Buffalo Cauliflower Pizza

I stumbled onto cauliflower crust pizza during a particularly uninspired weeknight when I had a head of cauliflower threatening to turn and a craving for something spicy. I wasn't expecting much, honestly. But that first bite, crispy edges giving way to tangy buffalo heat and gooey cheese, converted me on the spot. Now it's my go-to when I want pizza without the carb coma, and nobody ever complains.

The first time I made this for friends, I didn't mention the cauliflower until after they'd each had two slices. The looks on their faces when I revealed the secret ingredient were priceless, a mix of disbelief and betrayal, but they kept eating. One friend even texted me the next day asking for the recipe. That's when I knew this pizza had serious staying power.

Ingredients

• Cauliflower: The star of the crust, and squeezing out every drop of moisture is non-negotiable or you'll end up with mush instead of crisp.
• Eggs: They bind the cauliflower into something that actually holds together, acting like edible glue.
• Mozzarella cheese (for crust): Adds structure and a mild cheesy flavor that doesn't compete with the buffalo sauce.
• Parmesan cheese: Brings a sharp, salty punch and helps the crust brown beautifully.
• Dried oregano: A hint of Italian flair that balances the spice, don't skip it even if it seems small.
• Garlic powder: Adds savory depth without the hassle of fresh garlic burning in the oven.
• Buffalo sauce: The tangy, spicy soul of this pizza, use your favorite brand or make your own.
• Mozzarella cheese (for topping): Melts into that perfect bubbly, golden layer everyone fights over.
• Green onions: Fresh, sharp, and bright, they cut through the richness and add a pop of color.
• Blue cheese: Optional but highly recommended if you love that classic buffalo wing experience.

Instructions

Prep the oven and workspace:

Crank your oven to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks. This high heat is what gives the crust its crispiness.

Rice the cauliflower:

Pulse those florets in a food processor until they look like couscous, not puree. Then wrap them in a clean kitchen towel and wring out the moisture like your pizza depends on it, because it does.

Make the crust dough:

Mix the dried cauliflower with eggs, both cheeses, oregano, garlic powder, salt, and pepper in a large bowl. It should come together into a sticky but workable dough.

Shape the crust:

Spread the mixture onto your prepared baking sheet, shaping it into a round or rectangle about 1 cm thick. Try to keep the thickness even so it bakes uniformly.

Bake the naked crust:

Slide it into the oven for 20 minutes until it's golden and firm to the touch. This pre-bake is crucial for structure.

Add the buffalo sauce:

Once the crust is out, brush or drizzle buffalo sauce all over the surface while it's still hot. The heat helps the sauce soak in just a bit.

Load on the toppings:

Scatter the shredded mozzarella evenly, then sprinkle on green onions, celery, and blue cheese if you're using them. Don't be shy with the cheese.

Final bake:

Pop it back in the oven for 8 to 10 minutes until the cheese is melted, bubbly, and starting to brown in spots. Watch it closely near the end.

Rest and serve:

Let the pizza sit for 5 minutes after pulling it out so the cheese sets slightly and you don't burn your mouth. Garnish with fresh parsley if you like, then slice and dig in.

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There's something deeply satisfying about pulling this pizza out of the oven and watching people take that first cautious bite, then immediately reach for another slice. It stopped being just a healthier alternative and became the version I actually prefer. The spice, the crunch, the way it doesn't weigh you down, it all just works.

Getting the Crust Right

The crust can make or break this pizza, and the secret is all in the prep. After you rice the cauliflower, let it cool for a minute before wrapping it in the towel, hot cauliflower is harder to squeeze and you might burn your hands. I learned that the hard way. Press down hard, twist the towel, and keep going until barely any liquid comes out. You'd be shocked how much water hides in there. The drier your cauliflower, the crispier your crust, it's that simple.

Topping Variations

While the classic buffalo combo is hard to beat, this crust is a blank canvas. I've swapped buffalo sauce for BBQ and added red onion and cilantro, or gone full margherita with tomato sauce, fresh mozzarella, and basil. One time I used pesto, sun-dried tomatoes, and goat cheese, and it was incredible. The beauty of this recipe is that once you master the crust, you can take it anywhere your cravings lead.

Serving and Storing

This pizza is best enjoyed fresh out of the oven when the crust is at peak crispiness and the cheese is still gooey. If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat slices in a hot oven or toaster oven at 200°C (400°F) for about 8 minutes, never the microwave unless you want rubber. Pair it with celery sticks, a side salad, or extra buffalo sauce for dipping.

• For a spicier kick, mix hot sauce into the buffalo sauce or sprinkle red pepper flakes on top.
• If you want it even crispier, broil the finished pizza for 1 to 2 minutes, watching closely so nothing burns.
• Make it vegan by using plant-based cheese and replacing the eggs with flax eggs, it actually works beautifully.

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This pizza has earned a permanent spot in my weekly rotation, and I hope it does the same for you. It's proof that healthy doesn't have to mean boring, and that cauliflower can absolutely hold its own against the classics.

Your Questions Answered

→ How do I remove moisture from the cauliflower?

After pulsing the cauliflower florets into a rice-like texture, transfer to a clean kitchen towel and squeeze firmly. This step is crucial for achieving a crispy crust rather than a soggy base.

→ Can I make this ahead of time?

You can prepare the cauliflower mixture up to 24 hours in advance and refrigerate it. Bake the crust fresh when ready to serve for optimal crispiness.

→ How do I make it extra crispy?

After the final baking step, broil the pizza for 1-2 minutes under high heat. Watch carefully to prevent burning. This technique enhances the crust's crispiness and browns the cheese beautifully.

→ Is this truly gluten-free?

The cauliflower crust is naturally gluten-free. Verify that your buffalo sauce and cheese labels are certified gluten-free, as some brands may contain gluten additives.

→ What are good substitutes for blue cheese?

Ranch dressing works excellently as a milder alternative. You can also use feta, goat cheese, or omit it entirely for a simpler topping. Consider your preferred flavor profile when choosing substitutes.

→ How should I store leftovers?

Store cooled pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for 8-10 minutes to restore crispiness rather than using a microwave.