Buffalo Cauliflower Pizza (Printable)

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

# What You'll Need:

→ 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 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 firmly to remove as much moisture as possible.
03 - In a large bowl, combine processed cauliflower, eggs, shredded mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until a cohesive dough forms.
04 - Transfer cauliflower mixture to 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 to the touch.
06 - Remove from oven and brush or drizzle buffalo sauce evenly across the crust surface.
07 - Sprinkle shredded mozzarella cheese over sauce. Add green onions, celery, and 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 and let rest for 5 minutes. Garnish with fresh parsley if desired. Slice and serve immediately.

# Helpful Hints:

01 -
  • The crust gets genuinely crispy on the edges while staying tender in the middle, nothing soggy or sad about it.
  • You can eat two slices without feeling like you need a nap afterward, which is rare for pizza night.
  • It satisfies that buffalo wing craving but lets you call it dinner without judgment.
  • The prep is weirdly meditative, especially the part where you squeeze water out of cauliflower like your life depends on it.
02 -
  • If you skip the squeezing step, your crust will turn into a soggy mess that falls apart when you try to pick it up.
  • The crust needs those full 20 minutes to firm up before you add toppings, or everything will slide right off.
  • Buffalo sauce brands vary 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 even crispier and more authentic.
  • Let the cauliflower cool slightly after processing and before squeezing, hot cauliflower releases more steam and makes it harder to get truly dry.
  • A pastry brush works better than a spoon for spreading buffalo sauce evenly without tearing the crust.
  • If you like things spicy, mix a little extra hot sauce into the mozzarella before sprinkling it on top.
Go Back