Buffalo Cauliflower Pizza (Printable)

Crispy cauliflower crust topped with spicy buffalo sauce, melted cheese, and fresh green onions for a bold, tangy twist.

# Ingredient List:

→ Cauliflower Crust

01 - 1 large head cauliflower, approximately 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)

# Steps:

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 cohesive 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 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 using.
08 - Return to the oven and bake for 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.

# Tips from the Pros:

01 -
  • It satisfies your pizza craving while sneaking in a full head of cauliflower without feeling like a compromise.
  • The buffalo sauce adds a tangy kick that makes every bite exciting, not bland like some veggie swaps.
  • You can prep the crust ahead and freeze it, so weeknight dinners become ridiculously easy.
  • It works for so many diets, gluten-free, vegetarian, and even vegan with simple swaps.
02 -
  • If you don't squeeze out enough moisture from the cauliflower, the crust will steam instead of crisp and fall apart when you try to slice it.
  • Letting the crust bake fully before adding toppings is crucial, otherwise the weight of the cheese and sauce will make it soggy in the center.
  • Using parchment paper makes a huge difference, the crust slides right off and you can even lift it to check the bottom for doneness.
03 -
  • If your crust feels too delicate, bake it a few extra minutes before adding toppings, it will firm up and hold together much better.
  • Use a pizza stone if you have one, it makes the bottom extra crispy and gives the whole thing a more authentic texture.
  • Broiling for just a minute or two at the end creates those crispy, bubbly cheese spots that make pizza irresistible.
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