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Cauliflower Pizza Crust

4.99 from 166 votes

This simple healthy cauliflower pizza crust recipe is so delicious and crispy, you will never believe it could possibly be so good for you!

Easy 5 Ingredient Cauliflower Pizza Recipe

The best cauliflower pizza crust

If you somehow still have not tried making your own cauliflower pizza, this super easy recipe is definitely one you should save.

Or better yet, add it to the menu for a healthy dinner tonight.

The best part is, unlike many low carb pizza crust recipes, this 5 ingredient cauliflower pizza crust can easily be picked up without falling apart!

The recipe includes options for low calorie, oil free, egg free, vegan, gluten free, sugar free, dairy free, flourless, paleo, Whole30, low carb, weight loss, and keto diets.

Here are over 25 healthy Cauliflower Recipes

How To Make Cauliflower Pizza Crust

Easy homemade cauliflower pizza

As someone who really loves carbs, I never thought that I would ever get on the cauliflower pizza crust bandwagon.

Taking my beloved doughy Italian pizza crust and replacing it with a vegetable?

No thank you. I wanted no part of this trend.

For months, I completely ignored the cauliflower-for-carbs idea sweeping the internet.

I tuned out whenever a friend would rave about making low carb Cauliflower Rice, cauliflower breadsticks, or Cauliflower Tacos and how they were life changing.

But as time went on and the cauliflower trend only seemed to grow stronger, curiosity finally got the better of me. I had to know what all the hype was about.

I gave in and tried my hand at a plant based, homemade cauliflower pizza.

And I fell in love.

Readers also love this Coconut Curry

Homemade Cauliflower Pizza Crust

Step by step healthy recipe video

Above, watch the vegan cauliflower pizza crust recipe video

Cauliflower pizza crust health benefits

Even before you add any toppings whatsoever, this tasty cauliflower crust is packed with vitamins and nutrition.

Each slice of pizza packs in three grams of fiber, two and a half grams of protein, and over fifty percent of the RDA for Vitamin C.

This is just for one slice. Who ever stops at just one slice of pizza?

The entire cauliflower pizza is under 300 calories. It makes a great personal pan pizza to enjoy with garlic bread or alongside a salad for a healthy dinner.

Vegan Cauliflower Pizza Crust Recipe

Low carb pizza crust ingredients

The recipe calls for just five ingredients, with no eggs and no cheese required.

You need raw cauliflower, baking powder or ground flax or chia, flour or almond meal, salt, garlic powder, water, and optional dried oregano.

Look for a head of either conventional or organic cauliflower that is mostly white, without many brown spots. Orange and purple cauliflower are fine choices as well.

It is fine to swap out the florets with raw riced cauliflower. If using cauliflower rice, measure out only three cups instead of four.

Frozen cauliflower will work as long as it is first defrosted and fully thawed. Squeeze out all excess water before proceeding with the recipe.

Flour varieties that perform well in the recipe include all purpose flour, whole grain spelt flour, oat flour, gluten free sorghum flour, or low carb almond flour.

Once you get the base recipe down, you may customize your crust by adding in different spices or seasonings, such as rosemary, thyme, turmeric, ground cinnamon, onion flakes, or dried basil.

Vegan or keto cauliflower pizza crust

The crust is already naturally vegan and added sugar free.

To turn it into a keto crust, use the almond option in the recipe. If you find yourself with leftover almond flour, make Keto Brownies or Almond Flour Banana Bread.

We have not tried substituting coconut flour but believe it should work. You will most likely need to use less, since coconut flour soaks up water like a sponge.

A few readers have reported success using coconut and other flour alternatives. Report back if you experiment.

Cauliflower Crust With Tomato Sauce

How to make cauliflower pizza

Line a long baking sheet with parchment paper, then set this sheet pan aside.

If you are using flaxmeal or ground chia seeds instead of baking powder, whisk the ground flax or chia with the water, and refrigerate for at least half an hour or overnight.

Using a sharp knife, chop the cruciferous vegetable into small florets.

Steam the cauliflower florets either in the microwave or in boiling water on the stove top until they are completely soft.

Drain fully, then let the cauliflower cool while you prepare the dry ingredients.

Stir the flour, garlic powder, salt, optional oregano, and baking powder (if using) in a small dish.

Preheat the oven to 450 degrees Fahrenheit.

Once the steamed vegetables are no longer hot, place them in a dry, clean dish towel or cheesecloth over a sink or bowl. Squeeze out as much moisture as possible. At least two thirds cup of water should come out.

Place the dried florets into a large mixing bowl. Add the one fourth cup of water or the flax mixture to the bowl.

Mash and stir very well, then add the flour mixture and stir to evenly incorporate all of the ingredients.

Use your hands to form a large ball, and place the ball on the prepared baking sheet.

If you prefer, divide the dough into three or four balls to make mini cauliflower pizzas.

Pat into a circle shape. Add a second sheet of parchment paper over top of the unbaked crust. Spread the dough with your hands or a rolling pin until it is around a fourth of an inch thick.

Peel off and discard the second sheet of parchment.

On the center rack of the oven, bake the grain free vegetable crust for twenty five minutes or until lightly brown in color with crispy edges.

Add your pizza toppings of choice. A few tasty options are included below.

Bake for an additional eight minutes to heat the toppings. Remove from the oven, slice with a pizza cutter or knife, and enjoy.

Vegetable crust topping ideas

Feel free to choose your favorite traditional pizza toppings, such as tomato sauce, mushrooms, spinach, pepperoni, and Mozzarella cheese.

Or have fun creating new fancy flavors such as avocado, barbecue, jalapeño, mac and cheese, kale chickpea, white Alfredo, or caramelized onion pizza.

Add sliced pineapple and optional bacon bits for a cauliflower Hawaiian pizza.

Or top your cooked savory pie with sliced purple potato, broccoli, corn, orange bell peppers, and roasted red peppers to make a rainbow pizza.

Feeling adventurous? Try a dessert pizza by spreading on Homemade Nutella and mini chocolate chips or peanut butter and sliced bananas.

Low Carb Keto Cauliflower Pizza Crust Recipe

Where can I buy cauliflower pizza crust?

If you do not have time to make your own, premade frozen cauliflower pizza crust is readily available at grocery stores such as Target, Walmart, Aldi, Costco (Kirkland), Wegmans, H-E-B, and Whole Foods.

Brands include Cali’flour Foods, Caulipower, Green Giant, Simple Truth, and Trader Joes.

Store bought crusts are almost instant to prepare. Just remove the frozen crust from the box and microwave or bake in the oven according to the package directions.

Many restaurants also now offer a gluten free cauliflower crust swap for regular crust, including Pizza Hut, Domino’s, and California Pizza Kitchen.

The Best Easy Cauliflower Pizza Crust Recipe

For the pizza in the photos, I added tomato sauce and Melty Vegan Mozzarella Cheese recipe from my own Hello Breakfast Cookbook.

Pin it now to save for laterPin Recipe

Cauliflower Pizza Crust

This healthy cauliflower pizza crust recipe is so delicious and crispy!
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Yield 6 slices
5 from 166 votes


  • 1/2 medium head cauliflower (4 cups small florets)
  • 1 1/2 tsp baking powder or 2 1/2 tbsp ground flax or chia
  • 1/4 cup water
  • 1/3 cup flour (spelt, white, oat, or almond all work)
  • 1/4 tsp garlic powder and optional 1 tsp dried oregano
  • 1/2 tsp salt


  • Line a baking sheet with parchment paper. If using flax or chia, whisk with the water and refrigerate for at least a half hour. Steam cauliflower florets until fall-apart soft. Drain fully. Stir the flour with the oregano, garlic, salt, and baking powder (if using). Preheat the oven to 450 F. Once cauliflower cools, place it in a clean dish towel or cheesecloth over a sink or bowl. Squeeze out as much moisture as possible. At least 2/3 cup water should come out. You want it as dry as possible. Place the dry cauliflower into a bowl and add the 1/4 cup water or the flax mixture. Mash and stir well. Stir in the flour mixture. Form into a ball or mini balls. Place on the baking sheet. Pat into a circle, then use another sheet of parchment on top and use a rolling pin or can to spread the circle to about a fourth inch thick. Take off the top sheet of parchment. Bake 25 minutes, or until the cauliflower pizza crust is lightly browned with crispy edges. Add toppings of choice. Bake an additional eight minutes. Allow to cool five minutes. Slice and enjoy!
    View Nutrition Facts


Leftover cauliflower? Use it up in these popular Buffalo Cauliflower Wings.

Have you made this recipe?

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More About The Cookbook

Published on April 28, 2024

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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      • Charlotte says

        In the caption to the second picture down, you say that the recipe for the melty mozzarella is in your Hello Breakfast! cookbook, and you provide a link to buy the cookbook. I followed the link and bought the cookbook, specifically for this recipe and…the recipe isn’t there! I’m incredibly disappointed! The other recipes look good, but the cheese recipe is the main reason I bought it at all. What’s going on????

          • Julie Dove says

            Hi! Sorry for the confusion – The recipe was in one version of the cookbook, so anyone who orders the cookbook and doesn’t see it in their version, I can easily send it! 🙂

          • Kelly says

            Hi, I bought the cookbook because the recipes all sounded good but I really wanted that mozzarella recipe and the recipe isn’t in the cookbook. Could you send the recipe to me also? Thank you so much.

          • Julie Dove says

            Hi, I can send it to you right away. Can you send me an email to chocolatecoveredmedia at gmail with the email address you used to get the book? I can send it to that same address if it’s easiest for you!

          • Melissa says

            I just bought this book for the same reason. I’m very disappointed the cheese recipe wasn’t included as stated.

          • Jason Sanford says

            It should be included. Just sometimes the bonus pack gets caught in a spam filter because it sends out automatically. But no worries, I will send it to you right away, and let me know if you don’t see it within the next few minutes :).
            Jason (media relations)

        • Rebecca Armstrong says

          Hi! I should have read the comments first because I did the EXACT SAME THING as you. While I am excited to try the recipes, I really wanted the melty cheese recipe. I would love it if you could send me a copy. I have tried a lot of cashew cheeses without success and the pictured cheese looked so darn…melty. My e-mail was included with the comments. Thanks!

        • Jason Sanford says

          It’s in the Hello Breakfast Cookbook, in the bonus recipe pack that sends out automatically for everyone who gets the ebook 🙂

          Jason (media relations)

          • Emily says

            How long does it take to automatically send out? I sent an email as followup but just bought the book and so far no bonus pack.

          • Jason Sanford says

            Usually within an hour, but I can go send it manually to you right now so you can have it right away. Sorry for the delay!

          • CCK Media Team says

            Hi absolutely! Do you mean a copy of the ebook or the bonus pack? (The bonus pack should ship out automatically when someone buys the ebook.)

      • sherri says

        looks like you are another fatty-o pizza convert. when will that obese woman learn there are no magical answers. but pushing away from the table BEFORE you overeat is the answer?

        • alyr says

          Looks like you’re an ignoramus who fails to learn that it has nothing to do with being “obese” and everything to do with eating nutrient dense foods that are healthy. While YOU “push away” after your little two slices of artery clogging crap. Go get your lipid panel and oxidized LDL checked, genius troll.

        • Sue says

          No actually it’s about “what” you eat! If you eat nutrient dense foods that calm inflammation your appetite will naturally regulate itself. I’ve been healing an autoimmune illness for months now and it’s working. I, for one, appreciate these recipes because it makes following an Auto Immune Protocol easy and delicious! No pushing back from the dinner table here!

  1. Natasha says

    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

  2. Samantha says

    This is such amazingly perfect timing; just yesterday I was thinking how much I REALLY wanted to try out a cauliflower pizza base recipe. Will definitely try this out at some stage; thanks so much for posting! I love how simple and easy it looks 🙂

  3. Joanne says

    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!

  4. Whitney says

    Katie, you make me so happy! I’ve been wanting to try a cauliflower pizza crust for a while now, but my mom can’t have cheese, or eggs, or gluten. I am trying this with my leftover cauliflower tomorrow!
    One question: are your nutrition facts based on a pizza made with almond or oat flour?
    Thanks again! Happy birthday, and many more to you!
    P.S. I can’t WAIT for your next cookbook! Your first one was one of the only three books I took to school with me!

  5. Marina @ A Dancer's Live-It says

    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. 😉

  6. Sarah says

    Happy Birthday! You are my favorite food blogger *and* my favorite cookbook author! I am really looking forward to your next cookbook. Best wishes for a fantastic year ahead, Katie!

    This pizza looks amazing. And you are simply gorgeous!!! Love the photos 🙂 Hugsxxxx

  7. Anna says

    Ha! Cauliflower Crust without the cheese! I will have to try it out soon. Hmmm…i am curious about your melty topping. I do love cashew cream for it’s versatility (and will probably just use my modification when i make this soon). I’ll be interested to hear how you tricked it out into such melty goodness. may even be enough incentive for me to spring for the book

    • Joyla says

      It was pretty tricky to show a partial recipe then have to buy the book for the rest of the recipe. Is that ethical? It’s sure sad.

      • Jason Sanford says

        The entire recipe for the cauliflower crust is listed here in the post. I have no idea how you could possibly say it is tricky or unethical to offer free recipes to readers. It both amazes and saddens me how entitled your comment was, considering you are paying nothing to see these recipes and therefore really have no basis to complain. If you don’t like what a blogger posts, you are free to go elsewhere.

  8. Ellie H. says

    Happy birthday, almost-birthday twin! Mine was yesterday, the 5th. Pizza, especially healthy cauliflower-crust based pizza, sounds like the perfect way to celebrate your special day!!
    You ate lots of chocolate too, I hope!?? 😉 What birthday dessert did you have?
    Can’t wait to make this crust when I’m home from college and have a kitchen to use!
    xx Ellie //

  9. sue d says

    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 ???

      • AT says

        Katie — I’ve been following your blog for about a year. Your cauliflower pizza crust is in the oven right now (second time this week actually). The recipe is awesome, but I’m not writing about that. I just wanted to thank you for your for the effort you put into your blog. You have such positivity, and your love of food and love of health comes through in each of your posts. I read a lot of food blogs, and as a man who has struggled with issues around weight, have a complicated relationship with food. But your posts and your recipes always have such a positive tone. Plus your recipes are genius and have become often asked for contributions to parties and potlucks in my circle (no bake mexican chocolate cookies, yum). I know blogging isn’t easy, but you brighten people’s days and their tables with the work you do. Congratulations on all your success — it is well-earned. Thank you again.

    • Kate T. says

      Hi there! I made this with two bags of trader joes riced cauliflower. I left the bags in the fridge to defrost overnight and I did not need to cook the previously frozen cauliflower. The crust worked great! I did flip it and cook it further like one of the comments suggested.

  10. Lori Palazzo says

    Happy Birthday! Have a blessed day! Thank you so much for your time and effort working on healthy low carb dishes. Love your site and love your recipes, have tried a lot and they are keepers! I love carbs too and anxious to try this one out as I know how good cauliflower is for you.

  11. Connie Liccione says

    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>

  12. Alanna says

    Happy birthday, Katie! You look lovely and radiant as always. I’ll admit I am also skeptical of cauliflower pizza crust, but if anyone can make it work, you can!

  13. elisa says

    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 🙂

  14. IC says

    What if you use frozen cauliflower? I have some I want to get rid of (love raw cauliflower but not a fan of cooked so this may be perfect!!). What would the amounts be roughly if using frozen?

  15. Wendy says

    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!

  16. Megan says

    Happy birthday! I’m also 24 and looking back on 21 feeling so old now! Lol. Love cauliflower pizza crust! Can’t wait to try your version.

  17. Jessica says

    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

  18. Pat Bachman says

    I can’t wait to try this cauliflower pizza crust recipe. But I want to know what ingredients you actually used and liked the best, 1) Flaxmeal or chia seeds, and 2) almond or oat flour, rolled oats or quinoa flakes. Thanks.

  19. Choc Lover says

    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

    • Julie Dove says

      What is baking sheet? Do you mean parchment? I’ve never heard of any recipe ever sticking to parchment. Unless you used the wrong side up maybe?

  20. Michaela says

    Happy birthday, Katie!
    I hope you’re having a really fantastic day with lots of chocolate 🙂
    The cheese on this pizza looks unreal, I cannot wait for the recipe – and your new cookbook!
    Definitely going to make this cauliflower pizza as soon as my new food processor arrives. I find it really hard to rice cauliflower in my Vitamix and don’t think grating by hand works too well.

  21. Jacob says

    Looks absolutely scrumptious! Not a huge fan of cauliflower but this recipe looks very tempting. I can’t wait to try it.

    • A H says

      It may be worth a try, but the result may well be something different. You’ll have to experiment. If you do, let us know the result.

    • Lauren says

      I think cauliflower has a pretty neutral taste compared to broccoli. And the broccoli will be more textured when it cooks down. I wouldn’t recommend it.

  22. sherry bateman says

    I have to watch my blood sugar i think this is the best website i have every found! you should open up a store or a restaurant in Franklin tennessee!

  23. KareninStLouis says

    Doubled the recipe and made two tonight! Best cauliflower crust I’ve tried. Went with chia and almond flour. Handled like dough. Taste was delicious. Thank you. I weighed the cauli before baking. May have been more than 4 cups but it worked well with the other ingredients as specified. I used 600g raw cauli per pizza. Each pizza was 10.5″x9″ before baking but did shrink. Pics on Instagram with your hashtag.

    • A H says

      No mis-measurements or switched ingredients? I’ve done this recipe several times, and it’s come out perfectly every time. It’s worth a try again.

      • Lauren says

        You basically posted this exact response on someone’s comment on her chocolate mousse cheesecake bars who had a bad result. How are you able to quickly make her recipes “several times” right after she posts them? I love Katie’s recipes, but I don’t find your mass-replying to comments to be helpful.

        • AH says

          Not sure what comment you are referring to, but I stand by my assertion that I have indeed made this recipe several times. Assuming something about another commenter you don’t know anything about is very strange and I was quite surprised to see your reply to me for this reason. I am trying to be helpful by answering other readers and really don’t appreciate being attacked or accused on here.

  24. Angela says

    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

  25. Alexandra says

    This pizza is SO good! My dad (who is not vegan) and I enjoyed sharing this topped with tomato, basil, garlic, and arugula 🙂 thank you so much Katie! Looking forward to your next cookbook with that delicious vegan cheese recipe!

  26. Katerin says

    Just out of courisoty have you ever tried to make any of your desserts with sweetleaf stevia product? Sorry i know this isnt the deserts page but i wanted to ask.

  27. mary says

    I’m a bit of a stickler for details. Can you help? What is the weight of the 1/2 medium head of cauli that you start with? Or the weight of the florets?
    How big is the final crust 1/4″ x ?? 6″ or 8″ or 12″ –hard to tell from the photos. Not that I follow recipes precisely, but I like to know what I’m aiming at. (I like a 12″ pizza). Perhaps just the info of where we’re starting: how many cups of cauli-rice (or steamed cauli) would help…

    BTW as an aside, I just learned that you can make perfect cauli-rice in a vitamix (wet chop). then steam. It’s super easy & quick!

  28. Teresa says

    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! 😉

    • Laura says

      I made this as requested with 4c grated cauliflower & oat flour. Surprised how little the taste ( & aftertaste) was of cauliflower, my least favorite veggie. Surprisingly hubby liked it too.

  29. Sumayya says


    This recipe is calling out to be made!

    Does this keep in the fridge for a day or so?
    Could the pizza crusts be ok (or go dense/soft etc) if a batch was made and then refrigerated/frozen ‘for a rainy day’?

    Do you think/know if it would work with eggs? If so, would 1 egg suffice for this recipe as written?

  30. Laura says

    This was a delight, thank you! And thank you commenter for recommending flipping crust. Here are the modifications I wound up making. added dry Rosemary; my homemade no oil, no sugar sauce is full of chunky veggies but I strained out any thin liquid so it wouldn’t make crust soggy; flipped the crust before adding toppings to help it crust up more; spread kite hill cream cheese spread, then sauce, then fresh basil; daiya cheddar & mozzarella shreds. Out of oven I added more fresh basil. Thank you for finding a way to mask cauliflower flavor! Many people who follow the FMD program are following your recipes.

  31. Belsante says

    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 🙁

  32. Rebecca says

    I made this today and wow – super yummy! I omitted the cheese and topped it with marinara sauce, baby spinach, tomatoes, shallots and roasted mushrooms. I too have seen the cauliflower pizza crust recipes on the internet but they looked too difficult – but not yours. It was surprisingly easy to make. I will be making this again. Thanks for another great recipe!

  33. Melissa says

    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?


  34. Jennifer says

    Tried this recipe over the weekend.. Edge turned out perfect, but the center stayed gooey and it stuck to the parchment paper.. Any suggestions, It was still yummy would like to try it again.

  35. Rachel Lerner says

    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
    black olives (calamatta type)
    Extra cheese
    1-2 Tbsp parmessan cheese

    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

  36. Chanie Kreisel says

    Dear Katie,
    I am allergic to chia seed and to flax. Can I omit them from your Cauliflower Pizza pie crust?

    Thank you!

  37. Fiona says

    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!

  38. Jennifer says

    Hi Katie! Can the crust be made ahead of time and refrigerated if I wanted to make it ahead of time then cook the next day?

  39. Kristopher Ewing says

    can this pizza crust be made in advance and froze for later use down the road? and how long may it be frozen in matter of months?

    • Julie Dove says

      Hi, I can email you the recipe right now. If you don’t get it within the hour, let me know. Thank you so much for getting the book!

      Julie (media director)

      • Deb says

        I bought the Hello Breakfast Cookbook.
        However I also am unable to locate the referenced recipe for melty vegan mozzerella. What page /section would it be located?

        • Julie Dove says

          Hi, it was left out of some versions, but I am emailing you now with the recipe. If you don’t see it within a day, let me know!

  40. Julia says

    Hi =) My name is Julia and it’s my first time here. I’ve been diving through your recipes for a while and I’m eager to try them all out. Your blog is lovely and it’s clear that you put a lot of dedication and passion into it; so… thank you, the result is wonderful.

  41. Michelle says

    Hi Katie! Could I double the recipe and freeze the second dough ball? I don’t like cauliflower much but know I will as dough and don’t want to risk the other half of the head going to waste!

    • Rachel says

      Roast the other half! I think it would be watery if you freeze it.
      I just made the recipe and it made a small pizza so you might not even need to freeze any. It was delicious though!!!

  42. Vivian says

    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.

  43. Erogo says

    Any one have the gram measurements down for this? I would really appriceiate if someone could reply with them. So OCD with cooking and not having the grams drives me nuts with that panic feeling of will it turn out alright? -_- I can hardly afford the ingredients and risking messing up scares me.

  44. Christina Cole says

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

    • Julie Dove says

      Hi, absolutely! Sorry some versions didn’t have it included automatically! Can you send an email to chocolatecoveredmedia at gmail with the email address you used to get the book? I will email the bonus recipes straight from there!

  45. Christina says

    I made this tonight and followed the instructions step by step. I tell you what, the whole time I felt like it wasn’t going to turn out well because I was struggling. But the second I had a bite I could not believe I actually made it successfully!! It was amazing and I will definitely be making it more often. So happy to have found this recipe!!

  46. Hannah says

    Hello! I’m hoping to make this crust in bulk and freeze it for quick meals later. Do you know how well this crust freezes? Thanks!

  47. Cheryl says

    Just finished making and enjoying this pizza! Thank you so much for all the you do to show me easy healthy options. This is very, very good. I also made the cauliflower alfredo sauce. Two great winning recipes in one kitchen experimentation day.
    Both recipe are five stars!! My son, who does not like cauliflower, was amazed with the final products.

  48. Maude Muto says

    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!

  49. Jennifer Lachmund says

    We made it twice, we used Follow Your Heart Egg replacer once and flax the first time. Both were great, I would say flax was more crusty. I had to eat it with a fork because my husband puts so much toppings on it. We made ours with Follow Your Heart mozzarella shreds. It was amazing and a game changer for us as vegans and trying to watch carbs.

  50. Ashley says

    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?

  51. Barb says

    Hi love this site .tried the black bean brownies love them want to try pizza but what about the cheese . Thanks Big Fan

  52. Toni Lewis says

    Katie, as with all good things…..sometimes there’s better! How bout cauliflower pizza crust with 3 ingredients: 2c cauli, grated
    2 c chz
    2 eggs
    Mix.shape prebake till golden, add toppings bake….that’s it. Ohhhh, so good!

      • Jessica says

        I paid for the book and also don’t have the cheese recipe…or the oreo potlock brownies. I think it’s actually missing almost all of the recipes that are advertised to come with it aside from the breakfast enchiladas, which I do see in there. Please email them to me.

        • Jason Sanford says

          Hi, I am so sorry, those recipes ARE all included in the bonus pack that ships out with the book. Sometimes it gets stuck in a spam filter, but you absolutely are entitled to them. I’m sending it manually ASAP, so please let me know if you don’t see it, and sorry again for the delay!
          Jason (media relations)

  53. Samantha says

    Hi Katie,

    I just wanted to let you know that this is my absolute FAVORITE recipe to make. Omg this crust is so delicious. Whenever I make it I double the recipe and eat it 2 nights in a row.

    For anyone wondering, I’ve used anywhere from 350-450g of cauliflower per crust when I make this (depending on the size of the cauli head–as stated above I always make 2 and use an entire medium head of cauliflower). I also rice my cauliflower in a food processor and then microwave for 7 minutes instead of boiling the florets whole. I just find it easier to squeeze out the excess moisture.
    Also, for those who are not vegan and don’t mind using egg whites, I use 4 tbsp of liquid egg whites as a replacement for the flax egg.

  54. Jen Salansky says

    I made this for t my elderly father who loves pizza, but is unable to chew most bread crusts. We LOVED it, but it came out super soggy. I pressed and drained the cauliflower till I could barely get anything more out of it. Does the freshness of the cauliflower matter in the wetness of it? We use farm fresh, organic cauliflower and perhaps we need top do another process.

  55. roimata says

    I thought this tasted pretty good, but the crust didn’t stick together enough to be eaten like pizza. I had to use a fork. I used chia seeds and almond flour and flipped it when cooking, but it still didn’t hold together.

  56. Christina Conte says

    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????

  57. Donna says

    I am so excited to try these new recipes. How do I get your new cookbook? Changing to a healthy lifestyle.

  58. Paula says

    My crust was not soggy at all, although not real crispy. The herbs and garlic powder gave it a nice taste. I did not use sauce, only fresh vegetables. I think I would do this differently next time – all my veggies fell off. But the pizza was good! By the way, I used frozen riced cauliflower that I had in my freezer. I cooked it in the microwave, let it cool, and squeezed out the water. I sprinkled a little nutritional yeast on the top for a salty cheesy taste.

  59. Divya says

    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!!!

  60. Brenda Walker says

    Hello! I can’t wait to try this recipe! It looks wonderful. Can you please send me the recipe for the cheese sauce? I bought the breakfast cookbook, but didn’t get that recipe. If there are other recipes in other editions of the book, I would love those as well if possible. Thanks so very much! The email address I used when I purchased the book was Thanks again!

  61. Kara says

    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.

    • Kara says

      And if it’s to push us to the book- I was going to buy it anyway. Now I have to to actually read a recipe.

    • Jason Sanford says

      There should not be any popup ads on the site (and no ads at all for the book). Can you tell me what popup ads you are seeing? Thanks.

      Jason (media relations)

  62. Karen says

    This looks great! I found a bag of cauliflower pre-chopped into “rice” at the store, and I want to try to make your pizza crust with it. Do you know how many cups of “rice” 1 lb of cauliflower yields?

  63. Kate Hammond says

    Hi Katie,
    I bought your book hoping to try your vegan mozzarella. I saw some other posts about getting the recipe emailed, just wondering if you could send me a copy please… it looks amazing!
    Kate 🙂

  64. Thomas says

    This looks so awesomely delicious. We will be trying it. I’m thinking I want to make cauliflower breadsticks too. Makes no sense. Cauliflower sticks.

  65. Nancy says

    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!!

  66. Kristen says

    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

  67. Karen McGirt says

    I just ordered the book. I’m fairly new to wfpb/vegan, so I’m looking forward to trying these recipes. Please share the recipe for the cheese with me too.

  68. brenda says

    Hi Katie,
    Can’t find the “cheese” recipe for the cauliflower pizza, is it based on cashews and nutritional yeast?

    • Jason Sanford says

      Just sent, so let me know if it does not get to you within the next few hours (or hopefully it should arrive within the next few minutes!)

      Jason (media relations)

    • Jason Sanford says

      Hi, I’m the media director for CCK and am so sorry for the trouble! But please don’t worry – I will make sure to get the recipe to you ASAP! It’s in the bonus pack that is getting caught in a spam filter for some readers (either on our end or yours). I’m going to email it to you now, and let me know if you don’t see it within the next few minutes. Thank you again, so much, for getting the book.

      Jason (media relations)

  69. ReShonda Parker says

    I would also love the recipe for the cheese you used on the pizza! I also bought your cookbook :). Thank you!

    • Jason Sanford says

      Hi, I am so sorry – somehow the bonus pack didn’t automatically send out to some people, and we can’t figure out why. Just let me know what email address you used to get the book and I will go in and resend it out manually ASAP.
      Thank you again for getting the book!

      Jason (media relations)

  70. suzie says

    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.

    • Jason Sanford says

      Hi! The book that has the Melty Vegan Cheese recipe is her Hello Breakfast cookbook, and the cheese recipe is in the bonus pack that should arrive in your inbox within ten or so minutes of getting the book. It’s an ebook but there is also a printable version I can always send over later (no extra cost), because some readers want to print the book so they have a hard copy to hold in their hands 🙂

      Jason (media relations)

  71. Isha says

    I just purchased the Hello Breakfast from the link for the Vegan Melty Mozzarella and cannot find it in the recipe book? Can you please tell me where to find it?

    • Jason Sanford says

      So sorry for the trouble – I’m sending it out ASAP! Let me know if you don’t see an email from chocolatecoveredmedia within the hour!

      Jason (media relations)

  72. Karen Neubauer says

    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!!

    • Jason says

      Hi! Absolutely, will get it to you as soon as I get home to a computer. If you don’t see it in your inbox within the next two hours, definitely let me know. Thank you so much for getting the book!

      Jason (media relations)

  73. Sarah says

    Hello! My room mate and I bought the book yesterday and the recipes look great but I also bought the book for the melty vegan mozzarella recipe. Can you please send this and the other bonus recipes mentioned above? Thank you! was the address used for the download.

    • Jason Sanford says

      Hi, sorry it should have sent automatically! I can send it over right away. Should I send it to your email address or the one in the comment? Also, so I make sure to get you the correct version of the bonus pack, what version of the book do you have? (In other words, what recipe is on page 11 when the recipes start in the book?)
      Jason (media relations)

  74. Dani says

    I’ve been wanting to try a cauliflower pizza crust for a while now, and this one sounded great! I have a nut allergy, so I used coconut flour instead of almond, but I followed the recipe exactly otherwise.
    Unfortunately, my crust was so crumbly that when I went to flip it over to get both sides crispy (as other commenters suggested), the whole thing fell apart. Help! What did I do wrong?

    • Jason Sanford says

      Coconut flour can not be subbed in a 1-to-1 ratio for other flours. In any recipe, it’s important to use the flour listed if you don’t want to risk a negative result. You are always free to experiment of course, but that’s the risk.

  75. Cathrine Ottesen says

    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. 😀

  76. Manon says

    Hi !
    This recipe looks so good!
    When using the chia seeds, do we need to put them in water first as for the flax seeds?

  77. ellen says

    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! 🙂

  78. Heather Lardin says

    Hello! I purchased your “Hello Breakfast” cookbook for the melty vegan mozzarella recipe that you say is in the book, but I have not been able to find it there. Can you please give me a page number in case I am missing it? Thank you so much!

    • Jason Sanford says

      Just emailed you the bonus pack (it sometimes gets caught in spam). Sorry for the delay, and let me know if you don’t see it in your inbox within the next few minutes 🙂
      Jason (media relations)

  79. Marcia says

    Hi there, I just bought your breakfast book in hopes of finding the melty vegan mozzarella recipe, as this was the book you linked to to find it. Unfortunately I can’t see it anywhere in the the book. . Help please…. 🙁

  80. Megan Brown says

    About what size pizza does this make? It looks like a “personal” size pizza in the pics, but I’d love to make a big pizza to share.

    • Jason Sanford says

      Hmm for a larger pizza I would double everything. This definitely makes a smaller one. You could even triple the ingredients.

  81. Selina says

    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.

  82. Heidi Pafford says

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

    • Jason Sanford says

      Hi that’s so strange, the recipe shows up for me! Maybe it was a temporary glitch? Is it still not showing up for you?

  83. Edith Hall says

    Do you have to use flax seed or chia seeds? I never have those. and I’m the only one eating it so I won’t go out and buy any…substitutions please? Staying away from flour and dairy is going to be hard

  84. Faith says

    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?

  85. Rei says

    I love this yeast free alternative! And I love this blog for many many years now. The recipevideos are so nice! It’s good to see you live Katie! 🙂
    A good (italian style) pizza also contains good quality olive oil. But the most important part is actually the sauce since it carries most of the flavour. I would highly recommend to make your own sauce from scratch using real tomatoes etc. It will make your homemade pizza taste so much better! I would also put a bit of olive oil into the dough and on top of it as well. Also, the cheese always comes first, then you can add anything you want on top. 😉

  86. Christopher Collett says

    Tip for your cauliflower pizza recipe. One it takes longer then 40 min, here I am 120min later and unfortunately the recipe didn’t ask me to oil my parchment first. Which I clearly shpuld have, the entire freaking pizza has been baked into the parchment paper. Safe to say the entire thing is now garbage. 10:30pm no dinner and alot of wasted time. Pretty disappointed.

  87. Christopher Collett says

    Okay sorry I gotta give you credit hear, I was able to peal off some ends. Enough to make two mouthfuls anyways, well it was fantastic. Next time I’m going to rub the wax paper with olive oil before making contact. Lookng forward to going round two!

    • Max says

      It is not recommended to use wax paper at a high temperature, as the wax is a coating that does not handle heat well. I would recommend oiled parchment paper, baking sheet, or silicon mat.

  88. Christina says

    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.

  89. andrea says

    Hello!! I love your blog! Could you tell me if you ever tried to do it with the raw cauliflower, well chopped ?? thanks for your recipes! a big hug from Argentina!

  90. Flor says

    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???

    • Jason Sanford says

      Hi! Looking back, we agree this is confusingly worded! No need to mix the baking powder with the water first, but still do use both of those ingredients. Katie is going to change the recipe instructions :).

      • CCK Media Team says

        So many flours we’ve tried have worked, so we are guessing it would (although I don’t think Katie’s tried sweet rice flour). It’s just to thicken so can easily be a gluten free flour. Be sure to report back if you try!

  91. Karljürgen says

    I’m wondering two things:

    1. It seems counter-intuitive to me to squeeze all the water out of the cauliflower just to add water back in later. I did that the first time with another (very similar) recipe, and it was a BAD idea, too wet. I’ve made this recipe twice and haven’t found it needed any extra water at all.
    2. I’m wondering why the flax is being put into water and refrigerated? Does that start some rising process? I wonder because it’s listed as an alternative to baking powder….
    Thanks! Great recipe!!

  92. Valerie says

    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!

  93. Joey says

    Any chance of a quantity of cauli rice yield from the initial starting point? I get 300g bags of it when I (try) making my own.

    Also, if poss, PLEASE a metric measurement for the flour?

    Nearly all of the other online recipe databases I use have this same little recipe card, and you can switch between metric and imperial. I don’t know anything about making websites or anything, but if you had this for your recipes, I think it would be fantastic! I see so many that I’d love to try, but I can’t due to all sorts of differenr converted quantities.

    Best wishes,

    • Jason Sanford says

      Sorry we haven’t tried it with cauliflower rice yet! I don’t know how that metric thing would work, but we can definitely look into it and see if it’s a possibility. I think I know what it is you mean.
      Jason (media relations)

      • Joey says

        Cheers – the cauli rice thing I mean, I’d just use this riced cauli just to sub in for the steamed and drained cauli in this recipe – it’s just I’m so exhausted all the time because of my health condition, and struggle time-wise because of it.

        -When I asked about the yield, I’d just like to know what the initial cauliflower measures AFTER the steaming and removal of moisture.

        Much appreciated 😀


  94. Addie says

    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. 🙂

    • Jason Sanford says

      We haven’t personally tried freezing, but I know some commenters say it worked well for them 🙂
      Jason (media relations)

  95. Melanie Pickering says

    Thank you for all your wonderful recipes.
    I was excited to try this out and I am glad it was a success because it took so long (1.5 hours from start to plating) and was a real faff to make, not to mention the fact that I had to use the whole cauliflower to get enough florets. So I have just consumed a whole cauliflower because I ate the whole thing, having waited so long for it.
    Not sure I will make it again but the recipe’s there if I need it.

  96. Anita Nessin says

    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.

    • Jason Sanford says

      I’ve found that if you broil it a bit after baking, it gets crispy. It’s crispy enough for me, but I’m not sure if that would be on the bottom or what you’re looking for!

  97. FRAN says


  98. Mary theresa Boudreau says

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

  99. Melissa says

    Adaptations I made: I didn’t squeeze out all the moisture. I steamed it and then just let it cool in the strainer so it could drip dry. (I hate removing nutrients from a recipe if I can get away with it. I even save the steaming water to use in other recipes.) I used buckwheat flour. I did the flax/chia in water method (not baking powder). I had to cook it far longer. 35 min followed by 25 min and it was still too soft but held together. In future I think I would sprinkle the chia/flax onto the cooked, drained cauliflower and then mash them together and let it rest (not adding any extra water). The chia/flax should absorb the extra liquid. I would probably add 2/3 cup of buckwheat flower next time as well. And bake it 40 min for the first bake. I’m keen to try the recipe again but I’d allow a lot of extra time to do it. Great concept. I’m pretty sure other mashable veg would work too. Sweet potato/yam, carrot, beet, broccoli… Has anyone tried it?

  100. Melissa says

    Wondering if anyone has tried coconut flour successfully? If so, what was the measurement used? I was thinking it might dry out the dough nicely and avoid needing to squeeze out the cauliflower water. Hmmm…

  101. Melinda Muyargas says

    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!

  102. Belinda Lee says

    I’ve tried to sign up for two free recipes each week but the I’m not a robot thing doesn’t accept my answers (we don’t have crosswalks in Australia), I’ve gone through over 10 different ‘tests’ so I’ve given up! could you please just add me to your email list? thanks Belinda
    PS I’m not a robot !

    • CCK Media Team says

      Hi, we are so sorry about that! No idea why it’s even asking you for those verifications! I just sent a confirmation email, so just click on the confirmation link in the email and you should be good to do. Let us know if you don’t start getting the emails next week!

    • Robin says

      I am thinking to try out this recipe with coconut flour. I was wondering how much coconut flour you put in, was it less than 1/3 cup, as coconut flour absorbs more water I believe? Also did you remove the water from the cauliflower as well or just let the coconut flour soak it up? Thank you 🙂

  103. Loretta says

    This was seriously delicious! I’m not a fan of cauliflower but my pizza made with this crust was very, very good and really didn’t taste like cauliflower. Of course the sauce, cheese and turkey pepperoni added a lot of flavor! I’m going to make it again but will probably start with frozen cauliflower just to save a step. Thanks for convincing me to try it!

  104. PW says

    I’m so confused. Is there an advantage to using the baking powder over a flax egg? Which works out better? Surprised there’s no other questions in comments about this.

  105. Cheri Davies says

    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

  106. Judy says

    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.

  107. Chanuli says

    Hi, my pizza sticked completely on to the parchment paper. The pizza tasted so good but I could barely remove the paper off and the center was slightly soggy even after the edges were pretty brown and crispy. Can I know why this happened? Did I do anything wrong?(I really want to re make this!)

  108. Julie says

    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?

  109. Wendy says

    5 stars
    Cannot thank you enough for creating this recipe. It’s the third cauliflower pizza crust recipe I’ve tried, and I have found the winner 🙂

  110. Deb says

    5 stars
    Just wanted to share. We LOVE the cauliflower pizza crust recipe. You can make it ahead of time, even a day a head of time. I follow her instructions, but cook it for 15 minutes on parchment. Now cool the crust. When ready to use, top the side from the parchment and cook another 15 to 20 minutes again on parchment. It is so nice and easy to make this ahead. We make our toppings ahead and in 20 minutes we have supper. Thanks for an awesome recipe

  111. Billy says

    5 stars
    I was pleasantly surprised with how good this pizza turned out. Used non vegan cheese but otherwise followed the recipe.

  112. Brad says

    5 stars
    I try many recipes and find it therapeutic to cook. I made this couliflower pizza crust along with a few other healthy pizza crust recipes, to my surprise as well as my friends, we all decided this is the #1 tasty healthy pizza crust of all. Thank you for this recipe.

  113. Lesedi says

    5 stars
    Thanks for this awesome recipe. Two questions, 1) I usually use whole wheat grain flour but do want my pizza crust to be fluffier so was thinking about including husk in it. Do you have any ideas on how much I should use per cup of flour? I worry because I’ve had the experience of too much husk and then it turning out gummy. 2) sometimes I mix the wheat with cauliflower to make the crust. Would you have ideas there on how much husk to use? I could also have just been putting way too much husk before, but seems like 1 cup of flour to 1 tablespoon is standard but wanted to check because I know gluten free flour soak up more water than whole wheat. Thanks!

    • Shirley says

      I found if you cook it exactly to the instructions, the crust is fairly stiff. Once you add the toppings, it softens up, but I wouldn’t say floppy. (Anyway, not any more floppy then the ones one buys.)

  114. Shirley says

    I love so many of Katie’s recipes. I’ve made the cauliflower pizza crust several times and love it.

    I have a question, can these be prepared a couple of days ahead? If yes, is there any special instructions? I thought if I just keep them in a bag in the fridge that should be okay, but would like reassurance they won’t spoil.

  115. Vivian says

    5 stars
    We have made this recipe a couple times before and we loved it. However, we felt it was too labor intensive to make very often. Today I created a way to save time and make it easier. First, we microwaved the cauliflower with a little water. Second, I wrapped the cooked cauliflower into a tea towel and pressed it in my tofu press with the tofu press on top of a bowl to collect the water. This means I did not have to ring and ring and ring the towel to get the water out but I did have to allow extra time for it to happen naturally. I just go over to the tofu press every 10 or 15 minutes and I tighten the screws on it. It worked great. I will definitely be able to make this recipe more often now. By the way, did I say it tastes delicious?

  116. Vivian says

    5 stars
    We have made this recipe a couple times before and we loved it. However, we felt it was too labor intensive to make very often. Today I created a way to save time and make it easier. First, we microwaved the cauliflower with a little water. Second, I wrapped the cooked cauliflower into a tea towel and pressed it in my tofu press with the tofu press on top of a bowl to collect the water. This means I did not have to ring and ring and ring the towel to get the water out but I did have to allow extra time for it to happen naturally. I just go over to the tofu press every 10 or 15 minutes and I tighten the screws on it. It worked great. I will definitely be able to make this recipe more often now. By the way, did I say it tastes delicious? I took a picture of it if you want to see it.

  117. Dolores Charpentier says

    I just found this recipe and read the comments. I am still confused about the baking powder OR ground flax or chia. I have read “use both” but feedback seems to use one or the other.

    please clarify. thanks.


    • CCK Media Team says

      Thank you so much for trying it! There is a nutrition facts link at the bottom of the recipe box, with full nutrition facts included 🙂

  118. Cathrine Birkeland says

    Hi! I just bought the breakfast e-book but the cheese (and other bonus recipes?) are missing. Can you send them to me at Thanks!
    I have made this crust several times, it is THE best cauli-crust on the planet. Having it for dinner tonight. 🙂

  119. Makayla Sadamori says

    5 stars
    I have used the recipe for the crust several times and I love it. Sometimes I make the crust and use it as a flatbread for gluten-free and dairy free sandwiches. It always works great for me

4.99 from 166 votes (146 ratings without comment)

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