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.

cauliflower pizza crust

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
3 to 6 tablespoons water, as needed
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.

Note: It doesn’t really matter which order you cook and “rice” the cauliflower. Some people prefer to cook the florets first, then process it into a cauliflower “mash” to wring out in a dish towel. That’s how I did it in the cooking video below. Remember, you can skip the cauliflower cooking process completely if you use frozen thawed cauliflower. (You’ll sill need to process and wring it out, though.) See my Easiest Cauliflower Pizza Ever post for more details on that time-saving method.

In the meantime, mix together 2 tablespoons of ground chia or flax seeds with 3 tablespoons of water, to create a thick vegan “egg.” Set aside and allow the mixture to thicken. You might need to add up to 3 more tablespoons of water to the mixture, but it will vary depending on how “wet” your cauliflower puree turns out.

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.

making cauliflower pizza crust

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. Add more water as needed (up to 3 tablespoons) to mix the dough, but use as little as necessary to keep the crust crisp.

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.

baking cauliflower pizza crust

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.

cauliflower pizza crust

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

4.76 from 41 votes
Print
Vegan Cauliflower Pizza Crust
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

A grain-free pizza crust, that's also free of eggs, dairy and soy.

Course: Main Course
Servings: 2
Calories: 306 kcal
Author: Detoxinista.com
Ingredients
  • 1 pound cauliflower florets (fresh or frozen)
  • 3 tablespoons ground chia or flax seeds , divided
  • 3 to 6 tablespoons water , as needed
  • 1/2 cup almond meal
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 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 3 tablespoons of water, to create an extra-thick 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. Add up to 3 more tablespoons of water, only if needed to make the dough stir-able. 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.
  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.
Recipe 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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Comments

Rachel

Can’t wait to try this out!

Karen

I found a bag of cauliflower pre-chopped into “rice” at the store, and I want to try to make your pizza crust with it. Do you know how many cups of “rice” 1 lb of cauliflower yields?

Christiane Brasher

I have made this recipe like 5 times. Before I became vegan I also tried the non vegan cauliflower crust and this one is WAY better! I think the chia seeds just work better in this instance. If you are planning to make it my recommendation is to not even consider making it without using parchment paper.
I have tried a number of different recipes and this one blows them all out of the water. In fact when I look up a recipe and see one from Detoxinista, I always choose it. Haven’t been let down yet!🏆🏆🏅🏆🏅🥇

Michelle Rocha

Can i make my own “almond meal” by blending almonds in my vitamix turing into flour?? Instead of having to buy almond meal??

Jenn Warren

IS ALMOND MEAL THE SAME AS ALMOND FLOUR?

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