Vegan Cauliflower Pizza Crust

Today at CRB Tech Reviews I share another vegan recipe for my egg-free and dairy free friends.

The cauliflower pizza crust is amazing but the original recipe uses egg and cheese and is far from being vegan-friendly. So here I share with you a dairy-free, egg-free, soy-free, grain-free cauliflower pizza crust.

Vegan Cauliflower Pizza Crust

So, the following is for my egg-free and dairy-free friends.

There are many fake cheeses and egg replacers available in stores; but I prefer to avoid any processed substitutes while trying to vegan recipes. Instead, I use homemade flax or chia eggs, which can be prepared by stirring together freshly ground seeds and water to make a egg-like replacement.

It’s a cauliflower pizza crust, so naturally will be more fragile than one made with wheat flour, but it is for you if you need a grain-free and egg-free alternative.

The recipe for 2 serves


1 small cauliflower florets
3 tsps ground chia or flax seeds
1/2 cup almond meal
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried oregano & 6 tsps water


Start with preheating the oven to 400F and line a baking sheet with parchment paper. Put cauliflower in the bowl of a food processor and pulse it until a rice-like texture is created. Put the cauliflower “rice” to a big sauce pot, adding enough water to cover, and then start boiling it. Cover, lower the flame and cook for 5 minutes. Drain the liquid, and then transfer the cooked cauliflower rice in a bowl and place in a freezer to cool for 15 minutes.

Next mix together 2 tsps of ground chia or flax seeds with 6 tsps of water, to create a vegan “egg.” Keep it aside and allow the mixture to thicken.

Remove the cold cauliflower rice from the freezer and put it in the center of a thin dish towel and using your hands squeeze the rice in the dish towel, removing the excess moisture.

Place the drained cauliflower in a big bowl, add the vegan egg mixture, almond meal, additional tsp of ground flax, garlic, salt and dried oregano. Mix well and then press the mixture into the parchment-lined baking sheet.

Bake at 400F for half an hour, until the top is slightly golden and dry on touch.

Once the crust is firm and dry, spoon your favourite pizza sauce for toppings and return to the oven for a short span, to let everything heat up. I prefer marinara sauce, sautéed onions, and a sprinkle of cashew parmesan, for a properly blended pizza.


You can skip the cooking and cooling down process when you use frozen cauliflower. Simply thaw the frozen cauliflower overnight inside overnight, which creates a “cooked” texture without much to do. Next pulse the thawed cauliflower to create the rice followed by draining it well to get rid of extra moisture.

A very laborious recipe so it is suggested to double or triple the recipe and freeze the leftover crusts, for an easy pizza feast in the future.


And stay connected with CRB Tech Solutions for more recipes to come.

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