Pin it My kitchen smelled like game day even though it was a Tuesday afternoon. I had just pulled a golden, bubbling pizza out of the oven, and my neighbor peeked through the window asking what on earth I was making. When I told her it was cauliflower crust with buffalo sauce, she laughed and said it sounded like a diet gone rogue. One bite later, she was asking for the recipe.
I made this for my sister during her gluten-free phase, and she was skeptical until the cheese started bubbling. She grabbed a slice before it even cooled, burned her tongue a little, and still went back for more. We ended up eating the whole thing standing at the counter, laughing about how something made from cauliflower could taste this satisfying.
Ingredients
- Cauliflower: The star of the crust, and you need to pulse it until it looks like couscous, not chunks, or the dough will not hold together.
- Eggs: They bind everything into a cohesive dough, so do not skip them or try to underbake, or the crust will fall apart when you slice it.
- Mozzarella and Parmesan: Mozzarella gives stretch and melt, while Parmesan adds a salty, nutty backbone that keeps the crust from tasting bland.
- Oregano and garlic powder: These bring a classic pizza flavor to the crust itself, so every bite tastes intentional, not like disguised vegetables.
- Buffalo sauce: The tangy, spicy kick that makes this pizza memorable, and I always keep extra on hand for drizzling at the table.
- Green onions: They add a fresh, sharp bite that cuts through the richness and makes each slice feel a little brighter.
- Blue cheese: Optional but highly recommended if you love that classic buffalo wing experience, it melts into creamy pockets of funk.
Instructions
- Prep the cauliflower:
- Pulse the florets in a food processor until they resemble rice, then wrap them in a clean towel and squeeze hard over the sink. You will be shocked how much water comes out, and this step is the difference between crispy and soggy.
- Mix the crust dough:
- Combine the cauliflower with eggs, cheeses, and seasonings in a large bowl until it clumps together like a rough dough. It will not look like traditional pizza dough, but it should hold its shape when pressed.
- Shape and par-bake:
- Press the mixture onto parchment paper into a circle or rectangle about half an inch thick, keeping the edges slightly thicker to prevent burning. Bake at 220°C for 20 minutes until the edges turn golden and the center feels firm when tapped.
- Add toppings:
- Brush buffalo sauce over the crust, then scatter mozzarella, green onions, celery, and blue cheese if using. The sauce will soak in a little, which is exactly what you want for flavor.
- Final bake:
- Return the pizza to the oven for 8 to 10 minutes until the cheese is melted and starting to brown in spots. Let it rest for five minutes before slicing so the cheese sets and the slices hold together.
Pin it The first time I served this at a casual dinner, my friend who swore off cauliflower crust forever took a slice just to be polite. Halfway through, she looked up and admitted it actually tasted like pizza, not like trying to eat a vegetable disguised as one. That felt like a small victory.
Making the Crust Hold Together
The secret is really in how dry you get the cauliflower and how evenly you press the dough. I learned to use the back of a measuring cup to smooth it out, which gives you an even thickness and prevents weak spots. If the edges start browning too fast during the par-bake, cover them lightly with foil and let the center catch up.
Topping Combinations That Work
Buffalo sauce is bold enough to carry the pizza on its own, but blue cheese and green onions add layers that make it feel complete. I have also tried ranch drizzle instead of blue cheese for friends who are not into the funky stuff, and it works beautifully. Celery adds a crunchy, fresh note that reminds you of buffalo wings, but it is totally optional if you want to keep things simple.
Storing and Reheating
Leftover slices keep in the fridge for up to three days, and I reheat them in a hot skillet instead of the microwave to bring back the crispy bottom. You can also freeze the par-baked crust before adding toppings, then pull it out and finish it whenever the craving hits. It is one of those recipes that gets easier the more you make it, and soon you will be shaping crusts without even thinking about it.
- Wrap cooled slices individually in foil so they do not stick together in the fridge.
- Reheat in a dry skillet over medium heat for about four minutes to revive the crispiness.
- Freeze unbaked crusts on a tray, then wrap them tightly once solid for up to two months.
Pin it This pizza has become my answer to weeknight cravings that feel a little rebellious but still somewhat responsible. It is messy, a little spicy, and always gone faster than I expect.
Recipe FAQ
- → How do I make the cauliflower crust crispy?
After baking the crust for 20 minutes until golden, squeeze out as much moisture as possible from the cauliflower using a clean kitchen towel. For extra crispiness, broil the finished pizza for 1–2 minutes after baking.
- → Can I make this vegan?
Yes, substitute plant-based mozzarella and Parmesan cheese for the dairy versions, and replace the eggs with flax eggs (mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg) to create a vegan version.
- → What should I do if my crust is too wet?
Thoroughly squeeze the cooked cauliflower through a clean kitchen towel to remove excess moisture before mixing with the other crust ingredients. This ensures a firmer, crispier base.
- → Can I prepare the cauliflower crust ahead of time?
Yes, shape and bake the cauliflower crust up to 2 days ahead. Store it in an airtight container in the refrigerator, then add toppings and bake until the cheese melts before serving.
- → What are good substitutions for blue cheese?
Ranch dressing works well as a creamy alternative, or try crumbled feta cheese for a tangy flavor. You can also omit it entirely and increase the mozzarella for a milder taste.
- → How long does this pizza keep in the refrigerator?
Leftover buffalo cauliflower pizza keeps for up to 3 days when stored in an airtight container. Reheat in a 180°C (350°F) oven for about 10 minutes to restore crispiness.