Buffalo Cauliflower Pizza (Print Version)

A crispy cauliflower crust topped with spicy buffalo sauce, melted cheese, and green onions.

# What You’ll Need:

→ Cauliflower Crust

01 - 1 large head cauliflower, cut into florets (approximately 28 oz)
02 - 2 large eggs
03 - 1 cup shredded mozzarella cheese (approximately 3.5 oz)
04 - 1/4 cup grated Parmesan cheese (approximately 1 oz)
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 (approximately 3.4 fl oz)
10 - 1 1/4 cups shredded mozzarella cheese (approximately 5.3 oz)
11 - 2 green onions, thinly sliced
12 - 1 small celery stalk, thinly sliced (optional)
13 - 1/4 cup crumbled blue cheese (approximately 1.8 oz, optional)
14 - Fresh parsley, chopped (for garnish, optional)

# How to Make It:

01 - Preheat the 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 black pepper. Mix until a dough forms.
04 - Transfer the mixture onto the prepared baking sheet. Shape into a 12-inch round or rectangle about 1/2 inch thick. Bake for 20 minutes or until golden and firm.
05 - Remove the crust from the oven. Evenly brush or drizzle the buffalo sauce over the crust. Sprinkle shredded mozzarella cheese on top, then add green onions, celery, and blue cheese if using.
06 - Return to the oven and bake for an additional 8 to 10 minutes until the cheese is melted and bubbly.
07 - Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley if desired. Slice and serve immediately.

# Additional Tips::

01 -
  • The crust gets genuinely crispy and golden, not soggy like some cauliflower attempts, because you squeeze out every drop of moisture.
  • Buffalo sauce brings real character and heat without needing any complicated flavor building.
  • It's naturally gluten-free, vegetarian, and somehow feels indulgent while still being honest food.
02 -
  • Squeezing out the moisture from the cauliflower is non-negotiable—it's the difference between a crispy pizza and a soggy cauliflower cake.
  • If your buffalo sauce is very wet or thin, let the crust bake completely before adding toppings so it doesn't get soggy in the middle.
03 -
  • If you only have a box grater instead of a food processor, grate the raw cauliflower and squeeze it even harder—this method takes more time but works just as well.
  • Broiling the finished pizza for just a minute transforms it from good to incredible, adding blistered spots and deeper brown edges that taste slightly caramelized.
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