Google+ Allergy-Free Vintage Cookery: Cauliflower Crust Pizza (GF, DF, egg free, vegan)


Monday, April 15, 2013

Cauliflower Crust Pizza (GF, DF, egg free, vegan)

Cauliflower Crust Pizza
Well, I've seen these recipes all over the internet for cauliflower pizza crust, and I finally decided to try one.  Most of them use eggs, but two of three sons are allergic to eggs, so I tracked down this vegan version and was pretty happy with it.  It's not a very sturdy crust, and it was a challenge to get the pizzas off the baking sheet, but the taste was there!  The crust tastes "bready" when it's eaten in combination with toppings, but alone it does taste cauliflowery.  I didn't mind - it was nice to have that carb-like feeling again!  This recipe makes 4 individual 6" pizzas.

Cauliflower Crust Pizza

1 head cauliflower
5 Tbsp ground flax seeds
1/2 cup water
1/2 cup brown rice flour
1/4 cup nutritional yeast
1 tsp onion powder
1 tsp salt

Preheat the oven to 425 degrees.  In a glass measuring cup, combine the water and flax seeds and let sit.

Cut the cauliflower into large chunks (the right size to fit into the feed chute of your food processor).  Using the grating or shredding blade, feed the cauliflower into the food processor until it is completely "riced." Transfer to a large frying pan and heat the cauliflower over medium for five minutes just to get the moisture out.  Stir occasionally.

Meanwhile, in a large bowl, combine the flax/water mixture, rice flour, nutritional yeast, and flavorings (you can add any kind of herbs and spices you like, from oregano to Old Bay).  Stir in the cauliflower until well combined.

Cover 2 baking sheets with parchment paper.  Divide the cauliflower mixture into four equal parts and squish with your hands into a semblance of a ball.  Transfer each ball to the baking sheet and pat down into a round crust, smoothing the edges.

Bake for 25 - 30 minutes, or until browned on the edges and relatively crisp.  Remove from oven, add your favorite toppings, and bake an additional 5 minutes.

These crusts are not sturdy enough to transfer to plates with a spatula.  Using the parchment paper, slide each pizza onto a plate (slide the paper with the pizza on it right onto a plate, then using the spatula to hold the pizza in place, slide the paper out from under the crust so the pizza remains on the plate).  Eat with a fork and knife.

Makes 4 individual pizzas.

Adapted from Positively Vegan.

Shared with Slightly Indulgent TuesdayHearth and Soul HopAllergy Free WednesdayWellness Weekend, Fresh Bites Friday, Gluten Free Weekly, Waste Not Want Not Wednesday, and Healthy 2Day Wednesday.


  1. I make this on occasion and I like to use dried basil and oregano mixed into the crust to give it even more pizza flavor. (I've also used garbanzo-fava flour rather than rice flour -- it's more mushier, but if you cook it a while longer at a lower temp, it turns out nice.

  2. I love cauliflower pizza crust! so delish!

  3. What a great egg-free version of this popular crust. I've made it with eggs several times, but how great to have an allergy-free option. Can't wait to try!!

    Have a great rest of your week and a fabulous weekend!