Homemade Vegan Cauliflower Crust Pizza Recipe

Serves: 4 people (makes one 12-inch pizza)

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

What You’ll Need

For the Cauliflower Crust:

• 1 large head cauliflower (about 2 pounds)
• 1/4 cup ground flaxseed
• 6 tablespoons warm water
• 1/4 cup nutritional yeast
• 2 tablespoons almond flour (or oat flour)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

For the Vegan Toppings:

• 1/2 cup marinara sauce (sugar-free)
• 1 cup vegan mozzarella cheese shreds
• 1/2 red onion, thinly sliced
• 1 bell pepper, sliced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon olive oil for drizzling
• Red pepper flakes (optional)

Preparing the Cauliflower Base

Begin by preheating your oven to 400 degrees Fahrenheit and lining a large baking sheet with parchment paper. Remove the leaves and core from the cauliflower, then cut it into florets. The pieces should be roughly the same size to ensure even processing.

Working in batches, pulse the cauliflower florets in a food processor until they resemble fine rice or couscous. Be careful not to over-process, as this can turn the cauliflower into a paste. You should have about 4 cups of riced cauliflower when finished.

Transfer the riced cauliflower to a large microwave-safe bowl and microwave for 4-5 minutes until tender. Alternatively, you can steam the cauliflower in a steamer basket for 5-6 minutes. This step is crucial for softening the cauliflower and making it easier to work with.

Removing Excess Moisture

Once the cauliflower has cooled enough to handle, transfer it to a clean kitchen towel or several layers of cheesecloth. Gather the corners of the towel and twist to form a tight bundle, then squeeze firmly to remove as much liquid as possible. This step is absolutely critical for achieving a crust that holds together and becomes crispy.

Continue squeezing and wringing the cauliflower until very little moisture comes out. You should be able to remove about 1/2 cup of liquid. The drier the cauliflower, the better your crust will be. Set the squeezed cauliflower aside while you prepare the binding mixture.

Creating the Binding Agent

In a small bowl, whisk together the ground flaxseed and warm water. Let this mixture sit for 5 minutes until it becomes thick and gel-like, creating a vegan egg substitute that will help bind the crust together.

In a large mixing bowl, combine the dried cauliflower with the flax mixture, nutritional yeast, almond flour, oregano, garlic powder, onion powder, salt, pepper, and olive oil. Mix thoroughly until everything is well combined and the mixture holds together when pressed.

Forming the Perfect Crust

Transfer the cauliflower mixture to the prepared baking sheet. Using your hands or a spatula, spread and press the mixture into a circle about 12 inches in diameter and 1/4 inch thick. The edges should be slightly thicker than the center to prevent burning and to create a nice crust border.

Make sure the crust is evenly distributed and firmly pressed together. Any thin spots or loose areas may fall apart during baking. The surface should be relatively smooth and compact.

Pre-Baking for Structure

Bake the crust for 20-25 minutes, until the edges are golden brown and the center is set and lightly colored. The crust should feel firm when gently pressed and should not be soggy in the center.

Remove from the oven and let cool for 5 minutes. This brief cooling period helps the crust set up and makes it easier to handle when adding toppings.

Preparing the Toppings

While the crust is cooling, prepare your toppings. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers, cooking for 5-6 minutes until softened and lightly caramelized. Add the mushrooms and cook for another 3-4 minutes until they release their moisture and become golden.

Add the spinach to the pan and cook just until wilted, about 1 minute. Remove from heat and set aside. This pre-cooking step ensures the vegetables don’t release too much moisture onto the crust, which could make it soggy.

Assembling Your Pizza

Spread the marinara sauce evenly over the pre-baked crust, leaving about a 1/2 inch border around the edges. Be careful not to use too much sauce, as excess liquid can make the crust soggy.

Sprinkle the vegan mozzarella cheese evenly over the sauce. Add the sautéed vegetables, distributing them evenly across the pizza. Scatter the sun-dried tomatoes on top, and finish with a light drizzle of olive oil.

The Final Bake

Return the pizza to the oven and bake for 12-15 minutes, until the cheese is melted and bubbly, and the crust edges are golden brown and crispy. The bottom of the crust should be firm and lightly browned when you lift it with a spatula.

Remove from the oven and immediately sprinkle with fresh basil and red pepper flakes if desired. Let the pizza cool for 2-3 minutes before slicing to allow the cheese to set slightly.

Slicing and Serving

Use a pizza cutter or sharp knife to slice the pizza into 8 pieces. The crust should hold together well and have a satisfying texture that’s crispy on the outside and tender on the inside. Serve immediately while hot for the best texture and flavor.

Customization Ideas

This basic recipe is incredibly versatile. Try different vegetable combinations like zucchini, eggplant, or artichoke hearts. For protein, add marinated tofu, tempeh, or chickpeas. Different herbs like rosemary, thyme, or fresh oregano can completely change the flavor profile.

You can also experiment with different vegan cheese varieties or make your own cashew-based cheese sauce for an ultra-creamy topping.

Storage and Reheating

Leftover pizza can be stored in the refrigerator for up to 3 days. To reheat, place slices in a 350-degree oven for 5-8 minutes to restore crispiness. Avoid microwaving, as this will make the crust soggy.

The unbaked crust can be prepared ahead and frozen for up to 3 months. Simply thaw and proceed with adding toppings and baking.

Tips for Success

The key to a successful cauliflower crust is removing as much moisture as possible and not skipping the pre-baking step. Don’t overload the pizza with toppings, as this can overwhelm the delicate crust structure. If this is your first time making cauliflower crust, start with lighter toppings and build up your technique.

Why This Recipe Works

The combination of flax eggs and nutritional yeast creates the binding power traditionally provided by eggs and cheese, while the almond flour adds structure and helps achieve the right texture. Pre-cooking the vegetables removes excess moisture, and the two-stage baking process ensures a crispy crust that can support all your favorite toppings.

This Homemade Vegan Cauliflower Crust Pizza proves that plant-based, gluten-free eating can be both delicious and satisfying, turning a simple vegetable into the foundation for an incredible meal that everyone will love.