SaveSave

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!

4.75 from 52 votes
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!

SaveSave

SaveSave

SaveSave

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Corinne

THANK YOU MEGAN!!!!!! I am making this tonight!

    Jess

    How long can this keep fresh in the fridge after making?

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.

Joanna

The flax did not work for me. Have never tried chia but id recommend that over the cauliflower flax crust.

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

melissa @ my whole food life

OMG thank you!! Every recipe I have found has always had cheese in it! I am pinning this and trying ASAP.

Joyce

Any chance you know how many cups of cauliflower that is?

Thanks for the yummy recipe.

    Megan

    My guess would be about 3-4 packed cups of cauliflower “rice.” (Measure before cooking.)

Meagan

This looks GREAT!!! I can’t wait to try it. I can have eggs, so I assume I can use 2 with this recipe?

    Megan

    I would assume that would work– please let us know if it works for you!

    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.”)

Melissa

We have a nut allergy…what can I use instead of almond meal? Cornmeal? Thanks love your website!

    Megan

    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!

    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.

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!

Linda

What’s cashew parmesan? thank you

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?

Laura

Does it taste significantly different from your other recipe?

    Megan

    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.

Dana K.

Your blog is such an amazing ministry. God bless, thank you! 🙂

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.

    Jane

    Lori, can you please share the recipe for the quinoa crust?

Ceara @ Ceara's Kitchen

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!

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!

Asli

I love this!! Thank you so much. What can I put instead of tomato sauce as I am not eating nightshades?

    Megan

    I love pesto on my pizza instead of tomato sauce!

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.

    Megan

    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.)

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.

Brittany @ Delights and Delectables

must try!! Do you think I could use cashew meal??

    Megan

    Yes, definitely.

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.

Christina @ The Beautiful Balance

This looks so so so delicious! I love the addition of almond meal

Mireya @myhealthyeatinghabits

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.

Laura

Total wow! I made this last night! Thanks!

Julia @ energywebring.com

Looks delicious! Cannot wait to try! Love your website!

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.

Lauren @ Fun, Fit and Fabulous!

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!

Katherines Corner

love this! I invite you to share at my blog hop today. Hugs!

Jen @ Virtually Vegan Mama

Hi, this looks incredible…what can I use instead of almond meal? thanks!

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.

Christy

Just found your website. Can’t wait to try this recipe!

Louis

“Vegan Cauliflower Pizza Crust” – I have never seen anything like it, it looks amazing.

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!

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 🙂

Erika

What is a good substitute for the almond meal? Thanks!

    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!

Living Outside of the Box

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)!!!

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!!

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!

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 🙂

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

Tiffany

Can you use whole chia seeds or do they have to be ground?

    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.

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.

    Huvs

    Just in case you dont know ….Baking parchment is not the same as parchment paper. The former sticks.

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.

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter