Save to Pinterest My sister texted me a photo of her dinner one Tuesday night, and I stared at it for a full minute trying to figure out what I was looking at. It was pizza, but the crust had this golden, almost lacy texture that didn't look like any dough I'd seen. She told me it was cauliflower, and I laughed out loud because I'd tried cauliflower rice once and found it tragically soggy. But she swore this was different, so I bought a head of cauliflower the next day and decided to see for myself. The kitchen smelled like roasted vegetables and melted cheese, and when I pulled that first pizza out of the oven, I understood why she'd been so smug about it.
I made this for my book club on a night when half the group was trying to eat less bread and the other half just wanted pizza. I didn't tell anyone what the crust was made of until after the first round of slices disappeared. When I finally mentioned the cauliflower, one friend looked at her plate like it had betrayed her, but she still grabbed another piece. The buffalo sauce was the real star, dripping just enough to make every bite a little messy and a lot satisfying. By the end of the night, three people had asked me to text them the recipe.
Ingredients
- Cauliflower (800 g): This is your entire crust, so pick a firm head with tight florets and make sure you squeeze out every drop of water you can or the crust will steam instead of crisp.
- Eggs (2 large): They bind everything together and help the crust hold its shape when you slice it, so don't skip them or try to stretch with just one.
- Shredded mozzarella (100 g for crust, 150 g for topping): The crust needs it for structure and the topping needs it for that gooey, melty finish we all crave on pizza.
- Grated Parmesan (30 g): Adds a nutty, salty depth that makes the crust taste more like bread and less like vegetables.
- Dried oregano (1/2 teaspoon): A little goes a long way to make the crust smell and taste like real pizza dough.
- Garlic powder (1/4 teaspoon): Brings warmth and a subtle savory note that balances the mild cauliflower.
- Salt and black pepper (1/2 and 1/4 teaspoon): Season the crust properly or it will taste flat no matter how good your toppings are.
- Buffalo sauce (100 ml): Use your favorite brand or make your own, just make sure it has that vinegary tang and enough heat to make your lips tingle.
- Green onions (2): They add a fresh, sharp bite that cuts through all the richness and makes each slice feel brighter.
- Celery (1 small stalk, optional): A classic buffalo pairing that adds crunch and a hint of bitterness in the best way.
- Blue cheese (50 g, optional): If you love the classic buffalo wing experience, crumble this on top for that funky, creamy contrast.
- Fresh parsley (for garnish, optional): A handful of chopped parsley at the end makes everything look and taste a little more alive.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment paper so the crust doesn't stick. This step seems boring but it saves you from scraping burnt cauliflower off the pan later.
- Rice the Cauliflower:
- Pulse the florets in a food processor until they look like grains of rice, then transfer them to a clean kitchen towel and twist it over the sink to squeeze out as much water as you possibly can. Your arms will get tired, but this is the single most important step for a crispy crust.
- Mix the Crust:
- In a large bowl, combine the drained cauliflower with eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Stir it all together until it forms a sticky, cohesive dough that holds its shape when you press it.
- Shape and Bake the Crust:
- Spread the mixture onto your prepared baking sheet and press it into a 30 cm round or rectangle about 1 cm thick. Bake for 20 minutes until the edges turn golden and the crust feels firm when you touch it.
- Add the Buffalo Sauce:
- Pull the crust out of the oven and brush or drizzle buffalo sauce all over the surface, getting it right to the edges. Don't be shy with it because this is where all the flavor lives.
- Top and Finish:
- Scatter the shredded mozzarella over the sauce, then add green onions, celery, and blue cheese if you're using them. Slide it back into the oven for another 8 to 10 minutes until the cheese is melted and bubbling.
- Rest and Serve:
- Let the pizza sit for 5 minutes after you take it out so the cheese sets just enough to slice cleanly. Garnish with parsley if you want, then cut it into wedges and serve while it's still hot.
Save to Pinterest The night I served this to my neighbor who swore he hated cauliflower, he ate three slices and then asked if I had any leftovers. I didn't, because I'd already wrapped up the last piece for my lunch the next day. He stood in my kitchen, a little defeated, and admitted that maybe he just hated boiled cauliflower. I told him most people do, and that roasting or baking it changes everything. He left with the recipe written on the back of a grocery receipt.
How to Make the Crust Extra Crispy
The secret to a crust that doesn't bend or sag is all in the moisture removal and the bake time. After you squeeze the cauliflower, spread it out on a clean towel and press down hard with another towel on top to wick away even more water. When you shape the crust, press it thin and even so there are no thick spots that stay soft in the center. If you want it even crispier, switch the oven to broil for the last 1 to 2 minutes and watch it closely so it browns without burning.
Topping Variations You Should Try
Buffalo sauce is just the beginning, and once you master the crust you can top it with anything that makes you happy. I've done barbecue chicken with red onion and cilantro, pesto with cherry tomatoes and goat cheese, and even a breakfast version with scrambled eggs and crispy bacon. The crust is mild enough to let bold flavors shine, so don't be afraid to experiment. Just remember to keep wet toppings light or they'll weigh it down.
Storage and Reheating Tips
Leftover slices keep in the fridge for up to three days in an airtight container, and they reheat beautifully in a hot oven or a dry skillet. I don't recommend the microwave because it makes the crust rubbery and sad. If you want to prep ahead, you can bake the crust, let it cool completely, and freeze it wrapped tightly in plastic and foil for up to a month. Thaw it in the fridge overnight, then add your toppings and bake as directed.
- Reheat slices in a 200°C oven for 8 minutes to bring back the crispiness.
- Store unbaked crust dough in the fridge for up to 24 hours if you want to shape and bake it fresh later.
- Double the crust recipe and freeze one for a quick dinner on a busy night.
Save to Pinterest This pizza has become my answer to weeknight cravings when I want something that feels special but doesn't require hours in the kitchen. It's messy, it's tangy, and it proves that vegetables can absolutely be the star of the show. Make it once and you'll understand why I keep a head of cauliflower in the fridge at all times.
Your Questions Answered
- → How do I make the cauliflower crust crispy?
After processing the cauliflower, squeeze out as much moisture as possible using a clean kitchen towel. This removes excess water that prevents crispiness. For extra crunch, broil the finished pizza for 1–2 minutes after baking.
- → Can I prepare the crust ahead of time?
Yes, you can prepare and bake the cauliflower crust up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat briefly in the oven before adding toppings.
- → What's a good substitute for blue cheese?
Ranch dressing works wonderfully as a blue cheese alternative, complementing the buffalo sauce perfectly. You can also use feta cheese or simply omit it for a lighter version.
- → How can I make this completely vegan?
Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use plant-based mozzarella and Parmesan alternatives. Ensure your buffalo sauce is vegan-friendly.
- → What's the best way to slice the pizza?
Let the baked pizza rest for 5 minutes before slicing. Use a sharp pizza cutter or chef's knife with a gentle sawing motion to avoid compressing the crust. Serve immediately with extra buffalo sauce on the side.
- → Can I freeze leftovers?
Yes, store cooled slices in an airtight container for up to 3 days in the refrigerator or freeze for up to 1 month. Reheat in a 180°C oven for 10–15 minutes until warmed through.