Vegan, Gluten Free, Cauliflower Pizza Base

Last night we enjoyed a delicious alternative to one of our old favourite foods and wow what a success!! It took less time to make than our old home made pizza base and was equally enjoyable and in a way better, as we knew this is so clean and healthy and didn’t leave us with that pizza lethargy after.  Vegan-Gluten-Free-Cauliflower-Pizza-Base

Vegan, Gluten Free, Cauliflower Pizza Base
Serves 2
Delicious, Vegan, Gluten Free, Cauliflower Pizza Base
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
288 calories
32 g
0 g
16 g
10 g
2 g
317 g
665 g
5 g
0 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 288
Calories from Fat 132
% Daily Value *
Total Fat 16g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 7g
Cholesterol 0mg
Sodium 665mg
Total Carbohydrates 32g
Dietary Fiber 10g
Sugars 5g
Protein 10g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 head / 450g of fresh or frozen cauliflower florets
  2. 3 tablespoons ground chia or flax seeds, divided
  3. 6 tablespoons water
  4. 55g or 1/2 cup almond meal
  5. 1/2 teaspoon dried oregano
  6. Optional - 1/2 teaspoon salt Optional
  7. Optional - 1/2 teaspoon garlic powder
  8. Optional - 1 teaspoon Nutritional yeast
  1. Preheat the oven to 400F - 200c and line a baking sheet with parchment paper. Place the cauliflower florets in a food processor fitted and pulse until you make a rice-like texture. Pour the cauliflower “rice” into a large saucepan, add enough water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for 5 minutes. Drain the liquid, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes.
  2. In the meantime, mix together 2 tablespoons of ground chia or flax seeds with 6 tablespoons of water, to create a vegan “egg.” Set aside and allow the mixture to thicken.
  3. Remove the cooled cauliflower rice from the freezer and transfer it to the center of a thin dish towel. Use your hands to squeeze the rice in the dish towel, removing all of the excess moisture from the cauliflower.
  4. *Note: You can skip the cooking and cooling process when using frozen cauliflower. Simply allow the frozen cauliflower to thaw in your fridge overnight, which creates a “cooked” texture without having to do the extra work. Pulse the thawed cauliflower to create the rice, then drain well using a dish towel.
  5. Place the drained cauliflower in a large bowl, then add in the vegan egg mixture, the almond meal, the additional tablespoon a ground flax or chia seeds, salt, garlic and dried oregano, if desired. We did not use any extra salt or garlic and it still tastes fantastic. Mix well, then press the mixture into the parchment-lined baking sheet. We used a round pizza tray, but any shape will work just as well and you want to keep it around a 6-8mm or 1/4 Inch thick. For best results, press the crust together firmly, making sure that there are no “thin spots” where it might crack.
  6. Bake at 400F for 30 minutes, until the top is lightly golden and dry to the touch.
  7. You could use this pizza crust as is, but it won’t be firm enough to lift with your hands. For best texture, I recommend using an additional piece of parchment paper to flip the entire pizza crust, then returning it to the pan to bake for an additional 5-10 minutes.
  8. Once the crust is firm and dry, add your favourite pizza toppings and you can return to the oven briefly to let everything heat up, about 5-10 additional minutes. We added our favourite Rich tomato sauce ( and sweetcorn, cherry tomatoes, spring onion, courgette and mushrooms and did not choose to recook, as we both Love the taste of fresh food.
Adapted from vegan cauliflower pizza crust
Posted in Main Meals.

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