Buffalo Cauliflower Pizza (Print)

A bold, flavorful pizza with crispy cauliflower crust, spicy buffalo sauce, melted cheese, and fresh green onions.

# What you'll need:

→ Cauliflower Crust

01 - 1 large head cauliflower (about 28 oz), 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)

# How To Make It:

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 approximately 1/2 inch thick.
05 - Bake the crust 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 another 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 Tips:

01 -
  • It gives you that crispy, cheesy pizza fix without the guilt or the gluten.
  • The buffalo sauce adds a spicy kick that makes every bite exciting and different.
  • You can prep the crust ahead and freeze it for those nights when cooking feels impossible.
  • It's one of those dishes that impresses guests who have no idea they're eating cauliflower.
02 -
  • Skipping the moisture-squeezing step will ruin your crust, I learned this the hard way with a soggy disaster my first attempt.
  • Prebaking the crust before adding toppings is non-negotiable, otherwise the middle stays mushy while the edges burn.
  • If your crust cracks when shaping, just press it back together, it will hold once it bakes and nobody will notice.
03 -
  • Use the finest grater setting on your food processor for the cauliflower to get the best rice-like texture and even baking.
  • Broil the finished pizza for 1 to 2 minutes at the end if you want extra crispy, bubbly cheese on top.
  • Taste your buffalo sauce before using it, some brands are shockingly spicy and you might want to mix in a bit of melted butter to mellow it out.
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