Buffalo Cauliflower Pizza (Print View)

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

# Components:

→ 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 with 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 it into a 12-inch round or rectangle approximately 1/2 inch thick.
05 - Bake the crust 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 if using.
08 - Return to the oven and bake for another 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 if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It satisfies your pizza craving without the heaviness, and the buffalo kick makes every bite exciting instead of virtuous.
  • The crust actually gets crispy if you squeeze out the moisture properly, no soggy disappointments here.
  • You can prep the crust ahead and freeze it, turning this into a quick weeknight dinner whenever the mood strikes.
02 -
  • If you skip the moisture-squeezing step, your crust will be a sad, soggy mess no amount of baking can fix.
  • Pre-baking the crust alone before adding toppings is crucial, it needs that head start to develop structure and crispness.
  • Let the baked pizza rest before slicing or the toppings will slide right off, patience pays off here.
03 -
  • Use a food processor instead of a grater for the cauliflower, it's faster and gives you a more uniform texture that bakes evenly.
  • Press the crust mixture firmly and evenly onto the pan, thin spots will burn while thick spots stay undercooked.
  • Taste your buffalo sauce before using it, some brands are much hotter or saltier than others and you might want to cut it with a little melted butter.
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