Save My neighbor knocked on the door one Saturday holding a head of cauliflower and a bottle of hot sauce, asking if I could turn them into something exciting. I wasn't sure what she had in mind, but an hour later we were pulling this buffalo cauliflower pizza out of the oven, cheese bubbling and filling the kitchen with that unmistakable tangy heat. She took one bite and laughed out loud. It's been our weekend ritual ever since, though now she brings the green onions too.
I made this for a game night once, and everyone assumed I'd ordered it from some trendy spot downtown. When I admitted it was homemade and mostly cauliflower, two people didn't believe me until I showed them the food processor still sitting in the sink. One friend, who usually avoids anything remotely healthy, went back for a third slice. That's when I knew this recipe had real power.
Ingredients
- 1 large head cauliflower (about 800 g), cut into florets: This is your crust foundation, choose a firm head without brown spots, and don't skip the squeezing step or your base will turn out soggy.
- 2 large eggs: They bind everything together and give the crust structure, so it doesn't crumble when you pick up a slice.
- 100 g (1 cup) shredded mozzarella cheese: Melts into the cauliflower and creates that stretchy, pizza-like texture we all crave.
- 30 g (1/4 cup) grated Parmesan cheese: Adds a sharp, salty depth that balances the mild cauliflower beautifully.
- 1/2 teaspoon dried oregano: A little goes a long way, it brings that classic pizza aroma to the crust.
- 1/4 teaspoon garlic powder: Keeps the flavor savory and warm without overpowering the buffalo heat.
- 1/2 teaspoon salt: Essential for drawing out moisture and amplifying every other flavor in the dough.
- 1/4 teaspoon black pepper: Just enough to add a whisper of spice before the buffalo sauce takes over.
- 100 ml (1/3 cup + 1 tablespoon) buffalo sauce: This is where the magic happens, use your favorite brand or make your own if you like it extra fiery.
- 150 g (1 1/4 cups) shredded mozzarella cheese (for topping): Melts into a gooey blanket that cools down the heat just enough.
- 2 green onions, thinly sliced: They add a fresh, sharp bite that cuts through all the richness.
- 1 small celery stalk, thinly sliced (optional): A nod to classic buffalo wings, it adds crunch and a vegetal sweetness.
- 50 g (1/4 cup) crumbled blue cheese (optional): If you love blue cheese with your wings, you'll love it here too.
- Fresh parsley, chopped (for garnish, optional): A sprinkle at the end makes everything look and taste brighter.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment paper. This high heat is what gives the crust its crispy edges.
- Rice the Cauliflower:
- Pulse the florets in a food processor until they look like grains of rice, then transfer to a clean kitchen towel and squeeze out every drop of moisture you can. This step makes or breaks the texture.
- Mix the Crust:
- Combine the riced cauliflower, eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper in a large bowl until it forms a thick, cohesive dough. It should feel slightly sticky but hold together.
- Shape and Bake:
- Spread the mixture onto the prepared baking sheet, shaping it into a 30 cm round or rectangle about 1 cm thick. Bake for 20 minutes until golden and firm enough to handle.
- Add the Buffalo Layer:
- Brush or drizzle buffalo sauce evenly over the baked crust, making sure to get it all the way to the edges. This is your flavor foundation.
- Top and Finish:
- Sprinkle the shredded mozzarella, green onions, celery, and blue cheese if using, then return to the oven for 8 to 10 minutes until the cheese is melted and bubbling. Let it rest for 5 minutes before slicing so the toppings set.
Save The first time I served this at a potluck, someone asked if I could make it every month. It became our tradition, and now I show up with two pizzas because one is never enough. There's something about the way the spicy sauce mingles with the creamy cheese and crisp crust that turns a simple vegetable into something people actually cheer for.
Making It Your Own
I've swapped the blue cheese for a drizzle of ranch dressing when I'm feeding people who aren't into bold flavors, and it still tastes incredible. You can also add cooked chicken or chickpeas on top if you want extra protein, or throw on some jalapeños if you're chasing even more heat. This recipe is forgiving, so don't be afraid to play with it.
Storage and Reheating
Leftovers keep in the fridge for up to three days, and I've found the best way to reheat them is in a hot skillet for a few minutes to restore that crispy bottom. The microwave works in a pinch, but you'll lose some of the texture. You can also freeze the baked crust before topping it, then pull it out and finish it fresh whenever the craving hits.
Serving Suggestions
I like to serve this with celery sticks and a little bowl of extra buffalo sauce or ranch on the side, just like you'd get with wings. A simple green salad with a tangy vinaigrette balances out the richness, and cold beer or sparkling water with lime makes it feel like a real meal.
- Pair it with carrot sticks and hummus for a lighter side that still feels satisfying.
- Serve it at parties cut into small squares so people can grab a piece without committing to a whole slice.
- Top with a handful of fresh arugula right before serving for a peppery contrast to the heat.
Save This pizza has turned cauliflower skeptics into believers more times than I can count. Make it once, and I promise it'll earn a spot in your regular rotation.
Recipe FAQs
- → How do I prevent the cauliflower crust from becoming soggy?
The key is removing excess moisture from the cauliflower after processing. Squeeze the ground cauliflower thoroughly in a clean kitchen towel before mixing with other ingredients. This step ensures a crispy, firm crust.
- → Can I prepare the cauliflower crust ahead of time?
Yes, you can form and bake the crust up to 2 days in advance. Store it in an airtight container in the refrigerator. Add toppings and finish baking just before serving for the best texture and flavor.
- → What substitutes work for blue cheese?
Ranch dressing offers a milder, creamy alternative. You can also use crumbled feta, goat cheese, or simply omit it for a lighter version. Each option complements the buffalo sauce differently.
- → Is this truly gluten-free?
The crust is naturally gluten-free, but always check your buffalo sauce and cheese labels for hidden gluten. Many brands contain additives, so certified gluten-free products ensure safety for those with celiac disease or sensitivity.
- → How do I achieve extra crispiness on the crust?
After the final bake, use your oven's broil setting for 1-2 minutes to add extra browning and crispness. Watch carefully to prevent burning. This technique enhances the textural contrast between the crispy base and melted toppings.
- → Can I make this vegan?
Absolutely. Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based mozzarella and Parmesan alternatives. The resulting crust will be slightly less firm but still delicious.