Easy to Make No Bake Keto Cauliflower Pizza Crust Recipe

Ingredients

• 1 head Cauliflower (Medium size, broken into florets)
• 2 large Roma Tomatoes (Ripe, roughly chopped)
• 0.25 cup Flax Seeds (Ground just before use to prevent oxidation)
• 0.25 cup Black Walnuts (US‑grown, roughly chopped; grind in food processor)
• 0.25 cup Hemp Seeds (Shelled, raw)
• 2 tablespoon Mushroom Powder (Dried, powdered mushrooms (any variety))
• 1 tablespoon Seaweed Powder (Wild‑harvested, powdered seaweed for iodine)
• 1 tablespoon Italian Seasoning (Or pizza seasoning blend)
• 1 tablespoon Low‑Sodium Miso (Fermented soy paste, low salt)
• 1 teaspoon Raw Raspberry Vinegar (Optional, adds acidity if mixture is too thick)

Instructions

1. Prepare Cauliflower

   Break the cauliflower head into small florets that will fit easily into the blender.

   Time: PT5M

2. Rice the Cauliflower

   Place the cauliflower florets in the blender with a splash of water and pulse until the texture resembles fine rice—not a puree.

   Time: PT2M

3. Drain Excess Moisture

   Transfer the riced cauliflower to a fine mesh sieve over a bowl. Let it sit, shaking gently, until most liquid drips out.

   Time: PT5M

4. Grind Black Walnuts

   Add the black walnuts to the food processor and pulse until coarsely ground; avoid turning them into butter.

   Time: PT2M

5. Process Tomatoes

   Place the whole Roma tomatoes in the food processor and blend until a chunky puree forms.

   Time: PT2M

6. Add Flavorings

   To the processor add mushroom powder, seaweed powder, Italian seasoning, low‑sodium miso, and hemp seeds. Blend briefly to combine.

   Time: PT3M

7. Incorporate Cauliflower

   Add the drained cauliflower rice to the processor and blend until a uniform, slightly sticky mixture forms.

   Time: PT3M

8. Add Flax Seeds (and Optional Vinegar)

   Sprinkle the ground flax seeds over the mixture and pulse a few times. If the dough feels too thick, add 1 tsp raw raspberry vinegar and blend again.

   Time: PT2M

9. Shape the Crusts

   Lay a non‑stick parchment sheet on a dehydrator tray. Using a template (≈14 cm square) or a ruler, place a scoop of dough and spread with a silicone spatula to about ¼ inch thickness, smoothing to the edges.

   Time: PT5M

10. First Dehydration Phase

    Place the trays in a dehydrator set to 104 °F (40 °C) or in direct sun (shade‑protected) for 2 hours.

    Time: PT2H

    Temperature: 104°F

11. Flip Technique

    After 2 hours, remove the sheets, gently peel the crusts off, flip them onto a fresh sheet, and return to the dehydrator.

    Time: PT5M

12. Second Dehydration Phase

    Continue dehydrating at 118 °F (48 °C) until the crusts are completely dry and crisp (approximately 4 hours more).

    Time: PT4H

    Temperature: 118°F

13. Cool and Store

    Allow the crusts to cool to room temperature, then place them in Mylar bags with oxygen absorbers or airtight containers.

    Time: PT15M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

8 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Roma Tomatoes: Cherry tomatoes, Heirloom tomatoes
• Instead of Flax Seeds: Chia seeds, Hemp seeds
• Instead of Black Walnuts: Macadamia nuts, Almonds
• Instead of Hemp Seeds: Chia seeds, Flax seeds
• Instead of Mushroom Powder: Nutritional yeast, Miso paste (for umami)
• Instead of Seaweed Powder: Kelp flakes, Dulse powder
• Instead of Italian Seasoning: Herbes de Provence, Italian herb mix
• Instead of Low‑Sodium Miso: Tamari (low sodium), Coconut aminos
• Instead of Raw Raspberry Vinegar: Apple cider vinegar (raw), Pomegranate vinegar

Equipment Needed

• Blender
• Food Processor
• Fine Mesh Sieve
• Silicone Spatula
• Non‑stick Parchment Sheet
• Dehydrator (or sunny outdoor space)
• Template for crust size (optional)
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Drain as much water as possible from the riced cauliflower before mixing.
• Add ground flax seeds last to avoid premature gelling.
• Maintain a uniform ¼‑inch thickness when spreading the dough.
• Use the two‑stage dehydration (low then higher temperature) and flip technique for even drying.

Chef Tips from the Video

• Grind flax seeds immediately before use to preserve omega‑3 fatty acids.
• Use a kitchen scale for nuts and seeds for more accurate ratios.
• If you lack a dehydrator, a conventional oven set to the lowest possible temperature (≈150 °F/65 °C) works, but keep the door slightly ajar for airflow.

Troubleshooting

Storage

Refrigerator: Up to 7 days in an airtight container.

Freezer: Up to 3 months in a freezer‑safe bag; thaw before use.

Room temperature: Up to 6 months in Mylar bags with oxygen absorbers, stored in a cool, dry pantry.

Make-Ahead Tips

• Dehydrate the crusts a day ahead; they store well and develop a firmer snap.
• If you need a softer crust for topping, lightly mist with water and let sit for 10 minutes before adding sauce.

Frequently Asked Questions