On Sunday, even though we weren’t really watching the Super Bowl, I made us a buffalo cauliflower with tofu blue cheese pizza, originally made by Kristy at Keepin’ It Kind!
I won’t post all of the recipes involved, since they’re all right there on the KIK blog, but I did make my own cornmeal pizza crust so I’ll post the recipe for that below! I also made my own almond milk for the Buffalo Cauliflower Wings using our fancy new soy milk maker. It turned out pretty good!
WW Cornmeal Pizza Crust
1 cup warm water
1 envelope dry active yeast (not the quick stuff)
1 tbsp sugar
2 1/14 cups whole wheat flour
1 cup cornmeal
1 tsp salt
1 tbsp olive oil
In a measuring cup, stir together the warm water, the yeast and the sugar until everything is dissolved. Make sure the water isn’t too hot! Let stand for 5 minutes. If it doesn’t get foaming, do-over with another envelope.
Combine 2 cups flour, the cornmeal,and salt together in a large mixing bowl. Make a well in the centre and pour in the yeast mixture and oil. Using a wooden spoon, stir from the centre outward until everything in incorporated.
Transfer the dough to a lightly floured surface. Dust your hands with flour and start to knead the dough with the heels of your hands, pushing away and folding it back on itself. Turn and repeat.
Add enough of the 1/4 remaining flour until the dough isn’t sticky. When the dough is feeling more elastic, after about 10 to 15 minutes. Using a rolling pin, roll dough out until it is as big as your pizza tray. Grease the pizza tray wit some olive oil and sprinkle with some cornmeal. Carefully transfer the rolled dough to the tray.
Add pizza toppings (see the Keepin’ It Kind recipes for Buffalo Cauliflower Wings and Tofu Blue Cheese Spread) and bake for 12-15 minutes at 475 degrees. Serve hot!