Save My oven was still warm from a failed bread experiment when I impulsively decided to pulse a head of cauliflower into oblivion. I had been craving pizza all week, but wanted something that wouldn't leave me feeling sluggish. The idea of a cauliflower crust wasn't new, but adding buffalo sauce to it felt like a small rebellion against every boring healthy recipe I'd ever tried. That first bite, crispy and spicy with melted cheese pulling away in strings, made me forget I was eating vegetables at all.
I made this for my sister during one of her visits, and she kept insisting there had to be flour hidden somewhere in the crust. Watching her examine each slice with suspicious delight while declaring she could eat like this every week became one of those kitchen victories that sticks with you. We polished off the entire pizza standing at the counter, talking over each other, fingers stained orange from the sauce.
Ingredients
- Cauliflower florets: The foundation of everything, and the key is getting them bone dry after processing or your crust will steam instead of crisp.
- Eggs: These bind the cauliflower into something that actually holds together, acting as the glue that flour would normally provide.
- Shredded mozzarella cheese: Used twice because it melts beautifully, gives the crust structure, and creates that satisfying cheese pull on top.
- Grated Parmesan cheese: Adds a salty, nutty depth to the crust that makes it taste intentional rather than like a compromise.
- Dried oregano: A whisper of this brings the whole thing into pizza territory, working quietly in the background.
- Garlic powder: More reliable than fresh garlic here since it distributes evenly and won't burn during the long bake.
- Buffalo sauce: The star of the show, tangy and spicy, turning a healthy crust into something you actually crave.
- Green onions: Fresh and sharp, they cut through the richness and add little bursts of color and bite.
- Blue cheese: Optional but transformative if you love that classic buffalo wing pairing, creamy and pungent against the heat.
Instructions
- Prep your oven and workspace:
- Get your oven roaring hot at 220°C and line a baking sheet with parchment to prevent any sticking disasters. This high heat is what gives the crust its golden, crispy edges.
- Rice the cauliflower:
- Pulse those florets in the food processor until they look like grains of rice, then transfer to a clean kitchen towel and twist it like your life depends on it to squeeze out every drop of water. Seriously, this step makes or breaks the crust.
- Mix the crust dough:
- Combine your dry cauliflower with eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper in a bowl, stirring until it clumps together into something moldable. It won't look like pizza dough, but it should hold its shape when pressed.
- Shape and pre-bake:
- Spread the mixture onto your parchment-lined sheet, patting it into a round or rectangle about 1 cm thick, keeping the edges slightly thicker. Bake for 20 minutes until it's golden and feels firm when you press the center.
- Add the buffalo layer:
- Pull the crust from the oven and brush buffalo sauce all over, getting into the edges for maximum flavor. Don't be shy, this is where the magic happens.
- Load it up and finish:
- Scatter mozzarella over the sauce, then sprinkle on green onions, celery, and blue cheese if you're using them. Slide it back in for another 8 to 10 minutes until the cheese bubbles and browns in spots.
- Rest and serve:
- Let the pizza sit for 5 minutes so the cheese sets slightly and you don't burn your mouth in excitement. Slice it up, garnish with parsley if you want, and dive in while it's still steaming.
Save There was a night when I served this to friends who claimed they didn't like cauliflower, and I didn't tell them what the crust was made of until after they'd each had two slices. The betrayed looks quickly turned to impressed nods, and someone asked for the recipe before they even left. It stopped being about tricking anyone and became about showing that healthy doesn't have to mean boring.
Getting the Crispiest Crust
The secret truly lives in how much water you remove from that riced cauliflower. I've tried skipping the towel squeeze when I was lazy, and every single time I regretted it halfway through baking when the crust stayed pale and floppy. Wring it out until your hands hurt a little, then wring it once more. If you want an even crispier result, pop the finished pizza under the broiler for a minute or two at the end, watching it closely so it doesn't blackmail into charcoal.
Customizing Your Toppings
Buffalo sauce is bold, but you can dial it up or down depending on your heat tolerance or swap it for barbecue sauce if you want something sweeter. I've done a version with ranch drizzled on after baking instead of blue cheese, and it tasted like a guilty pleasure disguised as dinner. You could even add cooked chicken if you're not keeping it vegetarian, or roasted red peppers for a smoky sweetness that plays well with the spice.
Make Ahead and Storage
The beauty of this crust is that you can bake it completely, let it cool, and freeze it wrapped tightly in plastic for up to a month. When you're ready, just pull it out, add your toppings, and bake until the cheese melts. Leftover slices keep in the fridge for a few days and reheat surprisingly well in a hot oven or skillet, crisping right back up.
- Store baked crust alone or fully topped pizza in airtight containers to keep it fresh.
- Reheat in a 200°C oven for 5 to 7 minutes instead of the microwave to preserve texture.
- Freeze individual slices on a tray before bagging them so you can grab just one or two at a time.
Save This pizza has become my answer to weeknight slumps and weekend cravings alike, proof that you don't have to choose between feeling good and eating something that makes you happy. Slice it up, share it around, and watch people realize vegetables can absolutely steal the show.
Cooking Questions
- → How do I remove excess moisture from the cauliflower?
After pulsing the cauliflower florets in a food processor to a rice-like texture, transfer the mixture to a clean kitchen towel and squeeze firmly to extract as much liquid as possible. This step is crucial for achieving a crispy crust.
- → Can I make the crust ahead of time?
Yes, you can prepare the cauliflower mixture and shape it on the baking sheet up to 4 hours ahead. Keep it covered in the refrigerator, then bake when ready. You may need to add 2-3 minutes to the initial baking time.
- → What's the best way to get an extra crispy crust?
After the final baking step, broil the pizza for 1-2 minutes until the cheese is bubbly and the edges are browned. Watch carefully to avoid burning. Allow it to rest for 5 minutes before slicing.
- → How can I adapt this for vegan diets?
Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based mozzarella and Parmesan alternatives. The cooking time and method remain the same.
- → Can I use store-bought buffalo sauce?
Absolutely. Store-bought buffalo sauce works perfectly and saves time. Apply it to the crust after the initial bake. Check the label for gluten content if you're following a gluten-free diet.
- → What are good serving suggestions?
Serve with extra buffalo sauce on the side, fresh celery sticks, or a cooling dip like ranch dressing to balance the spice. A crisp salad or simple green side pairs well with the bold flavors.