Save My sister dared me to make pizza without flour, and I took it as a challenge on a rainy Saturday afternoon. I had a head of cauliflower sitting in the crisper and a bottle of buffalo sauce someone left after game night. The kitchen smelled sharp and tangy as the crust baked, and I kept peeking through the oven door like I was watching a science experiment. When I pulled it out, golden and actually holding together, I felt like I'd cracked some kind of code. We ate it standing at the counter, laughing between bites at how surprisingly good it turned out.
I made this for friends who claimed they didn't like cauliflower, and I didn't tell them what the crust was made of until after they'd finished two slices each. The look on their faces when I revealed it was half shock, half betrayal, but they admitted it was delicious. One of them even texted me the next week asking for the recipe. It became my secret weapon for impressing people who think healthy food can't taste this good.
Ingredients
- Cauliflower (800 g): The star of the crust, and you must squeeze out every drop of moisture or it won't hold together.
- Eggs (2 large): These bind everything into a dough that actually behaves like pizza crust.
- Mozzarella for crust (100 g): Adds stretch and helps the cauliflower stick together without being gummy.
- Parmesan (30 g): Brings a nutty, salty depth that makes the crust taste intentional, not like a substitute.
- Oregano (1/2 teaspoon): A little goes a long way in making this taste like pizza and not just baked vegetables.
- Garlic powder (1/4 teaspoon): Quietly essential for that savory backbone you don't notice until it's missing.
- Buffalo sauce (100 ml): The tangy, spicy soul of this pizza, so choose one you actually like eating straight.
- Mozzarella for topping (150 g): Melts into those bubbly, golden spots that make pizza look like pizza.
- Green onions (2): Fresh, sharp, and they cut through the richness with every bite.
- Blue cheese (50 g, optional): If you love buffalo wings, you'll want this funky, creamy contrast on top.
Instructions
- Prep the Oven:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks. This high heat is what gives the crust its structure.
- Rice the Cauliflower:
- Pulse florets in a food processor until they look like couscous, then transfer to a clean kitchen towel and twist hard to squeeze out all the water. If you skip this step, your crust will be a soggy disaster.
- Make the Dough:
- Mix the cauliflower with eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper in a large bowl. It should come together like a thick, sticky dough that holds its shape.
- Shape the Crust:
- Spread the mixture onto your baking sheet into a 30 cm round or rectangle about 1 cm thick. Press it firmly so there are no gaps or thin spots that might fall apart later.
- Bake the Base:
- Bake for 20 minutes until the edges turn golden and the center feels firm when you press it. This pre-bake is crucial for crispiness.
- Add Buffalo Sauce:
- Brush or drizzle buffalo sauce evenly over the crust, leaving a small border if you want a crust to hold onto. Don't drown it, just coat it well.
- Load the Toppings:
- Sprinkle mozzarella over the sauce, then scatter green onions, celery, and blue cheese if you're using them. The cheese should cover most of the surface.
- Finish Baking:
- Return to the oven for 8 to 10 minutes until the cheese melts and bubbles and starts to brown in spots. Watch it closely near the end so it doesn't burn.
- Rest and Serve:
- Let the pizza sit for 5 minutes before slicing so the cheese sets slightly and doesn't slide off. Garnish with fresh parsley if you have it and serve hot.
Save The first time I served this at a casual dinner, someone said it tasted like Friday night at a sports bar, but without the regret. That stuck with me because it's exactly what this pizza is, fun and bold and a little messy, but in the best way. It's become my go to whenever I want comfort food that doesn't feel like I'm compromising. Every bite has that vinegary heat and creamy cheese pull that makes you forget you're eating cauliflower.
Making It Your Own
If blue cheese isn't your thing, drizzle ranch dressing over the top after baking for that classic buffalo pairing. I've also swapped the green onions for red onion when that's all I had, and it added a sharper bite that worked surprisingly well. You can make this vegan by using plant based cheese and flax eggs, though the texture will be a bit softer. For extra protein, I've added shredded rotisserie chicken on top before the final bake, and it turned this into a full meal that kept me satisfied for hours.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat beautifully in a hot oven or toaster oven at 200°C for about 8 minutes. The microwave will make the crust soggy, so avoid it if you can. I've frozen the baked crust before adding toppings, wrapped tightly in plastic, and it lasted a month. Thaw it in the fridge overnight, then top and bake as usual when you're ready to eat.
Serving Suggestions
This pizza pairs perfectly with celery sticks and extra buffalo sauce on the side for dipping, just like wings. A crisp green salad with a tangy vinaigrette balances the richness and heat. I've also served it with carrot sticks and a creamy blue cheese dip for people who want to lean into the buffalo theme.
- Broil the finished pizza for 1 to 2 minutes if you want the cheese extra bubbly and golden.
- Double the crust recipe and freeze one for a quick weeknight dinner later.
- Adjust the buffalo sauce amount based on how much heat you can handle.
Save This pizza proved to me that vegetables can be the main event, not just the side act. Make it once, and you'll understand why I keep cauliflower stocked in my fridge now.
Recipe Questions
- → How do I remove moisture from the cauliflower crust?
After pulsing the cauliflower florets in a food processor until finely ground, transfer to a clean kitchen towel and squeeze firmly to extract as much liquid as possible. This step is crucial for a crispy, firm crust.
- → Can I make this vegan?
Yes, substitute plant-based mozzarella and Parmesan for dairy cheese, and use flax eggs instead of regular eggs. The buffalo sauce should also be checked for animal-derived ingredients.
- → What can I use instead of blue cheese?
Ranch dressing works well as a substitution for blue cheese. You can drizzle it over the finished pizza or mix it into the buffalo sauce for a different flavor profile.
- → How do I achieve extra crispiness?
After the final baking, broil the pizza for 1-2 minutes on high heat. Watch carefully to prevent burning. This adds a crispy, charred edge to the crust and helps melt the cheese more evenly.
- → Is this gluten-free?
The cauliflower base is naturally gluten-free. However, check buffalo sauce and cheese labels for gluten content, as some brands may contain gluten additives. Use certified gluten-free products to ensure a completely gluten-free pizza.
- → How should I slice and serve the pizza?
Let the pizza rest for 5 minutes after removing from the oven before slicing. This allows the crust to set slightly. Serve immediately with extra buffalo sauce or celery sticks on the side for dipping.