Vegan Cauliflower Crust Pizza (Tomato & Basil)
A light, crispy-edged vegan cauliflower crust pizza topped with marinara, juicy tomatoes, and fresh basil. Egg-free and dairy-free, with a sturdy crust that holds up to toppings when you squeeze the cauliflower dry.
Equipment
- Oven
- Baking sheet or pizza pan
- Parchment paper
- Food processor or blender (or box grater)
- microwave-safe bowl
- Large mixing bowl
- Clean kitchen towel or cheesecloth
- Measuring cups and spoons
- Spatula
- Knife and cutting board
Ingredients
- 3 cups riced cauliflower from about 1 large cauliflower (fresh or frozen cauliflower rice)
- 1 tbsp ground flaxseed (flax meal) for flax egg
- 3 tbsp water for flax egg
- 1/2 cup almond flour use gluten-free or all-purpose flour for nut-free if needed
- 2 tbsp chickpea flour
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp fine salt
- 1/2 cup marinara or tomato sauce
- 1 cup cherry tomatoes sliced
- 1/2 cup fresh basil leaves add after baking for best flavor
- 1/2 cup vegan mozzarella optional
- 2 tbsp vegan parmesan optional
Instructions
- Make a flax egg: mix the ground flaxseed and water in a small bowl. Let stand until thick and gel-like, about 5 minutes.
- Rice the cauliflower: remove leaves and core, chop into florets, then pulse in a food processor until it looks like rice (avoid over-processing into mush).
- Cook the cauliflower rice in a microwave-safe bowl for about 8 minutes (or until tender). Cool for 5–10 minutes, then transfer to a clean towel or cheesecloth.
- Squeeze out moisture: wring the towel firmly to remove as much water as possible. The drier the cauliflower, the crispier and sturdier the crust.
- In a mixing bowl, combine the squeezed cauliflower with the flax egg, almond flour, chickpea flour, garlic powder, oregano, and salt. Mix until it forms a cohesive dough.
- Form the crust: press the dough onto the prepared sheet into a round about 1/4-inch thick, smoothing the edges.
- Bake the crust for 25 minutes, until the edges are golden. (For extra crispness, bake 5 minutes longer.)
- Add toppings: spread the tomato sauce over the crust, then scatter sliced cherry tomatoes (and optional vegan mozzarella/parmesan).
- Return to the oven for 10 minutes, just until warmed through. Top with fresh basil, slice, and serve warm.
Notes
Moisture is everything: squeeze the cooked cauliflower until very dry to prevent a soggy or fragile crust.
Make ahead & freeze: bake the crust, cool completely, then wrap in parchment and freeze up to 3 months. Thaw overnight in the fridge before topping and reheating.
Extra crisp: bake the crust 5 minutes longer before topping, especially if you plan to load on veggies.
Serving tip: this crust is lighter than traditional dough—use a fork and knife if you pile on toppings.
Flavor boosts: add a tablespoon of nutritional yeast to the crust mix for a cheesier taste, or swap ground chia for flax if you prefer.
Nutrition
Calories: 270kcal | Protein: 12g | Saturated Fat: 1.5g | Sodium: 540mg