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overhead view of vegan cauliflower crust pizza

Crispy Cauliflower Vegan Pizza Crust

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5 from 3 reviews

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


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.



Cauliflower pizza crust:

  • 1 10 oz bag frozen riced cauliflower, thawed to room temp*
  • 3 tbsp flax seed meal
  • 3/4 cup white rice flour
  • 1/2 cup almond flour
  • 1/3 cup vegan parmesan 
  • 1 tsp Italian seasoning blend
  • 3/4 tsp fine kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp garlic powder
  • 1 tsp olive oil


  • 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 
  • 1/2 cup marinated artichokes, quartered
  • 1/2 cup olives of choice, halved
  • 1/4 cup sun-dried tomatoes, diced
  • For garnish: arugula and red pepper flakes



  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 tsp 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 tbsp of oil and 1/2 tsp 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.


*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


  • Serving Size: 1/2 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