Buffalo Cauliflower Pizza (Printable)

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

# What You 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 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

# Directions:

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 processed 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 satisfies pizza cravings without the guilt, and the buffalo sauce gives it a kick that keeps you reaching for another slice.
  • The crust gets genuinely crispy if you squeeze out enough moisture, something I learned after three soggy attempts.
02 -
  • Squeezing out the moisture from the cauliflower is non negotiable, the first time I skipped this step the crust never firmed up and just steamed instead of crisping.
  • Don't overload the toppings or the crust will get soggy in the middle, I learned to keep it simple and let the buffalo flavor shine.
03 -
  • Press the crust as thin as you can without tearing it, thinner crusts crisp up faster and taste less dense.
  • If you're making this for a crowd, double the recipe and bake two pizzas at once on separate racks, rotating them halfway through.
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