Save My sister challenged me to a pizza night without ordering in, and I panicked because I'd run out of flour. That's when I spotted a head of cauliflower in the crisper drawer and decided to wing it. What started as desperation turned into one of the best kitchen experiments I've ever tried. The house smelled like a pizzeria crossed with a buffalo wing bar, and honestly, nobody missed the traditional crust. Sometimes the best recipes come from having no backup plan.
I made this for a group of friends who claimed they hated cauliflower, and I didn't tell them what the crust was made of until after they'd devoured two slices each. The look on their faces when I revealed the secret was priceless. One friend even asked for the recipe on the spot, which felt like a small victory. It became our go-to for game nights after that, and I loved watching people get genuinely excited about vegetables. Food has a way of changing minds when you least expect it.
Ingredients
- Cauliflower (1 large head, about 800 g): This is your crust foundation, so pick a firm, fresh head without brown spots, and squeeze out every drop of moisture or your crust will turn soggy.
- Eggs (2 large): They bind everything together and give the crust structure, so don't skip them unless you're using a flax egg substitute.
- Shredded mozzarella cheese (100 g for crust, 150 g for topping): Mozzarella melts beautifully and adds that classic pizza stretch we all crave.
- Grated Parmesan cheese (30 g): A little goes a long way for adding nutty, salty depth to the crust.
- Dried oregano (1/2 teaspoon): This herb makes everything taste more like pizza and less like a science experiment.
- Garlic powder (1/4 teaspoon): Just enough to add warmth without overpowering the other flavors.
- Buffalo sauce (100 ml): Choose your heat level wisely, some brands are fiery, others are mild, and both work great.
- Green onions (2, thinly sliced): They add a fresh, sharp bite that cuts through the richness of the cheese.
- Blue cheese (50 g, optional): If you love the classic buffalo wing combo, crumble some on top for that tangy punch.
Instructions
- Prep Your Oven and Pan:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks. This step sets you up for success and saves cleanup time later.
- Rice the Cauliflower:
- Pulse the cauliflower florets in a food processor until they look like rice grains, then transfer to a clean kitchen towel and squeeze hard to remove all the moisture. Seriously, squeeze until your hands hurt, because wet cauliflower equals a floppy crust.
- Mix the Crust Dough:
- Combine the cauliflower, eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper in a large bowl and mix until it forms a sticky dough. It won't look like traditional pizza dough, and that's perfectly fine.
- Shape and Bake the Crust:
- Spread the mixture onto your prepared baking sheet and shape it into a 30 cm round or rectangle about 1 cm thick, then bake for 20 minutes until golden and firm. The edges should look crispy and lightly browned.
- Add the Buffalo Sauce:
- Remove the crust from the oven and brush or drizzle buffalo sauce evenly across the surface, making sure to get it right to the edges. This is where the magic starts to happen.
- Top and Finish:
- Sprinkle the remaining mozzarella cheese over the sauce, then add green onions, celery, and blue cheese if you're using them, and bake for another 8 to 10 minutes until bubbly. Let it rest for 5 minutes before slicing so the cheese sets slightly and doesn't slide off.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed and told them I'd made it in my tiny apartment kitchen with a head of cauliflower and a dream. That moment made all the trial and error worth it. It's funny how a simple compliment can make you feel like a real chef, even when you're just figuring things out as you go.
How to Store and Reheat Leftovers
Store leftover slices in an airtight container in the fridge for up to three days, though they rarely last that long in my house. Reheat in a hot oven or toaster oven at 200°C for about 5 minutes to bring back the crispiness, because microwaving will turn the crust limp and sad. If you have extra unbaked crust, wrap it tightly and freeze it for up to a month, then top and bake straight from frozen whenever the craving hits. I've found that having a stash of these crusts in the freezer is like having a secret weapon for busy weeknights.
Customizing Your Buffalo Cauliflower Pizza
This recipe is incredibly flexible once you get the crust technique down. Swap buffalo sauce for barbecue sauce and add grilled chicken for a smoky twist, or go Mediterranean with pesto, olives, and feta. I've even made a breakfast version with scrambled eggs and bacon on top, which sounds weird but tastes incredible. The cauliflower crust acts like a blank canvas, so don't be afraid to experiment with whatever's in your fridge.
Serving Suggestions and Pairings
This pizza pairs beautifully with a crisp green salad dressed in tangy vinaigrette to balance the richness and heat. I like to serve it with extra buffalo sauce and ranch dressing on the side for dipping, plus celery and carrot sticks for that classic wing bar vibe. A cold beer or sparkling water with lime cuts through the spice and keeps things refreshing.
- Add a side of sweet potato fries for extra comfort food vibes.
- Serve with pickled jalapeños if you want to turn up the heat even more.
- Pair with a light coleslaw to add crunch and coolness to each bite.
Save This pizza has become my proof that healthy eating doesn't have to feel like a sacrifice. Every time I pull it out of the oven, I'm reminded that cooking is about curiosity, not perfection.
Recipe Q&A
- → How do I prevent a soggy cauliflower crust?
The key is removing excess moisture from the riced cauliflower. After processing, wrap it in a clean kitchen towel and squeeze firmly until no liquid drips out. This step is crucial for achieving a crispy crust.
- → Can I make this vegan?
Yes! Substitute plant-based mozzarella and Parmesan cheeses for the dairy versions, and replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The crust will have a slightly different texture but remains delicious.
- → What's the best way to store leftovers?
Store cooled pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for about 10 minutes until warmed through and the cheese becomes bubbly again.
- → Can I freeze the cauliflower crust?
Absolutely. Bake the crust as directed, cool completely, then freeze on a baking sheet before transferring to a freezer bag. When ready to use, add toppings while still frozen and bake for an additional 5-10 minutes.
- → What's a good substitute for buffalo sauce?
You can use ranch dressing mixed with hot sauce, barbecue sauce, or even a simple tomato-based marinara with red pepper flakes for varying flavor profiles while maintaining the pizza's savory appeal.
- → How do I make the crust extra crispy?
After the final baking, broil the pizza for 1-2 minutes under high heat. Watch carefully to prevent burning. This creates an extra-crispy exterior while keeping the cheese bubbly and delicious.