Vegan Cauliflower Pizza Crust Recipe

Meal Type: MainSoy FreePaleoNut freeGluten freeDairy freeVeganSesame free

24 Feb

GLUTEN-FREE II DAIRY FREE II VEGAN II SOY FREE II NUT FREE II PALEO II SESAME FREE

This Vegan Cauliflower Pizza Crust recipe is delicious and perfect for those who cannot eat grains, dairy, or gluten. You wouldn't guess that the pizza crust is made from cauliflower because you can't taste it. It's beautifully light and fluffy with a crispy crust.

Like many of you, I hadn't eaten pizza for nearly 5 years due to my food intolerances. Then, I discovered this recipe. It was a game-changer. This vegan cauliflower pizza crust, is also made without yeast, it’s a testament to the fact that dietary restrictions don't have to limit our culinary experiences.

I really hope you enjoy this vegan cauliflower pizza crust recipe its one of my favourites.

vegan cauliflower pizza crust by kam sokhi allergy chef

Notes on ingredients for Vegan Cauliflower Pizza Crust

Eggs

Use flax eggs for this vegan cauliflower pizza crust if you cannot eat eggs; swap one egg for 1 tbsp milled flaxseeds with 2.5 tbsp of water, and leave it to sit for 10 minutes so it thickens before use. This recipe calls for two eggs, so use 2 tbsp of milled flaxseeds.

Cheese

I did not use cheese in this recipe as most vegan cheese tastes terrible and contains inflammatory synthetic ingredient .If you don't mind that and are looking for tasty cheese, I have found that Cathedral City plant-based cheese is the best vegan cheese I have tasted; it's only available in the UK. Take a look here.

Tomato sauce

I made the tomato sauce from scratch, but I won’t judge you if you use a jar option or tomato puree instead. If you cannot eat tomatoes then try my nomato sauce recipe here instead.

Oat flour

Feel free to swap with buckwheat flour instead.

Ingredients

vegan cauliflower pizza crust recipe by Kam Sokhi Allergy Chef

Tips & FAQ’s for Vegan Cauliflower Pizza Crust

Do I need to cook the cauliflower rice first?

Yes. Microwave the cauliflower rice for 4-5 minutes. OR cook in boiling salted water as per the recipe Let it cool, then squeeze out the excess moisture using a clean towel or cheesecloth.

Can I make the crust crispy?

For a crispier base, flip the crust halfway through baking. Be gentle to avoid breaking it.

What if I don’t have a food processor?

You can use a grater to manually rice the cauliflower. It'll take a bit longer, but it works just fine.

Is the cauliflower taste strong?

No, the cheese and seasonings mask most of the cauliflower taste, making it a delicious and nutritious alternative to traditional pizza dough however once its boiled you really cannot taste it at all.

Can I freeze the cauliflower crust?

Yes. After baking, let the crust cool completely. Wrap it in cling film and freeze. I used to make 20 at a time when I worked in a health food restaurant. If you remove the pizza base from the freezer and add tomato sauce and your desired toppings, you can bake it in the oven for 15 minutes.

How do I avoid a soggy crust?

Ensure you squeeze out as much moisture as possible from the cooked cauliflower rice. This step is crucial for a firm and crispy crust.

What toppings work best with a cauliflower pizza base?

Any traditional pizza toppings work. Popular choices include tomato sauce, vegan cheese, chicken, pepperoni, vegetables, caramelised red onions, anchovies, olives, and fresh basil.

Can I make it dairy-free?

Yes. Use a dairy-free cheese alternative and ensure your seasonings are dairy-free.

Step by step

Recipe

Pizza base

350 g cauliflower blitzed
2 eggs or 2 flax eggs
salt/ pepper
30g oat flour ( blend oats in a Nutri bullet to make flour, use GF oats if you need to)
50g parmesan *optional

Pizza sauce

1 onion roughly chopped
4 cloves garlic
1 tsp smoked paprika or dried basil/oregano
salt/ pepper
1 400 g tin of chopped tomatoes

Pizza toppings

50 g sweetcorn
4 asparagus stalks
1/2 pepper
1 red onion
1/2 courgette
Please use whatever toppings you prefer

Method

Preheat the oven to 180c/350F or gas mark 4. Line a baking tray with greaseproof paper.
To make the tomato sauce, start by sweating the onion and garlic until they are soft. Then, add the paprika or dried herbs and stir for a couple of minutes. Next, add the tinned tomatoes and season with 50 ml of water. Simmer for 35 minutes. Once cooled, blend the sauce in a NutriBullet or a similar blender and set it aside.
Roughly chop the cauliflower and blend in a food processor until it resembles breadcrumbs ( see picture above).
To cook the cauliflower, add it to boiling water, cook for 10 minutes, and then strain it into a colander lined with a tea towel. Once cooled, wring out the water from the cauliflower until it is really dry.
Transfer the mixture to a bowl and add the oat flour, eggs or 'flax eggs', seasoning, and parmesan if using.
Transfer the mixture to the baking tray, pat down and shape into a round ensuring the mixture is evenly distributed.
Bake in the oven for 20 minutes. Once cooked, add the tomato sauce and pizza toppings ( and cheese if using) and bake for a further 35/40 minutes in the middle of the oven.

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Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

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