Buffalo Cauliflower Pizza (Printable)

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

# Components:

→ Cauliflower Crust

01 - 1 large head cauliflower (about 1.75 lbs), 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 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 processed 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 using.
08 - Return to oven and bake for 8-10 minutes, or until cheese is melted and bubbly.
09 - Remove from oven, let rest for 5 minutes, then garnish with fresh parsley if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • The crust gets genuinely crispy on the edges, not soggy like you'd expect from vegetables.
  • Buffalo sauce adds that addictive heat that makes you reach for another slice even when you're full.
  • It feels indulgent but won't leave you heavy and tired afterward.
  • You can prep the crust ahead and keep it in the fridge until you're ready to top and bake.
02 -
  • If you don't squeeze the cauliflower dry enough, the crust will never crisp up no matter how long you bake it.
  • Letting the crust cool for a full 5 minutes before cutting makes all the difference in clean slices.
  • Using a food processor is faster than a box grater and gives you a more consistent texture.
  • If your crust cracks when shaping, add a tablespoon of water to the mixture and press it back together.
03 -
  • Press the crust mixture firmly and evenly onto the pan, no thin spots or it will crack when you slice.
  • Taste your buffalo sauce before using it, some brands are way hotter or saltier than others.
  • If the edges brown too fast, tent the pizza loosely with foil for the last few minutes of baking.
  • Add a sprinkle of smoked paprika to the crust mixture for a subtle smoky undertone.
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