Buffalo Cauliflower Pizza (Printable)

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

# What You Need:

→ Cauliflower Crust

01 - 1 large head cauliflower (approximately 1.75 pounds), 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 (optional garnish)

# 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 excess moisture thoroughly.
03 - In a large bowl, combine the cauliflower, eggs, shredded mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until a cohesive dough forms.
04 - Place the cauliflower mixture onto the prepared baking sheet and shape into a 12-inch round or rectangle approximately 1/2 inch thick.
05 - Bake for 20 minutes until golden and firm to the touch.
06 - Remove from oven and brush or drizzle buffalo sauce evenly over the crust surface.
07 - Sprinkle shredded mozzarella cheese on top. Add green onions, celery, and blue cheese if desired.
08 - Return to oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
09 - Remove from oven and let rest for 5 minutes. Garnish with fresh parsley if desired. Slice and serve immediately.

# Expert Hints:

01 -
  • The crust gets crispy on the edges and holds together beautifully, no sogginess in sight.
  • Buffalo sauce brings serious heat and tang that makes every bite exciting.
  • It feels indulgent but sneaks in a full head of cauliflower without anyone noticing.
  • Toppings are flexible so you can dial the spice up or down based on your mood.
02 -
  • If you skip squeezing the cauliflower dry, the crust will steam instead of crisp and fall apart when you pick it up.
  • Don't spread the crust too thin or it won't hold toppings, aim for about half an inch thick.
  • Let the crust bake fully before adding toppings or the moisture from the sauce will soften it.
03 -
  • Use a pizza stone if you have one, it helps crisp the bottom even more and mimics a pizzeria oven.
  • Add the blue cheese in the last 3 minutes of baking so it softens but doesn't fully melt away.
  • If your cauliflower crust cracks while shaping, just press it back together with wet fingers, it'll bake into one piece.
  • Serve with celery sticks and extra buffalo sauce on the side for the full wing experience.
Go Back