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.
—
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
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 🙂
Can I make this without Almond meal?
LOVE this recipe!!!! I adde
So good !!! Thx for the recipe
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
I just microwave the cauliflower rice w/o water – helps to not make it soggy/
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.
Great idea. I’m allergic to nuts so can’t use almond flour. Thanks
This is great but I’m allergic to cauliflower! Can I use whole wheat flour instead?
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.
I think the point of the recipe is to avoid wheat /gluten and to make a healthier alternative to the traditional wheat based crust.
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.
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?
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.
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.
Would I be able to use fila meal instead of almond meal?
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!
Just whipped up the crust, cant wait to top & eat!
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.
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!!!
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.
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 🙂
I always cook it before freezing.
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.
Oh yeah, this looks great! I have a girl who just found out she can’t have egg yolks (ahhh), so yay! Thank you! I always make your other recipe, but I’ll give this one a try next! 😉
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.
Hi, I’m a raw vegan instead of using the oven can I use a dehydrator ?
Hmmm… But the cauliflower is cooked (boiled) before you make ti so…. does it matter?
You can but it will take a lot longer!
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!
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.
Were your toppings too wet? An under baked crust and wet toppings make my cauliflower pizza crust floppy.
Can’t wait to try this tonight!
Does the recipe make one base to share or two bases?
I usually just make one base to share, but it could make two smaller pizzas if you prefer.
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.
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!!
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?
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!)
Delicious! Thanks!
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!!!
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?
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!
Can this be made with roasted puréed cauliflower?
It will be mushy
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.
Thank you so much! I hope you love the new recipes. 🙂
Could I use real eggs instead of chia egg? If yes, how many would I use?
can the salt be cut down at all? thanks 🙂 this recipe looks amazing!!!!
Do you think I can substitute cashew meal for the almond meal? The recipe looks delicious. Hoping to make it for the family tonight.
Sure, I don’t see why not!
What else could you use instead of the almond meal if you are also having to avoid nuts/grains?
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 🙂
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!
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!!! 😀
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. 😛
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!
Much easier to put the cauliflower through a juicer and use the pulp! Thanks for the recipe! love!
did you use cooked or raw through the juicer?
Lalla, do you still steam the cauliflower if using that method or just juice it raw?
Juice it raw Alma, works really well.
Can you replace almond meal with Bob’s Red Mill 1-1 Gluten Free Flour?
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!
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.
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
Hi
Can I use oat flour (ground oats) in place of almond flour?
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
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.
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!
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!