Save My cousin brought this to a potluck without telling anyone it was cauliflower, and three people asked for the recipe before dessert even came out. The crust crisped up so beautifully that no one suspected vegetables were involved until she revealed her trick. I went home that night determined to master it myself, burning through two heads of cauliflower before I learned the real secret: squeezing out every last drop of moisture. Now it's my go-to when I want pizza that feels indulgent but leaves me feeling light. The buffalo sauce adds just enough heat to make it exciting without overwhelming the cheese.
The first time I made this for my roommate, she watched me wring out the cauliflower with pure skepticism. But when that crust came out of the oven golden and firm enough to pick up with one hand, she grabbed a slice before I could even add the toppings. We ended up making two more that week, experimenting with different cheeses and heat levels each time. It became our Friday night ritual for a solid month. Now whenever I smell buffalo sauce baking, I think of those kitchen sessions where we perfected our technique and argued over whether blue cheese was essential or optional.
Ingredients
- Cauliflower (800 g): The foundation of the crust, it needs to be processed into rice-sized pieces and then wrung completely dry or your crust will steam instead of crisp.
- Eggs (2 large): These bind everything together and help the crust hold its shape, so don't skip them or try to under-mix.
- Mozzarella for crust (100 g): Adds structure and a subtle cheesy flavor that makes the base taste like actual pizza dough.
- Parmesan (30 g): Brings a salty, nutty depth that balances the mild cauliflower and helps with browning.
- Dried oregano (1/2 teaspoon): A small amount goes a long way in making the crust taste authentically Italian.
- Garlic powder (1/4 teaspoon): Adds warmth without overpowering, blending into the background in the best way.
- Buffalo sauce (100 ml): The star of the show, choose one with good vinegar tang and heat that matches your tolerance.
- Mozzarella for topping (150 g): Melts into gooey, bubbly perfection and cools down the spice just enough.
- Green onions (2): Their sharp freshness cuts through the richness and adds a pop of color.
- Blue cheese (50 g, optional): If you love the classic buffalo wing experience, this adds that funky, creamy contrast.
Instructions
- Prep the oven and pan:
- Preheat to 220°C (425°F) and line your baking sheet with parchment paper so the crust releases easily. Skipping the parchment will make your life harder when it's time to flip or remove the pizza.
- Process the cauliflower:
- Pulse the florets in a food processor until they look like rice, stopping before they turn to mush. Transfer to a clean kitchen towel and twist it like you're wringing out a wet swimsuit, this step makes or breaks the crust.
- Mix the crust:
- Combine the dried cauliflower, eggs, both cheeses, oregano, garlic powder, salt, and pepper in a bowl until it forms a sticky dough. It should hold together when pressed, not crumble apart.
- Shape the crust:
- Spread the mixture onto your prepared baking sheet, shaping it into a 30 cm round or rectangle about 1 cm thick. Press it firmly and evenly so it bakes at the same rate everywhere.
- Bake the base:
- Slide it into the oven for 20 minutes until the edges turn golden and the center feels firm to the touch. Don't pull it early or it won't support the toppings.
- Add the buffalo sauce:
- Brush or drizzle the sauce evenly over the baked crust, leaving a small border if you want a crispier edge. Use as much or as little as your spice tolerance allows.
- Layer the toppings:
- Scatter the mozzarella, green onions, celery, and blue cheese (if using) over the sauced crust. Don't overload it or the crust will soften under the weight.
- Finish baking:
- Return to the oven for 8 to 10 minutes until the cheese melts and bubbles. If you want extra browning, hit it with the broiler for 1 to 2 minutes at the end.
- Rest and serve:
- Let it sit for 5 minutes so the cheese sets slightly and the slices hold together. Garnish with parsley if you have it, then slice and enjoy while it's still hot.
Save One night I made this for a friend who swore she hated cauliflower, and she ate three slices without realizing what the crust was made of. When I finally told her, she just shrugged and reached for another piece. That's when I knew this recipe had real power, it converts skeptics and satisfies cravings without any guilt. It's become my secret weapon for impressing people who think healthy food can't be delicious.
Getting the Crust Right
The texture of your cauliflower rice matters more than you'd think. If the pieces are too large, the crust won't hold together, if they're too fine, it turns into a paste that never crisps. Pulse in short bursts and check frequently, aiming for grains about the size of couscous. After squeezing out the moisture, the cauliflower should feel almost dry to the touch, like damp sand rather than wet snow. I learned this after my first attempt came out like a soggy pancake, now I squeeze twice just to be safe.
Adjusting the Heat
Buffalo sauce comes in a wild range of intensities, from mild and tangy to face-melting hot. I usually go with a medium sauce and add extra for those who want more kick, keeping a bottle on the table for dipping. If you're sensitive to spice, mix the buffalo sauce half and half with ranch dressing for a creamy, milder version. The blue cheese also helps temper the heat, acting as a cooling counterpoint to the vinegar and cayenne. Taste your sauce before committing it to the pizza, you can always add more but you can't take it back.
Serving and Storing
This pizza is best eaten fresh out of the oven when the crust is at peak crispiness and the cheese is still gooey. Leftovers can be stored in the fridge for up to two days, but reheat them in a hot oven or toaster oven rather than the microwave to bring back some of that crunch. I like to serve it with celery sticks and extra buffalo sauce on the side, leaning into the whole buffalo wing vibe. A simple green salad with a tangy vinaigrette balances the richness and makes it feel like a complete meal.
- For a vegan version, use flax eggs and plant-based cheese, though the texture will be slightly different.
- Try adding cooked chicken for a non-vegetarian twist that amps up the protein.
- If you want a milder flavor, swap the buffalo sauce for barbecue or marinara and adjust the toppings accordingly.
Save This pizza proves that you don't need traditional dough to create something crave-worthy and satisfying. Whether you're feeding skeptics or treating yourself, it delivers bold flavor and a texture that actually holds up, no apologies needed.
Recipe FAQs
- → How do I prevent the cauliflower crust from being soggy?
The key is thoroughly squeezing out moisture from the ground cauliflower using a clean kitchen towel. This step removes excess water that would prevent the crust from crisping properly during baking.
- → Can I make this gluten-free?
Yes, this pizza is naturally gluten-free. Simply verify that your buffalo sauce and cheese brands are certified gluten-free, as some products may contain hidden gluten additives.
- → What can I substitute for blue cheese?
Ranch dressing works wonderfully as a substitute for blue cheese. You can also use crumbled feta, goat cheese, or simply omit it for a cleaner buffalo flavor.
- → How do I make the crust extra crispy?
After the final baking step, place the pizza under the broiler for 1-2 minutes. Watch carefully to prevent burning, as broilers cook quickly. This creates a crunchier, darker crust.
- → Can I make this vegan?
Absolutely. Replace the eggs with flax eggs (mix ground flaxseed with water and let sit) and use plant-based mozzarella and Parmesan alternatives. The crust will still hold together and bake beautifully.
- → How long does the cooked pizza keep?
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 5-7 minutes to restore crispness, or enjoy cold straight from the fridge.