Vegan Cauliflower Pizza Crust

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

4.8 from 60 votes
vegan cauliflower pizza crust recipe
Vegan Cauliflower Pizza Crust
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This VEGAN CAULIFLOWER PIZZA 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
Servings: 4
Calories: 150 kcal
Author: Megan Gilmore
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
  1. Preheat the oven to 400ºF and line a large baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.)

  8. 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.

  9. 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.

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 (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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Comments

madeleine

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.

Nina

Hi, I’m a raw vegan instead of using the oven can I use a dehydrator ?

    Maryanne

    Hmmm… But the cauliflower is cooked (boiled) before you make ti so…. does it matter?

    Maggie

    You can but it will take a lot longer!

Lucy

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!

    Brenda

    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.

      Jodi

      Were your toppings too wet? An under baked crust and wet toppings make my cauliflower pizza crust floppy.

Romy

Can’t wait to try this tonight!
Does the recipe make one base to share or two bases?

    Megan Gilmore

    I usually just make one base to share, but it could make two smaller pizzas if you prefer.

Debonee

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.

Eliza

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!!

Nikki

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?

    Tara Wilkey

    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!)

Ulli

Delicious! Thanks!

Suzanne

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!!!

Jeffrey

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?

Kathryn

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!

Lee Rosenthal

Can this be made with roasted puréed cauliflower?

Maria Perri

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.

    Megan Gilmore

    Thank you so much! I hope you love the new recipes. 🙂

Geneva Somers

Could I use real eggs instead of chia egg? If yes, how many would I use?

lauren

can the salt be cut down at all? thanks 🙂 this recipe looks amazing!!!!

Carrie

Do you think I can substitute cashew meal for the almond meal? The recipe looks delicious. Hoping to make it for the family tonight.

    Megan Gilmore

    Sure, I don’t see why not!

      Robyn

      What else could you use instead of the almond meal if you are also having to avoid nuts/grains?

Cassandra

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 🙂

Amy

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!

Tara

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!!! 😀

Tara

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. 😛

Louanne

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!

Lalla

Much easier to put the cauliflower through a juicer and use the pulp! Thanks for the recipe! love!

    Stefanie

    did you use cooked or raw through the juicer?

    Alma

    Lalla, do you still steam the cauliflower if using that method or just juice it raw?

      Lalla

      Juice it raw Alma, works really well.

Devon

Can you replace almond meal with Bob’s Red Mill 1-1 Gluten Free Flour?

Keilah

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!

Iris

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.

Brittany

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

Sam

Hi

Can I use oat flour (ground oats) in place of almond flour?

Vashna

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

Melanie

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.

Ani

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!

Melissa

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!

Lori

OMG. Finally made this today. So yummy. I used lemon pepper and diced onion in place of garlic powder and dried oregano. I think i will try without parchment paper and just use a non stick pan to get it crisper.

Krishma

Loved the cauliflower crust pizza. The only changes I had made was using skim milk instead of almond milk. I am not vegan but vegetarian who does not eat eggs.
Thank you very much

Pierre

Just made this cauliflower pizza crust recipe (my first time switching over from pizza dow)… boy what it good… This is a real KEEPER… the extra chia seeds added to the mixture give the crust a great slightly crunchy texture. I topped the crust with tomato sauce, fried onions and mushroom, spinach and vegan shredded cheese… WOW… I still have some cauliflower in the fridge and I will make this recipe again this weekend. Thank you so much for posting it, I’ve been wanting to make a cauliflower crust for quite some time, but I was worried it would be difficult. In fact, it’s easier than making the regular flower dow…

Abby@OvenCleanTeam

I think it’s time for me to try the cauliflower crust! I’m so happy I found a recipe without any dairy or eggs. Looks delicious, thanks for the recipe!

Trevor

I’ve been trying some of these famous cauliflower ideas lately, and just like all the others, this one was a bust for me, too. I am very accomplished in the kitchen, but these cauliflower recipes are just ending up as soggy, liquid nightmares no matter how hard I squeeze, how long I bake, or how long I boil.

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