Vegan Cauliflower Pizza Crust
Vegan Cauliflower Pizza Crust is crispy, gluten-free, egg-free, dairy-free, and made with just 8 simple ingredients.
Servings: 8 slices
Calories: 85kcal
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
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
Serving: 1slice | Calories: 85kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 0.5g | Sodium: 173mg | Fiber: 3g | Sugar: 2g