Buffalo Cauliflower Pizza

My roommate opened the oven and the smell hit us both at once: tangy buffalo, browning cheese, and something unexpectedly nutty from the crust. We'd tried making cauliflower pizza before and it fell apart like wet cardboard, but this time the edges were actually crisp. She poked it with a fork, grinned, and said we might've finally cracked it. That night we ate the whole thing standing at the counter, laughing about how something made from vegetables could taste this indulgent.

I made this for a casual Friday dinner when a friend mentioned she was trying to cut back on carbs but missed pizza night. She was skeptical when I told her the crust was cauliflower, but after the first bite she stopped talking and just nodded. By the end of the night, she'd taken a photo of the recipe on my phone. It became our thing after that, something we'd make when we wanted comfort food that didn't slow us down.

Ingredients

• Cauliflower florets (800 g): The star of the crust, and the key is drying it completely or the dough will be too wet to hold its shape.
• Eggs (2 large): These bind everything together and give the crust structure, so don't skip them unless you're using a solid flax egg substitute.
• Shredded mozzarella (100 g for crust, 150 g for topping): Melts beautifully and adds a mild creaminess that balances the buffalo heat.
• Grated Parmesan (30 g): Brings a salty, nutty depth to the crust that makes it taste more like real pizza dough.
• Dried oregano (1/2 teaspoon): A small amount goes a long way in giving the crust that classic pizza herb flavor.
• Garlic powder (1/4 teaspoon): Adds a subtle savory note without overpowering the other flavors.
• Salt and black pepper: Season the crust so it doesn't taste bland, which is easy to overlook when you're focused on the toppings.
• Buffalo sauce (100 ml): The tangy, spicy backbone of this pizza, and you can adjust the amount based on your heat tolerance.
• Green onions (2): They add a fresh, sharp bite that cuts through the richness of the cheese.
• Celery and blue cheese (optional): Classic buffalo wing companions that make this feel like a full flavor experience.

Instructions

Preheat and prep:

Set your oven to 220°C (425°F) and line a baking sheet with parchment paper. This high heat is what gives the crust its crispness, so don't lower the temperature.

Rice the cauliflower:

Pulse the florets in a food processor until they look like grains of rice, then transfer to a clean kitchen towel and squeeze hard to remove as much moisture as you can. I usually twist the towel like I'm wringing out a wet shirt, and you'd be surprised how much water comes out.

Mix the crust dough:

Combine the dried cauliflower, eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper in a large bowl. Stir until it forms a cohesive, slightly sticky dough that holds together when pressed.

Shape the crust:

Spread the mixture onto your prepared baking sheet and shape it into a 30 cm round or rectangle about 1 cm thick. Try to keep the thickness even so it bakes uniformly.

Bake the crust:

Bake for 20 minutes until the edges are golden and the center feels firm when you press it gently. This prebake is crucial for structure.

Add the buffalo sauce:

Remove the crust from the oven and brush or drizzle the buffalo sauce evenly across the surface. Don't go too heavy or it'll make the crust soggy.

Top with cheese and extras:

Sprinkle the mozzarella over the sauce, then scatter green onions, celery, and blue cheese if you're using them. The toppings should be generous but not piled so high they slide off.

Final bake:

Return the pizza to the oven for 8 to 10 minutes until the cheese is melted and bubbling. If you want extra browning, hit it with the broiler for a minute or two at the end.

Rest and serve:

Let the pizza sit for 5 minutes before slicing so the cheese sets slightly and the slices hold together. Garnish with fresh parsley if you like, then dig in.

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One evening I brought this to a potluck and didn't mention it was cauliflower until after people had seconds. A guy who swore he hated cauliflower looked genuinely confused, then admitted it was one of the best pizzas he'd had in a while. That moment reminded me how a little creativity in the kitchen can change someone's mind about an ingredient they thought they knew.

Getting the Crust Right

The texture of your cauliflower crust depends almost entirely on how dry you get the riced florets. After squeezing the towel, I sometimes press the cauliflower between paper towels just to be sure. If the mixture feels wet when you're mixing it, the crust will steam instead of crisp, and you'll end up with something closer to a frittata than a pizza base. It takes an extra minute, but it's the difference between success and disappointment.

Balancing the Heat

Buffalo sauce varies wildly in spice level depending on the brand, so taste it before you spread it on. I once used a sauce that was much hotter than I expected and had to serve the pizza with extra blue cheese and celery to cool things down. If you're serving this to people with different heat tolerances, consider putting the buffalo sauce on half the pizza or serving extra on the side so everyone can adjust to their liking.

Serving and Storing

This pizza is best eaten fresh out of the oven when the crust is at its crispiest and the cheese is still gooey. Leftovers can be stored in the fridge for up to two days, but reheat them in the oven or a skillet rather than the microwave to bring back some of that crunch. I've also frozen prebaked crusts before adding toppings, which makes it easy to throw together a quick dinner on a busy night.

• Broil for a minute at the end if you want the cheese browned and bubbly on top.
• Serve with celery sticks and extra buffalo sauce or ranch on the side for dipping.
• Swap blue cheese for a drizzle of ranch dressing if you're not a fan of the strong flavor.

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This pizza has become my go to whenever I want something satisfying that doesn't leave me feeling heavy. It's proof that you don't have to sacrifice flavor to make a meal feel a little lighter, and it's fun to watch people realize they're eating cauliflower only after they've already enjoyed it.

Recipe Questions & Answers

→ How do I prevent the cauliflower crust from becoming soggy?

The key is removing moisture after processing. Squeeze the riced cauliflower thoroughly in a clean kitchen towel to eliminate excess water before mixing with other ingredients. This ensures a crispy, firm crust.

→ Can I make this ahead and reheat?

Yes. Prepare the crust and store it in an airtight container for up to two days. Reheat at 180°C for 8-10 minutes before adding toppings and finishing in the oven.

→ What's the best way to achieve maximum crispiness?

Pre-bake the crust for the full 20 minutes until deeply golden. For extra crunch, broil the finished pizza for 1-2 minutes after the cheese melts, watching closely to prevent burning.

→ How do I make this dairy-free or vegan?

Substitute plant-based mozzarella and Parmesan in the crust. Replace eggs with flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water per egg). Use vegan cheese for toppings.

→ Can I use frozen cauliflower?

Frozen cauliflower works, but thaw and drain thoroughly first. Excess moisture is critical to remove, so spend extra time squeezing out water to achieve the best texture.

→ What buffalo sauce brands work best?

Any standard buffalo wing sauce works well. Check labels for gluten if required. For milder heat, dilute with a touch of ranch dressing or sour cream. Make your own by mixing hot sauce with melted butter.