I recently found this premade whole wheat pizza crust, which is great when you need to whip something up quickly! You can keep them in the freezer and since their already rolled out and thin, they defrost quickly, as opposed to a ball of uncooked dough. 

I've said this before, but I love tacos, pizzas, and sandwiches for their versatility. There's no rule that says that pizza has to always be Italian, tacos Mexican, and so on. They are great blank canvases where you can add whatever flavors you would like! In this pizza I went BBQ style.

 I used BBQ sauce as my base and added veggies that I typically associate with BBQ meals (and had in my freezer) - red onion, corn, broccoli, and edamame. If you have another type of bean on hand, such as pinto, kidney, or black-eyed pea on hand that may be a more authentic BBQ flavor. I did really love the texture of the cooked edamame on the pizza though. Then I topped it off with some guacamole - again not maybe totally BBQ style, but it helped balance out the texture and flavor profile since the BBQ sauce was a thin layer of the pizza. Hope you enjoy it!

Instructions:

Preheat oven to 500 degrees. 

Prep pizza crust as needed. 

Spread BBQ Sauce on pizza dough. Thinly slice red onion and spread evenly across pizza. Top with corn and edamame. Chop up broccoli and spread evenly across pizza. 

Once oven is preheated, cook pizza according to instructions for the dough, approximately 5-15 minutes. Be sure not to over cook or else you'll end up with burnt crust. 

While pizza is cooking, prep your avocado. You could either mash it up and add dollops to your pizza like I did or cut into slices and top the pizza with your slices. 

Once the pizza is ready, top with avocado, serve, and enjoy!

I made cauliflower buffalo wing pizza a couple years ago and since then I've wanted to make cauliflower bites again. We had a potluck at work last week so I thought it was a good opportunity to make it again. I found this recipe from Hot for Food that I used as inspiration. ​We were having a Mexican themed event so I added some chipotle and cinnamon for a little something different. 

It make look like there are a lot of steps, but it's a pretty simple recipe to put together. The batter and sauce are easy to mix up and the only other thing you need to do is chop up the cauliflower and dip it in each! Since I was taking this to work I did everything except baking the bites for the last time the night before at home. I put the bites back into a bowl with the sauce and let it sit overnight. At work I baked them for the last time in our toaster oven at work. 

Instructions:

Preheat oven to 450 degrees. 

Chop cauliflower into bite size pieces. Add all of the dry ingredients into a bowl and mix together. Add in the non-dairy milk and water, stir until all the dry ingredients are mixed in. You want to make sure the batter is thick enough to stay on the cauliflower but not so thick that it doesn't stir easily. 

Line a baking sheet with parchment paper. Dip the cauliflower into the batter until it is covered in batter and place on the baking sheet. Make sure you are placing the cauliflower far enough apart so that the batter doesn't blend together or else you will get one big cauliflower bite instead of two separate ones. 

Cook in the oven for 25 minutes. Flip halfway through so that the bites crisp on both ends. 

Once they've cooked, allow them to cool. Blend the sriracha, BBQ sauce, and chipotle peppers together. Put the cauliflower in a bowl and pour the sauce over the bites. Mix well so that they are all covered in the sauce. 

Put back on the baking sheet with the parchment paper and cook for another 25 minutes. 

​Let cool, serve, and enjoy!