Save to Pinterest My neighbor handed me a head of cauliflower one Saturday morning and said, "Make pizza." I stared at her like she'd lost her mind. But she insisted it worked, that it tasted real, and that I'd stop ordering delivery once I tried it. She was right. That first cauliflower crust came out golden and sturdy enough to hold buffalo sauce and a mountain of cheese, and I've been making it ever since.
I made this for my brother once when he was avoiding carbs, and he didn't believe me when I told him the base was cauliflower. He ate three slices before I showed him the food processor still sitting in the sink. Now he asks me to make it every time he visits, and I've started doubling the batch because one pizza is never enough.
Ingredients
- Cauliflower: The star of the crust, it needs to be squeezed completely dry or the dough will fall apart, so don't skip wringing it out in that towel.
- Eggs: They bind everything together and help the crust hold its shape when you slice it.
- Mozzarella cheese (for crust): Adds structure and a bit of chew, making the base taste more like traditional pizza dough.
- Parmesan cheese: Brings a salty, nutty flavor that deepens the crust and keeps it from tasting bland.
- Dried oregano: A little goes a long way and makes the whole kitchen smell like an Italian pizzeria.
- Garlic powder: Adds warmth and a subtle savory note that balances the spice from the buffalo sauce.
- Buffalo sauce: The tangy, spicy heart of this pizza, it soaks into the crust just enough without making it soggy.
- Mozzarella cheese (for topping): Melts beautifully and creates those stretchy, bubbly patches everyone fights over.
- Green onions: They add a fresh, sharp bite that cuts through the richness of the cheese.
- Blue cheese: Optional, but if you love bold flavors, crumbling some on top brings that classic buffalo wing experience.
Instructions
- Prep the oven and get ready:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper so the crust doesn't stick. This high heat is what gives the crust its golden edges.
- Turn cauliflower into rice:
- 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 water you can. The drier it is, the crispier your crust will be.
- Mix the crust dough:
- In a large bowl, combine the cauliflower, eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper until it forms a thick, sticky dough. It should hold together when you press it.
- Shape the crust:
- Spread the mixture onto your prepared baking sheet and press it into a 30 cm round or rectangle about 1 cm thick. Try to keep the edges a little thicker so they don't burn.
- Bake the crust first:
- Slide it into the oven and bake for 20 minutes until it's golden and firm enough to lift with a spatula. This step locks in the structure before you add toppings.
- Add the buffalo sauce:
- Brush or drizzle the sauce evenly over the crust, leaving a small border around the edges. Don't drown it, just coat it so every bite has flavor.
- Load on the toppings:
- Scatter the shredded mozzarella, green onions, celery, and blue cheese if you're using it across the sauce. Be generous with the cheese.
- Bake until bubbly:
- Return the pizza to the oven for another 8 to 10 minutes until the cheese is melted and starting to bubble. If you want extra browning, turn on the broiler for a minute or two.
- Rest and serve:
- Let the pizza sit for 5 minutes before slicing so the cheese sets a little. Garnish with fresh parsley if you like, then cut into wedges and dig in.
Save to Pinterest One night I made this for a group of friends who claimed they'd never give up real pizza. By the end of the night, they were all asking for the recipe and arguing over who got the last slice. It wasn't about being healthy or trendy, it just tasted good, and that's all that mattered.
Making It Your Own
This pizza is forgiving and loves experimentation. I've swapped buffalo sauce for barbecue, added grilled chicken, and even tried it with caramelized onions and goat cheese. The crust works with almost anything, so treat it like a blank canvas. If you want it spicier, mix hot sauce into the buffalo. If you prefer it milder, drizzle ranch over the top after baking.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat slices in a skillet over medium heat to bring back the crispy bottom, the microwave will make it rubbery. You can also freeze the baked crust before adding toppings, then thaw and load it up whenever you need a quick dinner.
Serving Suggestions
I like to serve this with celery sticks and a little bowl of ranch or extra buffalo sauce for dipping. A simple side salad with a tangy vinaigrette balances the richness, and if you're feeding a crowd, double the recipe and cut the pizzas into smaller squares for easy sharing.
- Pair it with a cold beer or sparkling water with lime to cool down the heat.
- Serve alongside roasted vegetables or a crunchy slaw for extra texture.
- Let everyone customize their own slice with extra toppings at the table.
Save to Pinterest This pizza proved to me that you don't need flour to make something delicious and satisfying. It's become one of those recipes I turn to when I want comfort food that doesn't feel heavy, and every time I make it, someone asks for seconds.
Recipe FAQ
- → How do I remove excess moisture from the cauliflower?
After pulsing cauliflower in a food processor, transfer it to a clean kitchen towel and squeeze firmly to extract as much liquid as possible. This step is crucial for achieving a crispy crust rather than a soggy base.
- → Can I make this completely vegan?
Yes, substitute dairy mozzarella and Parmesan with plant-based alternatives, and use flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water per egg) instead of regular eggs. The crust will still bake beautifully with these swaps.
- → What's the best way to get extra crispiness?
After the cheese melts and becomes bubbly, place the pizza under the broiler for 1-2 minutes to achieve a crispier, more caramelized crust. Watch carefully to prevent burning.
- → Can I prepare the cauliflower crust ahead of time?
Yes, you can prepare and bake the crust up to 2 days in advance. Store it in an airtight container in the refrigerator, then add sauce and toppings before the final baking stage.
- → What should I serve alongside this pizza?
Serve with celery sticks, ranch dressing, or extra buffalo sauce on the side for dipping. These cool, creamy accompaniments balance the spicy heat of the pizza beautifully.
- → Is this pizza truly gluten-free?
It's naturally gluten-free when using certified gluten-free ingredients. Check your buffalo sauce and cheese labels carefully, as some brands contain hidden gluten or may have cross-contamination during processing.
