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cauliflower pizza crust
gluten free
lactose free

You will be surprised of the fabulous taste of this pizza, once you’ve tasted it, you probably wouldn’t want an ordinary pizza anymore. This recipe isn’t just delicious, it’s loaded with goodness, naturally gluten-free, vegetarian/vegan friendly and you can add your own favourite toppings.

Just be aware that this pizza crust isn’t as firm as a normal pizza base, handle with love and care, but even if it crumbles, it’s still delicious. Don’t spread it out too thin as it may fall apart and be careful flipping it over, as it’s a fragile dough.

Prep time: 20 mins
Cook time: 40 mins
Total time: 60 mins

Serves: 2 people

Nutritional information:
Calories: 250
Fat: 8
Transfat: 0
Carbs: 24
Sugar: 3
Fiber: 14
Protein: 20
Cholesterol: 210


  • 1 small raw cauliflower, 550-600 g
  • ½ cup coconut flour or almond meal
  • 1 chia egg ( or 2 whole eggs for non-vegans)
  • 3 tbsp nutritional yeast (or dairy cheese)
  • 1 tbsp ground chia seeds
  • 3 garlic cloves, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp himalaya salt
  • fresh ground pepper


  1. Preheat the oven to 220ºC and line a baking sheet with parchment paper
  2. Chop the cauliflower florets into small pieces, place in blender and blend until you have a rice-like texture.
  3. Put the cauliflower “rice” in a large saucepan, add enough water to cover and bring to the boil. Bring to the boil, and let cook for 5 minutes.
  4. Drain the liquid and transfer the cauliflower to a milk bag/cheesecloth/paper towels over a large bowl and squeeze the excess water. Be careful not to burn yourself.
  5. Let the cauliflower sit in the cloth in a bowl and put it in the fridge for 10 minutes to cool.
  6. In the meantime, mix together 2 tablespoons of ground chia seeds with 6 tablespoons of water to create a “vegan egg”. Set aside and allow the mixture to thicken.
  7. Remove the cooled cauliflower from the fridge and squeeze the excess liquid out of the cauliflower. The dryer the cauliflower the firmer your pizza base.
  8. Place the drained cauliflower in a large bowl, then add the vegan egg mixture, the coconut flower or almond meal, garlic, basil, oregano, salt, pepper and nutritional yeast. Stir well to mix.
  9. Spread the “dough” into either 1 large pizza shape or 2 smaller pizza rounds on a piece of parchment papaer that will be transferred to the oven. Keep the crust about 1/4-1/2 inch (1/2-1 cm) thick. For the best result, press the crust together firmly making sure that there are no “thin spots” where it may crack.
  10. Bake at 200ºC for 30 mins, until the top is lightly golden and dry to the touch.
  11. You could use the pizza crust as is, but it won’t be firm enough to lift with your hands. For a best texture, I recommend using an additional parchment paper to flip the entire pizza crust, and return it to the oven for an additional 15 minutes.
  12. Once the crust is firm and dry, take it out of the oven and add your favourite toppings. Return to the oven briefly to let everything heat up, about 5-10 minutes.
  13. I added marinara sauce, pineapple, onion, peppers, mushrooms, black olives, cashew cream cheese and some rocket. Yumm!

About The Author


Hi everyone, I'm Dagmar and I'm born in Belgium, at 27 I moved to the south coast of Spain, initially just for 6 months, however 22 years later, I'm still here. I have a big passion for animal welfare. I have 3 dogs and a cat, all rescues. In September 2015, I turned vegetarian and over the course of that year, I have leant more and more towards veganism. My aim is to eat as 'clean' as possible.

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