Buffalo Cauliflower Pizza

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Buffalo Cauliflower Pizza


  • 1 Cappello’s Naked Crust
  • 3 cups cauliflower florets
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 2 tablespoons tapioca flour
  • 1 tablespoon butter
  • 1/3 cup Frank’s Red Hot sauce
  • 1 cup shredded mozzarella
  • 1 avocado, sliced
  • Microgreens (optional)
  • 2 tablespoons Sir Kensington’s Ranch Dressing


  • Preheat oven to 425ºF.
  • Toss cauliflower in olive oil, salt and tapioca flour. Place on a baking sheet and roast for 20-25 minutes.
  • In a small saucepan, heat buffalo sauce and butter over medium-low and whisk until well combined. Remove from heat, and reserve 3 tablespoons of sauce. Pour the remaining sauce over the roasted cauliflower and toss to combine.
  • Spread reserved 3 tablespoons of buffalo sauce over the Naked Crust. Top with mozzarella and cauliflower.
  • Bake for about 13-15 minutes, or until cheese is melted and crust is golden.
  • Remove pizza from oven and let cool slightly. Top with avocado slices, microgreens and a drizzle of ranch.

Additional Info

  • Prep Time: 25 minutes
  • Total Time: 45 minutes