Buffalo Cauliflower Pizza (View Print Version)

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

# What You'll Need:

→ Cauliflower Crust

01 - 1 large head cauliflower (approximately 1.75 pounds), 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 buffalo sauce
10 - 1.25 cups shredded mozzarella cheese
11 - 2 green onions, thinly sliced
12 - 1 small celery stalk, thinly sliced
13 - 1/4 cup crumbled blue cheese
14 - Fresh parsley, chopped for garnish

# Method:

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 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 into a 12-inch round or rectangle approximately 0.5 inch thick.
05 - Bake 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.
08 - Return to the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.
09 - Remove from the oven, let rest for 5 minutes, then garnish with fresh parsley. Slice and serve immediately.

# Expert Advice:

01 -
  • The crust gets genuinely crispy on the edges, not soggy or limp like some vegetable-based crusts can turn out.
  • Buffalo sauce brings a tangy heat that makes you forget youre eating cauliflower as the base.
  • Its filling enough to satisfy pizza cravings without the heaviness that sometimes follows a regular slice.
  • You can have this on the table in under an hour, start to finish, which feels like a win on busy evenings.
02 -
  • If you skip squeezing the cauliflower dry, the crust will steam instead of crisp and fall apart when you try to pick up a slice.
  • Baking the crust fully before adding toppings is non-negotiable, a half-baked base will turn soggy under the sauce and cheese.
  • Letting the finished pizza rest for a few minutes makes slicing cleaner and keeps the toppings from sliding off.
03 -
  • If you want extra crispiness, switch the oven to broil for the last 1 to 2 minutes and watch it closely so the cheese browns but doesnt burn.
  • Press the shaped crust thin and even, thick spots in the center will stay soft while the edges crisp up.
  • Let the crust cool on the pan for a minute before transferring it to a cutting board, it firms up as it cools and becomes easier to handle.
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