Vegan Cauliflower Pizza

Introduction

Looking for a delicious, low-carb alternative to traditional pizza? This vegan cauliflower pizza crust has become my go-to recipe for satisfying those pizza cravings while keeping things healthy and plant-based. The cauliflower creates a surprisingly sturdy base that holds up well to your favorite toppings, and the best part? It’s packed with nutrients and fiber while being naturally gluten-free. I’ve tested dozens of variations to perfect this recipe, ensuring you get a crust that’s crispy on the outside and tender on the inside.

Ingredients

For the Crust:

• 1 medium head cauliflower (about 2 pounds)
• 3 tablespoons ground flax seeds + 9 tablespoons water
• 1/2 cup almond flour
• 2 tablespoons nutritional yeast
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt

For Basic Toppings:

• 1 cup sugar-free marinara sauce
• 1 cup dairy-free mozzarella shreds
• Your choice of vegetables (mushrooms, bell peppers, olives)
• Fresh basil for garnish

Instructions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Rice the cauliflower in a food processor until it resembles fine crumbs. You should have about 4 cups of cauliflower rice.
3. Mix ground flax seeds with water and let sit for 10 minutes to create your flax eggs.
4. Steam the cauliflower rice for 5 minutes, then let it cool completely. This step is crucial!
5. Transfer the cooled cauliflower to a clean kitchen towel and squeeze out as much moisture as possible. Don’t skip this step – it’s essential for a crispy crust.
6. In a large bowl, combine the squeezed cauliflower, flax eggs, almond flour, nutritional yeast, and seasonings. Mix well until it forms a dough-like consistency.
7. Shape the mixture into a 1/4-inch thick circle on the prepared baking sheet. Make the edges slightly thicker to create a crust.
8. Bake for 20 minutes until golden brown.
9. Add your toppings and bake for an additional 10-15 minutes until everything is hot and bubbly.

Cook Time and Serving Size

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 65 minutes
Servings: 4 (8-inch pizza)

Recipe Notes

• The key to a crispy crust is removing as much moisture as possible from the cauliflower. Don’t rush this step!
• If the crust starts to brown too quickly while baking, cover it loosely with aluminum foil.
• Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best results.
• For a crispier crust, you can pre-bake it for an extra 5 minutes before adding toppings.
• Make sure your parchment paper is good quality to prevent sticking. Avoid using wax paper as it can smoke in high heat.
• The crust can be made ahead and frozen for up to 1 month. Wrap it well in plastic wrap and thaw completely before adding toppings.

Vegan Cauliflower Pizza

A delicious, low-carb alternative to traditional pizza. This vegan cauliflower pizza crust is a healthy and plant-based option, packed with nutrients and fiber while being naturally gluten-free.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4 servings

Calories 300 kcal

Ingredients

  

• 1 medium head cauliflower about 2 pounds
• 3 tablespoons ground flax seeds
• 9 tablespoons water
• 1/2 cup almond flour
• 2 tablespoons nutritional yeast
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1 cup sugar-free marinara sauce
• 1 cup dairy-free mozzarella shreds
• Your choice of vegetables mushrooms, bell peppers, olives
• Fresh basil for garnish

Instructions

 

• Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
• Rice the cauliflower in a food processor until it resembles fine crumbs. You should have about 4 cups of cauliflower rice.
• Mix ground flax seeds with water and let sit for 10 minutes to create your flax eggs.
• Steam the cauliflower rice for 5 minutes, then let it cool completely.
• Transfer the cooled cauliflower to a clean kitchen towel and squeeze out as much moisture as possible.
• In a large bowl, combine the squeezed cauliflower, flax eggs, almond flour, nutritional yeast, and seasonings. Mix well until it forms a dough-like consistency.
• Shape the mixture into a 1/4-inch thick circle on the prepared baking sheet. Make the edges slightly thicker to create a crust.
• Bake for 20 minutes until golden brown.
• Add your toppings and bake for an additional 10-15 minutes until everything is hot and bubbly.