Perfect Paleo, Vegan Cauliflower Pizza Crust

Cauli Pizza AZFinal Life without pizza one would not be a very happy one for me. I love pizza, as I am sure you all do too! I finally perfected my cauliflower crust recipe so it has the perfect texture and I am able to enjoy it with my hands.

Cauli Pizza Side AZ

Perfect Paleo Vegan Cauliflower Pizza Crust
Serves: Makes 2 (8-inch) Pizzas
  • 1 medium head of cauliflower
  • a splash of coconut oil
  • ¼ tsp sea salt
  • ½-1 tsp dried basil
  • ½-1 tsp dried oregano
  • ½-1 tsp garlic powder or garlic granules, or 1-2 tsp minced fresh garlic
  • ½-1 tsp dried rosemary
  • a few shakes of red pepper flakes, to taste
  • ½ cup almond flour or coconut flour
  • 2 eggs (Vegan: use flax eggs)
  • Toppings of choice (Pre-cook any meat or veggies (that need it) before adding them to the pizza)
  1. Preheat oven (with the pizza stone in it if you have one) to 450F.
  2. Cut the stems off the cauliflower and place the florets in the food processor. Pulse the food processor until it looks like rice. It will take a few batches in the food processor - don't try to fit it all in at once.
  3. Put the grated cauliflower in a large sauce pan with a little oil and sauté, covered, until softened and just starting to brown. About 5 minutes. OR you can microwave the cauliflower for about 2 minutes.
  4. Remove from heat and pour the cauliflower on to a kitchen towel.
  5. Once it has cooled off enough to handle, use the kitchen towel or a nut milk bag to squeeze as much water out of the cauliflower as possible. Once you think you are done squeezing, squeeze more. This is the most important step for getting a crispy crust.
  6. Mix the cauliflower in a bowl with the rest of the ingredients.
  7. Spread the "dough" onto a greased piece of parchment paper and form 2 (8") pizzas.
  8. Place the parchment paper on the pizza stone (or baking sheet) and bake for 15-20 minutes, or until the edges are brown.
  9. Remove from oven and add your toppings. Put the pizza back in under the broiler, on low, for about 3 minutes, or just until everything is heated through. WATCH CLOSELY! Things can burn very easily under the broiler.
You do not have to use nut flour in this recipe - it just helps with the texture. If you don't mind eating it with a fork and knife I would just use 2 tbsp flour. For Whole30 I just use 1-2 tbsp flour.

This crust can be made ahead of time and stored in a sealed container in the fridge for a few days.

If you are having trouble getting the crust crispy:
-Make sure you are getting enough water out in Step 6. A nut milk bag works way better for me than a kitchen towel.
-Use a pizza stone if you have one.
-Make sure to pre-cook any veggies that need it.
-If you are still having trouble you can always add more nut flour.

Step 2 riceinbowl Step 3 p Step 7 crust crust1 Step 8 crust3 crust5

Leave a Reply

Your email address will not be published. Required fields are marked *