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Cauliflower pizza crust served with vegan toppings
Crispy gluten-free cauliflower pizza base with melting vegan cheese

Cauliflower pizza crust with vegan toppings

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
This isn't a classic yeast dough, but a vegetable matrix. Our biggest enemy here is water: cauliflower is 92% water, which we must remove to get a crispy base instead of boiled mash. The binding agent is the gelling power of flaxseed instead of egg.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 2 servings
🔥 Calories 340 kcal
🌍 Cuisine Low-Carb / Keto

Ingredients

Equipment Needed

  • Food processor (S-blade)
  • Clean tea towel or cheesecloth (for squeezing)
  • Baking parchment
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten (if oats not GF)

Instructions

1 ✓

Mix the ground flaxseed with the water and set aside for 10 minutes until it becomes gelatinous ('flax egg').

Tip: The mucilage in the flaxseed husk forms a hydrogel network when in contact with water; this will hold the dough together.
2 ✓

Blitz the cauliflower in a food processor into crumbs (rice-sized).

Tip: Don't over-process, or it will turn into a paste, not crumbs!
3 ✓

Steam the cauliflower crumbs (5 minutes in the microwave or in a pan), let cool slightly, then place in a tea towel and squeeze out ALL the water. It is ready when it forms a dry ball.

Tip: The heat weakens the plant cells, making them release water more easily. This is the most important step!
4 ✓

Knead the dry cauliflower, flour, spices, and flax egg into a dough ball.

Tip: The flour helps absorb any remaining moisture.
5 ✓

Press the dough out onto baking parchment into a circle approx. half a centimetre thick. Pre-bake at 200°C for 20-25 minutes, until the edges start to brown and the surface is dry.

Tip: Pre-baking solidifies the structure. The centre wouldn't cook through with toppings on.
6 ✓

Spread with the sauce, sprinkle with cheese, and bake for another 10 minutes until the cheese melts.

Tip: Don't overload with heavy toppings, as this base is less sturdy than wheat flour dough.

Recipe FAQ

Why does the dough fall apart?
Because there was water left in it. You must squeeze the cauliflower ruthlessly, until almost bone dry. If you think you're done, squeeze a bit more!
Can I use frozen cauliflower?
Yes, in fact! Freezing damages the cell walls, making it even easier to squeeze out the water after thawing.

Ingredients

  • 500 g Cauliflower (florets)
  • 2 tbsp Ground flaxseed (linseed)
  • 6 tbsp Warm water (for the flaxseed)
  • 50 g Oat flour (or almond flour)
  • 1 tsp Dried oregano
  • 0.5 tsp Salt
  • 100 ml Thick tomato passata
  • 150 g Vegan grated cheese