Buffalo Cauliflower Pizza (Printable)

Crispy cauliflower crust topped with spicy buffalo sauce, melted cheese, and tangy green onions for a vegetarian twist.

# What You Need:

→ Cauliflower Crust

01 - 1 large head cauliflower, 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 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)

# How-To Steps:

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 into rice-like texture. Transfer to a clean kitchen towel and squeeze out excess moisture thoroughly.
03 - In a large bowl, combine cauliflower, eggs, shredded mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until dough forms.
04 - Spread 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 and firm.
06 - Remove from oven and brush or drizzle buffalo sauce evenly across crust surface.
07 - Sprinkle shredded mozzarella cheese over sauce. Add green onions, celery, and blue cheese as desired.
08 - Return to oven and bake for 8-10 minutes until cheese is melted and bubbly.
09 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh parsley if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It delivers all the bold, tangy heat of buffalo wings wrapped into a crispy, cheesy pizza you can slice and share.
  • The cauliflower crust is surprisingly sturdy and holds up beautifully under toppings without feeling heavy or dense.
  • You can tweak the spice level, add blue cheese or skip it, and make it your own without losing that classic flavor.
  • It feels indulgent but keeps things lighter than traditional pizza dough, perfect for weeknight dinners or weekend gatherings.
02 -
  • Squeezing out the moisture from the cauliflower is the single most important step, if you skip it, the crust will be soggy and fall apart.
  • Don't skip the first bake, the crust needs to firm up before you add toppings or it won't hold together when you slice it.
  • If your crust is browning too fast, lower the oven temperature slightly or cover the edges with foil halfway through the second bake.
03 -
  • For an extra crispy crust, switch your oven to broil for the last 1 to 2 minutes and watch it closely so the cheese gets bubbly and golden without burning.
  • If you don't have a food processor, grate the cauliflower on the large holes of a box grater, it takes a little longer but works just as well.
  • Swap blue cheese for a drizzle of ranch dressing after baking if you want that creamy, cooling contrast without the funk.
  • Make it vegan by using plant-based mozzarella and replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
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