Buffalo Cauliflower Pizza (Print version)

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

# Required ingredients:

→ Cauliflower Crust

01 - 1 large head cauliflower, 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 buffalo sauce
10 - 1 1/4 cups shredded mozzarella cheese
11 - 2 green onions, thinly sliced
12 - 1 small celery stalk, thinly sliced
13 - 1/4 cup crumbled blue cheese
14 - Fresh parsley, chopped for garnish

# How to make it:

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

# Expert Advice:

01 -
  • The crust gets genuinely crispy and holds up like real pizza dough, not soggy or falling apart.
  • Buffalo sauce brings heat and brightness without overpowering the creamy, melted cheese.
  • It's naturally gluten-free and feels indulgent even though it's mostly cauliflower.
  • You can prep the crust ahead and just add toppings when you're ready to eat.
02 -
  • If you don't squeeze out enough moisture from the cauliflower, the crust will steam instead of crisp and you'll end up with mush.
  • Baking the crust fully before adding toppings is essential, otherwise the weight of the sauce and cheese will make it soggy.
  • Let the pizza rest after the final bake, cutting it too early causes the toppings to slide right off.
03 -
  • Broil the finished pizza for a minute or two if you want the cheese to get those beautiful brown spots.
  • Make a double batch of crust and freeze the extra, it bakes up perfectly from frozen with just a few extra minutes in the oven.
  • Use a pizza stone if you have one, it helps the bottom get even crispier and more evenly cooked.
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