in the flour bowl, leaving me with some room to stir everything together.
Stir the flour and cauliflower together. Then remove cauliflower florets from the flour bowl shaking them lightly to remove excess flour.
Place florets in the egg mixture. Use a fork to stir mixture and coat the florets in the beaten eggs.
Remove cauliflower florets from the egg mixture once coated, place them in the breadcrumbs bowl.
Mix cauliflower florets and breadcrumbs until they are all coated.
Remove them to the prepared baking sheet, giving the cauliflower florets a slight shake to remove excess breadcrumbs.
At this point, you can freeze your cauliflower, or you can bake it. I like to make this in advance and leave in my freezer ready to be baked later on.
Drizzle some olive oil over cauliflower and bake it in 350F pre-heated oven for about 10 minutes, flip and then bake for another 5 minutes.
Remove cauliflower from the oven. Pour buffalo sauce over cauliflower, stir to combine. Bake for another 5 minutes.
Remove from the oven and let it cool down a bit.
Blue Cheese Sauce
Mix Blue Cheese and Ricotta together. Set aside.
Garlic Parmesan Sauce
Mix all ingredients together in a bowl. Set aside.
Roll out pizza dough into thin 1/2” thick rounds.
Brush some of the Garlic Parmesan Sauce all over the top of the rounds. Brush the entire thing. When it bakes, the crust will be beautiful and delicious!
Top with Blue Cheese sauce and then with the Buffalo Cauliflower florets.
Bake in a pre-heated 450F oven, in a pizza stone, or use a baking sheet if you don’t have one.
For the breadcrumbs, I used my Sun-dried tomato Sourdough Bread to make homemade breadcrumbs. I simply processed the cut up loaf in the food processor, and then proceeded to toast mixture in a 350F oven, for about 10 minutes, stirring the breadcrumbs in between. For the Ricotta, I used my homemade ricotta recipe, which can be found here in my Cannoli post, since I haven’t had a chance to make a special post just for the ricotta recipe yet.