Wholemeal Pizza with Buffalo Cauliflower and Pineapple

Nothing like making your own pizza from scratch. A healthy recipe for the pizza dough made with wholemeal flour and topped with buffalo cauliflower, pineapple and creamy cashew sauce.


Prep Time: 15 mins
Cook Time: 30 mins
Makes : 2 10" pizzas


    For the Pizza Dough:
  • 250 ml warm water
  • 1 teaspoon raw brown sugar
  • 7 g dry yeast
  • 2 cups wholemeal flour
  • 3 tablespoons extra-virgin olive oil
  • pinch of salt
  • Toppings:
  • 1/2 cup tomato sauce
  • 2 cups cauliflower florets
  • 3 tablespoons butter (use dairy-free butter if vegan)
  • 2 tablespoons maple syrup
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • dash of Tabasco sauce
  • 1 cup diced pineapple
  • 1/2 cup raw cashews
  • 1 tablespoon tahini
  • 1 teaspoon lemon juice
  • 1/2 cup soy milk
  • 1 avocado, peeled and sliced
  • 1/2 cup chopped chives


  1. Make the dough. In a small bowl combine warm water, sugar and dry yeast. Let the mixture sit for 10 minutes until it becomes foamy. Place flour in a large mixing bowl and add salt. Make a well in the centre, then pour in the yeast mixture and oil, slowly combine, gradually bringing more of the flour into the centre until a dough forms. Kneed for 10 minutes into a ball. Place dough in a lightly oiled bowl and cover with plastic wrap. Set aside to rise for 1 hour until it doubles in size.
  2. While the dough is rising make the buffalo cauliflower. Melt the butter in a frying pan over medium heat and add in maple syrup, paprika, garlic powder and Tabasco, stir to combine. Add in cauliflower florets and mix until evenly coated in the buffalo sauce. Cook for 10 minutes or until soft. Switch off the heat and set aside.
  3. Once the dough has risen, preheat oven to 200°C and grease two pizza trays. Divide the dough into 2 equal balls and roll out each ball into a 10-inch circle, about 5 cm thick. Place the pizza bases on the prepared baking trays. Spread 3 tablespoons tomato sauce over each pizza base. Divide buffalo cauliflower florets and pineapple between the pizza bases. Bake for 10-15 minutes or until golden.
  4. Add cashews, tahini, lemon juice and milk into a blender and pulse until creamy and smooth. Once your pizzas are ready, top them with avocado slices, pour over the tahini cashew mixture and sprinkle with chives. Enjoy right away!

Nutrition Facts

Per serving: 430 KCALS | 28.3G FAT | 7.4G SAT FAT | 38G CARBS | 11.2G SUGAR | 8.7G FIBRE | 8.7G PROTEIN

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