Buffalo Cauliflower Pizza (Printer View)

Crispy cauliflower crust topped with spicy buffalo sauce, melted cheese, and tangy green onions for a bold, satisfying meal.

# What you'll need:

→ Cauliflower Crust

01 - 1 large head cauliflower (approximately 1.75 pounds), 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)

# Method:

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 mixing bowl, combine processed cauliflower, eggs, shredded mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper. Mix until a cohesive dough forms.
04 - Transfer cauliflower mixture onto prepared baking sheet and shape into a 12-inch round or rectangle approximately 1/2 inch thick.
05 - Bake for 20 minutes until golden brown and firm to the touch.
06 - Remove from oven and brush or drizzle buffalo sauce evenly across the crust surface.
07 - Sprinkle shredded mozzarella cheese on top. Distribute green onions, celery, and blue cheese if using.
08 - Return to oven and bake for 8 to 10 minutes 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 -
  • It delivers all the heat and tang of buffalo wings without the guilt or the bones.
  • The crust crisps up beautifully and holds together better than you'd expect from a vegetable.
  • You can prep it ahead and bake it fresh when company shows up unannounced.
02 -
  • If you skip the moisture-squeezing step, your crust will steam instead of crisp and fall apart when you try to slice it.
  • Let the crust cool for a full minute before adding sauce, or the heat will make it soggy from the inside out.
03 -
  • Use a pizza stone if you have one, it makes the bottom of the crust even crispier and helps it cook more evenly.
  • Let the cauliflower cool slightly after processing so the eggs don't scramble when you mix everything together.
  • If you're dairy-free, nutritional yeast and cashew cheese work surprisingly well in place of mozzarella and Parmesan.
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