Buffalo Cauliflower Pizza (Printer-Friendly)

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

# What You’ll Need:

→ Cauliflower Crust

01 - 1 large head cauliflower, approximately 28 ounces, 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 Steps:

01 - Preheat oven to 425 degrees Fahrenheit. 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 processed cauliflower, eggs, shredded mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until a cohesive dough forms.
04 - Transfer the cauliflower mixture onto the prepared baking sheet and shape into a 12-inch round or rectangle approximately 1/2 inch thick.
05 - Bake the crust for 20 minutes, or until golden brown and firm to the touch.
06 - Remove from oven and brush or drizzle buffalo sauce evenly across the entire crust surface.
07 - Sprinkle shredded mozzarella cheese over the sauce. Add green onions, celery, and blue cheese if desired.
08 - Return to the oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly.
09 - Remove from oven and allow pizza to rest for 5 minutes. Garnish with fresh parsley if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It satisfies that spicy, cheesy pizza craving without the heaviness that usually follows.
  • The cauliflower crust gets surprisingly crispy and holds up better than you'd think.
  • You can prep the crust ahead and keep it in the fridge for a quick weeknight dinner.
  • It's one of those recipes that makes non-cauliflower believers actually ask for seconds.
02 -
  • The first time I skipped squeezing the cauliflower well, the crust never firmed up and I ended up with a mushy mess.
  • Don't skip the initial 20-minute bake for the crust alone, it needs that time to set before you add toppings.
  • If your crust edges start browning too fast, cover them lightly with foil during the second bake.
03 -
  • Broil the finished pizza for 1 to 2 minutes if you want extra browning and bubbling on the cheese.
  • Prebake the crust in the morning and store it in the fridge so dinner comes together in under 15 minutes.
  • Use a pizza cutter or sharp knife to slice cleanly, pressing down firmly to avoid dragging the toppings.
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