Vegan Cauliflower Pizza Crust

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5 from 1 vote

Vegan Cauliflower Pizza Crust

Vegan Cauliflower Pizza Crust is crispy, gluten-free, egg-free, dairy-free, and made with just 8 simple ingredients.

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: North American

Diet: Low Calorie

Servings: slices

Calories: 85kcal

Author: Olena Osipov

Ingredients

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

US Customary - Metric

Instructions

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!

Notes

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.

Nutrition