Buffalo Cauliflower Pizza

My kitchen smelled like a pizzeria collided with a wing joint, and honestly, I wasn't mad about it. I was trying to use up a giant head of cauliflower that had been staring at me from the crisper drawer for three days, and somewhere between ricing it and squeezing out what felt like a gallon of water, I realized this crust might actually work. The buffalo sauce was a last-minute impulse, the kind of decision you make when you're already committed and figure why not go all in. When I pulled that first pizza out of the oven, bubbling and golden with just enough kick to make my eyes water a little, I knew I'd stumbled onto something good.

I made this for a friend who swore she hated cauliflower, and I watched her eat two slices before she even asked what the crust was made of. There was a moment of silence when I told her, then she just shrugged and went back for a third piece. That's when I knew this recipe had real power. It's not trying to trick anyone or pretend to be something it's not, it just happens to be delicious on its own terms. Now it's the thing I make when I want to feel like I'm indulging but also taking care of myself, which is a rare and wonderful balance.

Ingredients

• Cauliflower (800 g): The star of the crust, and you absolutely must squeeze out every drop of moisture or you'll end up with a soggy mess instead of a crispy base.
• Eggs (2 large): These bind everything together and give the crust structure, so don't skip them or try to under-do the mixing.
• Shredded mozzarella (100 g for crust, 150 g for topping): Melts beautifully and adds that stretchy, cheesy pull we all crave in a good pizza.
• Grated Parmesan (30 g): Brings a nutty, salty depth that makes the crust taste more complex than it has any right to.
• Dried oregano (1/2 teaspoon): A little goes a long way in giving the crust that classic pizza herb note.
• Garlic powder (1/4 teaspoon): Adds a subtle warmth without overpowering the other flavors.
• Buffalo sauce (100 ml): The tangy, spicy heart of this pizza, use your favorite brand or make your own if you're feeling ambitious.
• Green onions (2): They add a fresh, sharp bite that balances the heat and richness perfectly.
• Celery (1 small stalk, optional): A nod to traditional buffalo wings, it adds crunch and a vegetal freshness.
• Blue cheese (50 g, optional): If you love it, it's a game changer, if you don't, leave it out and you'll still be happy.

Instructions

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Prep the oven and pan:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks. This step matters more than you'd think, trust me.

Rice the cauliflower:

Pulse the florets in a food processor until they look like rice, then transfer to a clean kitchen towel and squeeze out as much liquid as you possibly can. Your arms will get tired, keep going.

Make the crust dough:

In a large bowl, mix the riced cauliflower with eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper until it comes together into a sticky dough. It won't look like pizza dough, and that's fine.

Shape and bake the crust:

Spread the mixture onto your prepared baking sheet, shaping it into a round or rectangle about 1 cm thick. Bake for 20 minutes until it's golden and firm enough to hold toppings.

Add the buffalo sauce:

Pull the crust from the oven and brush or drizzle buffalo sauce all over it, getting into the edges. This is where the magic starts.

Load it up:

Sprinkle on the mozzarella, scatter green onions, celery, and blue cheese if you're using them. Don't be shy, this is a pizza that can handle bold flavors.

Finish baking:

Slide it back into the oven for 8 to 10 minutes until the cheese is melted and bubbling. If you want extra crispiness, broil it for a minute or two at the end.

Rest and serve:

Let it sit for 5 minutes so the cheese sets just a little, then slice it up and dig in. Garnish with parsley if you want to feel fancy.

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There was a Sunday afternoon when I made this for my partner and we ate it on the couch with a stack of napkins and a bowl of extra buffalo sauce for dipping. We didn't talk much, just ate and watched the light change outside the window, and it felt like one of those small, perfect moments where food is just the excuse to slow down. That's what this pizza does, it creates a little pocket of time where you're fully present, partly because it's delicious and partly because it's just messy enough to demand your attention. I've made it a dozen times since, and it still feels special every time.

How to Get the Crispiest Crust

The secret to a crust that actually holds up is all in the moisture removal and the initial bake. After you rice the cauliflower, don't just give it a half-hearted squeeze, really wring it out like you're trying to extract every last drop. I usually do this in batches, twisting the towel tight and pressing hard. Then, when you shape the crust, make sure it's even thickness all the way across so it bakes uniformly. If the edges are thinner, they'll burn before the center gets crispy. Finally, let that first bake go the full 20 minutes, even if it looks done earlier, that extra time is what turns it from tender to structurally sound.

Topping Variations That Work

While the buffalo version is my favorite, this crust is a blank canvas that can handle all kinds of flavors. I've done a white pizza with ricotta, garlic, and spinach that was incredibly comforting. A barbecue chicken version with red onions and cilantro also hit the spot. You could even go sweet and savory with caramelized onions, goat cheese, and a drizzle of honey. The key is not to overload it, cauliflower crust is sturdy but it's not indestructible. Stick to two or three toppings plus cheese and you'll be in good shape. If you're feeling adventurous, a pesto base with sun-dried tomatoes and feta is phenomenal.

Storage and Reheating

Leftover slices keep well in the fridge for up to three days, though the crust will soften a bit as it sits. When you're ready to reheat, skip the microwave entirely, it'll turn everything soggy and sad. Instead, pop the slices in a preheated oven at 180°C (350°F) for about 8 minutes, or use a skillet over medium heat with a lid to melt the cheese while the bottom crisps back up. I've also frozen the baked crust before adding toppings, then pulled it out and built the pizza from there, which makes for a really fast weeknight dinner.

• Wrap cooled crust tightly in plastic wrap and foil before freezing for up to a month.
• Reheat frozen crust at 200°C (400°F) for 10 minutes before adding toppings.
• Store leftover buffalo sauce separately and drizzle fresh when reheating for maximum flavor.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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This pizza has become my go-to when I want something that feels indulgent but also makes me feel good about what I'm eating. It's proof that you don't have to sacrifice flavor to try something a little healthier, and that's a lesson I keep coming back to in the kitchen.

Frequently Asked Questions

→ How do I remove moisture from the cauliflower crust?

After pulsing cauliflower in a food processor, transfer to a clean kitchen towel and squeeze firmly to extract excess moisture. This step is crucial for achieving a crispy, firm crust rather than a soggy base.

→ Can I make the crust ahead of time?

Yes, prepare and bake the cauliflower crust up to 2 days in advance. Store it in an airtight container in the refrigerator. Add toppings and bake for 8–10 minutes before serving.

→ What makes the crust extra crispy?

For maximum crispiness, broil the finished pizza for 1–2 minutes after baking. Watch carefully to prevent burning. Alternatively, ensure thorough moisture removal from the cauliflower before baking the initial crust.

→ How can I adapt this for dietary restrictions?

For vegan versions, substitute plant-based mozzarella and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). For gluten-free, verify buffalo sauce and cheese labels contain no gluten.

→ What are good side dishes to serve?

Serve alongside celery sticks, carrot strips, or a simple green salad to complement the bold buffalo flavors. Extra buffalo sauce or ranch dressing makes an excellent dipping option for crust edges.

→ Can I customize the toppings?

Absolutely. Swap blue cheese for ranch dressing, add jalapeños for extra heat, or include caramelized onions. Keep toppings moderate to prevent the crust from becoming soggy.