Buffalo Cauliflower Pizza (Printable)

A crispy cauliflower crust pizza with spicy buffalo sauce, melted cheese, and tangy green onions for a healthier twist.

# What You'll Need:

→ Cauliflower Crust

01 - 1 large head cauliflower, approximately 1.75 lbs, 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, for garnish, optional

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Place cauliflower florets in food processor and pulse until finely ground to rice-like texture. Transfer to clean kitchen towel and squeeze out excess moisture thoroughly.
02 - In large bowl, combine processed cauliflower, eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until uniform dough forms.
03 - Transfer cauliflower mixture onto prepared baking sheet and shape into 12-inch round or rectangle approximately 1/2 inch thick. Bake for 20 minutes until golden and firm.
04 - Remove crust from oven. Brush or drizzle buffalo sauce evenly over entire surface. Sprinkle mozzarella cheese on top, then distribute green onions, celery, and blue cheese if desired.
05 - Return to oven and bake 8 to 10 minutes until cheese melts and bubbles. Remove from oven and allow 5 minutes resting time. Garnish with fresh parsley if desired, slice, and serve immediately.

# Expert Tips:

01 -
  • The crust gets genuinely crispy on the edges and holds up like real pizza dough, no sogginess or crumbling halfway through your first slice.
  • Buffalo sauce brings that tangy heat that makes every bite feel exciting without overpowering the creamy cheese and mild cauliflower base.
  • It comes together faster than waiting for delivery, and you can customize the toppings based on whatever is already sitting in your fridge.
  • Even people who swear they hate cauliflower have gone back for seconds because the texture and flavor completely transform in the oven.
02 -
  • Squeezing out the moisture from the cauliflower is not optional, the first time I skipped this step, my crust turned into a soggy mess that wouldn't hold together no matter how long I baked it.
  • Let the crust bake fully before adding toppings or it won't have the structure to support the weight of the cheese and sauce, patience here pays off with every crispy bite.
  • If your crust edges start browning too fast, cover them loosely with foil during the final bake so the center can catch up without burning the outside.
03 -
  • Use a food processor to rice the cauliflower evenly, trying to chop it by hand leaves you with uneven pieces that won't hold together as well in the crust.
  • Press the crust dough firmly and evenly onto the baking sheet, thin spots will cook faster and might burn while thicker areas stay undercooked.
  • Broil the finished pizza for 1 to 2 minutes at the end if you want those gorgeous charred spots on the cheese, but watch it closely because it can go from perfect to burnt in seconds.
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