Buffalo Cauliflower Pizza (Printable version)

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

# Needed ingredients:

→ 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 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 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 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 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 desired.
08 - Return to the oven and bake for 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 Suggestions:

01 -
  • The crust gets genuinely crispy on the edges while staying tender enough to fold, something I didnt think was possible with vegetables.
  • Buffalo sauce gives it that bar food vibe without the heaviness, and the green onions add a fresh bite that balances the heat.
  • Its one of those recipes that makes you feel like youre treating yourself even though youre eating a pile of cauliflower.
02 -
  • Squeezing out the cauliflower moisture is the single most important step, I skipped it once and ended up with a crust that fell apart.
  • If your crust feels too soft after the first bake, give it another 5 minutes before adding toppings or it wont support the weight.
  • Broiling for 1 to 2 minutes at the end crisps up the cheese and edges beautifully, but stay close or itll go from golden to burnt in seconds.
03 -
  • Use pre-riced cauliflower if youre short on time, just make sure you still squeeze out the liquid.
  • Parbake the crust until its almost too firm, it softens slightly under the toppings and this prevents sogginess.
  • If you like it extra spicy, mix a little hot sauce into the buffalo sauce or sprinkle red pepper flakes on top before the final bake.
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