Cook 20 minutes mins. Glad curst enjoyed it, Geraldine! Will do this recipe again was so good.

Cauliflower pizza crust -

Crust is amazing, love the flavor and crispyness. Totally worth squeezing the cauliflower, I recommend a nylon nut bag vs towel and getting a thin crust. Thanks for such a great crust! Hi, Dana What are your thoughts about splitting up, and cooking this recipe in a waffle iron? Thank you, Heather.

if you try that out, let us know how it works! Good luck! Hi Dana I am wondering can I cook this in a cast iron skillet for a deep dish pizza?

Dana P. I love your recipes!!!! Hey I made this. cane out really good. mine was a little thinner. I noticed you said flax eggs you have seeds instead of flax meal. i have always used the meal.. but lived the recipe I made my own vegan parmesan.. walnuts sunflower seeds and nooch with seasonings.

great recipe. Tried this with almond meal and nutritional yeast. Came out delicious! Love that this is healthy and low cal. Thanks so much for the lovely review and for sharing your modifications, Rasa.

This crust was delicious! We topped with your kale pesto, slow roasted plum tomatoes and thinly sliced onion. The key for us was to make sure all the water was squeezed out of the cauliflower, the result was a thin crust with a crunchy bottom and crisp edges. My husband and I ate the whole thing—it was SO good!

Will definitely make this again and experiment with new toppings although this combo was pretty amazing! Loved this recipe! I did make a few minor changes. I used 1 tablespoon of minced fresh basil and 1 tablespoon of mince fresh oregano we like a lot of flavor…lol!

Nutritional yeast instead of vegan parmesan. it was crispy without being burnt and did not have a cauliflower after taste. My husband even raved about it. Oh and my 2. Mama can I just eat pesto to make me happy, again? I love all of the Minimalist Baker recipes but this one did not work out very well for me—the taste was delish on the crispy edges but the crust was otherwise soggy despite lots of work to dry the cauliflower.

I tried cooking it longer but the edges would start burning and that is no good! I used frozen cauliflower rice as some noted above and used two towels to soak up the moisture.

Adding in the time it took to make the vegan pesto and parm it took me 2 hours to put the masterpiece together.

I did find that flipping the crust with a plate as noted above was helpful and the crust stuck together. Thank you MB for all the fabulous recipes. They truly add so much to my joy of cooking and healthy, cruelty free eating. This one just was a challenge for me but I will comment again if I can master it!

Thanks so much for your thoughtful review, Kristi! Making several crusts in advance and freezing them sounds like a great idea! I made this tonight and it was amazing!!

I tripled the recipe and made it with 3 cauliflowers. My wife and I ate two and I froze the 3rd one. Instead of the corn starch or corn meal I used 2 tablespoons of chia seed I put just a little water with them to soak once the chia seeds were gooey I noticed the recipe binded together REALLY good.

It also helped absorb any remaining water in the cauliflowers? I am excited to make it again. Thanks so much for the lovely review and sharing your modification, Jesse.

Is there any other sub for flour or cornmeal to keep from sticking to the parchment. I am making this for a friend who is totally grain free. I feel like i followed the recipe very carefully and i am a pretty strong cook and familiar with all of the ingredients…however the crust was awful, burnt on the outer edges, mushy on the inside, fell apart when i flipped it..

Sorry- just trying to keep it real. Rita, so sorry to hear that! Made it for dinner tonight and split it with my husband. It is really yummy! I am leaving cauliflower crusts to the cool kids! I followed the recipe meticulously, but I did not like the final taste at all. Wanted to love thus but ours was mushy and not like a crust at all… we followed directions totally disappointed.

It sounds like there needed to be more moisture squeezed out or dry ingredients added to soak up some of the moisture. I just want an idea of how long this ccrust is good for. I believe I made my vegan caulfilower pizza on Thursday of last week… the left overs have been in the ridge… is it still okay to eat?

Hi Melissa! While it is best fresh, it will keep for a couple of days refrigerated. For future, you can freeze your crust for later use! Hi dear! My hubby likes it too much! This is my first time that I had pizza without feeling guilty!

Thanks alot. Is there an option for no nutritional yeast? I believe the vegan parm usually includes it as well. This looks amazing and definitely want to make it! HI AGAIN BEAUTY!! OMG this is so good!

Thank you so much for sharing. Mine also came out tight enough to cut and eat in slices, so the base actually has integrity to it, but I used chia eggs instead of flax eggs, not sure if that makes any difference. Thanks a lot for this again!

So glad you enjoyed it, Brandon! No need to stir fry it first, but glad to hear it worked out for you! I halved the recipe and made this for myself. It was delicious! I did have to cut down the baking time because my pizza was getting brown and crispy closer to 30 min. I used wax paper to press my dough, since it was very sticky, and that worked well.

I used some corn starch on the parchment paper and had no issues with sticking. Topped with sautéed mushrooms, bell pepper, Kalamata olives, fresh basil, and pepper flakes. Would make again. Thanks so much for the lovely review, Christine.

Literally so excited?? Just one quick question…flax egg amount.. would it constitute for 1. Thanks for the quick response.. we ended up getting the TJ Cauli Crust? ONLY bc I really want to understand your recipe fully before attempting…hopefully no room for errors???.

In regards to your recipe, it calls for 1. This was my first time making cauliflower crust, and it was a total hit! A bit labor-intensive, but so worth it. I rolled mine a bit too thin, but it still came out great I tend to like a thin-crust anyway.

Topped mine with Miyokos Mozzarella, your easy pesto sauce, artichokes, peppers, and of course your vegan parmesan. Just made the crust to test out as an alternative to a middle eastern type of flatbread and it was really delicious and perfectly crispy.

I would absolutely double the recipe since i had quite a bit of leftover cauliflower and this is good enough for just 1 person! Thanks for the recipe!! I cooked ot and it was perfect and delicious!!! I made individual mini pizzas with an oven tin. Just made this for first time.

I used 2 bags of Costco frozen rice cauliflower and cooked each bag 5 minutes in the microwave which cut the prep time down instead of cooking in pot. I also added a little cornmeal to the dough to help absorb the moisture. I used the second piece of parchment paper to flip the crust but I also put a plate on top so when I flipped it it would not break.

Then I slid the crust off the plate back onto the pizza stone. I topped with Daiya vegan mozzarella cheese which I love along with some veggies.

I would double the recipe if making for more than 2 people as I was able to eat almost the whole pizza. Will dfinitely make again. Thanks Dana. Thanks so much for sharing, Mary!

I was surprised at how little of my cauli remained after ricing, boiling and squeezing. I used the find shred on my food processor, but that was a mistake. Was surprised the recipe calls for a large or a small cauli?

Thanks, Dana, for developing the recipe. Better luck next time! I think I emailed you asking if you could make a recipe for this. I cannot wait to make it, really happy that all the ingredients are easy to find and affordable too. I made a cauliflower pizza crust years ago with raw cauliflower that appealed to me more.

Hi Kristina! You can store shelled nuts at room temperature for up to 3 months and shelled or unshelled nuts in the refrigerator for up to six months, or in the freezer for a year or more. Hope this helps! Tried this tonight and although it was pretty involved, turned out great!

For anyone looking to avoid the cooking in water then straining situation, I riced mine in a food processor then microwaved for 8 minutes. The wringing it out took the longest. Topped it with a tomato sauce, mushrooms, kale, caramelized red onion, and vegan pepperoni!

Made it, loved it. Used wrap to cover and rolled it out. Turns out great and it is also Toddler approved!

Good taste and lovely crunch to the crust. Thanks for the detailed instructions. Made this tonight. Next time I will double the recipe. We made it thick enough to hold with our hands, but it ended up being a personal sized pizza.

Thank you, Dana. I made this last night and it turned out really well! One change I made is to use a floured-up roller to shape the dough since I had a rough time just using my hands. I would suggest arrowroot or potato starch, but tapioca may work as well.

Let me know if you give that a try! I used tapioca starch and coconut flour and I also used half riced sweet potato and it came out amazing with your cashew Parmesan cheese which I added oregano and parsley to. Super delicious recipe, thanks for the ideas.

I use cornmeal or flour with the mixture, flax egg and spices. I bake the crust first for 25 minutes to firm up the crust on parchment paper.

Then add the toppings: sauce, cheese and toppings for minutes until the cheese melts and the veggies get toasty. This is almost identical to the ad hoc one I concocted a week before this post! To anyone making this, take the time to get as much water out of your cauli rice as you can; mine was a delicious thin pizza casserole.

Second, liberally flour your baking surface. Hey there! Would it be possible to make a double batch and freeze the dough for a couple of weeks before baking it into a crust? Thanks so much, and apologies if I missed this somewhere!

Best when fresh. Note: You could bake your crust ahead of time and then freeze for later use if desired. Many thanks,. Made it. Loved it!! Thanks for being so detailed on the instructions! Hi Dana, I followed the link to how to rice the cauliflower and was wondering, do you think it would be okay to simply sautée the riced cauliflower as you mention on that page , to provide more flavor to the crust rather than boiling?

You squeezed it before sautéing in that recipe so was hoping that would be enough moisture removed. Thanks for all the amazing recipes! I constantly refer to your cookbook while cooking : Gina. But it is may be possible to put a lid on and steam it to soften it…just be sure to wring it out to remove any excess liquid afterwards.

I tried this. I think im going to try sautéing first it next time — I found that the crust just tasted doughy and not very nice. If I want to use frozen riced cauliflower how much would I need, either by weight or volume?

Hi, Mary. Could you please tell me what the answer was? I usually sub 1 small egg per 1 flax egg. I love how this keeps the calories down by replacing so much of the typical cheese and eggs with vegan alternatives!

Is the crust tight enough to hold up on its own? Or do you have to use a knife and fork to eat it? In my experience, the longer you cook it and the less sauce you use the sturdier it is.

Brush the top with a little garlic oil or plain olive oil before putting in the oven. Bake crust by itself for 15 minutes.

Add mozzarella on top and bake for an additional 10 or so minutes, until the cheese starts to bubble. Carefully crack eggs directly on top of the pizza so they don't slide off and broil for 2 more minutes or until the egg is sufficiently cooked oven times may vary.

Remove from the oven and add spoonfuls of pesto, roasted tomatoes, basil and red pepper flakes. Notify me of follow-up comments via e-mail. I just made this, it was awesome and so easy! The dough was really sticky when I first put it in, but it turned out fine. Thanks for sharing 🙂. I made it last night, and it was fantastic!

Toppings: garlic, sundried tomatoes, spinach, black olives, basil and the eggs. So good!! Thank you for this recipe. I love the idea of almond flower in the pizza crust.

Sounds so good! Do we do that for this recipe or do you use raw cauliflower? Could spelt be used in place of almond flour? Really enjoying your recipes! WOW…this is a stunning-looking dish and SUCH a unique and delicious-sounding recipe!

All my favorite things in one. I just found your site via a post from another food blogger on my Facebook page recommending one of your other recipes and I am hooked.

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The Best Ever Cauliflower Pizza Crust featured in Pizza Lovers Only. Claire Nolan. Updated on June 09, Share via facebook Share via pinterest Share via email Share via sms Print.

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