Buffalo Cauliflower Pizza (Printable)

A crispy cauliflower crust pizza topped with spicy buffalo sauce, melted cheese, and tangy green onions.

# What You'll Need:

→ Cauliflower Crust

01 - 1 large head cauliflower (approximately 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)

# Directions:

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 resemble rice. Transfer to a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
03 - In a large bowl, combine the processed cauliflower, eggs, shredded mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper. Mix until a uniform dough forms.
04 - Transfer 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 until the crust is golden and firm to the touch.
06 - Remove from oven and brush or drizzle buffalo sauce evenly across the entire crust surface.
07 - Sprinkle shredded mozzarella cheese over the sauce. Add sliced green onions, celery, and crumbled blue cheese if desired.
08 - Return to oven and bake for 8-10 minutes until cheese is melted and bubbly.
09 - Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley if desired. Slice and serve immediately.

# Expert Tips:

01 -
  • You get the satisfying snap of a crispy crust without any flour, and it holds together beautifully.
  • The buffalo sauce brings that tangy heat that makes every bite feel bold and exciting.
  • It's versatile enough to please picky eaters and adventurous eaters at the same table.
  • You can prep the crust ahead and keep it in the fridge until you're ready to top and bake.
02 -
  • If you don't squeeze the cauliflower dry enough, the crust will steam instead of crisp and you'll end up with mush.
  • Prebaking the crust completely before adding toppings is non-negotiable, it's the only way to get that firm, sliceable base.
  • Buffalo sauce varies wildly in heat and saltiness, so taste it first and adjust the amount to your preference.
03 -
  • Use a box grater if you don't have a food processor, it takes longer but works just as well for ricing the cauliflower.
  • Line your baking sheet with parchment, not foil, because the crust can stick and tear when you try to remove it.
  • If you want a thicker crust, shape it smaller and increase the first bake time by a few minutes.
  • Taste your buffalo sauce before using it, some brands are much saltier or spicier than others and you might want to dilute it with a little melted butter.
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