Buffalo Cauliflower Pizza (Printable)

Crispy cauliflower crust topped with spicy buffalo sauce, melted cheese, and fresh green onions for a bold, satisfying meal.

# What You Need:

→ Cauliflower Crust

01 - 1 large head cauliflower (about 28 oz), 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)

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place cauliflower florets in food processor and pulse until finely ground to rice-like texture. Transfer to clean kitchen towel and squeeze out as much moisture as possible.
03 - In large bowl, combine drained cauliflower, eggs, shredded mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until dough forms.
04 - Place cauliflower mixture onto prepared baking sheet and shape into 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 over crust.
07 - Sprinkle shredded mozzarella cheese on top. Add green onions, celery, and blue cheese if using.
08 - Return to oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
09 - Remove from oven and let rest 5 minutes. Garnish with fresh parsley if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • The crust crisps up beautifully and holds together better than you'd expect from vegetables.
  • Buffalo sauce gives every bite a punchy kick that makes you forget it's gluten-free.
  • You can prep the crust ahead and bake it later when the craving strikes.
  • It satisfies pizza night without the carb coma that usually follows.
02 -
  • Skipping the moisture-squeezing step will leave you with a soggy, floppy crust that falls apart.
  • Prebaking the crust fully before adding toppings is the secret to crispness and structure.
  • If your crust cracks when slicing, it means it needed another minute or two in the oven.
03 -
  • Broil the finished pizza for 1 to 2 minutes at the end to get bubbly, golden cheese and crispy edges.
  • Use a pizza cutter or very sharp knife to slice cleanly without tearing the crust.
  • If you're making this vegan, swap in flax eggs and plant-based cheese, and be patient with the binding.
Go Back