Save One humid summer evening, I stared at a head of cauliflower in my fridge and thought about buffalo wings. My sister had just sworn off gluten and I wanted pizza night to feel normal again. What came out of that oven an hour later surprised us both: crispy edges, tangy heat, and none of the heaviness we expected. She grabbed a second slice before I could even sit down.
I made this for a group of skeptical friends during a game night. They eyed the golden crust suspiciously until someone took the first bite and went quiet. By halftime, the pan was empty and two people were asking for the recipe. That's when I knew this wasn't just a clever substitute, it was the real thing in its own right.
Ingredients
- Cauliflower florets (800 g): The star of the crust, it needs to be bone-dry or your base will steam instead of crisp.
- Eggs (2 large): They bind everything together and give the crust structure, so don't skip them.
- Shredded mozzarella (100 g for crust, 150 g for topping): Melts beautifully and creates that stretchy, satisfying pull.
- Grated Parmesan (30 g): Adds a salty, nutty depth that makes the crust taste intentional, not just healthy.
- Dried oregano (1/2 teaspoon): A small amount brings the whole crust into pizza territory.
- Garlic powder (1/4 teaspoon): Quiet but essential, it adds savory warmth without overpowering.
- Buffalo sauce (100 ml): The tangy heat that defines this pizza, choose your favorite brand or make your own.
- Green onions (2, sliced): They add a fresh, sharp bite that cuts through the richness.
- Celery (1 stalk, optional): A nod to classic buffalo wings, it brings crunch and nostalgia.
- Blue cheese (50 g, optional): For those who love the classic pairing, it adds creamy funk.
Instructions
- Prep the oven and tray:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment paper so the crust releases easily. This high heat is what gives you those crispy edges.
- Rice the cauliflower:
- Pulse the florets in a food processor until they look like couscous, then wrap them in a clean kitchen towel and twist hard to wring out every drop of water. Your arms will feel it, but this step is non-negotiable for crispness.
- Make the dough:
- Mix the cauliflower with eggs, both cheeses, oregano, garlic powder, salt, and pepper until it clumps together like wet sand. It won't look like traditional dough, and that's fine.
- Shape the crust:
- Spread the mixture onto your baking sheet, pressing it into a 30 cm round or rectangle about 1 cm thick. Keep the edges slightly thicker so they don't burn.
- Bake the base:
- Slide it into the oven for 20 minutes until the edges turn golden and the center feels firm when you press it. This prebake is what transforms mush into crust.
- Add the buffalo sauce:
- Brush or drizzle the sauce evenly across the crust, leaving a small border. Don't drown it or the crust will soften.
- Top and finish:
- Scatter mozzarella, green onions, celery, and blue cheese over the sauce, then return it to the oven for 8 to 10 minutes. The cheese should bubble and just start to brown.
- Rest and serve:
- Let it sit for 5 minutes after baking so the toppings settle and the slices hold together. Garnish with parsley if you have it, then slice and dig in.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed and told them it was just cauliflower and eggs. Their face went from disbelief to curiosity to respect in about three seconds. That moment made all the wringing and shaping worth it.
Getting the Crust Just Right
The texture of your cauliflower base depends entirely on how much water you remove. I learned this the hard way after my first attempt turned into a soft, sad pancake. Now I squeeze the towel until my hands ache and I see almost no moisture left. If you want to go the extra mile, microwave the riced cauliflower for a few minutes before squeezing to release even more liquid. The drier it is, the crispier your crust will be.
Customizing the Heat
Buffalo sauce varies wildly in spice level, so taste yours before you commit. I once used a brand that was more vinegar than heat and had to doctor it with hot sauce and a pinch of cayenne. If you want it milder, mix the buffalo sauce with a little melted butter or a spoonful of ranch. For extra fire, add sliced jalapeños or a drizzle of your favorite hot sauce after baking.
Serving and Storing Tips
This pizza is best eaten fresh, when the crust is still crispy and the cheese is gooey. Leftovers can be stored in an airtight container in the fridge for up to two days, but the crust will soften. To revive it, reheat slices in a hot skillet or under the broiler for a couple of minutes until the edges crisp up again. Avoid the microwave unless you're okay with a softer texture.
- Serve with celery sticks and extra buffalo sauce on the side for dipping.
- Pair it with a crisp salad or coleslaw to balance the heat.
- Double the crust recipe and freeze one prebaked for a quick weeknight meal later.
Save This pizza turned into one of those recipes I make without thinking, the kind that feels like a small victory every time it comes out right. I hope it surprises you the same way it did me.
Recipe FAQs
- → How do I get the cauliflower crust crispy?
Squeeze out as much moisture as possible after pulsing the cauliflower, and bake the crust for the full 20 minutes before adding toppings. For extra crispiness, broil for 1-2 minutes after the cheese melts.
- → Can I make this ahead of time?
You can prepare the cauliflower mixture up to 24 hours in advance and refrigerate it. Bake the crust fresh when ready to serve for optimal crispiness.
- → What are good substitutes for blue cheese?
Ranch dressing works beautifully as a milder alternative. You can also use crumbled feta, goat cheese, or simply omit it for a lighter version.
- → Is this truly gluten-free?
The base ingredients are naturally gluten-free, but verify that your buffalo sauce and cheese are certified gluten-free if you have celiac sensitivity.
- → How can I make this vegan?
Replace eggs with flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water per egg), and use plant-based mozzarella and Parmesan alternatives for a completely vegan version.
- → Can I freeze leftovers?
Yes, store cooled pizza in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months. Reheat in the oven at 180°C for best results.