How TO: Vegan Cauliflower Crust Pizza

Ingredients

• 1 small head Cauliflower (about 4 cups riced cauliflower)
• 0.5 cup All-Purpose Flour (helps bind the crust)
• 2 tablespoons Italian Spice Mix (blend of basil, oregano, parsley, salt and pepper; can use store‑bought Italian seasoning)
• 3 tablespoons Nutritional Yeast (adds a cheesy, nutty flavor)
• 1 egg Flax Egg (mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes)
• 1 cup Vegan Mozzarella (shredded; any brand such as Miyoko's or Violife works)
• 0.5 cup Brown Mushrooms (sliced)
• 0.5 cup Green Bell Pepper (diced)
• 0.25 cup Red Onion (thinly sliced)
• 0.5 cup Pizza Sauce (store‑bought or homemade tomato sauce)

Instructions

1. Rice the cauliflower

   Grate the cauliflower head using a cheese grater or pulse in a food processor until the pieces resemble rice.

   Time: PT5M

2. Steam cauliflower rice

   Place the riced cauliflower in a steamer basket over boiling water, cover, and steam for about 10 minutes until tender.

   Time: PT10M

3. Cool and strain

   Transfer the steamed cauliflower to a bowl, let cool for a few minutes, then place it in a nut milk bag or cheesecloth and squeeze out as much liquid as possible.

   Time: PT5M

4. Make flax egg

   Combine 1 tablespoon ground flaxseed with 3 tablespoons water, stir, and let sit for 5 minutes until gelatinous.

   Time: PT5M

5. Combine ingredients

   In a mixing bowl, mix the strained cauliflower, all‑purpose flour, Italian spice mix, nutritional yeast, and the flax egg until a cohesive dough forms.

   Time: PT5M

6. Preheat oven and shape crust

   Preheat the oven to 450°F. Line a baking sheet with parchment paper and press the dough into a 12‑inch circle about ¼‑inch thick.

   Time: PT5M

   Temperature: 450°F

7. Bake crust

   Place the crust in the oven and bake for 10 minutes, or until lightly golden around the edges.

   Time: PT10M

   Temperature: 450°F

8. Add toppings

   Remove the partially baked crust, spread pizza sauce, sprinkle shredded vegan mozzarella, and scatter mushrooms, green peppers, and red onion.

   Time: PT5M

9. Finish baking

   Return the pizza to the oven and bake another 10 minutes, until the cheese melts and the crust is crisp.

   Time: PT10M

   Temperature: 450°F

10. Cool and serve

    Allow the pizza to rest for 5 minutes, then slice and serve.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

20 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Cauliflower: Broccoli rice, cabbage
• Instead of All-Purpose Flour: Almond flour, gluten‑free flour blend
• Instead of Italian Spice Mix: Italian seasoning
• Instead of Nutritional Yeast: vegan cheese powder
• Instead of Flax Egg: chia egg, commercial egg replacer
• Instead of Vegan Mozzarella: other vegan cheese shreds
• Instead of Brown Mushrooms: white button mushrooms
• Instead of Green Bell Pepper: red or yellow bell pepper
• Instead of Red Onion: white onion, yellow onion
• Instead of Pizza Sauce: marinara sauce, crushed tomatoes with herbs

Equipment Needed

• Food Processor
• Steamer Pot
• Nut Milk Bag
• Mixing Bowl
• Baking Sheet
• Oven
• Spatula
• Measuring Cups and Spoons
• Parchment Paper

Critical Steps — Do Not Skip

• Remove as much moisture as possible from the steamed cauliflower
• Form a cohesive dough without it being too wet
• Partially bake the crust before adding toppings
• Final bake until crust is golden and cheese is melted

Chef Tips from the Video

• Line the baking sheet with parchment to prevent sticking and make transfer easier.
• For extra flavor, add a pinch of garlic powder to the dough.
• If you like a chewier crust, let the dough rest 10 minutes before shaping.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven.

Room temperature: Best eaten the same day; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Steam and strain the cauliflower a day ahead and keep the dry dough in the fridge.
• Pre‑bake the crust, let it cool, then store wrapped; add toppings and finish bake when ready.

Frequently Asked Questions