Buffalo Cauliflower Pizza (Printable)

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

# What You’ll Need:

→ 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

# How to Prepare:

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 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 cohesive dough forms.
04 - Place the cauliflower mixture onto the prepared baking sheet and shape into a 12-inch round or rectangle approximately 1/2 inch thick.
05 - Bake for 20 minutes until golden and firm throughout.
06 - Remove from oven and brush or drizzle buffalo sauce evenly across the entire crust surface.
07 - Sprinkle shredded mozzarella cheese over sauce. Add sliced green onions, celery, and crumbled blue cheese if desired.
08 - Return to oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
09 - Remove from oven, allow 5 minutes rest, garnish with fresh parsley if desired. Slice and serve immediately.

# Expert Suggestions:

01 -
  • The crust gets genuinely crispy, not soggy or sad like some veggie bases can turn out.
  • Buffalo sauce brings serious flavor without overwhelming the delicate cauliflower.
  • You can pile on toppings guilt-free because the base is packed with vegetables.
  • It satisfies pizza cravings while keeping things lighter and surprisingly filling.
02 -
  • If you don't squeeze out enough water from the cauliflower, the crust will be soft and floppy instead of crispy.
  • Baking the crust fully before adding toppings is non-negotiable, otherwise everything gets soggy.
  • Buffalo sauce varies wildly in heat, so taste yours first and adjust the amount if you're sensitive to spice.
03 -
  • Use a pizza stone if you have one, it makes the bottom extra crispy and helps the crust hold its shape.
  • If you're making this for a crowd, double the recipe and bake two crusts at once on separate racks.
  • A light brush of olive oil on the crust edges before the final bake gives them a beautiful golden color.
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