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.
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.
Eggless Cauliflower Pizza Crust (egg Free + Dairy Free!) |
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.
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.
How To Make Cauliflower Pizza Crust • A Sweet Pea Chef
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!)
Best Cauliflower Pizza Crust (a Step By Step Tutorial!)
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.
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!
Cauliflower Pizza Crust
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: 150 kcal , Carbohydrates: 13 g , Protein: 7 g , Fat: 9 g , Sodium: 343 mg , Potassium: 551 mg , Fiber: 6 g , Sugar: 3 g , Vitamin C: 82 mg , Calcium: 80 mg , Iron: 1.5 mg
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!
Premade Cauliflower Pizza Crust
Subscribe to my weekly email newsletter for a free 7-day kick start guide. Plus, you'll get weekly meal ideas & new recipes every week!Learn how to make Eggless Cauliflower Pizza Crust without eggs. It has crispy edges and a nice texture. It’s delicious and easy to make. Plus, this is a fantastic way to add more veggies to your meals.
There are many cauliflower crust recipes on the web, but the problem is that most of them had eggs, so I decided to make my own version, and I’m petty happy about it.
I will not lie to you. It is delicious, but it is not exactly like regular pizza. The dough tastes likecauliflower, so if you don’t like cauliflower, maybe this is not a good option for you.
The Best Cauliflower Pizza Crust
My family loved it. And personally, what I liked most is that I’m not eating an excessive amount of calories. So if you are counting calories, try this pizza soon. It’ll make you happy.
To make cauliflower pizza crust without egg, I used a combination of cream cheese and golden flaxseed meal. It turned out amazingly delicious.
Fill a large pot with 2 cups of water and bring it to a boil. Add the raw cauliflower rice and cover; cook for about 4-5 minutes. Drain into a fine-mesh strainer. Place it in a clean, thin kitchen towel and let it cool a bit. Wrap it up, twist, and then squeeze the excess moisture out. Repeat this step until no water comes out.
Cauliflower Pizza Crust (with Bbq Chicken Pizza)
In a medium bowl mix cauliflower rice, flax mixture, cheeses, salt, and Italian herbs. Mix well using your hands, or you can mix it in the stand mixer with the hook attachment.
Transfer the cauliflower mixture to the center of the prepared baking sheet and spread into a circle, resembling a pizza crust. The thickness will depend on your personal taste, but I recommend you do not spread super thin; 1/3-inch-thick works great.
To make the pizza, I used my favorite toppings, pizza sauce, tomatoes, fresh mozzarella cheese, and basil. Lots of basil. The mild cauliflowerflavor is a nice backdrop to whatever toppings you want to layer on top…The possibilities are endless!
Cauliflower Crust Pizza (gluten Free, Dairy Free, Paleo)
Learn how to make Eggless Cauliflower Pizza Crust without eggs. It has crispy edges and a nice texture. It's delicious and easy to make. Plus, this is a fantastic way to add more veggies to your meals.
FREEZE: After baking the crust, you can wrap it in foil and freeze it for later. When you’re ready to use it, simply bake the pizza at 425ยบ F for about 20-30 minutes, then add the toppings bake as directed.
If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, get lots of tips, tricks, and variations.
Cauliflower Pizza Crust (3 Ingredients!)
Please note that nutritional information is a rough estimate, and it can vary depending on the products used. It does not include the toppings.
Calories: 157 kcal Carbohydrates: 9 g Protein: 9 g Fat: 10 g Saturated Fat: 6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Cholesterol: 29 mg Sodium: 454 mg Potassium: 522 mg Fiber: 3 g Sugar: 4 g Vitamin A: 354 IU Vitamin C: 77 mg Calcium: 205 mg Iron: 1 mg
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Low Carb Cauliflower Pizza Crust {4 Simple Ingredients!}
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Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
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