Buffalo Cauliflower Pizza (Print Version)

Crispy cauliflower crust pizza topped with spicy buffalo sauce, melted mozzarella, and tangy green onions for a bold flavor twist.

# Ingredient List:

→ 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 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
13 - 1/4 cup crumbled blue cheese
14 - Fresh parsley, chopped for garnish

# 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 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 processed cauliflower, eggs, shredded mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until a cohesive 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 golden 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 over the sauce. Add green onions, celery, and blue cheese as desired.
08 - Return to oven and bake for 8 to 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.

# Helpful Hints:

01 -
  • You get all the satisfying buffalo flavor and cheesy goodness without the carb crash that usually follows pizza night.
  • The cauliflower crust is surprisingly sturdy once you master the moisture squeeze, and it crisps up like a thin crust should.
  • It comes together faster than delivery and tastes like you put in way more effort than you actually did.
02 -
  • If you don't squeeze the cauliflower dry enough, your crust will steam instead of crisp and you'll end up with a soggy middle that falls apart.
  • Pre baking the crust bare is non negotiable, skipping it means your toppings will weigh it down and you'll lose all that hard earned structure.
  • A quick broil at the end for a minute or two can take your cheese from melted to beautifully browned, just don't walk away or it'll blacken in seconds.
03 -
  • Use a food scale to measure your cauliflower after ricing it, you want about 400 grams of dry riced cauliflower for the best crust texture.
  • Press the crust thinner than you think you need to, it puffs slightly as it bakes and a thinner base crisps up better than a thick one.
  • Let the baked pizza rest on a wire rack instead of the pan so the bottom stays crispy and doesn't steam itself soft.
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