Buffalo Cauliflower Pizza (Printable)

Crispy cauliflower crust topped with spicy buffalo sauce, melted mozzarella, and fresh green onions for a tangy, satisfying meal.

# Required Ingredients:

→ Cauliflower Crust

01 - 1 large head cauliflower (about 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)

# Preparation Steps:

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 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 dough forms.
04 - Place the cauliflower mixture onto the prepared baking sheet and shape it into a 12-inch round or rectangle about 1/2 inch thick.
05 - Bake the crust for 20 minutes, or until golden and firm.
06 - Remove from oven and brush or drizzle buffalo sauce evenly over the crust.
07 - Sprinkle shredded mozzarella cheese on top. Add green onions, celery, and blue cheese if using.
08 - Return to the oven and bake for another 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.

# Expert Suggestions:

01 -
  • The crust gets genuinely crispy on the edges while staying sturdy enough to hold all that spicy, cheesy goodness without folding in half.
  • It delivers all the punch of buffalo wings but in pizza form, which means you can eat it with your hands and call it dinner.
  • You can make it as mild or as fiery as you want just by adjusting the buffalo sauce, so everyone at the table stays happy.
02 -
  • If you don't squeeze the cauliflower dry enough, the crust will steam instead of crisp, and you'll end up with a floppy disaster that won't hold toppings.
  • Pre-baking the crust fully before adding toppings is non-negotiable, or the center will stay soft and won't support the weight of the cheese and sauce.
  • Let the pizza rest after the final bake, even though it's tempting to cut into it right away, because the cheese needs a moment to firm up or it'll all slide off the first slice.
03 -
  • Use a food processor to rice the cauliflower evenly, because chopping by hand takes forever and you won't get the right texture for a cohesive crust.
  • If your crust edges start browning too fast, cover them loosely with foil halfway through the first bake to keep them from burning.
  • Broil the finished pizza for just one or two minutes at the end if you want those gorgeous brown spots on the cheese, but don't walk away or it'll go from perfect to charred in seconds.
Go Back