A 7-ingredient cauliflower pizza crust topped with simple pizza sauce and vegan mozzarella cheese. My version of cauliflower pizza crust is made with almond flour—it’s light, crispy and bakes until nicely golden. Because it’s a plant-based vegetable pizza crust, this recipe is also gluten-free, grain-free and made without oil. But doesn't compromise on taste!
Hi guys! Today I’m sharing a delicious pizza recipe made with vegan cauliflower pizza crust! This cauliflower pizza crust takes just 7 ingredients to make, for a crispy, golden, and light pizza dough that’s entirely gluten-free and vegan.
Typically, cauliflowercrusts are made with parmesan. But this cauliflower pizza crust is made any without cheese. It’s completely vegan, gluten-free, grain-free and oil-free. (Yet doesn’t compromise on taste).
Veggie Pizza On A Homemade Cauliflower Pizza Crust
Don’t get me wrong, I love a classic homemade vegan pizza, but sometimes I want a healthier alternative. Cue this gluten-free cauliflower pizza crust! It provides all the comfort of traditional pizza but we’re sneaking in veggies and making it gluten-free and grain-free.
I’ve topped this vegan cauliflower pizza with a simple pizza sauce and my homemade vegan mozzarella . All-in-all it’s a warm, savoury, gourmet and comforting dish for Friday pizza night.
The ingredients for this recipe are fairly simple and straight forward. Especially considering a cauliflower and almond flour pizza crust. In fact, my goal in creating this cauliflower crust was to keep it as simple as possible, as are all my plant-based dinner ideas. Since making cauliflower pizza requires more steps than a traditional pizza dough recipe .
Cauliflower Pizza Crust
Now, choosing the topping for this pizza is entirely up to you, and you can get as fancy as you like. For my pizza, I decided to keep it simple with an easy pizza sauce and my homemade vegan mozzarella cheese .
Now, I’m not going to sugar coat this by saying that making cauliflower pizza crust is effortless. Because, well – it’s more labour intensive than making classic pizza dough.
We must do a little work to our cauliflower before it’s ready for dough making. Which involves grating, lightly steaming, and straining out the water content. So, it’s a bit finicky!
Cauliflower Pizza Crust Recipe {low Carb, Keto, Gluten Free}
However, the end result is a delicious crispy and golden cauliflower rice pizza crust, made with whole foods, that’s vegan, gluten-free and a muchhealthier alternative to traditional pizza crust .
Pass cauliflower florets through a food processor on the grating blade to make the cauliflower rice. Or grate by hand using a box grater.
Transfer cauliflower rice to a large mesh seive and bring a pot of water to boil. Place seive overtop of pot and cover with lid. Steam for 5 mins to soften. Let cool.
Perfect Paleo, Vegan Cauliflower Pizza Crust
When cooled enough to handle, scoop cauliflower rice into a nut milk bag (or cheese cloth or thin tea towel) gather together and press out the water by squeezing with your hands. Remove as much water as possible. (It’s important to get it very dry).
To do this, we will toss all the ingredients into a mixing bowl and stir together. Form a dough ball with your hands and lay onto parchment paper (sized to your baking tray or pizza stone).
If you’re having trouble flattening the dough to even thickness, you can cover the top with another layer of parchment paper and roll with a rolling pin.
Cauliflower Pizza Crust Recipe (5 Ingredient Recipe)
Gently transfer pizza crust on parchment paper to your hot pizza stone, or a baking tray. Cook in the oven for 20 minutes. Then reduce heat to 400F/200C and cook for another 15-20 mins or until golden.
When the crust pizza is baked and golden, slather it with marinara sauce and sprinkle with vegan mozzarella. Place back in the oven to cook for 5 minutes, or until the cheese is melty.
To turn the cauliflower florets into rice I like to use a food processor. You can do this with a box grater as well, but it’s much more work! Passing it through a food processor on the grating blade is much quicker and easier.
Vegan Cauliflower Pizza With Basil Pesto
Now, the most important tip for this recipe is to make sure that your cauliflower is squeezed dry – and I mean really dry!
Turns out, cauliflower has very high water content, and if you’re cooking with cauliflower that hasn’t been strained, you’re going to have a wet dough that doesn’t stick together.
I like to use my nut milk bag , or a cheese cloth to squeeze out the water content. (Make sure you give some time to cool after steaming so you can handle it with your hands). Alternatively, you can wrap the cauliflower up in a thin dish towel to strain.
Vegan Cauliflower Crust Pizza
An option to save time preparing our cauliflower for making crust is to buy frozen cauliflower rice. Let it thaw completely and then strain out the water with a nut milk bag or cheese cloth. This will save a lot of time grating and steaming.
It’s completely vegan, gluten-free, grain-free and oil-free. It’s full of flavour, and can be topped with whatever ingredients you like. Personally, I like it keep it simple with an easy pizza sauce and my vegan mozzarella.
I hope you enjoy this recipe as much as we do! And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #. Nothing makes me happier than to see your recreations.
Easy Vegan Cauliflower Pizza Crust
To save time, you can purchase frozen cauliflower rice. Let thaw completely before using. Then, you can skip Step 1 and 2, and jump into Step 3: straining the cauliflower rice.
Calories: 377 kcal | Carbohydrates: 36 g | Protein: 15 g | Fat: 22 g | Saturated Fat: 4 g | Sodium: 1670 mg | Potassium: 1016 mg | Fiber: 14 g | Sugar: 7 g | Vitamin A: 364 IU | Vitamin C: 114 mg | Calcium: 211 mg | Iron: 4 mg
Welcome to TWO SPOONS! My name is Hannah and I started this blog to bring you plant-based recipes worth sharing. My recipes are intended for everyone to enjoy; whether you’re vegan, or simply trying to incorporate more plants into your diet.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!
Tomato & Squash Pizza With Cauliflower Crust
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.
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.
Cauliflower 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.
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.
Cauliflower Crust Pizzas
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
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