Buffalo Cauliflower Pizza (Print Version)

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

# What You'll Need:

→ Cauliflower Crust

01 - 1 large head cauliflower, 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 buffalo sauce
10 - 1 1/4 cups shredded mozzarella cheese
11 - 2 green onions, thinly sliced
12 - 1 small celery stalk, thinly sliced
13 - 1/4 cup crumbled blue cheese
14 - Fresh parsley, chopped for garnish

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place cauliflower florets in food processor and pulse until finely ground to rice-like texture. Transfer to clean kitchen towel and squeeze out excess moisture thoroughly.
03 - In large bowl, combine processed cauliflower, eggs, shredded mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until dough forms.
04 - Place cauliflower mixture onto prepared baking sheet and shape into 12-inch round or rectangle approximately 1/2 inch thick.
05 - Bake for 20 minutes until golden and firm.
06 - Remove from oven and brush or drizzle buffalo sauce evenly across crust.
07 - Sprinkle shredded mozzarella cheese over sauce. Add green onions, celery, and blue cheese as desired.
08 - Return to oven and bake 8-10 minutes until cheese is melted and bubbly.
09 - Remove from oven and let rest 5 minutes. Garnish with fresh parsley if desired. Slice and serve immediately.

# Additional Tips::

01 -
  • It gives you all the satisfaction of pizza night without the carb coma that usually follows.
  • The buffalo sauce cuts through the richness in a way that keeps you reaching for another slice.
  • You can prep the crust ahead and bake it later when the craving hits.
  • It turns cauliflower into something people actually get excited about.
02 -
  • If you don't squeeze out enough water from the cauliflower, the crust will never get crispy, it'll just steam and fall apart.
  • Let the crust bake fully before adding toppings or it won't support the weight and you'll end up with a soupy center.
  • Buffalo sauce varies wildly in heat, so taste yours first and adjust the amount if you're sensitive to spice.
03 -
  • Use a pizza stone if you have one, it helps the bottom get even crispier and mimics a real pizza oven.
  • If you're not a fan of blue cheese, a drizzle of ranch dressing after baking gives you that classic buffalo wing experience.
  • Press the shaped crust with the back of a spoon to compact it slightly, this helps prevent it from puffing up unevenly.
  • Add a pinch of cayenne to the crust mixture if you want heat baked right into the base.
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