Buffalo Cauliflower Pizza (Printable)

Bold pizza with crispy cauliflower crust, spicy buffalo sauce, melted cheese, and tangy green onions for a satisfying main dish.

# What You’ll Need:

→ Cauliflower Crust

01 - 1 large head cauliflower (approximately 1.75 pounds), 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 (optional garnish)

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place cauliflower florets in food processor and pulse until finely ground with rice-like texture. Transfer to clean kitchen towel and squeeze out as much moisture as possible.
03 - In large bowl, combine drained cauliflower, eggs, shredded mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until dough forms.
04 - Transfer cauliflower mixture onto prepared baking sheet and shape into 12-inch round or rectangle approximately 1/2 inch thick.
05 - Bake for 20 minutes or until golden and firm to touch.
06 - Remove from oven and brush or drizzle buffalo sauce evenly across crust surface.
07 - Sprinkle shredded mozzarella cheese over sauce. Add green onions, celery, and blue cheese if using.
08 - Return to oven and bake 8 to 10 minutes until cheese is melted and bubbly.
09 - Remove from oven and let rest 5 minutes. Garnish with fresh parsley if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • The crust crisps up beautifully, holding every spicy, cheesy bite without falling apart.
  • Buffalo sauce adds a bold kick that makes you forget you are eating vegetables.
  • It feels indulgent but fits into gluten-free and vegetarian diets effortlessly.
  • Leftovers reheat surprisingly well, staying crispy in a hot skillet.
02 -
  • Skipping the moisture-squeezing step will leave you with a soggy, floppy crust that never crisps up.
  • Baking the crust alone first creates a sturdy foundation that can handle the wet buffalo sauce and melted cheese.
  • If your crust is browning too fast, lower the oven temperature slightly and bake a few minutes longer.
  • Blue cheese can be polarizing, so keep it optional and let guests add their own.
03 -
  • Use a food scale to measure the cauliflower after processing, you want about 400 g of riced cauliflower for the best crust texture.
  • Broil the finished pizza for 1 to 2 minutes at the end to get those irresistible crispy, golden cheese edges.
  • If you are making this vegan, use flax eggs and plant-based cheese, but add a tablespoon of nutritional yeast to the crust for extra savory depth.
  • Press the crust as thin as you can while keeping it even, thicker spots take longer to crisp and can stay soft in the middle.
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