Save to Pinterest I discovered buffalo cauliflower pizza quite by accident on a weeknight when I was trying to use up half a head of cauliflower and had a sudden craving for wing sauce. The combination felt wild at first, but something about the crispy, savory crust with that tangy heat made me realize I'd stumbled onto something special. My kitchen smelled incredible, and within minutes I had slices that tasted nothing like typical cauliflower—spicy, cheesy, and somehow more satisfying than I expected.
I made this for friends who were skeptical about cauliflower crust, and watching their faces when they realized how good it was made the whole kitchen project worthwhile. One friend went back for thirds and said it was better than delivery pizza, which felt like a small victory in the kitchen that night.
Ingredients
- 1 large head cauliflower (about 800 g): The foundation of everything—pulse it until it looks like fine rice, not chunky bits, or your crust will fall apart.
- 2 large eggs: These bind the whole thing together and help it hold its shape through the oven time.
- 100 g shredded mozzarella cheese (for crust): Choose a good melting cheese; low-moisture is your friend here.
- 30 g grated Parmesan cheese: Adds nuttiness and helps the crust crisp up on the edges.
- 1/2 teaspoon dried oregano: Keeps it tasting like pizza, not just baked cauliflower.
- 1/4 teaspoon garlic powder: A whisper of garlic flavor that rounds everything out.
- Salt and black pepper to taste: Don't skip seasoning the crust itself or it'll taste flat.
- 100 ml buffalo sauce: Use whatever brand you love; this is where personality comes in.
- 150 g shredded mozzarella cheese (for topping): More cheese means more melted goodness pooling in the corners.
- 2 green onions, thinly sliced: The bright pop that makes every bite interesting.
- Blue cheese (optional): Adds a creamy tang that elevates the whole thing, though ranch works too if that's your mood.
Instructions
- Process the cauliflower until it's fine and snowy:
- Pulse it in the food processor until it looks like coarse rice—too big and your crust becomes grainy, too fine and it gets dense. This takes about a minute of pulsing, not blending.
- Squeeze out every bit of moisture you can find:
- Wrap the riced cauliflower in a clean kitchen towel and wring it out hard, pressing it against the bowl or sink. The drier it is, the crispier your crust will be—this step changes everything.
- Mix the crust together until it holds:
- Combine the pressed cauliflower with eggs, cheeses, and seasonings in a bowl, stirring until it feels like a thick, slightly sticky dough that holds together when you squeeze it.
- Shape it thin and even on your baking sheet:
- Spread it into a roughly 12-inch round about 1/2 inch thick, using your hands or the back of a spoon. An uneven crust means some parts cook faster than others.
- Bake the crust until it's golden and set:
- This first bake takes about 20 minutes at 425°F and builds the foundation—you want it looking slightly caramelized at the edges, not pale.
- Spread buffalo sauce over the hot crust:
- Drizzle it evenly and brush it around with the back of a spoon so every part gets that spicy flavor. It soaks in just enough to flavor the crust without making it soggy.
- Top with cheese, green onions, and any extras you love:
- Be generous with the mozzarella so it melts into pools, then scatter green onions and whatever else you're using on top.
- Return to the oven until the cheese bubbles and browns:
- Another 8 to 10 minutes should do it—watch for the edges of the cheese to turn golden brown, which means it's reached that perfect melted stage.
- Rest it briefly, then slice and serve:
- Let it sit for 5 minutes so the cheese sets slightly and it's easier to cut cleanly. Fresh parsley on top adds a fresh bite if you feel like it.
Save to Pinterest There's something satisfying about pulling this out of the oven and watching the cheese bubble and turn golden while the whole kitchen fills with that sharp, tangy buffalo aroma. It's one of those dishes that made me feel like I'd actually figured something out in the kitchen, and that feeling sticks with you.
Crispiness Secrets
The key to a crust that actually crisps up instead of steaming itself to mush is handling the cauliflower like you're trying to dry it out—because you are. After you squeeze it in the towel, consider spreading it on a paper towel for a minute to evaporate any last moisture. When you bake the first time, don't cover the sheet, and make sure your oven is fully preheated so the heat hits it immediately and starts that browning process right away. If you want extra crunch, broil it for 1 to 2 minutes after the cheese melts, but watch it constantly so nothing burns.
Flavor Customization
Buffalo sauce comes in different heat levels, and your pizza will taste very different depending on which brand you choose—milder vinegar-based sauces feel lighter, while hotter ones with more cayenne bring real fire. You can also stretch the buffalo flavor by mixing it with a little ranch dressing before spreading it, which mellows the heat while keeping that spicy tang. The blue cheese and green onions are what makes this feel like a wing situation rather than just a spicy pizza, but if blue cheese isn't your thing, crumbled feta or a drizzle of ranch dressing works beautifully.
Serving and Storage Ideas
This pizza is best eaten hot and fresh, right after it comes out of the oven when the cheese is still soft and the crust is at its crispiest. Leftovers reheat reasonably well in a 350°F oven for about 5 minutes, though the crust won't be quite as crispy as the first time. If you're serving this to friends, put out extra buffalo sauce and celery sticks on the side so people can dip or add more heat as they like.
- Make extra buffalo sauce on the side for dipping or drizzling if your crowd likes it spicy.
- Celery sticks alongside taste fresh and provide a cool crunch that balances the heat.
- Slice it into squares for easier sharing and eating while standing around the kitchen.
Save to Pinterest This pizza proved to me that cauliflower doesn't have to apologize for what it is—when you treat it right and give it bold flavors, it becomes something completely satisfying. Make it once and you'll understand why it became a regular thing in my kitchen.
Common Recipe Questions
- → How do I make the cauliflower crust crispy?
Remove as much moisture as possible by squeezing the grated cauliflower in a clean towel before mixing. Baking at a high temperature and broiling briefly helps achieve a crispy texture.
- → Can I make this dish vegan?
Yes, substitute cheese with plant-based alternatives and replace eggs with flax eggs to keep the crust binding vegan-friendly.
- → What can I use instead of buffalo sauce?
Ranch dressing or a mild hot sauce can be used as alternatives to buffalo sauce for different flavor profiles.
- → Is this suitable for gluten-free diets?
Yes, use certified gluten-free ingredients, especially for the buffalo sauce and cheeses, to ensure the dish remains gluten-free.
- → What toppings complement the cauliflower base best?
Spicy buffalo sauce, shredded mozzarella, green onions, celery, and crumbled blue cheese provide a balanced mix of heat, creaminess, and freshness.