Cauliflower Crust Pizza (Vegan, Gluten-Free)

How do you define pizza? Flat, thick and doughy, smothered in red sauce, cheesy, loaded with toppings? Does thin and crisp cauliflower crust fit your definition? If it does, great! If you are skeptical about this ingredient that you may find obtrusive, then you can't know for sure until you try it. So try it. Open your mind to new and delightful ideas. 

Cauliflower pizza crust is the gluten-free Pinterest-user's new best friend. I'd like to contribute this egg-less version to the collection of cauliflower crust recipes on the web. 

Do not let the chia eggs scare you! (But just incase you have a chia-phobia or something, flax meal can easily stand in it's place). 

You can really use any vegetables in your fridge to top this pizza. But here is a list of the veg i used for this pizza:
- fresh garlic, minced
- fresh oregano, chopped
- fresh thyme, chopped
- fresh basil, chopped
- cherry tomatoes, halved
- mushrooms, sliced
- red onion, sliced
- multi-colored bel peppers, sliced
- spinach

Cauliflower Crust Pizza
Yield: 1 pizza / 3 servings

1-1/2 lbs. cauliflower florets 
4 tablespoons chia seeds, divided
1/2 cup water 
3/4 cup chickpea flour 
1/2 cup almond flour
1 tablespoon garlic powder
1 tablespoons fresh oregano, chopped
1 tablespoon fresh thyme, chopped 
1/2 teaspoon salt 

1 (7oz) jar organic tomato paste 
2/3 cups water
1 tablespoon olive oil 
2 teaspoons raw sugar 
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil 
salt to taste 

  1. Pulse the cauliflower florets in a food processor until the texture resembles rice. Transfer cauliflower "rice" into a large saucepan and cover with water. Set atop a stove and bring the cauliflower/water to a boil. Then, turn it down to a simmer for 5 minutes. 
  2. Meanwhile, stir 3 tablespoons of chia seeds with the water and let rest to thicken into a "chia egg."
  3. Use a fine sieve to strain the water from the cauliflower. Empty the cauliflower into a bowl and place the bowl in the freezer for 10 minutes to cool. 
  4. Once cooled, strain excess water using a cheesecloth or a thin dish towel. *do not skip this step!!!
  5. Preheat oven to 450 degrees and prepare a pizza stone by lightly greasing with olive oil. If you do not have a pizza stone, use a sheet pan.
  6. Mix the strained cauliflower with the chia egg. Then, add the garbanzo flour, almond meal, remaining 1 tablespoon of chia seeds, and spices. Stir until completely combined. 
  7. Press the dough into a flat and even round on the pizza stone. Bake for 20 minutes or until the crust turns crisp and golden. 
  8. While the crust is baking, prepare the sauce by mixing all of the listed ingredients together. 
  9. Here's the fun part! Spread the sauce over the baked crust and layer with your favorite toppings (the vegetables I used for my pizza are listed above). 
  10. Place the topped pizza back into the oven for 10 minutes. Remove from the oven, slice, and enjoy while hot. 


  1. I wish for the great of success in all of our destiny endeavors

  2. They managed the project professionally and seamlessly discuss, demonstrating initiative as well as a friendly, modern company atmosphere.


© A Little Baker
Maira Gall