Cauliflower Pizza Crust with Almond Flour (Vegan)
A 7-ingredient cauliflower pizza crust topped with simple pizza sauce and vegan mozzarella cheese. My version of cauliflower pizza crust is made with almond flour—it’s light, crispy and bakes until nicely golden. Because it’s a plant-based vegetable pizza crust, this recipe is also gluten-free, grain-free and made without oil. But doesn't compromise on taste!
Servings 3 people
Calories 377kcal
Ingredients
Cauliflower Crust
- 1.5 lbs cauliflower florets (about 6 cups)
- 3 tbsp ground chia seeds
- 1/4 cup water + 1 tbsp
- 1/2 cup almond flour (ground blanched almonds)
- 2 tbsp nutritional yeast
- 1 tsp italian seasoning
- 3/4 tsp sea salt finely ground
- 1/2 tsp garlic powder
Toppings
- 1/2 cup marinara sauce
- 1 cup vegan mozzarella , shredded if using store-bought
- fresh basil for sprinkling
Instructions
Cauliflower Pizza Crust
- Pass cauliflower florets through a food processor on the grating blade (not “S” blade) to make the cauliflower rice. Or grate by hand using a box grater. (Makes about 6 cups).
- Transfer cauliflower rice to a large mesh seive and bring a pot of water to boil. Place seive overtop of pot and cover with lid. Steam for 5 mins to soften. Let cool.
- When cooled enough to handle, scoop cauliflower rice into a nut milk bag (or cheese cloth or thin tea towel) gather together and press out the water by squeezing with your hands. Remove as much water as possible. (It's important to get it very dry).
- Preheat oven to 450F/230C. If using a pizza stone, place in the oven now (but first, cut parchment paper to be roughly the same size as your stone). In a large mixing bowl combine cauliflower rice, ground chia, water, almond flour, nutritional yeast, italian seasoning, sea salt and garlic powder. Mix well to combine. Then form dough into a ball with your hands.
- Lay dough onto parchment paper (sized to your baking tray or pizza stone). Flatten the dough with your hands, getting it as level and circular as possible, about 1/4-inch thick. (Optional to cover the top with another layer of parchment paper and roll with a rolling pin to make level).
- Gently transfer pizza crust on parchment paper to your hot pizza stone, or a baking tray. Cook in the oven for 20 minutes. Then reduce heat to 400F/200C and cook for another 15-20 mins or until golden.
Toppings
- Meanwhile, prepare the homemade marinara sauce, or open a can of store bought. Slather the pizza crust with the pizza sauce and sprinkle with vegan mozzarella. Place back in the oven to cook for 5 minutes, or until the cheese is melty.
- Sprinkle with fresh basil, slice and enjoy!
Video
Notes
To save time, you can purchase frozen cauliflower rice. Let thaw completely before using. Then, you can skip Step 1 and 2, and jump into Step 3: straining the cauliflower rice.
Get my recipe for homemade Vegan Mozzarella will keep in fridge for up to 1 week.
Nutritional information is a rough estimate.
Nutrition
Calories: 377kcal | Carbohydrates: 36g | Protein: 15g | Fat: 22g | Saturated Fat: 4g | Sodium: 1670mg | Potassium: 1016mg | Fiber: 14g | Sugar: 7g | Vitamin A: 364IU | Vitamin C: 114mg | Calcium: 211mg | Iron: 4mg