Crowded Kitchen

MENUMENU
  • Recipes
  • About Us
  • Contact
  • Sign Up
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
  • Contact
×
Home » Recipes » Pizza

Crispy Cauliflower Vegan Pizza Crust

Published: Jun 21, 2019 · Modified: Aug 17, 2020 by Lexi

605 shares
Jump to Recipe·Print Recipe

This cauliflower-based pizza crust is gluten free, vegan, has tons of flavor and the best part - actually gets crispy! Just add your favorite vegan pizza toppings and consider your pizza night dilemma solved.

Overhead view of Crispy Cauliflower Vegan Pizza Crust with vegan pizza toppings on rustic background with white wine

I - like most of the rest of the population - LOVE pizza. Could probably eat it 3x a week. I will admit, however, that there's a serious lack of high-quality vegan/gluten free pizza out there.

Most have dry, flavorless crusts (think cardboard) and scant vegan cheese, if any. Don't even get me started on cheese-less vegan pizzas. I know vegan cheese isn't anywhere close to real cheese, but it's still a necessary ingredient.

I'm pretty sure cauliflower pizza crusts "broke the internet" (as the youths say) when they first hit the scene a few years ago. Our collective obsession with carb-counting is clearly to blame; cauliflower-based crusts offered an excuse to eat more pizza under the guise as a health food.

Let me clarify that when I say "our" collective obsession - I mean the US in general. I could not care less about the amount of carbs I eat on a daily basis. I will most certainly eat an entire pizza on my own despite the composition of the crust.

If you're going to eat pizza, make sure you enjoy it! Pizza is one of the greatest pleasures of life.

Close up overhead of a slice of pizza with vegan cauliflower crust and toppings

So why are we so excited about our own cauliflower pizza crust recipe? Because it actually tastes really GOOD!

It has significantly more flavor than any regular gluten free pizza crust we've tried. It also holds up much better - well enough to eat with your hands. Gluten is what makes regular pizza crust so delicious. Its absence is what makes most gluten free pizza crusts so unenjoyable and difficult to eat.

Overhead of ball of vegan cauliflower crust dough on parchment paper next to rolling pin

This crispy cauliflower vegan pizza crust has been a godsend in our house. It's easy to make, tastes fantastic, and works with just about any toppings your heart desires.

Most cauliflower pizza crust recipes contain both eggs and dairy, so it was a bit of a challenge to come up with a crispy vegan version. After innumerable trials, we landed on the perfect crust formula.

By the way - when I say "we", I mean my mom. She's the genius behind the recipes. I just take the photos, taste-test everything and write these rambling posts.

Close up view of pizza with mushrooms, arugula, artichokes and olives

Recipe tips:

  • The key is to use frozen riced cauliflower, which is widely available at most grocery stores. After letting it thaw for about 10 minutes, wrap it in a cheesecloth or nut milk bag and squeeze out as much excess moisture as possible. This is the most important step for making your pizza crust extra crispy!
  • If you can't find frozen cauliflower rice or would rather use fresh, you'll need to rice it yourself in a food processor. Then, steam the riced cauliflower for 4-5 minutes, let cool and remove excess moisture. (Frozen allows you to skip 2 steps - much easier!)
  • This crust is not just made from cauliflower. That's pretty much impossible without the help of eggs and cheese. White rice flour and almond flour add the perfect amount of structure and moisture to help this crust hold up under the weight of toppings.
  • Roll your crust extra thin. The thinner the crust, the crispier pizza. It's also important to pre-bake the crust before adding toppings. Otherwise, it won't have a chance to cook through and the middle will end up soggy and altogether unappetizing.
Overhead view of pizza crust being rolled out with rolling pin on parchment paper
  • Vegan parmesan-style cheese adds flavor and elasticity. This is the brand we typically use!
  • Don't skip the herbs. A good Italian seasoning blend adds a ton of flavor - it really makes a difference!
  • You can freeze leftover dough by rolling it into a ball (pictured above) and storing in a sealed container. Let thaw to room temperature before rolling out and cooking as usual.
Side view of slice of vegan cauliflower crust pizza

Vegan Pizza Toppings

Let's talk vegan pizza toppings! Whether you go with a basic cheese or something as *fancy* as this Buffalo Cauliflower Pizza, it's important to start with high quality ingredients.

We don't really have a specific name for this pizza, but here's what it involves:

Overhead of vegan cheese, mushrooms, olives, sun-dried tomatoes, artichokes and arugula
  • Pizza sauce - duh. We try to look for an unsweetened version.
  • Vegan cheese: look for a mozzarella or parmesan-style shredded cheese for best results. Our current favorites for melting & taste are Daiya Mozzarella Shreds, VioLife Mozzarella Shreds and Follow Your Heart Parmesan. Be careful - there are a few brands of cheese in the dairy free section that are lactose free but still contain casein (milk). Be sure to read labels!
  • Mushrooms: sauté ahead of time in some oil and salt so they're fully cooked when you add to pizza.
  • Artichokes: marinated are my favorite. So much more flavor!
  • Olives: any olives will do. Our personal favorites: castelvetrano, black olives and kalamata.
  • Sun-dried tomatoes (in oil): You can usually find these at the olive bar or in a jar near the artichokes. Roasted red peppers are a great alternative.
  • Arugula: add a bit of arugula before topping for a peppery, fresh bite.
  • Red pepper flakes: gotta have a little spice.

More vegan comfort food recipes to try:

  • Mushroom Stew with Mashed Potatoes
  • Vegan Pot Pie
  • "Chicken" (Tofu) Noodle Soup
  • Fried Cauliflower and Waffles
  • Mac and Cheese (Nut Free)
Overhead view of Crispy Cauliflower Vegan Pizza Crust with vegan pizza toppings on rustic background with white wine

If you make this vegan cauliflower pizza crust, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead view of vegan cauliflower crust pizza

Crispy Cauliflower Vegan Pizza Crust


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Lexi
  • Total Time: 1 hour
  • Yield: Serves 2
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

This cauliflower-based crust is gluten free, eggless, has tons of flavor and the best part - actually gets crispy! Consider your pizza night dilemma solved.


Ingredients

Scale

Cauliflower pizza crust:

  • 1 10 oz bag frozen riced cauliflower, thawed to room temp*
  • 3 tbsp flax seed meal
  • ¾ cup white rice flour
  • ½ cup almond flour
  • ⅓ cup vegan parmesan 
  • 1 tsp Italian seasoning blend
  • ¾ tsp fine kosher salt
  • ¼ tsp black pepper
  • ¼ tsp xanthan gum
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp garlic powder
  • 1 tsp olive oil

Toppings:

  • 1 jar pizza sauce of choice
  • Vegan mozzarella cheese (we use almost one bag for a whole pizza, but it's up to you)
  • 2 cups mushrooms, sautéed 
  • ½ cup marinated artichokes, quartered
  • ½ cup olives of choice, halved
  • ¼ cup sun-dried tomatoes, diced
  • For garnish: arugula and red pepper flakes

Instructions

Crust:

  1. Preheat oven to 400 F. 
  2. Thaw frozen riced cauliflower to room temperature. Wrap in a cheesecloth or nut milk bag and squeeze out as much moisture as possible. 
  3. Add all ingredients to a food processor and pulse until well-combined. Transfer to parchment paper and knead into a ball.  If the dough isn't sticking together well, you may need to add a teaspoon of water to help it come together.
  4. Transfer to a plate or bowl, cover with a dish towel and refrigerate for 30 minutes (to let the flax meal absorb into the dough).
  5. Return dough to parchment paper. Place another sheet of parchment paper on top of dough and use a rolling pin to roll into a thin round. The thinner the better. 
  6. Transfer to baking sheet and bake for 17-19 minutes. Rotate baking sheet half way through.
  7. Meanwhile, sauté mushrooms in 1 tablespoon of oil and ½ teaspoon salt. Cook until tender. Prep remaining toppings.
  8. Add desired toppings to crust, then return to oven for 8-10 minutes, until cheese is melty. Let cool for at least 5 minutes before slicing.  Watch crust to be sure it doesn't burn and rotate baking sheet once during baking.

Notes

*If you can't find frozen cauliflower rice or would rather use fresh, you'll need to rice it yourself in a food processor. Then, steam the riced cauliflower for 4-5 minutes, let cool and remove excess moisture. (Frozen allows you to skip 2 steps - much easier!)

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: ½ Pizza
  • Calories: 842
  • Sugar: 10.9 g
  • Sodium: 2573.7 mg
  • Fat: 27.3 g
  • Carbohydrates: 100.2 g
  • Fiber: 16.9 g
  • Protein: 21 g

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

More Pizza Recipes

  • Overhead view of detroit style pizza.
    Homemade Detroit-Style Pizza
  • Mushroom Pizza
  • Vegan Buffalo Cauliflower Pizza

Comments

    Let us know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Bill G says

    December 16, 2023 at 11:29 am

    Is there anything I can substitute for xanthum gum that will work?

    Reply
    • Lexi says

      December 17, 2023 at 9:09 am

      It should be okay if you just leave it out.

      Reply
  2. That Linda says

    June 01, 2022 at 10:31 pm

    A friend gave me three heads of cauliflower when she cleaned out her fridge before going out of town. They were taking up precious real estate in my fridge, so I naturally sought inspiration from Crowded Kitchen. One head was transformed into their cauliflower soup, the other assumed the starring role in CK’s fried rice, and then there was one. Okay, time to try pizza. Love, love, loved this recipe! This was my first foray into cauliflower crust … had not even eaten it at a restaurant. I must say, it was excellent. Great texture and full of flavor. I agree about rolling it out thin. It also reheated nicely in the toaster oven. I’m definitely adding it to my list of favorites.

    So, when are we going to see a cookbook from you lovely ladies?

    Reply
  3. Sydney says

    November 30, 2021 at 1:01 pm

    I've made many cauliflower pizza crusts that are mushy and don't hold much shape. They sort of fall apart so we make a pizza bowl with the. This recipe, by far is the BEST! It holds shape and we can eat it like a REAL pizza with all the toppings! Love this recipe. Thanks!

    Reply
  4. Maria says

    September 04, 2020 at 11:37 am

    This recipe looks yummy!
    I was wondering if i could replace the rice flour for tapioca and the xhantan gum for carrageenan?

    Kind regards

    Maria

    Reply
    • Lexi says

      September 04, 2020 at 11:39 am

      Hi! White rice flour should work as a substitution. Potato flour/starch would work, too. As for the carrageenan, I'm not so sure. I've never used it in a recipe, so honestly I would just leave it out altogether! Should be fine without.

      Reply
  5. Tiffany says

    June 23, 2020 at 1:36 am

    This is an amazing crust. I cooked it a little longer to get it like a crispy thin crust. My kids and hubby loved it too. Thank u it was so simple to do
    I used a purple califlower so the color was different but i Will be makeing it again.

    Reply
    • Lexi says

      June 24, 2020 at 2:21 pm

      Awesome, love to hear that! So glad you enjoyed!

      Reply
Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

More about us →

Seasonal

  • close up overhead view of vegan bean soup in a bowl on white linen surface.
    Three-Bean Vegetable Soup
  • Front view of strawberry pop tart.
    Homemade Strawberry Pop Tarts
  • Overhead view of slice and bake cookies on a pink plate.
    Slice and Bake Heart Cookies
  • close up view of a passion fruit martini in a glass with dark backdrop.
    Passion Fruit Martini

Popular

  • Overhead view of fruit and nut crackers on a plate.
    Gourmet Fruit and Nut Crackers
  • overhead view of vegan mac and cheese in pot
    The Best Vegan Mac and Cheese
  • Overhead view of hot honey chicken plate.
    Hot Honey Chicken Plate (Sweetgreen Dupe)
  • Overhead view of potato leek soup.
    Super Green Sheet Pan Soup

See more-->

Footer

Back to top ↑

About

  • Learn About Us
  • Privacy Policy
  • Accessibility Statement
  • Affiliate Disclosure
  • See our Portfolio

Newsletter

  • Sign up for weekly emails and updates

Contact

  • Contact Us
  • Work With Us
  • As Seen In

Copyright © 2025 Crowded Kitchen