If you’re looking for a pizza that’s both comforting and light, this Baked Cauliflower Crust Pizza with Buffalo Chicken & Dill Ranch Drizzle delivers on both fronts. With a crispy, cheesy cauliflower base and a topping of spicy buffalo chicken, this low-carb twist on pizza night is full of flavor and totally satisfying. The cool, herby ranch drizzle ties it all together and gives it that craveable finish.
Why I Love This Recipe
I love pizza in all forms, but this version might be one of my favorites when I want something bold and better-for-you. The cauliflower crust is crisped to perfection, the buffalo chicken brings the heat, and the fresh dill in the ranch drizzle adds an herby contrast that cools things down in the best way. Plus, it’s gluten-free, customizable, and surprisingly easy to make.
Ingredients
- 1 head cauliflower, riced
- 1 cup shredded mozzarella cheese
- 1 egg
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 cup buffalo sauce
- 1 cup cooked shredded chicken
- 1/4 cup ranch dressing
- 1 tbsp fresh dill, chopped
Ingredient Swaps & Notes
- Buffalo sauce: Use your favorite brand or make it homemade with hot sauce and butter.
- Dill ranch: If you don’t have fresh dill, dried dill works—just use 1 tsp.
- Chicken: Rotisserie chicken saves time, or sub in crispy tofu for a vegetarian version.
- Crust tip: Be sure to squeeze out excess moisture from the cauliflower after ricing to get a crispier base.
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, combine cauliflower rice, mozzarella, egg, garlic powder, and salt. Mix until well incorporated.
- Press mixture into a flat, round crust on the baking sheet. Bake for 20–25 minutes, until golden and set.
- While crust bakes, mix buffalo sauce with shredded chicken in a small bowl.
- Spread the buffalo chicken evenly over the baked crust and return to oven for 10 minutes.
- In another small bowl, combine ranch dressing and chopped dill.
- Once pizza is baked, drizzle the dill ranch over the top.
- Slice and serve immediately!
Tips for Success
- Use a clean kitchen towel or cheesecloth to wring out cauliflower thoroughly before mixing.
- If using frozen cauliflower rice, defrost first and squeeze out all the moisture.
- For a crunchier crust, bake on a pizza stone or flip the crust halfway through baking.
- Let the pizza cool for 5 minutes before slicing for best structure.
Serving Suggestions & Pairings
This pizza is great solo, but pairs beautifully with:
- A bowl of Beer Cheese Dip for dipping the crust ends
- A side of Sheet Pan Quesadillas for a party-friendly spread
- Sweet balance from Easy Pumpkin Spice Muffins or
- A snackable dessert like No-Bake Monster Cookie Energy Balls
- For a hearty crowd favorite, try it alongside Instant Pot Lasagna
Storage & Leftover Tips
- Store leftovers in the fridge for up to 3 days.
- Reheat in a 400°F oven or air fryer to bring back the crisp crust.
- Freeze cooked cauliflower crusts without toppings—bake from frozen, then top.
More Recipes You’ll Love
- These No-Bake Monster Cookie Energy Balls Are My Favorite Snack to Keep on Hand
- This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast
- This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
Final Thoughts
This Baked Cauliflower Crust Pizza with Buffalo Chicken & Dill Ranch Drizzle proves that clean eating doesn’t mean boring eating. With crispy edges, spicy chicken, and a cooling drizzle of herbed ranch, it’s a balanced, satisfying twist on classic pizza that’s perfect for any night of the week.
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