Set oven to 325°F. Place a cauliflower crust, top or crisper side down on a lightly oiled parchment-lined sheet tray.
Place 6 tomato slices equally around the perimeter of the crust about 1/2" from the edge. Sprinkle the tomatoes with 1/4 teaspoon basil and a pinch of salt. Cover with 2/3 cup cheese and bake until cheese is bubbly and beginning to brown and crust is hot and crisp.
Cut in 6 slices between the tomatoes. Drizzle with 1 tablespoon buffalo sauce. Serve hot.
