Cauliflower Pizza Crust

Dear Katie,
I wish you a very happy birthday. Your blog has affected the way I see food. Thank you for everything you’ve done and I hope you’ve had a wonderful Labor Day.
Happy Birthday! 🙂
P.S. This recipe looks perfect for my dad, who is on the Atkins diet.
– Natasha

Happy birthday, Katie!! Haha, you almost got me when you said you’re 21 years old today. Anyway, I wish you a wonderful day today and every day. You’re one of the first blogs I ever found years ago, and to this day it is still my favorite. 🙂 Also, I was not vegan when I first discovered your blog, but now I am. Keep up with all the excellent content!

You’re gorgeous, Katie!! 🙂 You could pass for 21! <3 Thank you for including the step-by-step photos, I've been meaning to make cauliflower crust for awhile now but I felt so intimidated. This is why I love your blog, we're both obsessed with carbs. 😉

Katie, does the crust come out crispy?

How do we convert 1/2 head of cauliflower florets to Trader Joe’s frozen cauliflower rice? I use it in everything, its awesome, saves soo time. But I wonder when you are done steaming and squeezing to get the water out, how much do have 2, 3 cups ???

Hi Katie,
This looks amazing! I have been wanting to try the cauliflower pizza crust. You make it easy to follow. Happy Birthday! When is the release date for your cookbook? Do you have any cookbooks already to purchase? Love the recipes. Thank you>

What purpose do the chia and/or flax seeds serve in the crust? I don’t have on hand so was wondering what would happen if I made this crust w/o it. Does it add much flavor? thank you 🙂

Cheese ideas that aren’t nut based? My daughter is not a fan of certain ones available in stores….I plan on making this for her, but it’ll have to be “naked” until we can find a good cheese substitute!

Great recipe! I posted one that is super similar a couple weeks ago, and absolutely love it! I added nutritional yeast to mine though, which gives it a nice cheesy taste – as I’m sure you know 😉 Coconut flour is a good alternative for the almond flour, as well. Thanks so much for all of your recipes! I love seeing the wonderful things you create! Xo

Hi katie,

I used baking sheet to bake the pizza. But the pizza is sticking to the paper after being cooked. How to remove it????? Pl help

What Katy Did – she did it again! Amazing and once again thank you for a wonderful recipe : ) Belated Happy Birthday! No one would ever know that you aren’t 21 (aah to be 21 again…) you look fabulous! Love Angela X

what do you use for the sauce?

Wow, maybe I will finally try this cauliflower pizza. I already made cauliflower risotto which was absolutely amazing, so I bet pizza is also tasty 🙂

I just wanted to share I used the Trader Joe’s riced cauliflower, I used 3 cups. I did a little research and found that 1 head of cauliflower was about 6 cups riced, this recipe called for 1/2 a head. It felt right, texture-wise.
I ended up not caring for it, it had too much of a cauliflower taste. I really dislike cooked cauliflower but I love making ‘fried rice’ with riced cauliflower. I guess it masks the taste! I would make it again if I really needed to cut carbs or make a gluten free crust, maybe just up the seasonings? Great recipe though, the texture was really good.
FYI* my all time fav recipe is the pumpkin pizookie! Everyone raves about it! 😉

Made this… it turned out delicious! My non-healthy mum even liked it. Unfortunately, I forgot to read the part where it told me how many slices it would make, so I made it weight to thin and it ended up sticking to the wax paper 🙁

I doubled this recipe to make two crusts to freeze for future use. They came out great! But I have a question about freezing, which I realized I should’ve maybe asked before freezing them 🙂 If I froze just the crusts (i.e., not with any sauce or toppings), how do you recommend I go about using them in the future? Do I need to that them completely before adding sauce and toppings, or could I just add sauce and toppings to the frozen crust and bake it all together?

Thanks!

Dear Libby:
I enjoy your website tremendously, and your recipes are truly wonderful! Unfortunately, in my country (Argentina), many of the ingredients posted are not available, and others, while available, are extremely expensive (almond flour and coconut milk, for example, can be obtained, but very few people can afford them)! Therefore, I have made some changes to some of your recipes. I want to give you a recipe that has been a hit among my friends and family! It is a cauliflower pizza. Very simple and truly delicious!
Ingredients for the dough:
1 large cauliflower raw, cut into florets
1/4 pound of mozzarella cheese
2 Tbsp. chickpea or cassava flour (you could use almond flour here)
2 Tbsp. cream cheese
Pinch of salt and pepper
2-3 eggs
For the topping:
1 large yellow onion
oregano
black olives (calamatta type)
Extra cheese
1-2 Tbsp parmessan cheese

Preparation:
1) Cut large onion in medium-thin slices, add 1 tbsp olive oil and sautee until solf and translucent.
Add salt to taste. Set aside.
2) Mix cauliflower, 1/4 pound mozarella cheese, flour and pinch of salt and pepper to taste, and process in food processor until fully minced.
3) Add eggs to the cauliflower mixture to form dough
4) Pour dough on two medium pizza pans sprayed with an oil substitute, and flatten well with hands. Bake in 400 degree oven for about 15 minutes, until the dough is cooked and the tops are slighly golden. Remove from oven.
5) Cover generously with the onions, sprinkle with oregano, cover with the extra cheese, add black olives and finish by sprinkling the whole pizza with a little parmessan cheese.
6) Return to oven and bake until cheese starts turning brown.
This is my no guilt variation of a very traditional Argentinian pizza, the famous “Fugazetta”.
I hope you enjoy it! Bon Apettit! Rachel

Yum! We (sort of) made this for tea (we mixed in bits from another recipe and just processed the cauliflower rather than steaming it. We blended tomatoes and sundried tomatoes for a sauce and topped it with pepper, cheese and veggie pepperoni. I think this is almost the best gluten free pizza I have had. I’ll certainly be doing this again, thank you!

We made this recipe this evening using oat flour. We did like it. Since it is kind of labor intensive do you think it would work to make two crusts at the same time. After the first 25 minute baking period could one crust be cooled and frozen? Then another day after defrosting it, I would heat it up and then add the toppings. Do you think it might work? Or would it just fall apart?
Thanks for all your great recipes.

The melty mozzarella recipe did not come in my copy of the Hello Breakfast cookbook either. Could you email me the recipe? Thank you!

Hi. Making this crust now! Looks so good and I’m so excited. Wondering if I can use a Silpat instead of the parchment paper? And how well does it freeze? Thank you – make your recipes often!

Hello Katie,

I really enjoyed your cauliflower crust recipe; however, I believe I might be doing something wrong. I drained as much water as I could from the cauliflower but even after cooking (with crispy brown edges) the center remains soggy. If i continue to cook longer, the edges burn and the center is still soggy. Any tips?

Tried this recipe yesterday – amazing! Tastes delicious and so weight watcher friendly so an absolute winner for me. Thank you!

Can I use a store bought gluten free flour like Trader Joe’s instead of the oats

I really was looking forward to the melty cheese recipe and didn’t read the comments before purchasing your book. Very disapointed that the recipe was missing. But I do love the book going to be making so many yummy things in the coming weeks 🙂 But please can you email the missing recipe????

Hi Katie,

I saw this recipe and became immedistely obsessed with that vegan cheese! I ordered your book mionutes after i saw this recipe. But there is no melty vegan mozzarella recipe in there!!!! help!!!

Aaaaa. I’ve been reading your blog for maybe 5 years now, but haven’t stopped by in a while. Now it seems like it takes five years to scroll down to the ingredient list because of all the ads and pop-ups. Make them stop!!!! It makes me sad. You’re my favorite.

Would I be able to make the dough, keep it in the refrigerator overnight and bake it the next day?

Hi Katie,
can I use another type of flour too? Like spelt flour for example, do you think it would work?

I’m so excited to have this recipe! I found cauliflower crumbles at Costco and tried this recipe last week. I made the crust early and stored it in the fridge until later that night. It was sooo good! Today I’m making another crust and am going to freeze it for later this week. I also found a cashew based mozzarella cheese I’m excited to try! Thanks for this great recipe!!

I am guessing that it is the flower or the rolled oats that help at all stick/ hold well together in conjunction with the wet ingredients. However I was wondering would it be possible to make this recipe successful by increasing the flaxseed and doing away with the rolled oats or any kind of flour? I do have some coconut flour on hand but not sure how that would affect the recipe.I just sometimes think flour is unnecessary to eat Even if you are using an alternative flour such as almond or oats Especially when you’re trying to keep carbs at bay. Thanks for your help

From one Katie to another, thank you for another great recipe!

Disappointed! Purchased your cookbook and it does not contain the melty vegan mozzerella as stated.

I want to purchase the cookbook everyone is talking about to get the vegan cheese recipe, but I don’t want to buy the wrong edition. Would you please tell me which cookbook of Katie’s I should buy.
Thank-you,
Suzie

Hi Katie! This pizza looks amazing! I just bought your cookbook, but your vegan cheese recipe was not in it ? If there’s a chance you could send it to me, you will be tonight’s dinner saviour!!

Hi Katie! Looks awesome, making the cauliflower crust tonight. I just bought your cookbook (in the link in the recipe over here), is the cheese in there? I bought it mainly to get the cheese recipe (though the book looks totally amazing), so if it’s not there, could I get it on my e-mail, like the other people over here got? If it’s there, great! Can’t wait to get it. 😀

hey, I’m keen on doing this tomorrow! but as I don’t want to leave somebody hungry: what size will the pizza be? would it suit for two persons? on the photos it looks smaller than a “normal” pizza.
thanks for the tasty looking recipe! 🙂

Is flaxseed meal the same as flax meal?

What a nutritious recipe, as a Nutritionist I appreciate this recipe with all healthy ingredients. Thank you so much for sharing this recipe, I will must try to home.

Ms. Katie, I was wondering If wheat flour could be used in the place of spelt flour in this pizza recipe? Thanks for sharing!

can I use frosen cauliflower that I defrost first?

Someone else asked this, but I didn’t see an answer, and it’s not in the recipe. At what temperature to you bake the crust?

If I remember correctly, this recipe used to call for flax or chia, but baking powder is a new option. Is that correct? If so, how did the crust turn out when you used baking powder? I imagine that flax or chia would help it thicken more.

Hi! I’m a new vegan and I loved the black bean brownies, in fact I have a get together this weekend where the host asked me to make them!!!
I’m a bit confused about this pizza crust recipe. You say “1 1/2 tsp baking powder OR 2 1/2 tbsp flaxmeal or chia seeds”
If I use the baking powder should I also mix it with water and put in fridge???

I think you are optionally replacing baking powder with flax eggs, and I am curious about that. I am mildly sensitive to the baking soda in baking powder, and flax is more of a whole food anyway, so if I could more generally make this switch in other things that I cook, I would like to!

What do you think about making this crust and then freezing them before assembling a pizza? I have lots of cauliflower but no need to make pizza at the moment. Thanks. 🙂

Does this pizza get crispy on the bottom? I love crispy thin crust pizza.
I am not vegan, but I love good tasting food. I am a holistic health and nutrition educator who follows the Intuitive Eating philosophy. I like trying out all kinds of recipes. Your recipes always look wonderful.

Hi, looks great, have you tried using frozen cauliflower? what do you think about using frozen cauliflower?

This was great! I only wish it said how many servings it was. For me, it made a personal size pizza. Next time, I would use a whole cauliflower to make a full size pizza!

This will be the third time in a few months that I’ve made this recipe. Its a great subsitute and tastes great ( coming from a person who always hated cauliflower in the past.) One question i have is about making this crisper, no matter what I do it stays soft in the center. Am I not rolling it thin enough? Or is this crust like this? Thank you

I don’t usually leave comments, but I’ve enjoyed the Cauliflower Pizza Crust so much, I decided to. I, of course, cannot ever make a recipe without changing it, so I’ll share what I did. I used both the 1-1/2 t baking powder AND the 1-1/2 T ground flax, but I did not mix the flax with water or refrigerate it. I just dumped everything in with the cauliflower, which I had put through the food processor to make smooth. I used 1/3 c of my own GF flour mix and added or changed the following: 2 T nutritional yeast, 1 t garlic powder, 1 t onion powder, 1-1/2 t basil. I did add the oregano, the 1 t that you had in your recipe. Oh, and I didn’t need to add the 1/4 c of water. It was moist enough without it. This is my second time making it. The first time, I only used the 1-1/2 t baking powder, and the crust would not hold together to be picked up, so I added the flax this time and voila! It can be picked up! The first time, I made a cashew sauce (Add boiling water to whatever amount of cashews you choose and blend until smooth, then just bring to a boil on the stove. You only need enough water to get the cashews to blend fully.) to which I had added my usual Italian round of flavors: garlic, onion, oregano, marjoram, thyme, basil, and rosemary, plus some more nutritional yeast flakes and maybe some salt? I can’t remember for sure. On top, I placed raw asparagus, onions, sweet peppers, mushrooms, and Chao vegan cheese. It was a complete success except for the crust falling apart, which is now resolved! I am really enjoying your blog recipes a lot! Thank you.

Seems strange to squeeze out as much water as possible and then add back in 1/4 cup. Is the water to be used only if you are using the chia/flax option, or should it be added even with the baking soda option?