Buffalo Cauliflower Pizza (Printable)

A crispy cauliflower crust pizza topped with bold buffalo sauce, melted cheese, and fresh green onions for a tangy twist.

# 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 the 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 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 the crust 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 the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly.
09 - Remove from the oven, let rest for 5 minutes, then garnish with fresh parsley if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It satisfies every spicy, cheesy craving without the carb crash that usually follows pizza night.
  • The crust gets genuinely crispy if you squeeze out enough moisture, something I learned after a soggy first attempt.
  • You can prep the crust ahead and freeze it, which means buffalo pizza can happen on a whim.
  • It feels indulgent but sneaks in a full head of cauliflower, making it easier to justify a second slice.
02 -
  • If you skip squeezing the cauliflower dry, the crust will steam instead of crisp and you will end up with a mushy base that cannot be saved.
  • Do not spread the dough too thin or it will crack when you try to slice it, aim for about half an inch and press it evenly.
  • Let the crust cool for a full five minutes after the final bake or the cheese will slide right off when you cut into it.
03 -
  • Broil the finished pizza for one to two minutes at the end if you want the cheese to get those beautiful brown blisters.
  • Use a pizza cutter or very sharp knife to slice through the crust cleanly without dragging the toppings off.
  • Taste your buffalo sauce before using it, some brands are much hotter than others, and you can always mix in a little melted butter to mellow it out.
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