Vegan Cauliflower Pizza Crust

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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!

vegan cauliflower pizza crust recipe

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.

wring out moisture from cauliflower

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!

trader joe's frozen cauliflower rice bags

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.

vegan cauliflower pizza batter

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!)

baked vegan cauliflower pizza that you can pick up

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 pizza held with hands

vegan cauliflower pizza crust recipe
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4.71 from 65 votes

Vegan Cauliflower Pizza Crust

This Vegan Cauliflower Pizza Crust is naturally grain-free, dairy-free, and egg-free. I love how easy it is to make using frozen cauliflower rice and ground flax seeds for a healthy pizza night!
Course Main Course
Cuisine Italian
Keyword cauliflower, low carb, pizza, vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 150kcal


  • 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


  • 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.



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.


Calories: 150kcal | Carbohydrates: 13g | Protein: 7g | Fat: 9g | Sodium: 343mg | Potassium: 551mg | Fiber: 6g | Sugar: 3g | Vitamin C: 82mg | Calcium: 80mg | Iron: 1.5mg
Per Serving (1/4 of the whole pizza): Calories: 150, Fat: 9g, Carbohydrates: 13g, Fiber: 6g, Protein: 7g

Recipe Notes:

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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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!

Pizza Lover

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!

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!


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?


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?

    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.


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.

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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