Save My neighbor handed me a head of cauliflower over the fence one Saturday morning, insisting I try making pizza crust with it. I was skeptical, honestly. But that afternoon, my kitchen filled with the smell of roasting cauliflower and bubbling cheese, and I found myself pulling a golden, crispy pizza from the oven that tasted shockingly right. The buffalo sauce idea came later, after a particularly uninspired weeknight when I wanted something with more punch than plain marinara could offer.
I made this for friends who claimed they didnt like cauliflower, and they devoured three slices each before asking for the recipe. One of them kept saying it tasted like bar food in the best way possible. That night taught me that a good sauce and melted cheese can turn skeptics into believers, and that sometimes the unconventional choice ends up being the crowd favorite.
Ingredients
- Cauliflower: The star here, and squeezing out every bit of moisture is the difference between crispy and sad, so dont rush that step.
- Eggs: They bind the crust together and help it hold its shape when you slice into it.
- Mozzarella cheese (for crust): Adds structure and a subtle cheesy flavor that makes the base taste like actual pizza dough.
- Parmesan cheese: Brings a salty, nutty depth that balances the mildness of cauliflower.
- Dried oregano: A little goes a long way in making the crust smell and taste like pizza from the first bite.
- Garlic powder: Adds warmth without overpowering, blending into the background in the best way.
- Buffalo sauce: The tangy, spicy backbone of this pizza, choose one with good vinegar bite for the most authentic flavor.
- Mozzarella cheese (for topping): Melts beautifully and creates those stretchy, gooey pulls everyone loves.
- Green onions: They add a fresh, sharp contrast to the richness of the cheese and heat of the sauce.
- Celery: Optional, but it brings a classic buffalo wing crunch and freshness if you include it.
- Blue cheese: Also optional, but if you love the traditional pairing, crumbling some on top is the way to go.
Instructions
- Prep the oven and pan:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment paper so the crust doesnt stick. This high heat is what gives you those crispy edges.
- Rice the cauliflower:
- Pulse the florets in a food processor until they look like grains of rice, then wrap them in a clean kitchen towel and twist hard to squeeze out all the water you can. Seriously, squeeze until your hands hurt, the drier it is, the crispier your crust will be.
- Mix the crust:
- Combine the cauliflower, eggs, both cheeses, oregano, garlic powder, salt, and pepper in a large bowl until it comes together like a thick dough. It should hold its shape when you press it.
- Shape and bake the crust:
- Spread the mixture onto your lined baking sheet, shaping it into a round or rectangle about 1 cm thick, then bake for 20 minutes until its golden and firm to the touch. Dont pull it out early or it wont hold up under the toppings.
- Add the buffalo sauce:
- Brush or drizzle the sauce evenly over the baked crust, getting it right to the edges. This is where the flavor really starts to build.
- Top and finish baking:
- Scatter the mozzarella, green onions, celery, and blue cheese (if using) over the sauce, then return it to the oven for 8 to 10 minutes until the cheese is melted and bubbly. Let it rest for 5 minutes before slicing so the toppings set a bit.
Save The first time I served this, my daughter picked off a piece of green onion, took a cautious bite, then went back for another slice without a word. Later she admitted she thought it would taste like diet food, but instead it tasted like something she actually wanted to eat. That quiet approval meant more than any loud compliment ever could.
Getting the Crust Right
The texture of your crust lives or dies by how well you remove moisture from the cauliflower. After processing it into rice-sized bits, I lay it in the center of a clean dish towel, gather the edges, and twist over the sink until my knuckles turn white. Youll be surprised how much liquid comes out. If the crust still feels soft after the first bake, give it an extra 3 to 5 minutes before adding toppings.
Choosing Your Buffalo Sauce
Not all buffalo sauces are created equal, and the one you pick will define the whole pizza. I look for sauces with a strong vinegar presence and a heat level that builds rather than slaps you in the face. Franks RedHot mixed with a little melted butter works beautifully if you want to make your own. Taste it before you spread it, you want tang and spice in balance, not just one or the other.
Serving and Storing
This pizza is best eaten fresh from the oven when the cheese is still stretchy and the crust holds its crunch. Leftovers can be stored in an airtight container in the fridge for up to two days, though the crust will soften as it sits. To revive it, reheat slices in a hot oven or toaster oven rather than the microwave, which will make it soggy.
- Serve with extra buffalo sauce or a side of ranch for dipping.
- Pair it with celery sticks and carrot sticks to lean into the buffalo wing theme.
- A simple green salad with a tangy vinaigrette balances the richness of the cheese and sauce.
Save This pizza has become my go-to when I want something that feels indulgent but doesnt leave me sluggish afterward. Its proof that you dont need traditional dough to make something worth sharing.
Kitchen Q&A
- → How do I make the cauliflower crust crispy?
After pulsing the cauliflower, squeeze out as much moisture as possible using a clean kitchen towel. Pre-bake the crust for 20 minutes until golden and firm before adding toppings. For extra crispiness, broil for 1–2 minutes after the final baking.
- → Can I prepare this ahead of time?
Yes, you can prepare the cauliflower crust mixture up to 24 hours in advance and refrigerate it. Shape and pre-bake the crust when ready to serve, then add toppings and finish baking.
- → What are good substitutes for blue cheese?
Ranch dressing works wonderfully as a milder alternative. You can also use crumbled feta, goat cheese, or simply omit it entirely for a simpler version.
- → How can I make this vegan?
Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), use plant-based mozzarella and Parmesan alternatives, and skip the blue cheese or use a vegan option.
- → Is this truly gluten-free?
The cauliflower crust is naturally gluten-free, but check all ingredient labels carefully. Verify that your buffalo sauce and cheese products are certified gluten-free if that's important for your needs.
- → Can I freeze the baked crust for later use?
Yes, cool the pre-baked crust completely, wrap tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw before adding toppings and baking.