While the pizza dough is rising, make the buffalo cauliflower topping. Preheat your oven to 450°F and line a large baking sheet with parchment paper. In a large bowl, whisk together ⅓ cup water, flour, onion powder, salt, nutritional yeast, hot sauce and Just Chipotle Mayo. Chop the cauliflower into florets and toss the florets in the hot sauce mixture until evenly coated. Spread the cauliflower onto a baking sheet and roast for 15 to 18 minutes until the cauliflower looks crisp and browned on the edges. Set aside until ready to assemble the pizza. wilted or battered leaves from the outside of the lettuce head and trim off the bottom of the stem. Quarter the iceberg lettuce into four wedges - carefully so that the core is still holding together each wedge.

Slice the onion thinly. In a large skillet, heat 1 tablespoon of olive oil over medium-low until shimmering. Add the onion and cook on low heat for 25 to 35 minutes, stirring occasionally, until the onions are jammy and golden brown. Season with a hefty pinch of salt. Set aside until ready to assemble the pizza.

In a medium bowl, whisk together the Just Chipotle Mayo, vinegar, one tablespoon water, nutritional yeast and a dash of black pepper.

Preheat the oven to 500°F. Divide the pizza dough into 2 equal pieces. Shape each piece into a ball. On a lightly floured surface, roll each ball out to a thin 10-inch round to form two pizza crusts. Transfer the crusts to separate, lightly floured baking sheets or pizza pans.

Evenly spread about ½ cup of tomato sauce over each pizza crust. Drizzle each with half of the “cheesy” sauce. Sprinkle half of the caramelized onions and buffalo cauliflower on each pizza.

Bake until each pizza crust is golden brown, about 10 to 12 minutes. Drizzle the pizzas with Just Ranch and sprinkle with red pepper flakes for added heat. Serve immediately.