This Gluten-Free Vegan Cauliflower Crusted Pizza is life-changing. It tastes amazing, it’s super healthy and it’s simple to make. It’s also low calories and gluten-free!
Pizza is one of my favorite foods in the world. And even though I love fathead pizza crust, sometimes I want something a little lighter. Low carb cauliflower pizza crust naturally comes to mind!
The humble cauliflower always comes to the rescue. Gosh, I love cauliflower… so versatile! Have I mentioned that I used to hate cauliflower? – now as a vegan, I LOVE CAULIFLOWER! It’s literally a life save….from wings, low carb-hummus, Cauliflower Cheese….and much more!
Reasons Why Cauliflower Pizza Crust is Healthy:
- cauliflower pizza crust has fewer carbs than regular pizza crust (a regular pizza crust has approximately 38 g carbs versus just 10.9 g)
- the cauliflower pizza crust is easily made into gluten-free, which means people with gluten intolerance or Celiac disease can enjoy it, too
- can easily be adjusted to meet your dietary needs
- cauliflower is an excellent source of minerals, vitamins, antioxidants,
- cauliflower is high in fiber, which reduces inflammation and keeps the digestive system healthy
- the cauliflower pizza crust is a great low-carb alternative for grains, versatile, and easy to incorporate into your diet
See? Cauliflower really is the most versatile veggie in the world of veggies. It’s full of fiber and other natural goodness. Plus: yum!
HOW TO RICE CAULIFLOWER:
You certainly don’t need a food processor to make cauliflower pizza crust but if you have one, your job will be easier and less messy.
To rice cauliflower with a food processor…
- cut the cauliflower into small florets;
- add the cauliflower florets to the food processor;
- pulse the cauliflower florets until small pieces are formed.
The other option ( the messier option ) Is to grate the cauliflower!
Shall we make some cauliflower-crusted pizza, then?
Do let me know how you found this Gluten-Free Vegan Cauliflower Crusted Pizza recipe if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Gluten-Free Vegan Cauliflower Crusted Pizza
- PIZZA CRUST:
- 1 medium-large head cauliflower “riced” (about 6 cups/750g cauliflower rice*)
- 1 1/2 flax eggs 1 1/2 Tbsp (10 g flaxseed meal + 4 Tbsps of water.
- 1/4 tsp sea salt
- 3 Tbsp nutritional yeast
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 cloves garlic
- 1 heaping Tbsp cornstarch or arrowroot starch // helps bind
- 1 Tbsp cornmeal or gluten-free flour // to discourage the dough from sticking to the parchment
- TOPPINGS optional
- Puréed tomatoes or Easy Marinara or my quick pizza sauce recipe
- Sautéed or fresh vegetables e.g. bell pepper, onion, mushroom
- Vegan cheese
- Preheat oven to 375 degrees F (190 C).
- Use a box grater or the grating blade (not “S” blade) on a food processor to make the cauliflower rice Set aside.
- Bring a large pot of water to a boil. Then add riced cauliflower. Cook for 5 minutes to soften. Then drain in a fine-mesh strainer (make sure it’s fine or the cauliflower will seep through the holes).
- Let it cool for about 15 minutes.
- While this is happening, this is a good time to prepare pizza sauce or sauté any sturdier vegetables (such as onion and bell pepper) you intend to use as toppings. Otherwise, they require too much time in the oven to brown once the crust is baked. Set aside.
- Transfer cauliflower rice to a clean dish towel and ring out as much of the excess liquid as possible. This is a very important step, so be sure to ring it out until no more water will come out. Set aside.
- In a large mixing bowl, prepare the flax egg and let rest 5 minutes. Then add cauliflower rice, sea salt, vegan parmesan cheese, oregano, basil, garlic, and cornstarch.
- Stir with a mixing spoon or your hands to thoroughly combine. A loose “dough” should form.
- Line a baking sheet or pizza stone/pan with parchment paper. Sprinkle with a little cornmeal or gluten-free flour to help prevent the pizza from sticking when slicing.
- Then use your hands to carefully spread the dough into a circle or square and keep the crust slightly less than a 1/2-inch thick with a slightly thicker outer perimeter.
- Bake the crust for 45 minutes. Then remove from the oven and carefully flip the crust. Do so by first loosening the crust from the bottom layer of parchment with a spatula and then laying another sheet of parchment paper on top of the crust. Then grab both sheets of parchment and gently flip. Arrange the crust back on the baking pan.
- Return to the oven and bake for an additional 10-12 minutes more or until the edges appear golden brown and the center feels mostly firm to the touch.
- Remove from oven and top with desired toppings (cooked or fresh). I recommend going light on the sauce as it can make the crust soggy if too much is applied.
- Bake for another 10 or so minutes or until toppings is tender. Watch the edges of the crust, which can get brown before the toppings.
Best eaten when fresh. This pizza is best eaten with a fork – I find that it doesn’t quite support itself when eaten with hands. Note: You could bake your crust ahead of time and then freeze for later use if desired. The calories include the toppings too.
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