Vegan Cauliflower Pizza Crust

Made this tonight because we’re trying to lower the carbs in our diet, but I didn’t like that other recipes use egg for the cauli base. This recipe was surprisingly pretty decent for a pizza base alternative! The herbs and garlic hide the caulk taste in a good way. The crust held together well (although I did actually add a sneaky little bit of self-raising flour just in case) and got nice and crispy at the edges. I topped it with tomato paste, fresh tomatoes, capsicum, mushroom and pineapple.

Super good! By far the BEST thing I’ve eaten! I made my own sauce and topped it with miyokos mozzarella! So so good!!!

This come out really well. Very tasty. My recommendation is to add 1/2 of almond flour to make the crust a bit more sturdy. I also use a egg replacer mix vs. flax because you don’t have to wait for it to come together. Finally, rather than sautéing the veggies, I stick them in the oven in a separate sheet pan to make things easier. I use Rao’s pizza sauce and add roasted red onions, bell peppers, black olives and pepperoni on the bf’s side 😋. Thanks for the recipe!

My second MB recipe today! I read all the comments before trying this one. I used a bag of fresh riced cauliflower so it cut down on some of the work. I could not find my nutritional yeast so I skipped that. I used potato starch instead of cornstarch as corn is also a MCAS trigger for me. I seasoned with minced garlic, Italian seasoning, s/p. I added a sprinkled of GF flour to absorb any extra water. I baked for 45 mins, then flipped for 10 mins. Then topped with tomato sauce, arugula, olive oil, onions. Mine was crispy and ate like a normal pizza. 5 stars.

My most successful cauliflower crust to date. The only thing I wondered is why we rice the cauliflower before cooking instead of cooking it, and then blending it up and squeezing it dry. This is the first recipe I’ve come across that does it the other way around.

Epic and perfect recipe. I contemplated eating the whole thing in one sitting. Made the crust grain free with arrowroot and casava flour. Topped with nightshade free “tomato” sauce & locally made pepperoni.

I truly wasn’t expecting this to work or taste very good. I haven’t eaten pizza in 6 months after taking my food sensitivities seriously. Finally gave in to Pizza cravings and made this recipe. Mine came out crispy and easy to hold and eat the slices. I may have eaten the whole pizza by myself in one sitting!!! Will be making again…and again. I used tapioca flour instead of cornstarch, a pizza stone with baking paper (did not stick at all) and rolled it out thinner than suggested. Yum.

Yummy! Very nice I enjoyed this healthy pizza base. As the recipe says it is more crumbly so you need to eat it with a knife and fork but that was ok for me. I would make it again.

We made this yesterday and it came out oh so good!… it was quite labor-intensive, maybe because I ordered a vented piza pan on Amazon that turned out to be soo much wider than I had foreseen and turning it was quite a challenge, but it didn’t break! I also added a tad of gluten-free flour to the dough to give it a bit more firmness. Dana, I’m sure you have heard that before, but you’re simply a genius, girlfriend! Thank you so much for actually testing out your recipes, they have never disappointed me, contrary to so many other blogs where you spend your money to get to nowhere close to their gorgeous pictures, ugh 🤦🏻‍♀️
Definitely making this again, it’s well worth the time. Will post the pics on Instagram and tag you!

Loved it. I had fun making this recipe and even more fun eating it :o) I have always wanted to try to make (vegan) cauliflower crust and this was the perfect recipe for me. Thanks!

I must comment on this one!
I made it yesterday and I will make it again tomorrow for friends. It’s so easy and delicious.
I used half of a huge cauliflower and made 4 mini (individual) pizzas instead of a big one. 35 min of baking was enough.
I will make them tomorrow not as pizza, but to eat with hummus, and other dips.

Thanks! Never disappointed with your recipes

I personally found this a fun thing to try but not worth the time and effort, and I don’t think I’ll make it again. I also found it only made 2 servings for my partner and I’s appetites, and only if we weren’t particularly hungry. Still though, it’s a creative way to get extra veggies in and it was fun to try for something new. The actual cauliflower mix is yummy even though I didn’t find it worked well for a crust, and maybe it could be used some other way… I like the meatball idea from one reviewer, maybe I’ll try that in future.

Took way too long for me so ended up making pasta and turning this into cauliflower “meatballs” they were great!

Absolutely amazing!
My daughter loved it!!!
I used only a tiny amount of cassava to the cauliflower and flax egg and it bound so nicely! I then added a tiny amount of arrowroot flour to help just get rid of any leftover moisture.
I cooked it at 160 fan oven for about 50 mins and flipped it over once half way!

It held perfectly- no fork or knife needed! Just like a tradition pizza base!

Turned out amazing !
Not sure how many cups of cauliflower i used as i only had two small bulbs. Didn’t have nutritional yeast or parmesan cheese but had some left over tumeric walnut cream i added to the dough.
I also used casava and tapioca flour. worked amazing !! Tastes amazing !
Its been hard coming up with new ideas for my lechtin free diet boyfriend. So this is prob the best meal i made :)
I made pesto with almond butter kale basil and parsley. And shiitake mushroom on top.
Garnished eith avocado and micorgreens :)

So good and healthy!!! I am used to eating healthy substitutes for things, so I loved this, even though it obviously does not taste like actual pizza crust. I did add a bit of chickpea flour, thinking it would help bind the cauliflower more (as I did not want to add any more starch). I love how this recipe is mainly cauliflower, unlike the store bought crusts that are mainly made with potato/corn/other starches. Thank you once again for providing the best recipes!!!

Advice for anybody who finds procedure of grating/cooking/wringing cauliflower to laborious, or who simply can’t, because arthritis in hands/wrists (me): Use a slow juicer. Throw away the juice (or use it for a nice veg. soup) and use the pulp raw. It works! :-)

Thank you for sharing this!

Aside from a pizza crust, it might make a great layer in multi-layer dishes, even in dips.

Also was thinking about how to strengthen the binding (carrots, psyllium husk, etc), but the changes make it another food.

:)

Better than other recipes that I’ve prepared- good technique and thorough instructions. Ive made this at least a dozen times. Additionally, I’ve adapted the recipe (“cheating” to make it faster, more convenient but more expensive).
I use 2-3 bags of steam in the bag riced cauliflower, depending on gram weight to come close to original. The coarser the “grain” (bigger chunks) vs. fine grate makes a big difference in how wet the dough is. I prefer bigger chunks for ease and I use a rolling pin to roll and smash/press the cauliflower while it is still wrapped in lint free linens after squeezing back out as much water as possible. I combined suggestions of using chia seeds as well as flax egg and added Egg Replacer (brand box that sucks mostly cornstarch): 1 TB flax ground, 1 TB chia seeds, 1 TB Egg Replacer in 4 TB cold water. Roll crust out onto a cookie sheet a Silpat or parchment moderately dusted with coarse cornmeal. I have a pizza stone but this works better. I use a second cookie sheet of the same size for the flip. Preheat oven 475 degrees, put crust cookie sheet on the bottom rack and turn oven down immediately to 375. Higher heat creates crispier crust. Use store precut veggies of your choice and bake in the preheated oven while forming crust. Fajita diced blend of onions and peppers is very fast, along with chopped broccoli or mushrooms. This seems like a lot of changes but it isn’t- precut veggies, steamable fresh riced cauliflower, egg replacer added. Spice, nutritional yeast and quantities the same. FIVE stars original recipe and same for quicker one I altered (downside is expense). Made at least 50 times in over two years- Friday pizza.

Forgot my rating??‍♀️! Thanks.

I enjoyed this recipe but did find it labor intensive. Next time, I might resort to store bought organic cauliflower rice for the convenience. Served it with chipotle red pepper sauce, sautéed green onions because I was out of leeks and olive tapenade. Truly delicious!

Another 5 stars. Merci encore!!

tasty recipe, however it took FOREVER to cook. followed the recipe and still had to cook for so much extra time, made such a huge mess, honestly not worth and would not make again.

I made this tonight and it was actually incredible. It was time consuming and I was weirdly not prepared for that. My husband ate his unhealthy pizza and I just glared at him while this was cooking. I was bitter. But it was really worth it. Thanks for an awesome recipe.

Made this tonight was really good, was very time consuming but worth it, going to try the other vegan crust recipe next. Had onion and red pepper for topping, for a truly good pizza add some cold alfalfa sprouts to your slice just befor eating adds a wonderful flavor and crunch thanks again for a great recipe.

I made this. Give it 5 stars. Used kelp granules in place of sea salt. Great dinner for two. Used nutritional yeast in place of vegan parmesan.
Used vegan parmesan on sauce, with sautaied onion, peppers, and mushrooms. AWESOME!!!.

This was so complicated, way more than I had anticipated. It literally took three hours! And once I spread out the crust on the pan, my boo and I realized it was way too small for both of us. This is one serving if you ask me. Maybe two if you’re not that hungry. The results were okay. It didn’t cook evenly though, edges were crispy and the bottom was mushy. It was tasty enough but not worth the time and work in my opinion. I love to cook but maybe I was too hungry for this ambitious project. I would say put in the effort if you have lots of time to hang out in your kitchen, sure.

Made this twice this week. Crust is amazing, love the flavor and crispyness. Totally worth squeezing the cauliflower, (I recommend a nylon nut bag vs towel) and getting a thin crust. Thanks for such a great crust!

Hey I made this .cane out really good .mine was a little thinner . I noticed you said flax eggs you have seeds instead of flax meal. .I just wanted to let you know in case it confuses others that don’t know .unless I’m wrong and you actually use the seed.i have always used the meal..but lived the recipe I made my own vegan parmesan ..walnuts sunflower seeds and nooch with seasonings.great recipe

Tried this with almond meal and nutritional yeast. Came out delicious! Love that this is healthy and low cal.

This crust was delicious! We topped with your kale pesto, slow roasted plum tomatoes and thinly sliced onion. The key for us was to make sure all the water was squeezed out of the cauliflower, the result was a thin crust with a crunchy bottom and crisp edges. My husband and I ate the whole thing—it was SO good! Will definitely make this again and experiment with new toppings (although this combo was pretty amazing!)

Loved this recipe! I did make a few minor changes. I used 1 tablespoon of minced fresh basil and 1 tablespoon of mince fresh oregano (we like a lot of flavor…lol!). Nutritional yeast instead of vegan parmesan.

I did my best to squeeze out all of the water but it seemed impossible and eventually I gave up and decided it was “dry enough.” Over all everyone in the family liked it. it was crispy without being burnt and did not have a cauliflower after taste. My husband even raved about it.

Oh and my 2.5 year old son cried when there was no more! He was so sad that ” my pizza with yummy pesto and onions and mushrooms and spinach and asparagus is all in my tummy and there’s no more! Mama can I just eat pesto to make me happy, again?” He LOVES you Minimalist Baker vegan pesto made with walnuts!

Thank you so much for your awesome recipes!

I love all of the Minimalist Baker recipes but this one did not work out very well for me–the taste was delish on the crispy edges but the crust was otherwise soggy despite lots of work to dry the cauliflower. I tried cooking it longer but the edges would start burning and that is no good! I used frozen cauliflower rice as some noted above and used two towels to soak up the moisture. Adding in the time it took to make the vegan pesto and parm it took me 2 hours to put the masterpiece together. I waited until the very end to add light toppings so that they didn’t add moisture. I did find that flipping the crust with a plate as noted above was helpful and the crust stuck together. If I tried this again I would make my own cauliflower as in the recipe, which would add to my timeline, and would make several crusts far in advance and have them in the freezer so that I didn’t have to eat alone after everyone else was in bed! Add some extra time for this one and try it on a day when there is no time pressure so that you aren’t tempted to take any shortcuts–get that cauliflower very dry! Thank you MB for all the fabulous recipes. They truly add so much to my joy of cooking and healthy, cruelty free eating. This one just was a challenge for me but I will comment again if I can master it!

I made this tonight and it was amazing!! I tripled the recipe and made it with 3 cauliflowers. My wife and I ate two and I froze the 3rd one. Instead of the corn starch or corn meal I used 2 tablespoons of chia seed ( I put just a little water with them to soak) once the chia seeds were gooey I noticed the recipe binded together REALLY good. It also helped absorb any remaining water in the cauliflowers ?

I am excited to make it again. It took me awhile this time but I know I’ll be able to do it faster next time!

Hello. I tried out your recipe tonight, have to say-it was the most labor intensive recipe i’ve made in a while. I was really hoping after all of my hard work the results would be amazing… but they just weren’t! I feel like i followed the recipe very carefully and i am a pretty strong cook and familiar with all of the ingredients…however the crust was awful, burnt on the outer edges, mushy on the inside, fell apart when i flipped it.. and an awful ‘feet’ like taste. Sorry- just trying to keep it real.

Made it for dinner tonight and split it with my husband. I kinda wish I didn’t split it, I want to eat it all for myself. It is really yummy!

I am leaving cauliflower crusts to the cool kids! I followed the recipe meticulously, but I did not like the final taste at all. I am a huge fan of MB recipes, so this is only a small bump in the road of many delicious meals from Dana’s recipes.

Wanted to love thus but ours was mushy and not like a crust at all… we followed directions totally disappointed

Hi dear! I’ve made this today and yes it was great! My hubby likes it too much! This is my first time that I had pizza without feeling guilty! Thanks alot

OMG this is so good! Thank you so much for sharing. I first stir-fried the rice as the cauliflower rice recipe calls, and then boiled it too, not sure if that’s how it was meant to be done but it sure did come out delicious.
Mine also came out tight enough to cut and eat in slices, so the base actually has integrity to it, but I used chia eggs instead of flax eggs, not sure if that makes any difference.
Thanks a lot for this again!

I halved the recipe and made this for myself. It was delicious! I did have to cut down the baking time because my pizza was getting brown and crispy closer to 30 min. Maybe I “rolled” my dough a little thin. I used wax paper to press my dough, since it was very sticky, and that worked well. I used some corn starch on the parchment paper and had no issues with sticking. Topped with sautéed mushrooms, bell pepper, Kalamata olives, fresh basil, and pepper flakes. Would make again.

This was my first time making cauliflower crust, and it was a total hit! A bit labor-intensive, but so worth it. I rolled mine a bit too thin, but it still came out great (I tend to like a thin-crust anyway). The addition of herbs to the “dough” really helps make a flavorful crust. Topped mine with Miyokos Mozzarella, your easy pesto sauce, artichokes, peppers, and of course your vegan parmesan. Can’t wait to make again!

Just made the crust to test out as an alternative to a middle eastern type of flatbread and it was really delicious and perfectly crispy. Just drizzled it with zaatar and olive oil, topped with fresh tomatoes and mint and it’s amazing.

I would absolutely double the recipe since i had quite a bit of leftover cauliflower and this is good enough for just 1 person! :) x

Thanks for the recipe!! I cooked ot and it was perfect and delicious!!! I made individual mini pizzas with an oven tin.

Just made this for first time. Loved it. I used 2 bags of Costco frozen rice cauliflower and cooked each bag 5 minutes in the microwave which cut the prep time down instead of cooking in pot. I also added a little cornmeal to the dough to help absorb the moisture. I used the second piece of parchment paper to flip the crust but I also put a plate on top so when I flipped it it would not break. Then I slid the crust off the plate back onto the pizza stone. I topped with Daiya vegan mozzarella cheese which I love along with some veggies. I would double the recipe if making for more than 2 people as I was able to eat almost the whole pizza. Will dfinitely make again. Thanks Dana

Made this time as I’m a big fan of cooking your recipes. I was surprised at how little of my cauli remained after ricing, boiling and squeezing. I used the find shred on my food processor, but that was a mistake. Also, as another commenter, I def didn’t put enough flour and my silpat peeled the entire bottom layer off my crust when I flipped it. At this point, I’m thinking, “fail”, esp for the amount of work going into prep. Suddenly, the $4 Frozen cauli crust at trader joes seems reasonably, ha. I’m sure it will be delicious and hope to try again with a bigger shred of the rice, maybe a steam instead of boil, and lots of cornmeal/flour for when I flip it. I’ll also use a giant head of cauli. Was surprised the recipe calls for a large or a small cauli? Thanks, Dana, for developing the recipe.

I really wanted to love this, especially after as much time as it took, but unfortunately I didn’t. to me it was OK, but just didn’t justify the time that it took. I made a cauliflower pizza crust years ago with raw cauliflower that appealed to me more.

Made it, loved it. Used wrap to cover and rolled it out. Turns out great and it is also Toddler approved! Good taste and lovely crunch to the crust.
Thanks for the detailed instructions.

Made this tonight. Delicious. Next time I will double the recipe. We made it thick enough to hold with our hands, but it ended up being a personal sized pizza. Thank you, Dana.

I made this last night and it turned out really well! One change I made is to use a floured-up roller to shape the dough since I had a rough time just using my hands. Also, the next time I make this I’m definitely doubling the recipe since my fiancée and I absolutely devoured the pizza.

If you steam the cauliflower before you make it “rice”, it won’t fall through your steamer. I use cornmeal or flour with the mixture, flax egg and spices. I squeeze out all the water(actually my husband’s job). I bake the crust first for 25 minutes to firm up the crust on parchment paper. Then add the toppings: sauce, cheese and toppings for 5-10 minutes until the cheese melts and the veggies get toasty.

This is almost identical to the ad hoc one I concocted a week before this post! What’s great is that yours addresses the two areas where mine failed.

To anyone making this, take the time to get as much water out of your cauli rice as you can; mine was a delicious thin pizza casserole.

Second, liberally flour your baking surface. I trusted the silicon in the parchment to do the trick; don’t.

Made it. Loved it!! I’ve made a few cauliflower pizza crusts, and this is by far the best one. Thanks for being so detailed on the instructions!