In a large bowl, whisk together the chickpea flour, water, salt, and pepper until smooth. It should have the consistency of thin pancake batter. Drop the small cauliflower florets into the batter and stir until all pieces are lightly coated.
Using a slotted spoon, carefully transfer battered cauliflower to baking sheets, tapping off excess batter before setting on the baking sheet. Spread cauliflower out as much as you can and place in the oven.
Bake for 20 minutes, or until batter is dry and slightly browned. Remove cauliflower from the oven and let cool slightly.
Rinse out the large bowl that you used to batter the cauliflower. Pour the hot sauce and tablespoon of oil into the bowl and whisk to combine.
Transfer the battered and baked cauliflower to the bowl with the hot sauce, breaking up the pieces if necessary. Toss the battered cauliflower in the hot sauce mixture until it is evenly coated. Return the sauced cauliflower to the baking sheet.
Bake the cauliflower for another 15 minutes or until edges are slightly browned and exterior is dry. Remove cauliflower once sufficiently cooked and let it cool slightly.
Increase the oven temperature to 500 degrees F. Dust your working surface with flour OR line it with a piece of parchment paper.
Start stretching/rolling out the dough until you have a 12-inch circle of even thickness. Carefully transfer the dough circle to a pizza pan or parchment paper if using a pizza stone. Spread the pizza sauce on the pizza crust evenly, leaving about ½ an inch at the crust area.
Top the pizza with all of the Buffalo battered cauliflower. Lightly press the battered florets into the sauce and dough.
With care, slide the pizza off of the parchment paper onto the hot stone by pulling a tab of the parchment paper. Place pizza on pan if using a pan.
Let the pizza cook for 12 minutes or until the top crust is browning in spots. Remove the Buffalo cauliflower pizza from the oven. Cut it into slices and drizzle with ranch dressing.
