Cauliflower Pizza Crust 3 Ways - Vegan, Vegetarian and Gluten Free

For the dietary restricted - vegan, vegetarian, paleo and gluten free - pizza is just a tempting dish to admire from afar. For those will no dietary issues, it can be something that tastes so great going down, but soon after comes toppings of guilt and a pending food coma. So here's a recipe for everyone, or rather 3 recipes for all appetites.

cauliflower crust pizza

The gluten is removed from all these recipes and cauliflower is added for a healthy dose of vegetables in your crust. So add your kids to this list as they won't even know they're being duped into eating healthy food.

cauliflower crust pizza

I got to use some of Frieda's fabulous colorful cauliflower for an even more festive crust. How fun to serve purple pizzas at your next party (and almost as much fun to say)?

Some of the crusts use eggs, some cheese, and some none of the above. All start with cooking the cauliflower in the microwave, which I do highly recommend since the cooking and subsequent draining make for a crispy, chewier crust. What you add after and on top is up to you and your body.

Cauliflower Pizza Crust 3 Ways - Vegan, Vegetarian and Gluten Free

Makes 3 - 6" pies


ALL (use the following base for all recipes, then add other ingredients as desired)

  • 1 medium cauliflower head - about 2-3 cups when pulsed
  • 1/2 cup almond flour/meal
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste


  • 3 tablespoons of ground flax seeds, mixed with 1/2 cup water for 5 minutes
  • 2 tablespoons nutritional yeast


  • 2 eggs
  • 2 tablespoons nutritional yeast


  • 1 egg
  • 1 cup grated chipotle gouda (or mozarella) 


  1. Preheat the oven to 400F.
  2. Cut the cauliflower into smaller florets and pulse in food processor fitted with the S blade. You'll need to work in batches until all of the cauliflower is a fine grain, though it doesn't need to be all smooth.
  3. Place cauliflower in a microwave safe bowl, loosely cover, and heat for 5 minutes, or until the cauliflower is soft. Allow to cool before taking the next step.
  4. Take a cheese cloth or thin dish towel and scoop the cauliflower into the middle of the cloth. Gather the ends so the cauliflower forms a ball in the middle and begin to squeeze to remove the excess liquid. Keep squeezing until all liquid is gone.
  5. In a large glass bowl, add the dried cauliflower, almond flour, oregano, basil, garlic, salt and pepper and mix. Then add whichever category of ingredient you'd like, and stir until uniformly combined.
  6. Line a baking sheet with parchment paper. Separate the dough into thirds and press firmly on the paper, flattening it out, while crimping the edges so it's uniform. Once all crusts are complete place in the oven.
  7. Cook in the oven for 15 minutes or until solid enough and then flip and cook another 5-10 minutes until interior is cooked and exterior is crisp.
  8. Topping options: seaweed pesto, smoky cashew chipotle cheese, tomatoes, caramelized onions, brussels sprouts and bacon or any vegetable of your choice. If adding a vegetable, place on top of the crust and then bake for an additional 5 minutes or until heated through.
cauliflower crust pizza 3 ways - gluten free, vegan and vegetarian

Frieda's provided me with the colorful cauliflower for recipe testing.