Save My sister brought a head of cauliflower to my apartment one Saturday and said we were making pizza. I laughed until she started grating it into rice-sized pieces, and suddenly I was curious. By the time we pulled that golden crust out of the oven and drizzled it with buffalo sauce, I was a believer. The edges crisped up beautifully, the center held together like real dough, and the spicy tangy topping made it feel indulgent without the guilt.
I made this for a group of friends who were skeptical about cauliflower crust, and halfway through the first slice, the room went quiet. Someone asked for the recipe before they even finished chewing. It became my go-to whenever I wanted to impress without spending hours in the kitchen, and it never failed to surprise people who thought healthy meant bland.
Ingredients
- Cauliflower (800 g, cut into florets): This is your base, and squeezing out the moisture is non-negotiable or the crust will steam instead of crisp.
- Eggs (2 large): They bind everything together and help the crust hold its shape when you slice it.
- Shredded mozzarella cheese (100 g for crust, 150 g for topping): It melts into the cauliflower and creates structure, plus the topping layer gets that bubbly golden finish.
- Grated Parmesan cheese (30 g): Adds a salty, nutty depth that makes the crust taste more like bread than vegetables.
- Dried oregano (1/2 teaspoon): A little goes a long way in bringing that classic pizza aroma to the crust.
- Garlic powder (1/4 teaspoon): It blends into the dough and gives a subtle savory note without overpowering the buffalo sauce.
- Salt and black pepper (1/2 teaspoon salt, 1/4 teaspoon pepper): Season the crust well because bland cauliflower will ruin the whole experience.
- Buffalo sauce (100 ml): This is where the magic happens, use a brand you actually like because it defines the flavor.
- Green onions (2, thinly sliced): They stay crisp and add a fresh, sharp contrast to the creamy cheese and spicy sauce.
- Celery (1 small stalk, optional): Keeps the buffalo wing theme alive and adds a nice crunch.
- Blue cheese (50 g, optional): If you love bold flavors, crumble this on top for that authentic buffalo experience.
- Fresh parsley (optional): A handful of green at the end makes it look restaurant-quality.
Instructions
- Prep the oven and baking sheet:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper so the crust doesnt stick. This high heat is key to getting that crispy edge.
- Turn cauliflower into rice:
- Pulse the florets in a food processor until they look like grains of rice, then transfer to a clean kitchen towel and squeeze out every drop of moisture you can. I learned the hard way that skipping this step gives you a soggy mess.
- Mix the crust dough:
- Combine the cauliflower, eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper in a large bowl. Stir until it clumps together like a sticky dough.
- Shape the crust:
- Spread the mixture onto your prepared baking sheet and press it into a 30 cm round or rectangle about 1 cm thick. Try to keep the thickness even so it bakes uniformly.
- Bake the crust:
- Slide it into the oven for 20 minutes, or until the edges turn golden and the center feels firm when you press it. This is your foundation, so dont rush it.
- Add buffalo sauce:
- Brush or drizzle the sauce evenly over the baked crust, making sure you get it all the way to the edges for maximum flavor in every bite.
- Top with cheese and veggies:
- Sprinkle the mozzarella, green onions, celery, and blue cheese if youre using it. The cheese should cover the sauce but leave some gaps so the toppings peek through.
- Bake again:
- Pop it back in the oven for 8 to 10 minutes, just until the cheese is melted and starting to bubble. Watch it closely so the edges dont burn.
- Rest and garnish:
- Let it sit for 5 minutes so the cheese sets slightly, then scatter fresh parsley on top if you want. Slice it up and serve while its still hot.
Save The first time I served this at a casual dinner, someone said it tasted like their favorite wing joint turned into pizza. That comparison stuck with me because it captured exactly what I loved about it, all the bold flavors without the mess or the guilt. It became the dish I made when I wanted comfort food that didnt slow me down.
Making It Your Own
You can swap the blue cheese for a drizzle of ranch dressing if you want something milder, or skip the dairy altogether by using plant-based cheese and flax eggs. I once added cooked chicken on top for my brother, and it turned into a full meal that satisfied even the biggest appetites. The beauty of this pizza is that it takes on whatever flavors you throw at it.
Getting the Crispiest Crust
The secret is really squeezing out that water and spreading the dough thin enough that the heat can reach every part. I started using a second sheet of parchment on top and pressing down with a flat pan to get an even thickness, and it made a noticeable difference. If you want extra crunch, brush the edges with a little olive oil before the first bake.
Serving and Storing
This pizza is best eaten fresh out of the oven when the cheese is still gooey and the crust has that crispy bite. Leftovers can be stored in the fridge for up to two days, but reheat them in the oven or a skillet to bring back some of that crispness because the microwave will make them soggy. I like serving it with celery sticks and extra buffalo sauce on the side for dipping.
- Reheat slices in a 200°C (400°F) oven for 5 to 7 minutes to restore the crunch.
- Pair it with a cold beer or a crisp salad to balance the heat.
- Double the crust recipe if youre feeding a crowd, it goes faster than you think.
Save This pizza proved to me that you dont need traditional dough to make something craveable and satisfying. Every time I make it, I remember that first skeptical bite and how quickly it won me over.
Recipe FAQs
- → How do I remove excess moisture from the cauliflower?
After pulsing the cauliflower florets in a food processor until finely ground, transfer the mixture to a clean kitchen towel. Gather the towel and squeeze firmly to extract as much moisture as possible. This step is crucial for achieving a crispy crust.
- → Can I make this ahead of time?
You can prepare the cauliflower crust base up to 24 hours in advance and store it covered in the refrigerator. Bake the crust just before adding toppings to ensure maximum crispiness and prevent sogginess.
- → What can I substitute for buffalo sauce?
Try hot sauce, sriracha, or a homemade spicy tomato-based sauce. You can also mix buffalo sauce with ranch dressing for a milder flavor. Adjust the amount based on your heat preference.
- → How do I make this completely vegan?
Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use certified vegan cheese alternatives. Ensure your buffalo sauce contains no animal products and use vegetable oil-based toppings.
- → Why is my crust soggy?
Excess moisture is the primary culprit. Squeeze the cauliflower thoroughly in the towel, don't overload toppings, and ensure the crust is fully baked before adding sauce. For extra crispiness, broil for 1-2 minutes after the final bake.
- → Can I freeze the cauliflower crust?
Yes, freeze the baked crust on a baking sheet, then transfer to an airtight container for up to three months. Thaw at room temperature before topping and baking, or add toppings directly and extend baking time by 5 minutes.