Buffalo Cauliflower Pizza (Printer-friendly)

Crispy cauliflower crust pizza topped with spicy buffalo sauce, melted cheese, and tangy green onions for a bold twist.

# What You'll Need:

→ Cauliflower Crust

01 - 1 large head cauliflower (approximately 1.75 pounds), 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 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 Steps:

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 mixing bowl, combine the processed cauliflower, eggs, shredded mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until a dough forms.
04 - Transfer 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 the crust is 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 8-10 minutes, or until the cheese is melted and bubbly.
09 - Remove from oven and let rest for 5 minutes. Garnish with fresh parsley if desired. Slice and serve immediately.

# Expert Hints:

01 -
  • The crust gets surprisingly crispy and holds up to all the toppings without turning soggy.
  • You get that buffalo wing flavor without the mess or the guilt.
  • It's ready in under an hour and feels like a total cheat meal even though it's mostly vegetables.
  • Leftovers reheat beautifully in a hot oven, no microwave sogginess here.
02 -
  • If you don't squeeze out enough water from the cauliflower, the crust will never crisp up and you'll be left with a sad, floppy mess.
  • Pre-baking the crust alone is essential, trying to add toppings before it sets will ruin the whole thing.
  • Use parchment paper, not just a greased pan, or you'll lose half the crust when you try to lift it.
03 -
  • Use a pizza stone if you have one, it'll give the crust an even crispier bottom that rivals any pizzeria.
  • Let the crust cool for a full 5 minutes before slicing or the toppings will slide right off in a cheesy avalanche.
  • Double the crust recipe and freeze half, you can pre-bake it, freeze it flat, and have pizza ready in 15 minutes next time.
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