Buffalo Cauliflower Pizza (Printable Copy)

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

# What You Need:

→ 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

# How to Make:

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 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, or until golden and firm.
06 - Remove from oven and brush or drizzle buffalo sauce evenly across the crust surface.
07 - Sprinkle shredded mozzarella cheese on top. Add green onions, celery, and blue cheese as desired.
08 - Return to oven and bake for 8–10 minutes, or 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.

# Expert Advice:

01 -
  • The crust gets genuinely crispy on the edges while staying tender enough to fold, just like real pizza should.
  • Buffalo sauce brings that tangy heat that makes every bite exciting without overwhelming the subtle sweetness of the cauliflower.
  • You can eat two slices without feeling heavy, which means there's always room for one more.
  • It comes together faster than waiting for delivery, and your kitchen smells incredible the whole time.
02 -
  • If you skip squeezing the cauliflower dry, your crust will be soggy and won't hold its shape no matter how long you bake it.
  • Letting the crust bake fully before adding toppings is essential, otherwise the weight of the cheese and sauce will make it collapse.
  • A food processor is faster than a box grater and gives you a more even texture, which helps the crust bake uniformly.
03 -
  • Press the crust thinner in the center and thicker at the edges so it bakes evenly and the middle doesn't get soggy.
  • Use a pizza stone if you have one, it helps the bottom crisp up even more and mimics a real pizza oven.
  • Don't overload the toppings or the crust will struggle to support the weight, keep it balanced and let the buffalo flavor shine.
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