This Vegan Cauliflower Pizza Crust is egg-free and dairy-free, and has the BEST taste and texture. I love that you can hold it with your hands, like a real slice of pizza!
Unlike my original cauliflower pizza crust, this recipe uses ground flax as a binder instead of eggs. Flax eggs are made by simply stirring together freshly ground seeds and water to make a gluey, egg-like replacement, but since cauliflower is already loaded with so much moisture, we’re using much less water in this recipe to account for that. This gives you a drier pizza crust that you can hold with your hands.
How to Make Vegan Cauliflower Pizza Crust
This crust is made with just a handful of all-natural ingredients. All you need is some cauliflower (bonus if it’s already “riced” for you), ground flax, almond flour, and seasonings. The key to getting a dry vegan cauliflower pizza crust that you can hold with your hands is to wring-out all of the moisture first.
To do this, you’ll need to cook the cauliflower first. You can steam it or dry roast it, if you’re using fresh cauliflower.
Frozen Cauliflower Rice for an EASY Vegan Pizza Crust
Alternatively, you can buy frozen cauliflower and let it thaw in your fridge overnight. This is my preferred method, because there’s no extra cooking involved. If you use frozen florets, you’ll need to process them in a food processor (affiliate link) first, but many stores are starting to carry frozen cauliflower rice, which makes this recipe even easier!
If you can find frozen cauliflower rice, simply thaw it in the fridge the night before (or you can heat it up if you’re in a hurry), then transfer it to a towel or nut milk bag (affiliate link) and squeeze it until you can’t get any more liquid out. I usually end up with at least 1/2 cup of liquid squeezed out, so it should be a significant amount to get a very dry cauliflower pizza crust.
Vegan Cauliflower Pizza Dough
Once you have the dry cauliflower “pulp,” add it to the ground flax, almond flour, and seasonings. It may look crumbly at first, but I find that if you mix it with your hands (or an electric hand/stand mixer) it starts to stick together nicely.
Keep in mind that this is not your average pizza dough. It won’t be stretchy, because there’s no gluten involved. Instead, it will be a pile that you’ll need to press out onto a large pizza sheet. Get your hands wet if the pizza “dough” sticks to them too much, as that will help you press it out. You want the pizza to be a flat and even as possible.
The flatter it gets, the drier the resulting crust will be. I can get this crust to be about 12-14 inches in diameter, or you can make two 6-8 inch pizzas if you prefer something smaller to work with. (It’s easier to flip if they are smaller!)
Bake the pizza crust until it is dry and easy to pick up with your hands, about 45 minutes. You can flip it over at this point and bake for 10-15 minutes more to dry out the other side, but I’m usually impatient and just start adding the toppings after I flip it over. (Tip: Use the parchment paper to help you flip over the large crust. I keep one hand on the crust itself, and pick up the parchment with my other hand to sandwich the crust and keep it from breaking.)
Since this process is still a bit labor-intensive, I recommend making a double batch so you can keep an extra crust in the freezer for an easy pizza night in the future.
Vegan Cauliflower Pizza Crust
Ingredients
- 1 1/2 pounds cauliflower rice/florets (fresh or frozen)
- 3 tablespoons ground chia or flax seeds
- 1/2 cup almond flour or meal
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Instructions
- Preheat the oven to 400ºF and line a large baking sheet with parchment paper.
- FROZEN METHOD (fastest): If you're using frozen cauliflower rice (my preferred method) make sure you've thawed it in the fridge the night before. Frozen cauliflower florets can also be thawed ahead of time and used instead, you'll just need to "rice" it by processing it briefly in a food processor, before proceeding to the next step.
- FRESH METHOD: If you're using fresh cauliflower, you'll need to steam it first. Fill a large pot with an inch of water, then place a steamer basket over that. Fill the basket with the fresh cauliflower florets and bring the water to a boil. Once boiling, cover the pot and lower the heat to a simmer. Cook until the cauliflower is very tender, about 10 to 15 minutes. Drain and transfer the cauliflower to a food processor. Process it briefly to make cauliflower "rice." Continue as directed, though you might want to let the cooked cauliflower cool so you don't burn your hands when wringing it out.
- Transfer the thawed or cooked cauliflower rice to the center of a thin dish towel, or place it in a nut milk bag. Use your hands to squeeze the rice, removing all of the excess moisture from the cauliflower. There should be quite a lot of liquid that comes out, close to 1/2 cup.
- Place the drained cauliflower in a large bowl, then add in ground flax or chia seeds, almond flour, salt, garlic and dried oregano. Stir well to mix, using your hands if needed to make it stick together. You can add a tablespoon of water if needed, but I typically don't add any extra liquid when I use my hands to mix this dough.
- Press the mixture into the parchment-lined baking sheet, using your hands to shape the crust into your desired size. The thinner and flatter you can press the crust, the better, but try to keep it as even as possible for a sturdy result. I typically get a crust that is 12 to 14 inches in diameter from this recipe.
- Bake the crust at 400ºF for 45 minutes, checking on it after 30 minutes to make sure it's not starting to burn. You want the crust to be dry to the touch and nicely golden. (Tip: You can roast vegetable toppings for your pizza at the same time! I put sliced tomatoes, red onion, and mushrooms on a separate pan, and take them out of the oven around the 25 minute mark so they don't burn.)
- For best texture, I recommend flipping the entire pizza crust over on the pan (I use the parchment paper to lift it), then return it to the oven for another 10 to 15 minutes to dry out even more. However, this is optional. I do recommend flipping over the crust either way, so that the "dry side" is on the bottom, making it easier to pick up with your hands later.
- 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. Serve warm. Leftovers can be stored in the fridge for up to a week, or in the freeze for up to 3 months.
Video
Notes
Nutrition
Per Serving (1/4 of the whole pizza): Calories: 150, Fat: 9g, Carbohydrates: 13g, Fiber: 6g, Protein: 7g
Recipe Notes:
- If you freeze the plain crust, you can top it straight from the freezer and bake for 10-15 minutes at 350ºF for a fast pizza night.
- For an even easier “vegan pizza,” try making my Eggplant Pizzas, Cauliflower Steak Pizza, or Zucchini Boat Pizzas using the vegan toppings that you love.
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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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THANK YOU MEGAN!!!!!! I am making this tonight!
How long can this keep fresh in the fridge after making?
What if I am using Cauliflower Flour? They sell it everywhere online now. I would think we need some liquid. Maybe use 1 or 2 tbsp of flax and make that into flax ‘eggs’ by pre-mixing with 2.5 – 5 tbsp warm water? Also, if nut-free, what’s a good swap for the 1/2 cup of almond flour? Thanks!
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.
The flax did not work for me. Have never tried chia but id recommend that over the cauliflower flax crust.
The mixture didn’t hold together? Did you use water? I used flax and the mixture isn’t holding together fully. 🙁
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
OMG thank you!! Every recipe I have found has always had cheese in it! I am pinning this and trying ASAP.
Any chance you know how many cups of cauliflower that is?
Thanks for the yummy recipe.
My guess would be about 3-4 packed cups of cauliflower “rice.” (Measure before cooking.)
This looks GREAT!!! I can’t wait to try it. I can have eggs, so I assume I can use 2 with this recipe?
I would assume that would work– please let us know if it works for you!
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.”)
No water?
We have a nut allergy…what can I use instead of almond meal? Cornmeal? Thanks love your website!
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!
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.
I use Namaste gluten free flour.
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!
What’s cashew parmesan? thank you
The recipe is linked above, but you can also find it here: https://detoxinista.com/2013/10/cashew-parmesan-vegan-paleo/
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?
Does it taste significantly different from your other recipe?
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.
Your blog is such an amazing ministry. God bless, thank you! 🙂
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.
Lori, can you please share the recipe for the quinoa crust?
I am so excited for this recipe 🙂 I have been dreaming up a vegan cauliflower crust for so long and this one looks absolutely fantastic!! THX!
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!
I love this!! Thank you so much. What can I put instead of tomato sauce as I am not eating nightshades?
I love pesto on my pizza instead of tomato sauce!
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.
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.)
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.
must try!! Do you think I could use cashew meal??
Yes, definitely.
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.
This looks so so so delicious! I love the addition of almond meal
I like your use of almond flour in the recipe. I posted a cauliflower crust pizza last week and it was utterly scrumptious! I’ve got to try yours now.
Total wow! I made this last night! Thanks!
Looks delicious! Cannot wait to try! Love your website!
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.
I am so excited to see this recipe. My first few attempts came out super soggy and I was really sad because I liked the flavor. I can’t wait to give this one a try! Thank you!
love this! I invite you to share at my blog hop today. Hugs!
Hi, this looks incredible…what can I use instead of almond meal? thanks!
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.
Just found your website. Can’t wait to try this recipe!
“Vegan Cauliflower Pizza Crust” – I have never seen anything like it, it looks amazing.
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!
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 🙂
What is a good substitute for the almond meal? Thanks!
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!
Woo hoo!! I’m sooooo glad you managed to veganize this!! Now it’s ANOTHER dang-good-looking recipe to add to the monstrous to-make list (that you’ve made for me)!!!
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!!
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!
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 🙂
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
Can you use whole chia seeds or do they have to be ground?
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.
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.
Just in case you dont know ….Baking parchment is not the same as parchment paper. The former sticks.
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.
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.
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!
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
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!
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!
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!
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!
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?