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Please keep in mind that I am not a registered dietitian or doctor. My posts are based on my own research and personal experience, and this blog is not intended to be used as medical or nutritional advice. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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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.

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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 6 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!

61 comments to Vegan Cauliflower Pizza Crust

  • 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.

  • 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!

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