I Made MY Own Vegan Cauliflower Crust Pizza

Ingredients

• 1 medium head Cauliflower (cut into florets, processed to rice‑like texture)
• 2 tablespoons Ground Flaxseed (for vegan egg replacer)
• 6 tablespoons Water (to mix with flaxseed)
• 2 tablespoons Cornstarch (helps bind the crust)
• 2 tablespoons Nutritional Yeast (adds cheesy flavor)
• 2 tablespoons Vegan Parmesan Cheese (optional, for extra flavor and binding)
• 1 teaspoon Garlic Powder
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon No‑Salt Seasoning (or regular salt to taste)
• 1/2 cup Brown Rice Flour (provides structure; gluten‑free)
• 1/2 cup Pizza Sauce (store‑bought or homemade)
• 1/2 cup Cherry Tomatoes (sliced thin)
• 1/4 cup Red Onion (thinly sliced)
• 1/4 cup Black Olives (sliced)
• 1/2 cup Fresh Spinach (roughly chopped)
• 1/2 cup Mushrooms (sliced)
• 1 large Garlic Clove (minced)
• 1/2 cup Vegan Mexican Cheese (Daia) (shredded; optional for extra melt)

Instructions

1. Prepare the cauliflower

   Remove the leaves and core, break the cauliflower into florets, then pulse in a food processor until it resembles fine rice or grated Parmesan.

   Time: PT5M

2. Cook and dry the cauliflower

   Transfer the riced cauliflower to a large pot, add just enough water to cover, bring to a boil and cook for 4‑6 minutes. Drain in a colander, then return to the pot over low heat and stir for another 4‑6 minutes to evaporate excess moisture. Let it cool slightly.

   Time: PT10M

   Temperature: boiling

3. Make the flax‑seed egg replacer

   Combine 2 Tbsp ground flaxseed with 6 Tbsp water in a small bowl, stir, and let sit for 5 minutes until it thickens and becomes gel‑like.

   Time: PT5M

4. Combine wet and dry ingredients

   In a mixing bowl, add the cooked cauliflower, flax‑seed gel, 2 Tbsp cornstarch, 2 Tbsp nutritional yeast, 2 Tbsp vegan Parmesan, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp no‑salt seasoning, and 1/2 cup brown rice flour. Mix with a spatula until a dough‑like consistency forms.

   Time: PT5M

5. Shape the crust

   Line a baking sheet or pizza pan with parchment paper. Transfer the dough onto the parchment and press it into a 12‑inch circle, about 1/4‑inch thick, leaving slightly thicker edges to prevent burning.

   Time: PT5M

6. First bake (pre‑bake) the crust

   Place the crust in a pre‑heated oven at 400°F and bake for 30 minutes, or until the edges are golden and the surface feels firm.

   Time: PT30M

   Temperature: 400°F

7. Cool the crust

   Remove the crust from the oven and let it rest on the parchment for 10 minutes to firm up before adding toppings.

   Time: PT10M

8. Add sauce and toppings

   Spread 1/2 cup pizza sauce evenly over the crust. Top with sliced tomatoes, red onion, black olives, spinach, mushrooms, minced garlic, and sprinkle with vegan Mexican cheese.

   Time: PT5M

9. Second bake (finish)

   Return the topped pizza to the oven and bake for 15 minutes at 400°F, until the cheese melts and the edges are crisp.

   Time: PT15M

   Temperature: 400°F

10. Cool, slice, and serve

    Allow the pizza to cool on a cutting board for 5 minutes, then slice with a sharp knife or pizza cutter 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 (will change flavor)
• Instead of Ground Flaxseed: Chia seed gel (2 tbsp chia + 6 tbsp water)
• Instead of Cornstarch: Tapioca starch
• Instead of Nutritional Yeast: Vegan parmesan
• Instead of Vegan Parmesan Cheese: Nutritional yeast
• Instead of Garlic Powder: Fresh minced garlic (1/2 tsp)
• Instead of Italian Seasoning: Dried oregano + basil
• Instead of No‑Salt Seasoning: Sea salt
• Instead of Brown Rice Flour: Almond flour (will change texture)
• Instead of Pizza Sauce: Tomato puree mixed with herbs
• Instead of Cherry Tomatoes: Regular tomatoes
• Instead of Red Onion: Yellow onion
• Instead of Black Olives: Green olives
• Instead of Fresh Spinach: Kale (will need less)
• Instead of Mushrooms: Zucchini
• Instead of Garlic Clove: Garlic powder (1/4 tsp)
• Instead of Vegan Mexican Cheese (Daia): Vegan mozzarella

Equipment Needed

• Food Processor
• Large Pot
• Colander
• Mixing Bowl
• Whisk or Fork (optional)
• Spatula
• Baking Sheet or Pizza Pan
• Parchment Paper
• Oven
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Removing as much moisture as possible from the cauliflower after cooking
• Ensuring the flax‑seed mixture thickens properly to act as a binder
• Achieving a dough‑like consistency before shaping the crust

Chef Tips from the Video

• Place a wire rack on the baking sheet to allow air circulation under the crust for extra crispness.
• For extra flavor, toss the cauliflower rice with a pinch of smoked paprika before cooking.

Troubleshooting

Storage

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

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Reheat directly in the oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑bake the crust and store it in the fridge; add sauce and toppings later.
• The flax‑seed egg can be prepared up to 24 hours in advance and kept refrigerated.

Frequently Asked Questions