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Roasted Buffalo Cauliflower Flatbread

5 from 6 votes
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  • 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 of cauliflower florets chopped off
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 ounces fontina cheese freshly grated
  • 4 ounces crumbled gorgonzola cheese
  • 3 tablespoons ranch dressing
  • 2 green onions thinly sliced
  • 2 tablespoons chopped chives
  • 1 bunch of cilantro chopped


  • Heat the buffalo wing sauce and the butter in a saucepan over low heat until the butter is melted. Set aside.
  • Preheat the oven to 400 degrees F. Line a baking sheet with foil and place the cauliflower florets on the sheet. Drizzle them with olive oil, salt and pepper. Toss well. Toss with ½ cup of the buffalo wing sauce. Roast the cauliflower for 20 to 25 minutes, until golden.
  • Increase the heat of the oven to 450 degrees F.
  • While the cauliflower is roasting, in a bowl, combine the flour, baking powder and salt, stirring to combine. Add the water and olive oil and mix with a spoon until the dough comes together. Use your hands to finish bringing it together into a ball, then knead it a few times on a floured surface. Form the dough into your desired shape. Place it on a nonstick (or parchment lined) baking sheet and brush with a bit of olive oil. Bake for 10 minutes at 450 degrees F, until a few air bubbles form and the dough is golden.
  • Remove the bread from the oven and cover it with half of the cheeses. Drizzle the ranch dressing on. Add the cauliflower on the bread and top with the rest of the cheeses. Drizzle with the remaining wing sauce. Return the sheet to the oven and bake for another 10 to 15 minutes, or until the cheese is totally melted, bubbly and golden. Let cool for a few minutes then top with the cilantro, chives and green onions.
  • Tip: if you have a grill pan, you can pop the flatbread on the pan and grill it for some extra smoky flavor!

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