Vegan Cauliflower Pizza Crust
A 7-ingredient cauliflower pizza crust topped with simple pizza sauce and vegan mozzarella cheese. This cauliflower pizza crust is light, crispy and golden. It's vegan, gluten-free, grain-free and oil-free. But doesn't compromise on taste.
Servings 3 people
- 1.5 lbs cauliflower florets (about 6 cups)
- 3 tbsp ground chia
- 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
- 1/2 cup tomato sauce
- 1 tbsp tomato paste
- 1/2 tsp sea salt
- 1 cup vegan mozzarella
- 1/4 cup basil chopped
- pinch cayenne pepper flakes
Pass caufliflower 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.
Meanwhile, prepare pizza sauce by whisking together tomato sauce, tomato paste and sea salt in a small bowl. If using my homemade vegan mozzarella (5 min recipe) prepare that now. (Link to recipe in notes).
Lather pizza crust with pizza sauce and generously scoop vegan mozzarella on top. Sprinkle with basil, sea salt, pepper and cayenne pepper flakes. Cut into slices and serve.
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.
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