Buffalo Cauliflower Pizza (Printable Version)

A tangy twist on 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 lbs), 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)

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place cauliflower florets in food processor and pulse until finely ground to rice-like consistency. Transfer to clean kitchen towel and squeeze out excess moisture.
03 - In large bowl, combine processed cauliflower, eggs, shredded mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until dough forms.
04 - Transfer cauliflower mixture to prepared baking sheet and shape into 12-inch round or rectangle approximately 1/2 inch thick.
05 - Bake for 20 minutes until golden and firm.
06 - Remove from oven and brush or drizzle buffalo sauce evenly across crust surface.
07 - Sprinkle shredded mozzarella cheese over sauce. Add green onions, celery, and blue cheese if desired.
08 - Return to oven and bake 8 to 10 minutes until cheese melts and becomes bubbly.
09 - Remove from oven, allow 5 minutes rest, garnish with fresh parsley if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It satisfies your buffalo wing craving without the guilt or the mess of sticky fingers.
  • The crust gets genuinely crispy, not soggy like some veggie-based pizzas can turn out.
  • You can adjust the heat level easily by controlling how much buffalo sauce you drizzle on top.
  • It works beautifully for gluten-free friends without tasting like a compromise.
02 -
  • Skipping the step where you squeeze out the cauliflower moisture will result in a soggy, floppy crust that falls apart.
  • Pre-baking the crust before adding toppings is essential, otherwise the sauce makes everything too wet to hold together.
  • If your crust edges start browning too fast, cover them loosely with foil during the final bake.
03 -
  • Use a food processor to rice the cauliflower evenly, a box grater works but takes forever and makes a mess.
  • If you want a vegan version, swap the eggs for flax eggs and use plant-based cheese, it works surprisingly well.
  • Double the crust recipe and freeze half before baking, then you have a head start for next time.
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