Cauliflower Crust Pizza



Cauliflower crust pizza sounds like a concept better left unexplored. I’ll admit it. But when a friend made it for our family, it had a flavor that was unexpectedly remarkable. Cauliflower crust stands alone before you even add the “pizza”. But it was messy; breaking apart into gooey delicious chunks.

I researched tons of cauliflower crust pizza recipes, and they presented several challenges. They require egg and cheese. I tried substituting flax seed and vegan cheese; and was able to reproduce the flavor and texture. But the crust wasn’t something you could pick up with your hands. It was delicious and worth the effort, but I kept playing with it, eventually adding a gluten free baking mix.

I’d like to say the 3rd time was the charm, but I stopped counting after ten. But what I can say is that the hard work payed off, and I’ve got two variations of OUTSTANDING cauliflower pizza crust. Bon Appetite!

I cook everything to scale for an army, so feel free to cut this recipe in half. OR,  freeze what you don’t use for easy access to future fast food.

Cauliflower Crust:
2 heads cauliflower
1/2 cup yeast flakes
1/2 cup flax + water
1 tsp xantham gum (agar agar powder works too!)
4 cups vegan cheese (Daiya and Follow Your Heart are my favorites.)
2 tsp each: basil, oregano, thyme, parsley, garlic salt

Deep Dish Cauliflower Crust: For a firmer, thicker crust that has a little more holding power, use the same ingredients as above, but add 2 cups gluten free baking mix (substitute any baking mix).

Bake cauliflower @ 400 degrees for 30 minutes. (Keep oven on as you prepare the cauliflower crust.) Allow to cool, and use food processor to “rice”. Be careful not to puree. I use the grater tool. You can certainly use a blender, just stop it frequently or use “pulse”. If you’re into manual labor and big messes, feel free to do it by hand!

Alternatively, you can grate it before you cook it, and microwave with a bit of water for about 8  minutes.


Mix ground flax and xantham gum with a little more than 1 equivalent of water. Allow to expand for at least 5 minutes.


In a large bowl, mix all ingredients together. It will be sticky. Wet hands help.

You’ll have enough for 3-4 large pizzas. (Remember, you can freeze what you don’t wish to use!)

Press mixture into pan. Bake @ 425 for 15 minutes. The crust should be basically done. (A little gooey is ok; it continues to set as it cools. Add baking time in 3 minute increments as needed.

Top with sauce, veggies and additional vegan cheese. Broil for 3-5 minutes.




You can also skip the toppings all together, and serve as crispy yet chewy dipping squares. Delicious!

For deep dish variety, I use a stone. Bake @ 375 for 40 minutes. The crust should look and taste done. Test it with a spatula, and add cooking time if it’s gooey. Add additional baking time as necessary in 3 minute increments.

Top with sauce, veggies and additional vegan cheese.  Broil for 3-4 minutes.

And don’t go with traditional and boring for your cauliflower crust pizza toppings. Try our pumpkin marinara sauce, tomato free marinara and special white garlic cashew cream sauce!


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Comments (3)

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  1. Eileen says:

    Hello there!
    I have been wanting to try this for some time – thanks for this post. Are those “chips” the cauliflower pizza crust? Looks yummy!

  2. Lisa Jachimiec says:

    Thank you for posting a vegan version of this. This crust is all the rage in our area but contains FOUR eggs per recipe. I love that this is vegan and looks quite comparable. Trying it soon!!

    • Colleen says:

      Awesome. PLEASE check back and let me know if you prefer to add the gluten free flour. I find this to be MUCH more like actual crust. I prefer the taste without it (delicious), but you have to pick it up with your hands.

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