Vegan Buffalo “Chicken” Pizza

Back when we were running our pizzeria in Bethnal Green and Netil Market, this was one of our best sellers. People couldn’t get enough of that buffalo heat balanced with something creamy and fresh on top. It was messy, bold, and full of flavour exactly what a good pizza should be.

INGREDIENTS

Base
- Pizza dough (store-bought or homemade)  
- Casadei Foods mozzarella  
- Fresh basil  

Buffalo “Chicken”
- Chicken alternative or firm tofu (pressed & torn)

Buffalo sauce
- 3 tbsp hot sauce  
- 1 tbsp vegan butter or olive oil  
- 1 tsp maple syrup (optional)  
- Pinch salt  

Simple Tomato Sauce
- 1 cup passata  
- 1 clove garlic (minced)  
- Olive oil  
- Salt & pepper  
- Fresh basil (optional)  

Tofu Ranch
- 1 pack silken tofu  
- 1 clove garlic  
- 2 tbsp lemon juice  
- 1 tbsp apple cider vinegar  
- 1 tsp onion powder  
- 1 tsp parsley  
- 2 tsp mustard (powder or Dijon)  
- 2 tsp salt  
- 2 tbsp olive oil  

 METHOD

1. Prepare the buffalo “chicken”  
Pan-fry your tofu or chicken alternative until golden, then toss in the buffalo sauce and cook for a couple more minutes until sticky and coated.

2. Make the tomato sauce  
Simmer all ingredients for 10 minutes until slightly thickened and rich.

3. Blend the tofu ranch  
Add everything to a blender and blitz until smooth and creamy. Set aside.

4. Build the pizza  
Roll out your dough, spread a thin layer of tomato sauce, then top with buffalo “chicken” and generous pieces of mozzarella.

5. Bake  
Cook in a hot oven (220–250°C) for 8–12 minutes, until the crust is golden and the cheese has melted beautifully.

6. Finish  
Drizzle over the tofu ranch, scatter fresh basil, and add an extra hit of buffalo sauce if you like it spicy.