Buffalo Cauliflower Pizza (Printable)

Bold and flavorful pizza featuring crispy cauliflower crust, spicy buffalo sauce, melted cheese, and fresh green onions.

# What You'll Need:

→ Cauliflower Crust

01 - 1 large head cauliflower (about 28 ounces), cut into florets
02 - 2 large eggs
03 - 1 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 1/2 teaspoon dried oregano
06 - 1/4 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Toppings

09 - 1/3 cup plus 1 tablespoon buffalo sauce
10 - 1 1/4 cups shredded mozzarella cheese
11 - 2 green onions, thinly sliced
12 - 1 small celery stalk, thinly sliced (optional)
13 - 1/4 cup crumbled blue cheese (optional)
14 - Fresh parsley, chopped (for garnish, optional)

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place cauliflower florets in a food processor and pulse until finely ground to a rice-like texture. Transfer to a clean kitchen towel and squeeze out as much moisture as possible.
03 - In a large bowl, combine the cauliflower, eggs, shredded mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until a dough forms.
04 - Place the cauliflower mixture onto the prepared baking sheet and shape it into a 12-inch round or rectangle approximately 1/2 inch thick.
05 - Bake for 20 minutes, or until golden and firm.
06 - Remove from oven and brush or drizzle buffalo sauce evenly over the crust.
07 - Sprinkle shredded mozzarella cheese on top. Add green onions, celery, and blue cheese if using.
08 - Return to the oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly.
09 - Remove from the oven, let rest for 5 minutes, then garnish with fresh parsley if desired. Slice and serve immediately.

# Expert Suggestions:

01 -
  • It gives you all the spicy, tangy satisfaction of buffalo wings without the mess or guilt.
  • The crust holds up better than you'd expect and actually crisps beautifully if you squeeze out enough moisture.
  • You can load it with whatever toppings you crave, blue cheese or ranch, celery or extra cheese, and it still feels indulgent.
  • It works for gluten-free friends without tasting like a compromise.
02 -
  • If you don't squeeze out enough moisture from the cauliflower, the crust will steam instead of bake and turn mushy in the middle.
  • Let the base bake fully before adding toppings, otherwise the weight of the sauce and cheese will make it soggy.
  • A quick broil at the end crisps the cheese and edges beautifully, but watch it closely so it doesn't burn.
03 -
  • Use a pizza stone if you have one, it helps the bottom get extra crispy and prevents any sogginess.
  • Taste your buffalo sauce before using it, some brands are much hotter than others, and you can always mix in a little melted butter to mellow the heat.
  • Pre-bake a few crusts on the weekend and keep them in the fridge, then you can top and bake them in under 15 minutes on busy nights.
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