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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.

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.

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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 54 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 Video

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.

Per Serving: Calories: 306, Fat: 20g, Carbohydrates: 25g, Fiber: 13g, Protein: 13g

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

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!

Pizza Lover

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

    Megan

    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!

Yazmin

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!

Angel

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!

Christi P

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!

Celeste

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?

Jennifer

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 🙂

Margaret

Can I make this without Almond meal?

Laura

LOVE this recipe!!!! I adde

Olivier

So good !!! Thx for the recipe

hiranyakasibu

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

wendy

I just microwave the cauliflower rice w/o water – helps to not make it soggy/

Laura

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.

    Kami

    Great idea. I’m allergic to nuts so can’t use almond flour. Thanks

Bob

This is great but I’m allergic to cauliflower! Can I use whole wheat flour instead?

    Megan

    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.

    Maggie

    I think the point of the recipe is to avoid wheat /gluten and to make a healthier alternative to the traditional wheat based crust.

Andrea

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.

    Shirley

    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?

    Rachel Tolley

    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.

Sage

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.

Sara

Would I be able to use fila meal instead of almond meal?

Rachel

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!

sheri

Just whipped up the crust, cant wait to top & eat!

emily

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.

Jill

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!!!

Lauren

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.

Rachel

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 🙂

    Megan

    I always cook it before freezing.

Rachel Tolley

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.

Rachael @ Love Yourself Green

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! 😉

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