Buffalo Cauliflower Pizza (Printable view)

Bold and flavorful pizza featuring a crispy cauliflower crust, spicy buffalo sauce, melted cheese, and fresh green onions.

# What You Need:

→ Cauliflower Crust

01 - 1 large head cauliflower, 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
13 - 1/4 cup crumbled blue cheese
14 - Fresh parsley, chopped for garnish

# How To Make:

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 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 about 1/2 inch thick. Bake for 20 minutes, or until golden and firm.
05 - Remove from oven and brush or drizzle buffalo sauce evenly over the crust.
06 - Sprinkle shredded mozzarella cheese on top. Add green onions, celery, and blue cheese.
07 - Return to the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.
08 - Remove from the oven, let rest for 5 minutes, then garnish with fresh parsley. Slice and serve immediately.

# Expert Advice:

01 -
  • The crust gets genuinely crispy, not soggy or sad like some vegetable-based attempts.
  • Buffalo sauce brings bold flavor that makes you forget you're eating something healthy.
  • It comes together faster than waiting for delivery and tastes infinitely better.
  • You can customize the heat level and toppings to match your exact mood.
02 -
  • If you don't squeeze out enough moisture, the crust will stay soft and floppy no matter how long you bake it.
  • Shaping the crust evenly is crucial, thin spots will burn while thick spots stay doughy.
  • Let the base bake fully before adding toppings or the weight will prevent it from crisping up.
  • Buffalo sauce varies wildly in heat, taste yours first and adjust the amount accordingly.
03 -
  • Freeze the shaped crust after the first bake, then top and finish it later for an even faster weeknight meal.
  • Use a pizza stone if you have one, it helps the bottom crisp up even more than a baking sheet.
  • Don't skip the resting time after baking, it lets the structure set so your slices don't fall apart.
  • A little broiler action at the end adds restaurant-quality browning and bubbling to the cheese.
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