Pin It My oven timer went off at the exact moment my neighbor knocked to borrow a pan, and when I opened the door, the smell of roasted cauliflower and melted cheese hit us both like a wave. She asked what I was making, and I said pizza, which made her laugh until I showed her the golden, bubbling thing on my counter. That night, she came back with her kids, and we ate the whole thing standing around my kitchen island, ranch dressing dripping everywhere. Buffalo cauliflower pizza sounds wild on paper, but one bite makes believers out of skeptics.
I made this for a friend who swore she hated cauliflower, and I watched her eat three slices without realizing what the crust was made of. When I finally told her, she just shrugged and reached for another piece. Thats the magic here: the spice, the cheese, and the crunch take center stage, and the cauliflower becomes this quiet, sturdy foundation that does its job without announcing itself. Weve made it at least a dozen times since, always with different toppings, always gone within minutes.
Ingredients
- Cauliflower (800 g, 1 large head): The backbone of the crust, it needs to be squeezed bone-dry or the crust will steam instead of crisp.
- Eggs (2 large): They bind everything together and give the crust structure, so dont skip them or try to under-measure.
- Shredded mozzarella (100 g for crust, 150 g for topping): Melts beautifully and adds stretchiness to the crust while creating that bubbly, golden top layer.
- Grated Parmesan (30 g): Brings a nutty, salty depth that keeps the crust from tasting bland or one-note.
- Dried oregano (1/2 teaspoon): A little goes a long way, adding that classic pizza herb flavor without overpowering the buffalo heat.
- Garlic powder (1/4 teaspoon): Blends into the crust quietly, giving it a savory backbone that balances the tang.
- Salt and black pepper (1/2 teaspoon salt, 1/4 teaspoon pepper): Essential for pulling all the flavors forward and making the crust taste intentional.
- Buffalo sauce (100 ml): The star of the show, it should be tangy and spicy but not so hot that it makes your eyes water.
- Green onions (2, thinly sliced): Add a fresh, sharp bite that cuts through the richness and makes every slice feel a little brighter.
- Celery (1 small stalk, optional): A nod to classic buffalo wings, it adds crunch and a vegetal freshness.
- Blue cheese (50 g, optional): If you love the pungent, creamy funk of blue cheese, this takes the pizza to another level.
- Fresh parsley (optional): A handful of green at the end makes the whole thing look alive and taste a little less heavy.
Instructions
- Get the oven ready:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks. This high heat is what makes the crust actually crispy instead of soggy.
- Rice the cauliflower:
- Pulse the florets in a food processor until they look like couscous, then wrap them in a clean kitchen towel and wring out every drop of water you can. Your arms will get tired, but this step is non-negotiable.
- Mix the crust dough:
- In a large bowl, combine the cauliflower, eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper until it holds together like a shaggy dough. It wont look like pizza dough, and thats okay.
- Shape and bake the crust:
- Press the mixture onto the parchment in a round or rectangle about 1 cm thick, keeping the edges a little thicker so they dont burn. Bake for 20 minutes until its golden and firm enough to lift without bending.
- Add the buffalo sauce:
- Brush or drizzle the sauce all over the crust, getting into the edges but not drowning it. You want bold flavor, not a soup.
- Top and bake again:
- Scatter the mozzarella, green onions, celery, and blue cheese if using, then bake for another 8 to 10 minutes until the cheese is melted and bubbling. Watch it closely so the edges dont blacken.
- Rest and serve:
- Let it sit for 5 minutes so the cheese sets just enough to slice cleanly. Garnish with parsley if you want, then cut into wedges and eat it while its still hot.
Pin It The first time I served this at a potluck, someone asked if I ordered it from a restaurant, and I felt like Id won something. It wasnt just the taste, it was the fact that something this vibrant and messy came out of my own oven. Now its my go-to when I want to impress without pretending to be fancy, because nothing says comfort like buffalo sauce and melted cheese on a Friday night.
Making It Your Own
This pizza is a blank canvas once you nail the crust. Ive swapped buffalo sauce for barbecue and piled on pulled chicken and red onion, and Ive done a white sauce version with spinach and artichokes that tasted like a dip in pizza form. The beauty is that the cauliflower crust doesnt fight with bold flavors, it supports them, so you can go as wild or as simple as your mood demands. Just keep the base crispy and the toppings balanced, and youre golden.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat beautifully in a hot oven or toaster oven at 200°C for about 8 minutes. Microwaving will make the crust soggy, so avoid it unless youre desperate. You can also freeze the baked crust before adding toppings, wrap it tightly in plastic and foil, and pull it out whenever you need a fast dinner. Just thaw, top, and bake as usual.
Serving Suggestions
I always put out a bowl of ranch or extra buffalo sauce for dipping, plus celery sticks and carrot coins to keep the buffalo theme going. A simple green salad with a tangy vinaigrette helps cut through the richness, and if youre feeding a crowd, this pairs perfectly with hot wings or loaded nachos. Its the kind of meal that turns into a party without you even trying.
- Serve with a cold beer or sparkling water with lime to balance the heat.
- Add a drizzle of honey over the finished pizza for a sweet and spicy contrast.
- Let everyone build their own with toppings laid out buffet style for maximum fun.
Pin It This pizza has become one of those recipes I make without thinking, the kind where my hands know what to do before my brain catches up. I hope it does the same for you, and that it brings a little spice and a lot of joy to your table.
Recipe FAQs
- → How do I make the cauliflower crust crispy?
After pulsing the cauliflower in a food processor, squeeze out as much moisture as possible using a clean kitchen towel. This is crucial for a crispy result. You can also broil the finished pizza for 1-2 minutes for extra crispiness.
- → Can I prepare the crust ahead of time?
Yes, you can form the cauliflower mixture on your baking sheet and refrigerate it for up to 24 hours before baking. Bake directly from the cold state, adding a few extra minutes to the initial baking time if needed.
- → What are good substitutes for blue cheese?
Ranch dressing, crumbled feta, or goat cheese work wonderfully as alternatives to blue cheese. For a milder option, simply omit it or use additional mozzarella for extra richness.
- → Is this suitable for a gluten-free diet?
The cauliflower crust is naturally gluten-free. Ensure your buffalo sauce and cheeses are certified gluten-free, as some brands may contain hidden gluten or be processed in shared facilities.
- → How can I make this vegan?
Substitute plant-based mozzarella and Parmesan for the dairy varieties, and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) instead of regular eggs. Verify that your buffalo sauce contains no animal products.
- → What should I serve alongside this pizza?
Celery sticks with ranch dressing, a crisp green salad, or a cooling coleslaw pair perfectly with the spicy buffalo flavors. Extra buffalo sauce on the side allows guests to customize their heat level.