Cauliflower Pizza Crust Recipe (no egg) - Two Spoons
Cauliflower Pizza Crust Recipe (no egg) - Two Spoons is a medium Italian recipe that serves 2. 250 calories per serving. Recipe by Two Spoons on YouTube.
Prep: 40 min | Cook: 35 min | Total: 1 hr 30 min
Cost: $13.24 total, $6.62 per serving
Ingredients
- 1.5 pounds Cauliflower (fresh, cut into florets; yields about 6 cups cauliflower rice)
- 0.5 cup Almond Flour (fine almond flour, provides crispness)
- 2 tablespoons Nutritional Yeast (adds cheesy flavor)
- 1 teaspoon Italian Seasoning (dried blend of oregano, basil, thyme)
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Sea Salt (sprinkled on top before baking)
- 2 tablespoons Ground Chia Seeds (acts as a vegan egg binder)
- 6 tablespoons Water (for chia egg mixture)
Instructions
Make cauliflower rice
Break the cauliflower into florets and pulse in a food processor until it resembles fine rice. If you don’t have a processor, grate the florets or buy pre‑made cauliflower rice.
Time: PT5M
Prepare chia “egg”
Combine 2 Tbsp ground chia seeds with 6 Tbsp water in a small bowl, stir, and let sit for 10 minutes until thickened.
Time: PT10M
Steam cauliflower rice
Bring a pot of water to a boil, place the cauliflower rice in a steamer basket, cover, and steam for about 5 minutes until just softened.
Time: PT5M
Cool and squeeze excess water
Transfer the steamed cauliflower to a large bowl to cool slightly, then move it into a nut milk bag (or a clean kitchen towel) and squeeze firmly to remove as much moisture as possible.
Time: PT5M
Combine dry ingredients
In the same bowl, add ½ cup almond flour, 2 Tbsp nutritional yeast, 1 tsp Italian seasoning, 1 tsp garlic powder, and the prepared chia egg.
Time: PT5M
Form the crust
Gather the dough into a ball, place it between two sheets of parchment paper, and flatten with a rolling pin or your hands to a ½‑inch thick circle.
Time: PT5M
Pre‑bake the crust (first stage)
Transfer the parchment‑lined crust onto a baking sheet and bake in a pre‑heated oven at 450°F for 20 minutes.
Time: PT20M
Temperature: 450°F
Finish baking
Reduce oven temperature to 400°F, sprinkle ½ tsp sea salt over the crust, and bake for an additional 15‑20 minutes until golden and crisp.
Time: PT15M
Temperature: 400°F
Add toppings (optional)
Remove crust, spread your favorite pizza sauce, fresh basil, or other toppings, and return to the oven for 3‑5 minutes if you like the cheese melt.
Time: PT5M
Temperature: 400°F
Nutrition Facts
- Calories
- 250
- Protein
- 8 g
- Carbohydrates
- 12 g
- Fat
- 18 g
- Fiber
- 5 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Low‑Carb
Allergens: Tree nuts (almond), Seeds (chia)
Ingredient Substitutions
- Instead of Cauliflower: Pre‑made cauliflower rice (use 6 cups)
- Instead of Almond Flour: Coconut flour (use 1/3 cup)
- Instead of Nutritional Yeast: Vegan parmesan (1 tbsp)
- Instead of Italian Seasoning: Dried oregano and basil (½ tsp each)
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
- Instead of Sea Salt: Kosher salt
- Instead of Ground Chia Seeds: Flaxseed meal (2 tbsp)
Equipment Needed
- Food Processor
- Steamer Pot
- Nut Milk Bag
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Oven
- Rolling Pin or Hands (optional)
Critical Steps — Do Not Skip
- Processing cauliflower into rice‑size pieces
- Steaming and then thoroughly squeezing out moisture
- Using the chia egg as a binder
- Pre‑baking at high heat before adding toppings
Chef Tips from the Video
- Pre‑heat the baking sheet in the oven for an extra crisp bottom.
- Use a pizza stone if you have one; it gives an even, crunchy base.
- For extra flavor, toast the almond flour lightly before mixing.
Troubleshooting
Crust is soggy after baking.
Make sure the cauliflower is squeezed dry; increase the initial bake time by 5 minutes.
Crust falls apart when adding toppings.
Allow the crust to cool completely before topping, and keep toppings light.
Crust is too crumbly and doesn’t hold together.
Add an extra 1 tbsp chia seed mixture or a pinch more almond flour.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot oven to regain crispness.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Thaw and re‑bake before serving.
Room temperature: Not recommended; crust becomes soggy.
Make-Ahead Tips
- Prepare the crust up to step 8, let it cool, then wrap and freeze. Bake from frozen at 425°F for 12‑15 minutes before adding toppings.
- Chia egg can be made in advance and stored in the fridge for up to 3 days.
Frequently Asked Questions
What is the cultural significance and history of cauliflower pizza crust in Italian‑inspired vegan cuisine?
Cauliflower pizza crust emerged as a low‑carb, gluten‑free alternative to traditional wheat dough, gaining popularity in health‑focused Italian‑style cooking. It reflects the modern Italian emphasis on fresh vegetables and simple, flavorful bases while accommodating dietary restrictions.
What are the traditional regional variations of cauliflower pizza crust in Italian cuisine?
While classic Italian pizza uses wheat flour, regional adaptations in health‑conscious circles replace the dough with cauliflower, often adding local cheeses like mozzarella di bufala or herbs such as rosemary from Tuscany. The base remains the same—cauliflower, almond flour, and a binder—but toppings vary by region.
How is cauliflower pizza crust traditionally served in Italy?
In contemporary Italian‑inspired restaurants, a cauliflower crust is served hot from the oven, brushed with olive oil, and topped with a thin layer of marinara, fresh basil, and a drizzle of extra‑virgin olive oil, mirroring the classic Margherita but with a lighter base.
What occasions or celebrations is cauliflower pizza crust traditionally associated with in modern vegan Italian cooking?
It’s popular at casual gatherings, brunches, and health‑focused celebrations such as vegan birthdays or gluten‑free dinner parties, offering a crowd‑pleasing pizza option without compromising dietary needs.
What makes cauliflower pizza crust special or unique in vegan Italian cuisine?
The combination of cauliflower’s natural moisture, almond flour’s nutty crispness, and a chia‑seed binder creates a crust that’s both crunchy and flavorful without any animal products, setting it apart from both traditional dough and other grain‑free bases.
What are the most common mistakes to avoid when making cauliflower pizza crust from Two Spoons?
Common errors include not squeezing enough water from the cauliflower, using too little almond flour, and under‑baking the crust. Each leads to sogginess or crumbling, so follow the squeezing and baking steps precisely.
Why does this Two Spoons cauliflower pizza crust recipe use a chia egg instead of flaxseed or commercial egg replacer?
Chia seeds form a gelatinous gel when hydrated, providing a strong, neutral‑flavored binder that works well with the almond flour and keeps the crust vegan. Flaxseed can be used, but chia gives a slightly firmer texture that holds the crust together during high‑heat baking.
Can I make the cauliflower pizza crust ahead of time and how should I store it?
Yes. After the first bake, let the crust cool completely, then wrap tightly in plastic and foil. Store in the refrigerator for up to 3 days or freeze for up to a month. Reheat in a 425°F oven for 10‑12 minutes before adding toppings.
What texture and appearance should I look for when the cauliflower pizza crust is done?
The crust should be golden‑brown around the edges, firm to the touch, and have a slightly crisp underside. It will feel dry on the surface and should not wobble when lifted.
How do I know when the cauliflower pizza crust is fully cooked?
When the crust reaches a deep golden color, the edges are crisp, and a gentle tap sounds hollow, it’s done. If the center still feels soft, bake an additional 3‑5 minutes.
What does the YouTube channel Two Spoons specialize in?
Two Spoons focuses on wholesome, plant‑based recipes that are accessible for home cooks, emphasizing vegan, gluten‑free, and low‑carb meals with clear step‑by‑step video tutorials.
How does the YouTube channel Two Spoons' approach to vegan Italian cooking differ from other vegan cooking channels?
Two Spoons blends classic Italian flavors with modern health‑focused ingredients like cauliflower and almond flour, prioritizing texture and flavor without sacrificing authenticity, whereas many channels rely on store‑bought gluten‑free mixes.
Last updated: September 2, 2026
