Easy dairy-free low-carb pizza crust recipe. Healthy dough made with cauliflower rice and almond flour, with delicious vegetable toppings and vegan cheese.
This delicious vegan cauliflower pizza crust recipe boasts only a handful of ingredients and is perfect for piling on your favorite pizza toppings.
Finding a comfort food that is both vegan and low-carb is no easy feat, but we think we’ve managed it with this vegan cauliflower pizza crust recipe.
There’s no dairy, no eggs, and no gluten. Instead, the pizza dough is made with a mixture of dried cauliflower rice and almond flour before being baked to form a light and crispy crust that stands up to the demands of your toppings.
- To guarantee a crispy pizza crust, you’ll need to ensure that the cauliflower rice is as dry as possible. This means allowing the florets to dry if cooking from frozen, and straining the rice as much as possible after you’ve steamed it with a cheesecloth or kitchen towel.
- Use a food processor to blitz your cauliflower florets. While you can use a kitchen box grater to grind the cauliflower, it’s much faster and less labor-intensive to use a processor.
- Try using a cordierite pizza stone when you bake the crust. A good stone can conduct heat well, baking the pizza evenly and reducing the risk of a soggy base.
While toppings are always a personal choice, there are some ingredients that are undeniably pizza topping classics.
- No base is complete without tomato sauce. Also sold as passata, the tomato-based sauce lays the foundation for your toppings. Don’t confuse pizza sauce with marinara, which is much heavier in herbs and added ingredients, and can muddle the taste of your dish.
- To help recreate classic pizza recipes, try vegan mozzarella. Of all the ‘fake’ cheeses out there, I find plant-based mozzarella is the best at replicating the original and also melts well.
Vegan Cauliflower Pizza Crust
- 6 cups cauliflower florets
- 3 tbsp ground chia seeds
- ½ tsp garlic powder
- ¾ tsp kosher salt
- 1 tsp Italian seasoning
- ½ cup almond flour
- 2 tbsp nutritional yeast
- ¼ cup water
- vegan mozarella
- pizza sauce
- Bring a large pot of water to the boil. Leave to simmer.
- Add cauliflower florets to food processor. Blitz until ground to size and texture similar to rice grains. If you don’t have a food processor, you can use a box grater.
- Balance a sieve over the pot of boiled water. Add the cauliflower grains to the sieve and steam. Bring the water back to the boil if needed.
- Transfer cauliflower tea towel or cheeseloth. Squeeze or press to drain out as much water as possible.
- Preheat oven to 450°F (230°C)
- In a large bowl, add the cauliflower rice and all other ingredients. Combine thoroughly and form a smooth ball.
- Place parchment paper on a kitchen surface. Place the cauliflower rice dough on the paper and flatten with your hands. Roll it out to form a round pizza base, about ½-inch thick. Flatten and smooth it as much as possible.
- Carefully transfer to a baking sheet lined with parchment paper. Add your choice of toppings (suggestions above) and bake in the preheated oven for 10 minutes, or until crust starts to brown.
- Remove from oven and allow to cool for 5 minutes before slicing and serving.