Buffalo Cauliflower Pizza (Print Version)

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

# Ingredients List:

→ Cauliflower Crust

01 - 1 large head cauliflower (about 28 oz), 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)

# Directions:

01 - Preheat the 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 processed 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 it into a 12-inch round or rectangle approximately 1/2 inch thick. Bake for 20 minutes, or until golden and firm.
05 - Remove from oven and brush or drizzle buffalo sauce evenly over the crust.
06 - Sprinkle shredded mozzarella cheese on top. Add green onions, celery, and blue cheese if using.
07 - Return to the oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly.
08 - Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley if desired. Slice and serve immediately.

# Expert Tips:

01 -
  • It satisfies pizza cravings without the heavy feeling that usually follows.
  • The buffalo kick wakes up your taste buds in a way tomato sauce never quite does.
  • You can prep the crust ahead and store it in the fridge until youre ready to top and bake.
  • It turns a humble vegetable into something people actually get excited about.
02 -
  • Skipping the moisture removal step will leave you with a soggy, floppy crust that falls apart when you try to pick it up.
  • Letting the crust cool for a few minutes before slicing makes all the difference in getting clean cuts instead of a cheesy mess.
  • If you want extra crispiness, turn on the broiler for the last minute or two, but watch it closely so it doesnt go from golden to charred.
03 -
  • Use a food processor to get the cauliflower texture right, a grater works but takes forever and leaves you with sore knuckles.
  • Press the crust mixture firmly onto the baking sheet so it holds together during baking and slicing.
  • Brush a little olive oil on the edges before the final bake for extra golden color and flavor.
  • If youre making this gluten free, double check that your buffalo sauce and cheese are certified, some brands sneak in additives.
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