Save The kitchen smelled like roasted garlic and melted butter when my friend handed me a slice of something I didn't recognize. It looked like pizza, tasted like wings, and somehow had no crust I could name. She grinned and said it was cauliflower. I laughed, then took another bite. By the time I got home, I'd already pulled out my food processor.
I made this for a game night once, half expecting my friends to politely smile and reach for chips instead. One of them, a die-hard pizza purist, went back for thirds. He still texts me every few months asking if I'm making that weird buffalo thing again. It's become my go-to whenever I want to surprise people who think they know what pizza should be.
Ingredients
- Cauliflower (1 large head, about 800 g): This is your base, and squeezing out the moisture is non-negotiable or you'll end up with mush instead of crust.
- Eggs (2 large): They bind everything together and help the crust hold its shape under all that sauce and cheese.
- Shredded mozzarella (100 g for crust, 150 g for topping): Mozzarella melts smooth and stretchy, giving you that classic pizza pull.
- Grated Parmesan (30 g): Adds a salty, nutty backbone to the crust that keeps it from tasting too plain.
- Dried oregano (1/2 teaspoon): A little goes a long way in making the crust smell like actual pizza dough.
- Garlic powder (1/4 teaspoon): Brings warmth and depth without overpowering the buffalo kick.
- Salt and black pepper (1/2 teaspoon salt, 1/4 teaspoon pepper): Balance the richness and brighten every other flavor.
- Buffalo sauce (100 ml): This is where the magic lives, choose one with good vinegar bite and medium heat.
- Green onions (2, thinly sliced): They add a fresh, sharp contrast to all that creamy, spicy richness.
- Celery (1 small stalk, optional): A nod to the classic buffalo wing pairing, it adds crunch and a hint of bitterness.
- Blue cheese (50 g, optional): If you love bold, funky flavors, crumble this on top before the final bake.
- Fresh parsley (optional): A handful of green at the end makes everything look and taste a little brighter.
Instructions
- Prep Your Oven and Pan:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper. This keeps the crust from sticking and makes cleanup almost effortless.
- Rice the Cauliflower:
- Pulse the florets in a food processor until they look like grains of rice, then transfer to a clean kitchen towel and wring out every drop of moisture you can. This step makes or breaks your crust.
- Mix the Crust:
- In a large bowl, combine the cauliflower, eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Stir until it comes together into a sticky dough.
- Shape and Bake the Base:
- Spread the mixture onto your lined baking sheet, shaping it into a 30 cm round or rectangle about 1 cm thick. Bake for 20 minutes until golden and firm enough to handle.
- Add the Buffalo Sauce:
- Remove the crust from the oven and brush or drizzle buffalo sauce evenly across the surface. Don't drown it, just coat it well.
- Load on the Toppings:
- Sprinkle the shredded mozzarella over the sauce, then scatter green onions, celery, and blue cheese if you're using them. Return to the oven for 8 to 10 minutes until the cheese is melted and bubbling.
- Rest and Serve:
- Let the pizza sit for 5 minutes after baking so the cheese sets slightly and the slices hold together. Garnish with parsley, slice, and serve hot.
Save There was a night I made this after a long week, and my partner walked in just as I pulled it from the oven. He stood there, staring at the bubbling cheese and the smell of hot sauce filling the room, and said it looked like comfort shaped like rebellion. We ate it straight off the pan with our hands, laughing at how messy it got. That's when I realized this pizza wasn't just food, it was permission to break the rules and enjoy it.
Getting the Crust Just Right
The secret to a sturdy crust is patience with the moisture removal and not skipping the parchment paper. I've tried it on a bare pan once and spent twenty minutes scraping cheese off metal. If you want extra crunch, broil the crust for a minute or two after the initial bake but watch it closely so it doesn't burn. The edges should be deep golden, almost caramelized, before you add any toppings.
Adjusting the Heat Level
Buffalo sauce varies wildly between brands, so taste yours before pouring it on. If it's too hot, mix in a spoonful of melted butter or a drizzle of honey to mellow it out. If you want more fire, add a pinch of cayenne or a few dashes of hot sauce directly onto the cheese before the final bake. I've served this to friends who can't handle spice, and they loved it with half the buffalo sauce and a dollop of sour cream on the side.
Storage and Reheating
Leftovers keep well in the fridge for up to three days, wrapped tightly in foil or stored in an airtight container. Reheat slices in a hot oven or toaster oven at 200°C for about 8 minutes to bring back the crispness. Microwaving works in a pinch, but the crust will soften and lose its texture.
- Freeze unbaked crusts for up to a month and top them fresh when you're ready to eat.
- Serve with celery sticks and ranch or blue cheese dressing on the side for the full wing experience.
- Try swapping buffalo sauce for barbecue or pesto if you want to change things up without starting from scratch.
Save This pizza taught me that comfort food doesn't have to follow a script. It just has to make you want another slice.
Kitchen Tips & Answers
- → How do I prevent the cauliflower crust from becoming soggy?
The key is removing excess moisture from the riced cauliflower. After processing, wrap it tightly in a clean kitchen towel and squeeze firmly until no more liquid drips out. This step is crucial for achieving a crispy crust.
- → Can I make this pizza ahead of time?
Yes, you can prepare the cauliflower crust mixture up to 24 hours in advance and refrigerate it. Bake the crust fresh before adding toppings for the best texture and flavor.
- → What can I use instead of blue cheese?
Ranch dressing, crumbled feta, or additional mozzarella work wonderfully as substitutes. Choose based on your flavor preferences and dietary needs.
- → Is this truly gluten-free?
The cauliflower crust itself is naturally gluten-free. However, always check buffalo sauce and cheese labels for gluten additives if you require certified gluten-free ingredients.
- → How do I achieve extra crispiness on the crust?
After the final baking, broil the pizza for 1-2 minutes on the upper oven rack. Watch carefully to prevent burning while the cheese bubbles and browns.
- → Can I make this vegan?
Absolutely. Substitute plant-based mozzarella and Parmesan for dairy cheese, and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) as a binder.