In a large bowl, combine warm water, yeast, and honey. Mix with a spoon and let it sit for about 10 minutes until it’s foamy.
Add the flour and olive oil into the bowl. Stir with a spoon until the dough starts coming together.
Transfer the dough onto a floured surface. Using your hands, form it into a ball. If it’s too sticky, knead in some reserved flour.
Grease the same bowl with a bit of olive oil, place the dough inside, and cover with a towel to rise for about 1 and 1/2 hours.
Preheat your oven to 425 degrees F. Spread the cauliflower florets on a baking sheet, drizzle with olive oil, and season.
Roast the cauliflower for 20 to 25 minutes until tender and charred.
Prepare the chipotle avocado drizzle in a blender with avocado, buttermilk, lime juice, dried parsley, dried dill, onion powder, garlic powder, Worcestershire sauce, and chipotle chile adobo. Blend until smooth.
Toss the roasted cauliflower with 1/3 cup of buffalo sauce. Set aside the remaining sauce.
Once the dough has risen, lightly flour a counter and divide it into two balls. Roll out each into a 12-inch disk.
Transfer the dough to a greased baking sheet, spread with buffalo sauce, and top with cheddar, fontina cheese, and then cauliflower.
Bake for 25 to 30 minutes until the cheese is melted and bubbly. Remove from the oven, top with green onions and cilantro, then drizzle with the avocado sauce.
