Buffalo Cauliflower Pizza (Printable Version)

Bold and flavorful pizza featuring a crispy cauliflower crust, spicy buffalo sauce, and melted cheese with fresh toppings.

# 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 (optional)

# How to Make It:

01 - Preheat 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 a rice-like texture. Transfer to a clean kitchen towel and squeeze out as much moisture as possible.
03 - In a large mixing bowl, combine the processed cauliflower, eggs, shredded mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until a cohesive dough forms.
04 - Place the cauliflower mixture onto the prepared baking sheet and shape it into a 12-inch round or rectangle approximately 1/2 inch thick.
05 - Bake for 20 minutes, or until the crust is golden and firm to the touch.
06 - Remove from oven and brush or drizzle buffalo sauce evenly over the entire crust surface.
07 - Sprinkle shredded mozzarella cheese on top. Add green onions, celery slices, and crumbled blue cheese if using.
08 - Return to the oven and bake for 8 to 10 minutes, or until the cheese is completely melted and bubbly.
09 - Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley if desired. Slice and serve immediately.

# Expert Tips:

01 -
  • It tastes indulgent and messy in the best way, like bar food you actually feel good about eating.
  • The crust gets genuinely crispy and holds up to all that sauce and cheese without falling apart.
  • You can prep the crust ahead and freeze it, which means pizza night can happen on a whim.
  • Its one of those recipes that makes people ask for the instructions before theyve even finished their slice.
02 -
  • If you dont squeeze the cauliflower dry enough, the crust will be limp and pale no matter how long you bake it.
  • Dont skip the parchment paper or youll spend 20 minutes scraping stuck crust off your pan.
  • Buffalo sauce brands vary wildly in heat and thickness, so taste yours first and adjust the amount if needed.
  • Let the crust cool for a minute before adding toppings or the cheese will slide right off when you try to slice it.
03 -
  • If your crust is browning too fast, tent it loosely with foil halfway through the first bake.
  • Use a pizza stone if you have one, it makes the bottom even crispier and more pizza-like.
  • For a vegan version, use flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water per egg) and plant-based cheese, and the crust still holds together beautifully.
  • Broil for the last minute or two if you want that charred, bubbly cheese look, but stay close so it doesnt burn.
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