Vegan Cauliflower Pizza Crust


The cauliflower pizza crust has taken the world by storm, but since the original recipe uses egg and cheese to bind it all together, it’s far from vegan-friendly.

So, the following is for my egg-free and dairy-free friends.

SONY DSC

Though there are plenty of fake cheeses and egg replacers now available in stores, I typically prefer to avoid these processed substitutes when trying to vegan-ize recipes. Instead, I like to use homemade flax or chia eggs, which can be made by simply stirring together freshly ground seeds and water to make a gluey, egg-like replacement.

I was hoping that making a vegan cauliflower crust might be as easy as replacing real eggs for my homemade vegan eggs– but after several attempts, that wasn’t the case. The results were soggy and incredibly fragile. Next, I tried adding coconut flour, hoping that it would help soak up some of the excess moisture from the cauliflower. But again, the crust wasn’t anything worth sharing.

Finally, I tried adding almond meal– remembering how well it holds together without eggs in my Paleo Chocolate Chip Cookie recipe. And as it turns out, the combination of drained cauliflower, homemade chia eggs and almond meal works well together, creating a more firm cauliflower crust that you can actually pick up with your hands.

Of course, it’s still a cauliflower pizza crust, so it’s naturally more fragile than one made with wheat flour, but it totally does the trick if you’re in need of a grain-free and egg-free alternative. I hope you enjoy it!

Vegan Cauliflower Pizza Crust (Dairy-free, Soy-free, Egg-free, Grain-free)
serves 2

Ingredients:

1 pound cauliflower florets (fresh or frozen)
3 tablespoons ground chia or flax seeds, divided
6 tablespoons water
1/2 cup almond meal
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano

Directions:

Preheat the oven to 400F and line a baking sheet with parchment paper. Place the cauliflower florets in the bowl of a large food processor fitted with an “S” blade, and pulse until a rice-like texture is created. Pour the cauliflower “rice” into a large sauce pot, add enough water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for 5 minutes. Drain the liquid, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes.

In the meantime, mix together 2 tablespoons of ground chia or flax seeds with 6 tablespoons of water, to create a vegan “egg.” Set aside and allow the mixture to thicken.

Remove the cooled cauliflower rice from the freezer and transfer it to the center of a thin dish towel. Use your hands to squeeze the rice in the dish towel, removing all of the excess moisture from the cauliflower.

*Note: You can skip the cooking and cooling process when using frozen cauliflower. Simply allow the frozen cauliflower to thaw in your fridge overnight, which creates a “cooked” texture without having to do the extra work. Pulse the thawed cauliflower to create the rice, then drain well using a dish towel.

process

Place the drained cauliflower in a large bowl, then add in the vegan egg mixture, the almond meal, the additional tablespoon a ground flax or chia seeds, salt, garlic and dried oregano. Stir well to mix, then press the mixture into the parchment-lined baking sheet. (I used a quarter baking sheet, so the crust filled the entire pan. If you are using a larger baking sheet, simply use your hands to shape the crust into your desired size, keeping the crust about 1/4-inch thick.) For best results, press the crust together firmly, making sure that there are no “thin spots” where it might crack.

Bake at 400F for 30 minutes, until the top is lightly golden and dry to the touch.

You could use this pizza crust as is, but it won’t be firm enough to lift with your hands. For best texture, I recommend using an additional piece of parchment paper to flip the entire pizza crust, then returning it to the pan to bake for an additional 15 minutes.

crust flip

Once the crust is firm and dry, add your favorite pizza toppings and return to the oven briefly to let everything heat up, about 5-10 additional minutes. I added marinara sauce, sautéed onions, fresh spinach and a sprinkling of cashew parmesan, for a properly combined pizza.

SONY DSC

Whatever your pizza topping preferences, I hope you enjoy this grain-free and vegan alternative!

4.8 from 35 reviews
Vegan Cauliflower Pizza Crust
Author: 
Serves: 2
 
A grain-free pizza crust, that's also free of eggs, dairy and soy.
Ingredients
  • 1 pound cauliflower florets (fresh or frozen)
  • 3 tablespoons ground chia or flax seeds, divided
  • 6 tablespoons water
  • ½ cup almond meal
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
Instructions
  1. Preheat the oven to 400F and line a baking sheet with parchment paper. Place the cauliflower florets in the bowl of a large food processor fitted with an "S" blade, and pulse until a rice-like texture is created. Pour the cauliflower "rice" to a large sauce pot, add enough water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for 5 minutes. Drain the liquid, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes.
  2. In the meantime, mix together 2 tablespoons of ground chia or flax seeds with 6 tablespoons of water, to create a vegan "egg." Set aside and allow the mixture to thicken.
  3. Remove the cooled cauliflower rice from the freezer and transfer it to the center of a thin dish towel. Use your hands to squeeze the rice in the dish towel, removing all of the excess moisture from the cauliflower.
  4. Place the drained cauliflower in a large bowl, then add in the vegan egg mixture, the almond meal, the additional tablespoon a ground flax or chia seeds, salt, garlic and dried oregano. Stir well to mix, then press the mixture into the parchment-lined baking sheet. (I used a quarter baking sheet, so the crust filled the entire pan. If you are using a larger baking sheet, simply use your hands to shape the crust into your desired size, keeping the crust about ¼-inch thick.) For best results, press the crust together firmly, making sure that there are no "thin spots" where it might crack.
  5. Bake at 400F for 30 minutes, until the top is lightly golden and dry to the touch.
  6. You could use this pizza crust as is, but it won't be firm enough to lift with your hands. For best texture, I recommend using an additional piece of parchment paper to flip the entire pizza crust, then returning it to the pan to bake for an additional 15 minutes.
  7. Once the crust is firm and dry, add your favorite pizza toppings and return to the oven briefly to let everything heat up, about 5-10 additional minutes. I added marinara sauce, sautéed onions, fresh spinach and a sprinkling of cashew parmesan, for a properly combined pizza.
Notes
You can skip the cooking and cooling process when using frozen cauliflower. Simply allow the frozen cauliflower to thaw in your fridge overnight, which creates a "cooked" texture without having to do the extra work. Pulse the thawed cauliflower to create the rice, then drain well using a dish towel.

Notes:

  • Because this is a rather labor-intensive process, I highly recommend doubling or tripling the recipe and freezing the leftover crusts, for an easy pizza night in the future.
  • Or, for an even easier “vegan pizza,” try making my Eggplant Pizzas using your favorite vegan toppings instead! 

Reader Feedback: Have you tried the cauliflower pizza crust yet? Whether it’s the original recipe or this vegan version, I hope you enjoy this gluten-free alternative!

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

189 thoughts on “Vegan Cauliflower Pizza Crust

  1. Emily B

    So thankful for this recipe! I tried the original before I knew about my egg allergy and was pretty bummed when I realized I couldn’t use it anymore. Can’t wait to try it.

    Reply
  2. katie

    THANK YOU SOOOOOO MUCH!!! I have tried, and failed, to make a vegan version of your original. I am so excited to try this! Looks delicious

    Reply
    1. Laura

      I used one egg and it worked well! (I did add 1 Tbsp ground chia, tho, per the Tbsp in the recipe that is not used for the flax/chia “egg.”)

      Reply
    1. Megan Post author

      Your guess is as good as mine! If you can tolerate grains, like corn, it might be easier to find a vegan crust recipe that uses grains, but if you happen to experiment with this one, please let us all know how it works for you!

      Reply
    2. Caitlin

      I can’t have almonds either. I am going to try with ground sunflower seeds since I find this is the closest to almond meal when I am baking.

      Reply
  3. Marianne

    This looks delicious! And I just made almond milk so I’m excited to incorporate some of the leftover “pulp”, thanks for another great recipe – love your blog!

    Reply
  4. Stephanie

    Yes! We love your original recipe but just found out that we can’t have eggs. Also, found out that I can’t have almonds. Do you think it will work with Hazelnut meal?

    Reply
    1. Megan Post author

      The almond meal and chia seeds definitely make it a little nuttier in flavor, but I actually think this one might be more authentic when compared to a traditional grain crust. But, I love cheese on my pizza, so I’ll still be using the other recipe more often for a properly combined meal.

      Reply
  5. Lori

    This sounds good and need to try. I have recently been making a quinoa pizza crust that is fabulous. No gluten or dairy. You make it in a cast iron frying pan in the oven. But love trying new recipes.

    Reply
  6. Linda

    I lLOVE your blog. The recipes are simple and delicious. It’s been such a great resource as I explore and learn aboutt a vegan lifestyle. Thank-you!

    Reply
  7. zosia

    You have made my day…err week…err month (?) with this recipe!
    Thanks so much for coming up with this.

    Question: Is it strong enough to be lifted up and held like regular pizza?

    Also – if people are allergic to nuts – try sunflower seed or pumpkin seed “flour”. Maybe even hemp protein powder would work!

    Asli – I have seen some people make a sauce out of beets when they are avoiding nightshades.

    Reply
    1. Megan Post author

      It’s still fairly fragile, like most cauliflower crusts are– maybe “floppy” is the right word for it? Not soggy, but foldable. It’s very easy to hold with your hands when it’s cold, though! (It makes great cold leftovers.)

      Reply
  8. Brittany Shook

    Thank you SO much for this recipe!!! I have always wanted to try your cauliflower crust, but I can’t have the eggs/dairy. This is perfect and I can’t wait to make it.

    Reply
  9. Andy

    I can’t wait to try this recipe. It doesn’t mention it in the recipe, but should the cauliflower be rinsed before putting in the food processor? Thank you.

    Reply
  10. Mary

    Sounds delicious! I too am allergic to nuts. I might try substituting ground sunflower seeds for the almond meal. I’d love to know how others’ nut substitutions go.

    Reply
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  13. Nancy A.

    I love this recipe and want to put the spinach on. Do you cook the spinach first? I never know whether to add it raw or cook a little.

    Reply
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  15. Renee

    This looks incredible. I haven’t tried a cauliflower crust yet, but I want to and I’m definitely going to try your recipe. Does all purpose/spelt flower work as well? I can’t find it over here, but otherwise I should maybe make it myself? I think that is the best for the flavour? Thanks!

    Reply
  16. Allison @ Clean Wellness

    I’m a vegan and have been looking for a gf cauli-crust that holds together. This looks perfect! I’ll have to give it a go. I always appreciate the detailed notes you provide on this blog, as vegan recipes need a little TLC 🙂

    Reply
    1. Rachel

      I just made this cauliflower crust for the 1st time today and didn’t have almond meal. I ended up using the leftover soybeans that I had from making homemade soy milk the other day. The crust turned out great! I would think that soy flour might be a good substitute as well. About the soy bean mixture – I used the same amount as the recipe calls for almond meal. My 4 kids absolutely LOVED it…and wanted more…and 2 of them are very picky eaters too! They couldn’t believe it didn’t have any flour!

      Reply
  17. LN

    I made this using the flax, it turned out wonderful! I love how all of ‘Megan’s recipes actually work!! Thanks for another great recipe!!

    Reply
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  19. Samantha

    When freezing the crust, would you do this after baking it? Would you defrost it before use or should you just put it straight in the oven?

    Thank you!! Can’t wait to try this!

    Reply
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  21. Tina

    I made this for dinner tonight although I had a little prob this was a hit . Prob was I used cookie sheet so maybe that’s why crust was too thin but any smaller and it would not be much of a pizza for the cost . I seen at the end make extra because of the work I get that now and when I make these again I will do that 🙂

    Reply
  22. Jill

    Meghan thank you so much for all of your creative, delicious, and practical ingredient recipes!! Made the pancakes and pizza and now trying the ice cream too

    Reply
    1. Rachel

      I used whole chia seeds, along with flax seeds, and they turned out great. Just make sure you absorb them in water first, as the directions say.

      Reply
  23. Grid

    I made this twice, cooked once on baking paper and once straight onto a greased tray and both times it stuck like freaking superglue. Ended up scraping it off, crumbling what was re-usable into a fritter batter and frying it off to save my dinner party entree. Tasted alright as it was but yeah, I’m thinking it either needs to be rolled out differently or it needs some kind of oil in the mixture. Might try it again someday.

    Reply
  24. Marlene A Hibbard

    I loved it. I will do this recipe again but next time I will be patient and turn the crust over for the last 15 additional minutes as you suggest. Delicious. I feel so pleased with myself for eating right and I feel so much better without grains. My thinking is clearer, I have more energy. I did give in to one animal product. Mozzarella cheese. OH I used the whole chia seeds. And I used my Omega 8004 to “grind” the cauliflower instead of a food processor. It was so easy. I think I could have put the cauliflower back in the juice extractor instead of using the towel method. I’ll try that next time as well. THanks so much for a yumpcious Friday night supper.

    Reply
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  27. Emily

    Loved the flavor of the crust. ( of what we could salvage) ours too, stuck like superglue. We will try it again because it is so delicious! Maybe next time we will use our pizza stone.

    Reply
  28. Luca

    Thanks a lot for this recipe! Very avant-garde 🙂

    I replaced the flax seeds with a mixture of water and chickpeas flour, stirring until it got smooth and sticky (the same consistency as a whisked egg). The result was great, and the crust held perfectly!

    Reply
  29. Pizza Lover

    Megan,
    Could you please tell me what you do so the crust doesn’t get soggy. I absolutely love the flavor, texture, everything about this crust but as I have made other vegan pizza crusts it is always the same problem. Do you use tomato paste instead of tomato sauce? Are you careful not to use a lot? If I had remembered this problem I would have experimented with one of those ideas but I didn’t,so I pose the question to you . . . help!

    Pizza Lover

    Reply
    1. Megan Post author

      I think flipping and baking the crust on the other side is essential to making it drier, and then I’m careful to not overload it with toppings– it can definitely get soggy if you add too much sauce or too many veggie toppings. I’ve never tried tomato paste, but I have used pesto with great results!

      Reply
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  31. Yazmin

    Loved it!

    I forgot to buy almond meal so I ground some dried coconut and mixed it half and half with arrowroot powder as a substitute, and it seemed to work fine.
    The pizza I made with a pesto sauce as I have a nightshade allergy. I’m so excited to have a grain free/ nightshade free dinner option!

    Thanks for this!

    Reply
  32. Angel

    this looks a lot like the cauliflower pizza crust from kitchenlovestories but she uses flour instead of nuts. i prefer nut free so that worked great. this looks good too though. i love almonds. thanks!

    Reply
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  35. Christi P

    I made your recipe this weekend and used frozen cauliflower. I tried the crust today with portobello mushrooms, peppers, spinach, grilled chicken and a little cheese. It was delicious!!! My husband, who turned up his nose at the thought of cauliflower tried a bite and liked it too! He was very skeptical but changed his mind when his taste buds approved. Thanks for your wonderful site and recipes!

    Reply
  36. Celeste

    I did it and I liked it so much, but it wasn`t crunch =( so… I`m thinking about using quinoa or amaranth. What do you think?

    Reply
  37. Jennifer

    Hi Megan- i don’t eat dairy so I was going to try this recipe instead of the original, however I do eat eggs so I was wondering if you knew how many eggs I could use in this recipe instead of flax or chia eggs? Also, if adding some nutritional yeast what would be a good amount to try adding? Thanks 🙂

    Reply
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  47. hiranyakasibu

    psyllium husk one tablespoon mixed along with cauliflower holds it together and a tablespoon of cornflour or riceflour will hold the pizza dough together.

    In my experience everywhere where thickening is required psyllium husk is useful. Plus it adds to the fibre content

    Reply
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  49. Laura

    Great recipe! I used half cornmeal for the almond meal, ground up the chia and flax, and added some nutritional yeast. I didn’t add the extra water-just mixed the dry ingredients with the cauliflower. Made into 12 little crusts, and covered and refrigerated for a while. Cooked 15 minutes both sides. Topped them with pesto and tomato and cooked a few more minutes. Finished with basil and little balsalmic. A silpat was perfect…the ones on parchment paper did stick a little but not too bad.

    Reply
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    1. Megan Post author

      Hmm… you may be able to sub another vegetable, like broccoli, but if you want to use wheat flour you might be better off finding a recipe that calls for flour to begin with– you’ll have less experimenting to do that way.

      Reply
  52. Andrea

    All I can say is that I am thankful I made a salad on the side, because this was basically not edible. I followed the directions exactly, the ingredient measurements exactly and my results were terrible. I flipped the crust half way through the cooking and that did not create a non-soggy crust, the inside was wet even though I squeezed all the liquid out before beginning the process. I do not like to leave negative comments but want to warn people before they invest a large amount of time making this to not enjoy it.

    Reply
    1. Shirley

      Mine did not firm up even a little either. Way too soft to flip. The favors were great, but it was basically a plate of mush:( Not sure what went wrong. Is almond meal different than almond flour?

      Reply
    2. Rachel Tolley

      I made this cauliflower crust for the 1st time today and it turned out great! My husband and 4 kids absolutely LOVED it and some are picky too! Sorry to hear it didn’t turn out for you. I didn’t flip my crust at all, as it was already ready within 30 minutes. If it was soggy, maybe you didn’t get all of the water out. I used a cheesecloth to drain all of the water that I already purchased to make homemade soy milk. I also used leftover soy beans in place of almond meal, since I still had some leftover from making soy milk. I wouldn’t give up…try again to see how it turns out.

      Reply
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  54. Sage

    Just made this tonight. So good! I don’t think I squeezed out enough water so I had to cook the first a bit longer but turned out great! Even my husband who abhors cauliflower liked it.

    Reply
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  57. Rachel

    I’ve made this three times, first two with flax and third time with chia. The third attempt with chia definitely made a world of difference in the crust maintaining its shape and not falling apart when flipping or eating it. Parchment paper worked great for me. I double the garlic powder and oregano for personal preference. Overall, a delicious alternative to regular pizza dough!

    Reply
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  61. emily

    Just made this. Winning!!!! I made a creamy cashew “cheese” for the top.. This pizza will now be our once a week meal. Thank you so much.

    Reply
  62. Jill

    I made this for dinner tonight and it was AMAZING! I topped it with homemade tomato sauce and balsamic-glazed mushrooms and spinach. My kids (ages 3 and 1) and I follow a gluten-free, soy-free, oil-free vegan diet and I am always challenged to find new kid-friendly meals to add to the rotation. I made it exactly as written and my only regret is that I didn’t scroll down further and see the recommendation to double or triple the batch! It was a little time-intensive but completely worth it. I can’t wait to make this again! Thank you for a great recipe!!!

    Reply
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  64. Lauren

    Holy Cauliflower! This is a fabulous recipe. I wish I could send you photos of my accomplishment. Needless to say, my husband and I devoured it in record time.

    I will be posting this recipe, with my additions, on my plant-based recipe site, Edible Musings. I will, of course, give you full credit!!

    Lauren V.

    Reply
  65. Rachel

    What do you recommend for freezing if you double the recipe? Should you freeze the dough or go ahead and cook the crust and then freeze it? I can’t wait to try this! It looks wonderful 🙂

    Reply
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  68. Rachel Tolley

    Wow, so glad I came across your website! Thank you so much…been looking for another alternative to make pizza! Definitely going to grow lots of cauliflower in my Tower Garden in a few months! My husband and 4 kids absolutely LOVED it…and wanted more…and 3 of them are very picky eaters too, including my husband! They couldn’t believe it didn’t have any flour!

    I ended up using leftover soybeans that I had from making homemade soy milk the other day, instead of almond meal. The crust turned out great! I used the same amount as the recipe calls for almond meal.

    Reply
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  72. madeleine

    I made this tonight and it was amazing! I added 2 eggs and a little extra almond meal, and it held together perfectly! Not soggy or floppy at all. Thank you for all the wonderful recipes! I have made so many of them and they’re all incredible.

    Reply
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  81. Lucy

    I loved this recipe! I was looking for something easy to do while the rest of my family made normal crusts for pizza, and i have to say, I was pleasantly surprised. It felt like I went on a journey with the crust, from the cauliflower florets to the end product the soft crust with a crust (hah). I definitely recommend anyone to try it!

    Reply
    1. Brenda

      I tried this recipe and it flopped. The crust was soft and mushy to eat. It looked fine when I put the toppings on. Then when I took out of oven was mushy.

      Reply
      1. Jodi

        Were your toppings too wet? An under baked crust and wet toppings make my cauliflower pizza crust floppy.

        Reply
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    1. Megan Gilmore Post author

      I usually just make one base to share, but it could make two smaller pizzas if you prefer.

      Reply
  83. Debonee

    This was AMAZE-BALLS!

    I invited a friend over for a vegan dinner party, and this came out beautifully.

    Two notes:

    Use a pizza stone if you have one, because it helps it to cook faster and more thoroughly without flipping sides. I still used the parchment paper, however just on top of my stone.

    Second note, I had to run to work for an hour, so I baked it at 400 for 10 minutes, then at 300 for 35 min instead of the said time. I wouldn’t have minded it a BIT more moist, but that was my fault for leaving. =P

    This recipe is incredible, friend is already asking for more!

    =)

    Success.

    Big thanks for posting this incredible recipe.

    Reply
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  86. Eliza

    I’m in love! First time trying this recipe and it came out perfect. I’m allergic to eggs and have been avoiding all dairy. Used a mix of chia and flax to make my egg substitute. Followed your recipe including the 30 min flip. No sticking or issues. Both my husband and I loved it. Thanks for posting this!!

    Reply
  87. Nikki

    Wondering if you can use almond pulp/meal left over from making homemade almond milk in this recipe for the almond meal.
    Anyone tried it?

    Reply
    1. Tara Wilkey

      Yes I tried this tonight and my pizza didn’t stick together very well. I’m going to try almond meal the next time around. I just ate my pizza with a fork (it was still delicious!)

      Reply
  88. Suzanne

    This recipe was AMAZING!! It was easy and firm and held up to topping really well. I am personally a fan of a super thin cracker crust. Has anyone tried that with this? I think it could take it!!!

    Reply
  89. Jeffrey

    I understand making this dairy-free. Someone I care about has the allergy an I’ve been searching far an wide for a way for her to have pizza again. Then I saw the cauliflower dairy free pizza by “absolutely gluten free”. It shows it on their website an you can three pizzas that all together total for 170 calories. I wanted to make something similar to that an I saw they found a way to use dairy free cheese on their pizza..you think you can make a version with dairy free cheese?

    Reply
  90. Kathryn

    I prefer not to use either parchment paper or silicon next to food/combined with heat. Any suggestions?

    Thx. Wonderful website – my first visit and I’m so looking forward to trying your great ideas!

    Reply
  91. Maria Perri

    Oh the incredibly creative outside the box thinkers and doers have made eating with allergies and a weight struggle so much more motivating!I cannot wait to try this recipe as well as your cookbook I purchased without hesitation.

    Reply
  92. Carrie

    Do you think I can substitute cashew meal for the almond meal? The recipe looks delicious. Hoping to make it for the family tonight.

    Reply
  93. Cassandra

    HOLY PIZZA CRUST BATMAN!! This is AMZING!!! I was recently diagnosed with celiac and candida which means I am gluten, dairy, and sugar free. Hence, NO PIZZA 🙁 I was craving pizza and found this on Pintrest. It was so good and from now on it will be my go too crust 🙂

    Reply
  94. Amy

    Can this be made with finely ground almond flour instead of almond meal? If so, does there need to be any adjustment in the measurement or would it be 1/2 cup?
    Can’t wait to try this recipe!

    Reply
  95. Tara

    Followed the recipe to the T and it came out perfectly!!! And I don’t always have the best luck with new recipes but this was delicious and came out great! Just incase anyone was hesitant to make due to all the work involved… I made my “dough” the day before I planned to cook it… after all the ingredients were mixed I just wet my hand a bit and balled the “dough” up and wrapped it in plastic wrap and put it in a tupperware in the fridge. The next day I took the dough out of the fridge and baked the crust according to her instructions added my toppings and all and it came out perfect!!!! So this way I didn’t have to mess with all the messy cauliflower and all the next day when I had the pizza for dinner 🙂 Next time I plan on taking her advise and making like 3 at a time and freezing for future reference! THANKS FOR THIS RECIPE!!! 😀

    Reply
  96. Tara

    I got the Macros for the serving size if anyone is interested (using bob’s redmill almond flour and flax egg)

    272 Cal./ 18 F./ 18 Carb./ 12 P. (also 12 grams of fiber)

    Way less carbs and more protein than any crust I could find! and thats for 1/2 the crust! as opposed to others in which the suggested serving size is only 1/4 1/6 or 1/8 of the pizza. 😛

    Reply
  97. Louanne

    I know this is an older post, but I just found you and the recipe. I made the recipe last night, and it was so delcious! Thank you!

    Reply
  98. Keilah

    I’ve made this a couple of times now and love it! Last night I didn’t have almond meal so I substituted ground hemp hearts and also added an egg. So good!

    Reply
  99. Iris

    two of these are baking now. I just “hacked” your recipe a bit by ricing the cauliflower and then microwaving it for 5 minutes – no extra water, which meant no water to drain or squeeze out. Used a combo of chia & flax for my”eggs” and added a bit of nooch and crushed red pepper to the mixture. Hoping all will work great from here.

    Soooo glad to have found this as I had thought about trying flax/chia egg in more standard cauliflower crust recipes and had just not gotten around to doing so.

    Thanks again for all you share.

    Reply
  100. Brittany

    Well I have never made a vegan egg before so that was awesome to discover also don’t know what almond meal was so I just grinded almonds in a coffee grinder lol my crust didn’t stay together as one crust when I flipped it but it had great flavor

    Reply
  101. Vashna

    This recipe is great. I used Gram (Chickpea) Flour in stead of almond meal and I sautéed the cauliflower instead of boiling , so there was less water

    Reply
  102. Melanie

    Made this last night- I added more garlic and oregano. Best one I have found taste wise but boy was it time consuming!!! I would highly suggest using frozen cauliflower to save some time.

    Reply
  103. Ani

    This was fantastic! I only made a couple small changes: instead of boiling the cauliflower “rice” I put in a large sauce pan over medium heat and added a few table spoons of water and covered to steam the cauliflower until soft, stirring a little every minute or so. I also didn’t have garlic powder so I put a few cloves of garlic in the food processor with the cauliflower when i was ricing it. It really turned out great. It was delicious and was crispy enough to easily cut into pieces and eat with my hands. Thanks so much for the recipe, I will definitely be making again!

    Reply
  104. Melissa

    When you make an extra crust to freeze for the future, how do you recommend using them from frozen? Do I need to thaw them completely before adding sauce and toppings, or could I just add sauce and toppings to the frozen crust and bake it all together?

    Thanks!

    Reply
  105. Lori

    OMG. Finally made this today. So yummy. I used lemon pepper and diced onion in place of garlic powder and dried oregano. I think i will try without parchment paper and just use a non stick pan to get it crisper.

    Reply
  106. Krishma

    Loved the cauliflower crust pizza. The only changes I had made was using skim milk instead of almond milk. I am not vegan but vegetarian who does not eat eggs.
    Thank you very much

    Reply
  107. Pierre

    Just made this cauliflower pizza crust recipe (my first time switching over from pizza dow)… boy what it good… This is a real KEEPER… the extra chia seeds added to the mixture give the crust a great slightly crunchy texture. I topped the crust with tomato sauce, fried onions and mushroom, spinach and vegan shredded cheese… WOW… I still have some cauliflower in the fridge and I will make this recipe again this weekend. Thank you so much for posting it, I’ve been wanting to make a cauliflower crust for quite some time, but I was worried it would be difficult. In fact, it’s easier than making the regular flower dow…

    Reply
  108. [email protected]

    I think it’s time for me to try the cauliflower crust! I’m so happy I found a recipe without any dairy or eggs. Looks delicious, thanks for the recipe!

    Reply
  109. Trevor

    I’ve been trying some of these famous cauliflower ideas lately, and just like all the others, this one was a bust for me, too. I am very accomplished in the kitchen, but these cauliflower recipes are just ending up as soggy, liquid nightmares no matter how hard I squeeze, how long I bake, or how long I boil.

    Reply
  110. Renee Jacobs

    When you call for “almond meal” you mean the product that has a coarser grind than almond flour, right? Can you suggest a brand that you use (or do you make it yourself?) so I can get similar results as you? Do you think almond flour might work as a substitute? Thank you!

    Reply
    1. Megan Gilmore Post author

      Almond meal usually refers to the ground “flour” using almonds that are not blanched. I think it’s healthier to include the skins, so that you’re using the whole almonds, but blanched almond flour might work, too. Though it’s not organic, Trader Joe’s carries an affordable almond meal that’s easily available, and Bob’s Red Mill makes one, too.

      Reply
  111. Jen

    Love this recipe! The second time I made this, I used Trader Joe’s frozen riced cauliflower instead of a fresh head of cauliflower, much easier and faster.

    Reply
  112. Robby

    It is so offensive to call that “pizza.” Especially offensive to Italians. It may be the most delicious food in the world and that’s great, but it IS NOT pizza. Please call it something else.

    Reply

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