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Vegan Cauliflower Pizza Crust

This cauliflower pizza crust is flavorful, tender and totally holds together. Such a delicious grain-free way to make pizza!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 3 mini pizzas
Author: Kathy Patalsky

Ingredients

  • 3 cups riced cauliflower ** I specifically used Trader Joe's frozen riced cauliflower and had success. I have tried using a larger "grain" cauliflower rice with mixed results and less binding power. I highly suggest using the TJ's frozen riced cauliflower! -- Otherwise, you will need to grate or "rice" a whole head of cauliflower. The bits need to be about the same size or smaller a white rice. The smaller the "grain" the easier the binding will be. I would also try experimenting with steaming and freezing your riced cauliflower to achieve the same quality of texture that the TJ's product that I used has.
  • 1 ½ cups chickpeas, canned or boxed, drained/rinsed
  • 1 tablespoon extra virgin olive oil*** You could try subbing with water or lemon juice if you are trying to use less oil.
  • 1 Vegan Egg (see options below)
  • 1 teaspoon salt-free pizza herbs (oregano, thyme... - I used Penzey's Spices Frozen Pizza Blend)
  • 2-3 tablespoon shredded vegan cheese (I used Daiya cheddar)
  • optional: 1-2 teaspoon nutritional yeast (I skipped this, but it would add an extra cheezy flavor -- or use this in place of the cheese shreds)Vegan Egg Options:
  • 1 - I used the Follow Your Heart VeganEgg egg replacer -- 1 egg worth
  • 2 - Try a flax egg or some silken tofu, pureed or even a mashed sweet potato (about ½ cup)

Instructions

  • Preheat oven to 400 degree. Line a pizza baking tray or baking sheet with parchment paper.
  • In a blender or food processor (or with a hand masher) puree or mash the chickpeas with the extra virgin olive oil until a chunky puree/mash forms. It should look like really thick and chunky hummus.
  • In a large bowl, combine the riced cauliflower, bean puree, herbs, cheese, egg replacer and optional nooch. Stir and fold to create a very thick 'cookie dough' texture pizza 'dough.'
  • Using your hards, press out mini pizzas onto the parchment paper. I made two mini and one medium in size.
  • Bake the crusts at 400 degrees for about 20-25 minutes or until the edges start to brown lightly.
  • Pull pizza pans out, add toppings, crank oven up to 450.
  • Bake pizzas with toppings for 10-15 minutes longer at 450 degrees. (Longer time is needed for larger thicker crusts)
  • Slice and serve right away! The pizza cools off pretty quickly, so keep it in a warm oven until ready to serve.