Buffalo Cauliflower Pizza (Printable)

Bold and flavorful with crispy cauliflower crust, spicy buffalo sauce, melted cheese, and fresh green onions.

# What You'll Need:

→ Cauliflower Crust

01 - 1 large head cauliflower (about 28 ounces), 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 (optional garnish)

# How to Make It:

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 cohesive 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 to the touch.
06 - Remove from oven and brush or drizzle buffalo sauce evenly over the entire crust surface.
07 - Sprinkle shredded mozzarella cheese on top. Add green onions, celery, and blue cheese if using.
08 - Return to the oven and bake for 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 -
  • The crust gets genuinely crispy on the edges and holds up to toppings without falling apart in your hands.
  • Buffalo sauce brings that tangy heat that makes you reach for another slice even when you're full.
  • It feels indulgent but sneaks in a full head of cauliflower without tasting like a compromise.
  • You can prep the crust ahead and top it later when you're craving something fast and exciting.
02 -
  • If you don't squeeze the cauliflower dry enough, the crust will be soft and soggy no matter how long you bake it.
  • Let the crust bake fully before adding toppings or it won't support the weight and will fall apart when you try to slice it.
  • Buffalo sauce can vary wildly in heat level, so taste yours first and adjust the amount if you prefer it milder or spicier.
03 -
  • Press the crust thinner than you think you should because it puffs slightly as it bakes and you want it crispy, not bready.
  • Use a pizza stone if you have one, it pulls moisture out of the bottom and gives you an even crispier base.
  • Brush the crust with a little olive oil before the first bake for extra golden color and richer flavor.
  • If you're not a fan of blue cheese, drizzle ranch dressing over the finished pizza instead for that classic buffalo wing vibe.
Return