Vegan Cauliflower Pizza Crust is crispy, gluten-free, egg-free, dairy-free, and made with just 8 simple ingredients. Ready to enjoy immediately or freeze for future cravings!
Table of Contents
- Ingredients for Vegan Cauliflower Pizza Crust
- What Is the Best Cauliflower to Use?
- How to Cook Cauliflower for the Crust
- How to Make Vegan Cauliflower Pizza Crust
- Tips for Best Results
- Topping Ideas
- How to Freeze It
- More Cauliflower Recipes to Try
- More Pizza Crust Recipes to Try
- Vegan Cauliflower Pizza Crust Recipe
This vegan alternative takes a bit longer because you have to flip the crust to bake on both sides. But it’s worth it! Let it cool enough and you should be able to hold a slice.
Ingredients for Vegan Cauliflower Pizza Crust
To make this vegan cauliflower pizza crust recipe, you’ll need to gather just a handful of simple ingredients.
- Cauliflower: Choose a small-medium cauliflower head, 5”– 6” in diameter or approximately 1.5 pounds. You could also pick up two 12 ounces packs of store-bought fresh or frozen cauliflower rice.
- Almond flour: Use fine or superfine blanched almond flour and not almond meal. You can buy it at any grocery store or quickly make homemade almond flour.
- Flaxseed: Ground flaxseed, also known as milled flaxseed, is used as the binder instead of eggs. You can get it pre-milled or grind it yourself at home.
- Spices: We add flavor to the crust with simple dried herbs like Italian seasoning, garlic powder, salt, and pepper. Cauliflower on its own can be a bit bland, so get creative! You could also add dried basil or oregano.
- Cooking spray: You’ll need a little cooking spray to prevent sticking, I use Misto.
What Is the Best Cauliflower to Use?
- Fresh head of cauliflower
- Cauliflower rice (fresh or frozen)
- Frozen cauliflower florets
I used previously frozen cauliflower rice but it really boils down to what you prefer, your budget, and what your grocery store has in stock.
Choosing cauliflower rice or frozen florets will save you time, and a head of cauliflower will likely save you money.
How to Cook Cauliflower for the Crust
Here’s a brief guide on cooking each type of cauliflower for the vegan cauliflower pizza crust.
- Fresh cauliflower: Rinse and separate florets, saving the core because we use it too. Process florets and core in a food processor until a rice-like texture forms. To cook, spread the “rice” on the same baking sheet you will be baking your crust on, or in a baking dish and bake at 375 F for 15 minutes. Or microwave in a bowl for 8 minutes.
- Frozen cauliflower: Let the cauliflower thaw in the fridge overnight, then process it in your food processor. Cook it just like you would with fresh cauliflower.
- Cauliflower rice: For pre-made cauliflower rice, simply microwave it in a large bowl for 8 minutes or bake in the oven for 15 minutes at 375 F. Same process as homemade cauli rice, and there’s no need to defrost first!
How to Make Vegan Cauliflower Pizza Crust
Now that your cauliflower is prepped, here’s an overview of how to make a crispy vegan cauliflower pizza crust.
There is a complete recipe card below.
- Prep: Start by preheating your oven to 400 F, line a pizza stone or baking sheet with parchment paper, and spray with cooking spray.
- Cool cooked cauliflower: If you cooked the cauliflower, allow it to cool because we’ll be using our hands to squeeze it. Line a large bowl with cheesecloth or a linen kitchen towel, transfer the cauliflower, and let it cool until it’s safe to touch.
- Squeeze water out: Grab the four corners of the cheesecloth, twist the cauliflower into a ball, and give it a good squeeze to get rid of as much liquid as possible. Be patient, repeat a few times until there’s hardly any liquid left, takes about 3-4 minutes. You’ll end up with roughly 1 cup of liquid and cauliflower mash that is very-very dry.
- Make pizza crust dough: Add the squeezed cauliflower, almond flour, ground flaxseeds, garlic powder, Italian seasoning, salt and pepper into a large bowl. Give it a good mix with a spatula, then let it sit for about 10 minutes.
- Form the crust: Scoop the mixture onto the center of your prepared pizza stone. Use your hands to flatten it out into a thin pizza crust, around 10″ – 11″ in diameter. Watch out for thin edges, just push them in with the palm of your hand.
- Bake both sides of crust: Pop vegan pizza crust in the oven for 30 minutes, then take it out and let it cool for 5-10 minutes. Cover it with another sheet of parchment paper, carefully flip it, I find using a second baking sheet makes it easier, and bake for another 10 minutes.
- Add topping and bake: Add your favorite toppings to the baked crust and bake again until the cheese melts. Cool for 2-3 minutes, then slice it into 8 pieces with a pizza cutter and dig in!
Tips for Best Results
This recipe requires a bit of effort but here are my helpful tips and tricks to ensure the best taste and texture!
- Squeeze cooked cauliflower well: This is key for a dry, crispy pizza crust that isn’t soggy. Cauliflower is packed with moisture so squeeze all that liquid out, and yes your arms and hands should be a bit sore.
- Let dough sit: About 10 minutes of rest will allow dough to thicken and stick together a bit.
- Don’t make it too thin or too thick: You want the crust spread out as flat and even as possible and don’t let the edges get too thin or they might burn.
- Flip crust when baking: Hold onto the second parchment paper with your free hand and flip it over, sort of like a pizza crust sandwich.
- Let it cool: So you can pick up a slice without it falling apart easily.
Time for the fun part, pick your favorite toppings! Keep the sauce light to avoid a soggy crust, I’m a huge fan of Rao’s marinara or my homemade marinara if I’ve got some.
I recommend sautéing your veggies first, so they aren’t still crunchy once cheese has melted, and don’t overload the crust. Our top picks are mushrooms, onion, and bell peppers. If you’re into salty toppings, throw on some black olives or artichoke hearts.
Then finish it off with a sprinkle of red pepper flakes, fresh basil, and vegan parmesan cheese for that perfect garnish. Enjoy your vegan pizza creation!
How to Freeze It
Freeze either 2 larger crusts or 4 smaller individual ones. After baking, cooking, and wrapping the crusts in plastic wrap, freeze for up to 3 months.
When ready to enjoy, bake the frozen pizza crust at 400 F for 10 minutes, add your toppings, and bake for another 5-10 minutes.
No. I tested this recipe using chia egg and flaxseed is much better.
A soggy cauliflower crust means you either didn’t squeeze water out of cauliflower well or made it too thick.
More Cauliflower Recipes to Try
- Cauliflower breadsticks
- Cauliflower biscuits
- Cauliflower mashed potatoes
- Shepherd’s pie was cauliflower topping
More Pizza Crust Recipes to Try
Vegan Cauliflower Pizza Crust
- 1.5 pounds small-medium (5" – 6" wide) head of cauliflower 2 x 12 ounces packages cauliflower rice or frozen cauliflower
- 1/2 cup almond flour
- 2 1/2 tablespoons flaxseed ground
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Cooking spray I use Misto
- Prep: Preheat oven to 400 degrees F, line pizza stone or baking sheet with parchment paper and spray with cooking spray.
- Make "rice": Separate cauliflower into florets and coarsely shop. Process in a food processor in batches until "rice" texture forms. Do the same with frozen (thawed) cauliflower and skip this step if using store-bought cauliflower rice.
- Cook "rice": Transfer riced cauliflower to a baking dish and bake for 15 minutes or microwave for 8 minutes. Then place cooked cauliflower into a large bowl lined with double layered cheesecloth or linen towel, and let cool for 10-15 minutes or until safe to the touch.
- Squeeze: Hold onto 4 corners of cheesecloth, twist cauliflower into a ball and squeeze the liquid out as hard as you can. Be patient and do this quite a few times until barely any liquid comes out. It takes about 3-4 minutes, you should get about 1 cup liquid out and your arms will be sore.
- Make dough: In a large bowl, add squeezed cauliflower,almond flour, flaxseed, garlic powder, Italian seasoning, salt and pepper. Mix well with spatula and let sit for 10 minutes.
- Form crust: Transfer mixture onto the middle of prepared pizza stone and flatten with your hands until thin pizza crust of about 10-11 inches in diameter forms. Be sure to avoid thin edges, so push them in with a palm of your hand.
- Bake and flip: Bake crust for 30 minutes, remove from the oven and let cool for 5-10 minutes. Place another sheet of parchment paper on top, carefully flip it (easier to use 2nd baking sheet) and bake for another 10 minutes.
- Bake pizza with toppings: Top baked crust with your favorite toppings and bake again until cheese on top melts. Let cool 2-3 minutes, cut into 8 slices with a pizza cutter and enjoy!
- Store: Refrigerate leftovers in an airtight container for up to 2 days.
- Freeze: You can freeze 2 larger crusts or 4 smaller individual pizza crusts. Bake, cool and wrap crust in plastic wrap. Freeze for up to 3 months. When ready to enjoy, bake frozen crust at 400 degrees F for 10 minutes. Then add toppings and bake for another 5-10 minutes.
- Frozen cauliflower rice: No need to defrost, just cook from frozen.
- Squeeze more than you think: The best advice I can give you is to squeeze cooled cauliflower very well. You really do need to squeeze out more water than you think you’ll ever be able to. I squeezed for about 2-3 minutes, until I couldn’t get any more liquid out. If your hands and arms are sore for a bit after, you did it well.
- Double the recipe: Make 2 pizza crusts at a time if you want to feed more than two.