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Eat Well May. 17. 2013

Cauliflower Pizza Crust

May. 17. 2013
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN


You’re going to love this gluten-free and vegan-friendly cauliflower pizza crust.

Earlier this week we talked about the amazing cruciferous vegetable cauliflower, now let’s put that knowledge into practice and make one of my (new) favorites with cauliflower… Cauliflower Pizza Crust! Cauliflower crust has become very popular in the low carb and paleo communities because it’s loaded with all the flavors of pizza without using refined carbohydrates or any fuss with baking breads. I pair cauliflower with familiar pizza seasonings such as oregano, garlic, and onion amongst an entire menu/meal plan with ideas on how to make your own pizza crust. Plus, if you know anything about my story, you know that gluten and dairy don’t play well with my digestive system. So today I give you my favorite gluten-free and vegan-friendly cauliflower pizza crust that’s also paleo friendly! 

The only pizza you'll ever need...

I've played around with this recipe for a couple weeks now and it was hard work, you know eating all these pizza crust "failures". But hey, all in the work of a good recipe. When I think of pizza crust I think of several variations – doughy, crispy, thick crust, thin crust, New York style, Chicago style, flatbread, etc. This pizza crust recipe is more thick and doughy than thin. If a thin crust is what you're after, a couple modifications to the recipe should lend a thinner crust (see in the Note section of the recipe). First and foremost, we forgo all the heavily processed carbohydrates that taste great for a second on the tongue; but leave us feeling heavy, weighted down, and down right lethargic afterward. Food should not only taste great, but it's gotta make us feel great! If you're eating foods that make you feel like there's a brick in your stomach or you want to take a nap after, check out what you're putting in that beautiful body of yours (and let's start with that pizza we all love so much).

Cauliflower Crust Tutorial  

This pizza crust is made without any of the standard "dough" ingredients, no gluten, no dairy, no grains, nothing but goodness from cauliflower and some fun ingredients you've seen here before on Nutrition Stripped. I love incorporating chia seeds into this pizza crust as it creates a "doughy" texture and moistens the overall crust (if you don't have chia seeds, this recipe still works). Since this may be a very new concept using a vegetable as a "dough", I thought it'd help everyone out to show you step by step how to make the crust. Let's take a peek at the recipe and dig in!

Tips to keep in mind

  • Crust // This isn't going to be like standard pizza crust you're used to, so open your mind to a new experience of a "crust".
  • Baking // All ovens are different, therefore the time it takes to cook this may take longer/shorter and also depending on how thick you make the crust, keep this in mind.
  • Texture // This dough can be very fragile after it's been baked, just handle with love (and if it falls a part, it's still darn good).
  • Nutritional yeast is optional // It's purely used for taste. Perfect for non-dairy lovers as it has a cheesy flavor and is loaded with B vitamins and protein. Read here for more on nutritional yeast.
  • Sauce // Top with whatever marina or pizza sauce you enjoy (hopefully organic if not homemade!).
  • Have fun with your toppings! Load on them veggies!

Top it!


  • red marinara, white sauce, Basil Pesto (my favorite), sun-dried tomato puree, roasted red pepper compote, etc.


  • arugula, spinach, kale, micro greens, sprouts


  • onions, peppers, tomatoes, corn (organic, non-GMO), mushrooms, broccoli, artichokes, asparagus spears


  • beans, organic tofu, organic tempeh, hemp seeds, farm fresh egg, shrimp, ham, chicken, beef [follow the NS philosophy if you consume animal proteins]


  • pineapple, sun-dried tomatoes, peaches, pears

Spices and herbs:

  • fresh garlic, red pepper flakes, shallots, fresh basil, cilantro, parsley, rosemary, thyme, chives

The Menu

The Classic // marinara sauce + Classic Cashew Cheese 
Nutrition Stripped Style // sun dried tomato puree + fresh sliced tomato + fresh basil + arugula + hemp seeds + nutritional yeast
Greek Isles // sun-dried tomato puree + kalamata olives + pepperoncini’s + capers + Classic Cashew Cheese 
Skinny Italy // basil pesto +  fresh sliced tomatoes + eggplant +spinach + fresh basil + Classic Cashew Cheese 
The Hawaiian Tropic // marinara sauce + sliced pineapple  + fresh cilantro
White on white // white sauce + hemp seeds + organic tofu
Mexican // roasted red pepper compote + roasted corn + beans + Classic Cashew Cheese + jalapeños + fresh cilantro
Mushroom Madness // marinara sauce + portabella mushrooms + shiitake mushrooms + white button mushrooms + Classic Cashew Cheese 
Rose // white sauce + rosemary + chicken + Classic Cashew Cheese 
The Californian // marinara sauce + zucchini + tomato + arugula + fresh avocado
Farm Land // marinara sauce + spinach + any and all veggies! + vegan cheese + farm fresh egg (optional)


I want to hear from you! What are your favorite pizza toppings? Have you ever had cauliflower pizza crust before? I hope you all enjoy this recipe as much as I do and feel free to “share” this recipe by tagging me @nutritionstripped and using the #nutritionstripped.

xx McKel


Love Cauliflower Pizza Crust and want even more healthy recipes and tips to live whole and eat well? Get the Nutrition Stripped Cookbook with almost 100 delicious whole food recipes not on the blog! Get your copy here.

The Recipe

Serves 2



1 small head cauliflower (550-600g), before steaming

2 whole eggs (or use chia eggs)

3 tablespoons of nutritional yeast (or use dairy cheese)

1 tablespoon of coconut flour

1 tablespoon ground chia seed

1 garlic clove, minced

1 teaspoon sea salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

fresh ground black pepper



Preheat oven to 450 degrees F with a pizza stone.

To create the pureed cauliflower, simply chop all the cauliflower florets into small pieces, place into a blender and blend until pureed (it doesn’t have to be perfectly smooth).

Lightly steam cauliflower for 3-5 minutes or until slightly soft, puree again to help smooth. (You have an option of leaving this a bit chunky or smooth if you prefer)

Place the lightly steamed cauliflower into a nut-milk bag//cheesecloth//paper towels over a large bowl (to catch the liquid) and squeeze the excess water from the cauliflower.

Let the cauliflower sit within the nut-milk//cheesecloth//paper towel for about 5 minutes, returning to squeeze any further water.

Discard the cauliflower liquid. The end result will resemble a firm puree.

Combine the remaining ingredients into the large bowl and hand mix with a large spoon or whisk until thoroughly combined.

Spread the “dough” into either 1 large pizza shape or 2 small pizza rounds on a piece of parchment paper that will be transferred to the hot pizza stone.

Avoid spreading the “dough” too thin as the moisture will cause it the crack and pull away from rest of the dough, I like leaving mine about 1/2 inch thick.

Bake at 450 degrees for about 20 minutes, until the top is golden brown and firm to touch. You can flip this half way through the baking process to make sure both sides are cooked well to your liking.

Take out of the oven and top with your favorite toppings.

Bake for another 10-15 minutes at 400 degrees or until everything on the top has warmed and melted.



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Did you try it out?

Share Your Thoughts & Images

  • LC

    This is such a cool idea, I would have never thought to make crust with cauliflower!

    And your photos are beautiful to boot!

    • Thank you! It’s a unique way to eat cauliflower that’s for sure, but very tasty! Thanks for stopping by 😉

    • Debbie

      Thank you for posting this recipe. This past weekend I made a crust with cauliflower and mozzarella cheese. It was delicious but very high calorie. I have a girlfriend who is interested in having some but does not do any dairy. So this recipe is perfect for both of us. She does no dairy, I am ketogenic, so this will work perfect for both of us. Thank you again!

      • McKel Hill

        Glad it worked out for you two Debbie!

  • Kim

    Gosh I’ve been searching all over for a cauliflower crust that doesn’t involve cheese. And I love nutritional yeast! Definitely will be trying this recipe soon. Thank you.xo

    • Excellent! I’m a huge fan of this crust, it’s very versatile and can be used in so many ways. I’d love to know how you like it, thanks for stopping by Kim 😉

    • Elisabeth

      what is nutritional yeast and is it necessary for this crust?

      • Nutritional yeast is used purely for taste (and is loaded with protein and B vitamins!), it’s for non-dairy cheese flavor. It can be optional! Thanks for asking 😉

      • Shelly

        Hi, you do not need yeast in this recipe, it will rise + bake perfectly without it. Though I would recommend omitting coconut flour & adding 1/2 c of rice/oat flour blend which will give you a pizza dough consistency without the bread. I bake mind 40 minutes then flip it before topping it.

        • Hi Shelly,
          The “yeast” is not active yeast. Please read the entire blog post where I discuss what nutritional yeast is 😉

  • Lue

    Is the cauliflower raw when you purée it, or does it need to be cooked first?

    • Yes, the cauliflower is raw or steamed lightly when you puree and then “strain” the natural liquids out of it. Great question, I hope you enjoy the recipe! 😉

  • K-all

    Interesting! Although, I think the 2 eggs counters some of the “health” benefits you mention. Of the classic pizza crust recipes I’ve used, they only required water and 1 tbs of olive oil (for a pizza dough the size of a cookie sheet). Perhaps using olive oil instead to bind it will work. Good vegan option too.

    Anyway, wwill have to give it a try! Thx for posting!

    Oh, and btw, you don’t “take a peak” at a recipe. You take a PEEK! =]

    • Thanks! A vegan option would simply be using a flax or chia “egg”, give it a try! Also gotta love autocorrect when typing huh? (peak, peek) 😉

    • Kaylee

      Who says eggs aren’t healthy? They contain lots of protein, good cholesterol, iron, and lots of other vitamins and nutrients!

      • I sure didn’t! I love eggs, especially for their nutrition. I always try to give a vegan option for all my vegan friends out there 🙂

      • Cortney

        Eggs aren’t actually that good for you. Animal proteins have been linked to cancer- read it in The China Study. Very eye opening! Definitely going to try this recipe, thanks!

        • Great, it’s one of my favorite recipes! I won’t go in to detail here as there are many schools of thoughts and beliefs behind the China Study, which I have read multiple times and read the research behind of it, unfortunately some of the studies and claims of correlations are presented in a way that isn’t exactly correct. You can also check this blog out for more information if you’re interested, she’s given a whole blog to debunking science myths- http://rawfoodsos.com/the-china-study/. All in all, I like eggs that are humanely and properly raised in their natural environments.

      • I totally agree! I eat plenty of eggs. I think all the ingredients are relatively healthy compared with most recipes. Well done! great job! I have to try this.

        • Thank you for your comment and support! I love this recipe as well and great comparison- it is healthier than most pizza crusts! Thanks for stopping by and come back soon 🙂

  • I just made this for dinner. It was very satisfying and tasty, but the crust was pretty mushy even after cooking an extra 5 minutes in the oven. Is it supposed to remain soft, or does it get crispy at all? Any tips would be appreciated. I want to make this again!!

    • Excellent! A couple tips, make sure the cauliflower is very well drained and squeezed before mixing it with the other ingredients, that is key- the chia seeds help absorb any additional liquids. Also, the thinner you make the crust the quicker it will cook. The end result will be a soft crust no matter what, hope that helps!

      • I like anything that vlageuy resembles pizza. I do have my favorites, though. I really like Pagliai’s, too. It is about the balance, as far as I am concerned. I like to be able to taste the sauce and the toppings SO .if the crust overpowers those things, it is a bad crust. I have had some thin crusts that are terrible and some thick crusts that are great, but I usually prefer thin crust.

  • Just made this and it was absolutely fantastic! I shared a link on my blog to this recipe! Thanks for the great recipe. Can’t wait to try more of your recipes.

    • Hi Lane! Thank you for trying it out and I’m glad you liked it! It’s one of my favorites. Thanks for sharing and the support 😉

  • Michele

    This sounds awesome, what is the nutritional information on the crust. The addition of the eggs adds a decent amount of fat. I do not eat bread, pasta, rice or potatoes…I have tried almond flour before for the paleo granola….could that be substituted for the cocunut flour? If you are vegan, is there something you can do to substitute the eggs. I am not totally vegan, but moving towards it.

    • Thank you! Just updated the nutrition information for you (and others). Don’t be afraid of fat, especially naturally occurring fat found in organic eggs, they contain essential minerals and nutrients (and for one serving of this pizza crust it’s only about 8g of fat). You may try almond flour, but coconut flour creates a more “bread” like texture, almond flour may make it too dry or dense but try! If you wish not to use the egg, you may replace the egg by using a flax egg- this is update on the recipe as well. 1 part liquid 1 part flax seed or egg replacer (vegan substitute) hope that helps!

      • Michele

        Thanks for the information. I am surprised by the amount of fat and calories considering it has no sauce on it yet. I will probably still try it. I miss pizza, but just nit willing to put that garbage in my body anymore. Can you make this mixture and keep in the fridge for a few days? I would lime to make individual pizzas and then make another one a few days later…as I am single I can not eat a whole pizza, does it store after cooked?

        • Less than 300 calories for an entire filling pizza is pretty low calorie, which is great! Yes, I’ve stored it in the refrigerator for 1 day and put it back in the oven at the time of eating until warm. Best of luck!

  • Lou

    is it best to use coconut flour or could you use almond flower?

    • You can try it out with almond flour, but I haven’t tried that for this recipe yet. Coconut flour is nice because it makes the crust very “doughy” and moist, almond flour may make it more dense and “hard”. One way to find out… try! 😉

  • Jenna

    Made this for dinner tonight, it was really really good! Thanks for sharing!

  • Hi there! This recipe looks amazing! This may be a silly question but could you puree the cauliflower in a blender instead of a food processor? Would that change the texture at all? I am a college student and don’t have a food processor at school with me! Thanks!

    • Not a silly question at all! Of course you can do that, use whatever works for you. Trust me I remember how little living and kitchen space I used to have in college and if you can make it work, awesome! Hope it turns out well 🙂

  • I am trying this tonight! We are coming off detox and are looking for some fun, satisfying pizza like option! I’ll let you know how it turns out! Thank you for posting!

    • This will be perfect for you then! It’s high fiber so this is great for someone “detoxing” or choosing whole-foods. Thanks for sharing 🙂

  • marleen

    can the nutritional Yeast be left out?

    • Of course, I like to use it for the added nutrient benefits and the cheesy flavor without using dairy!

  • SB

    Could you use egg whites instead of whole eggs? Or maybe just one whole egg?

  • Jason

    Just wondering what the purpose of using raw vs. cooked cauliflower is. I have only recently started working with it and noticed that microwaving it will take out most of the moisture as does baking, but I’m lazy like that 🙂
    I just figure, cooked + chia would dry it out pretty good then add the egg for binding. Seems like it would work…I’ll try it both ways.

    • Good question, it’s really a matter of taste/texture preference. I personally like this process using it raw then baking it (so technically it is cooked) after combined with all the ingredients rather than cooking the cauliflower first, then cooking it again. Experiment with what works for you though Jason 😉 Thanks for stopping by!

  • Maddy

    I am wondering the same thing as Jason. Has anyone tried this recipe and cooked the cauliflower in the microwave before baking it? That is usually how I make cauliflower pizza crust but I want to add the chia seeds in and am worried the combo will dry it out. If anyone has suggestions let me know! Thanks!! Looks amazing.

    • Only one way to find out, experiment! 🙂 I like both ways! Give it a go and share what your results were.

      • TirzahJoy Giroux

        In regards to this question: I misunderstood the instructions and steamed by adding in additional liquid before popping it in the microwave, then I wrung it out in a nut milk bag (whooo, THAT was hot… Maybe waiting a few min might’ve been wiser. Hindsight 20/20)
        But I didn’t add chia seeds (like others, didn’t have them on hand and wasn’t about to drag the 2 under 2 to the store). I got the cauliflower pretty dry though, it took a lot of wringing, waiting, then wringing. Those used to making nut milk may have more patience than others.
        That being said, at the 15 min mark, I was able to flip it successfully and there was nice golden brown toasting on the bottom. I did end up cooking it a little longer, as I wanted more browning all over, but it was done at the 25 min mark.
        I’m really happy with how it came out- I think it will work fine either way as long as one is diligent about removing as much water as possible and not making it too thick.
        ** I CANNOT believe how many people posted such rude things here in the comment section! it’s like the equivalent of someone coming into your house and telling you they hate your curtains. Way to keep a calm head and a civil tongue when people tell you just how wrong you are about stuff, or how much they disliked this. You’re a better woman than I.

        • HI Tirzahjoy,
          Thank you so much for sharing- I’m glad it worked out for you. Cauliflower Pizza Crust can vary greatly depending on the process, how much water you squeeze out of it, how thick/thin you make the crust, toppings you add, and oven settings. I don’t mind the comments from others- sometimes people just need another reminder of what I already state in the blog haha. Best to you! 🙂

  • ellen

    Hi. Thanks for presenting this recipe. I tried it out last night, with a couple of changes, and it worked out well. I made it as a “pizza” but I can see it would be wonderful for pies or quiche as well. The changes I made were to add twice the amount of coconut flour, a bit of coconut oil, and left out the chia seeds (didn’t have any) also the black pepper (I don’t use it) and the nutritional yeast. I got no cracking but it took twice as long to cook as the recipe states. Though I wrung out the “dough” quite thoroughly, I still found it was a bit soft in the middle, especially after topping with fresh tomatoes and basil and garlic. The edge, though, which I rounded and built up a bit got a very nice texture. A bit chewy and even a bit crisp. At any rate, I think this is a good base from which to start.

    • You’re very welcome. I’m glad you enjoyed the recipe and made your own variation to suite your tastes! Thanks for sharing 🙂

  • Lacey O

    Does this freeze well?

  • Candice

    I didn’t have chia seeds on hand, but used everything else and made a pizza topped with roasted eggplant, sauteed mushrooms, and of course pizza sauce and mozzarella. The crust is so flavorful I think I might like it than traditional pizza! I had leftover cauliflower puree and a couple days later made breadsticks topped with just a little bit of mozzarella. So easy and so delicious. Thank you for sharing!!

    • Sounds amazing! I like the improvisation! Yes, I love this recipe for garlic bread as well. Thanks for sharing your experience 🙂

  • Melissa

    Do you use powder or flake nutritional yeast?

    • Most nutritional yeast only comes in a flake texture, which is almost like a powder. I usually buy mine from the bulk bins or Red Star is another popular one. 🙂

  • Colton Pinto

    How did you get the cauliflower to puree in a blender? My blender isn’t the highest quality for sure but the cauliflower was just staying put and not going down into the blades. I ran into a similar problem with my food processor, so I think my cauliflower was more of the “snow” that other recipes describe than “pureed.” I then found that when I mixed all the ingredients it was too dry and didn’t stick together to form a dough. Any suggestions?

    • I use a high speed blender with all my recipes that require a blender, the Vitamix. I’m an affiliate for Vitamix so by clicking on the right hand side where the Vitamix picture is you can also get one with a discount. If not, what I would recommend is pre-cutting the cauliflower with a knife before putting small amounts in at a time into your food processor or blender. This will help get more pureed. If this doesn’t work for you still, you can try steaming the cauliflower before putting it into the blender to get it more pureed. And if this doesn’t work for you still, you can possibly add in more egg to create a better binder for it. Hope that works! Thanks for sharing 🙂

      • Colton Pinto

        I’m looking forward to giving it another go. Thanks for the advice!

      • Colton Pinto

        I tried it and still couldn’t get it pureed. I ended up just throwing it all in the blender with a bunch of water to make a cauliflower smoothie and then strained it as best as possible with cheese cloth. I got a lot of water out but even after baking for almost twice as long the crust was still wet and mushy on the inside. What is the final texture of the crust supposed to be like?

        • First step is having a good quality blender (I use a vitamix) which purees it in less than 1 minute. Food processors should work well too. You may also try to lightly steam the cauliflower before pureeing it to achieve a “doughy” texture. The crust shouldn’t be mushy inside if anything it’d be comparable to a soft thick crust/doughy bread, but have some crisp on the outside where it’s thinner. You may also need to cook it longer depending on your oven settings. Hope that helps! Thanks for stopping by and come back soon 🙂

  • Allie

    Delicious! Tonight was pizza night and I was looking for something healthier than the usual – so glad I stumbled across your website! Looks like there are a lot of great recipes for me to try! Thanks so much!

    • Wonderful! I’m glad you stumbled upon Nutrition Stripped as well! Thank you for sharing and trying out the recipe, it’s one of my favorites 🙂

  • Chris

    Does the vegan version work? I have tried others and they never came out.


    • I have not personally made this vegan as I think the eggs bring the right texture to create this “dough”, but please try if you’d like. I’d love to hear your experience. Thanks for stopping by!

  • Mooksie

    Damn, You win the internet with this recipe. Thank you!

    • Haha why thank you! I’m glad you’re enjoying it as much as I do. Thanks for stopping by and come back soon 🙂

  • Miranda

    So I made this yesterday, and may I say it was quite delightful!(: I just have a question, so when you cook the cauliflower and the other veggies to put on the pizza are some of the nutrients in the veggies lost after the oven?

    • Wonderful! Great question, any type of cooking, chopping, blending etc. will cause subtle nutrient loss in the fruit/vegetable. Especially vitamin C. BUT roasting and baking vegetables as a part of a diet with many raw fruits and vegetable, you will be getting plenty of nutrients! Thanks for stopping by and come back soon! 🙂

  • Carole

    Thank you for this recipe! If it’s okay, I will credit you and your website on a blog and surely refer people. Mine turned out fantastic for the first time. We baked it ‘Mediterranean’, such as kalamata olives, artichokes, sun-dried tomato, fresh tomato, red onion, peppers with just a touch of Italian sheep cheese and mozzarella grated (sorry dairy-free & vegans:) ) but it was AWESOME!

  • Cathy P

    I made your crust this evening. I didn’t have eggs so I used flax seed & water. I didn’t want to flip them over during baking as I don’t have a large spatula, so my first attempt was mushy- but the flavor was wonderful! I topped mine with pizza sauce, caramelized onions, mushrooms, and fresh mozzarella and basil. Next time I’ll use eggs and bake them longer. I think I’ll also make four mini crusts,so they’re easier to flip and bake on both sides- I may even try baking them on a pizza stone. Thanks for sharing your knowledge and all your fantastic recipes!

    • Hi Cathy! Wonderful, I like how you’re experimenting with the crust and making it work for you. I’m glad you’ve stopped by and tried the recipe. Come back soon 🙂

  • Ayesha

    Great recipe! I tried it out with a few alterations, I couldn’t find coconut flour so I used 2 tablespoons of soya flour and and instead of chia seeds I used guar gum, the texture of the crust came out great, very doughy couldn’t believe it was cauliflower! Thanks for sharing such a great recipe! 🙂

    • Wonderful! I’m glad you experimented with the ingredients and made it work for you! Thanks for stopping by and come back soon 🙂

  • zwaan

    I am so so glad I stumbled upon your account on Instagram. Your website and recipes are amazing! This particular one is definitely one that I’m going to recreate very soon.
    I love that I can now eat pizza without feeling guilty and bleh afterwards. Thanks so much for sharing (:

    • Thanks so much for the support and kind words! I’m glad you’re enjoying the website and instagram! Thanks for stopping by and come back again 🙂

  • xioly

    Hi, thank u for this recipe!!! I’d like to know if it’s ok for yoy if I share the recipe in spanish on instagram, I’d tag you and also put a link to your blog. I’d like to know your opinion befor doing it. I’ll make it anyway, but, if it’s not ok for you, I’ll tag you without the recipe.
    thanks again! (sorry for my english, sometimes is terrible..)

    • You’re very welcome! Yes, you may share via Instagram as long as the recipe is directly created to me at Nutrition Stripped. Thanks for stopping by and come back soon 🙂

  • Kaylie

    Hi! I just found your blog and I love it! I see that you use coconut flour a lot? Can I use quinoa flour instead? Will it act the same way? Thank you!

    • Hi Kaylie, Thanks for stumbling upon Nutrition Stripped and welcome! I love coconut flour as it’s very high in fiber and goes well with most baking. I haven’t tried using quinoa flour for this recipe, try it out 😉

  • court

    hii! i don’t have yeast here at the house. any subs, or can i do without?

    • Hi Court, I believe this has been a question answered already within the post. The nutritional yeast is simply for a cheesy flavor without using dairy. It is optional 🙂

  • Lindsay

    Love that this is a vegan version of the cauliflower crust I see all over Pinterest! Do you need a high speed blender to purée the cauliflower, or do you think a food processor could do the job?

    • Hi Lindsay, I haven’t personally tried the vegan version but have had others try (in the comments above). A high speed blender will ensure that the cauliflower is pureed enough to create a “dough” texture, but again others have used a regular blender or food processor and had success 😉

  • Definitely will try this! Just had our first cauliflower crust and it was a huge hit. All 6 kids loved it, which is a rarity.

    I was hoping to find a crust that had less cheese and used less eggs. Not sure no cheese will be yummy enough for them, but I’m willing to give it a go.


    • Wonderful, as with all my recipes use whatever you like! Since this doesn’t contain dairy and you want cheese- use a little cheese! Thanks for stopping by 🙂

  • Raquel

    What would happen if I didn’t add the yeast?

  • Lindsey

    Can you make the crust before hand?

    • I haven’t tried making before hand without cooking it right away, but if you keep it in the refrigerator until you bake it, it should be okay!

  • Tyrel

    My wife and I absolutely love this crust. I’ve tried a lot of variations with it and I’ve found it to be so much easier to run the Cauliflower through the juicer and use the pulp instead of processing and squeezing out the liquid. I was also able to get more than twice as much liquid out on top of being much faster and more efficient.

    • Wonderful Tyrel! Thank you so much for your feedback and comment. Great suggestions. Thanks for stopping by and hope you back soon! 🙂

  • jo

    Just tried it today! It was a success. Though I didn’t have ground chia seed and yeast at hand. Will definitely try it with again adding those ingredient too. thank you for this great recipe. x

  • Darryl

    Thanks for the recipe. We will be making the vegan version of this tonight. Thanks again

    • Thank you for trying it out! Psyllium husk is also a great “binder” to use instead of flax seed for the crust. Best to you!

  • Amanda

    Im confused about the nutrition facts. Is the whole crust considered 1 serving or is it a specific portion f the crust

  • I made the vegan version and it never firmed up. It tasted great with pesto on it but it didn’t serve very well. I’m guessing the eggs make quite a difference. I also had to bake it a lot longer to get it to brown and I do believe my oven holds the right temperature. I’ll have to mess around with the recipe a bit more to figure out why the texture was much closer to polenta than pizza crust. This is a good start though, thanks for figuring out the details.

    • Hi Julie, The vegan version is not as successful as using eggs- as noted, I haven’t tried the vegan version it was a suggestion to be used- the eggs do a great job of holding everything together. Also in the Tips section I make a note of the texture of the crust; it will not be like regular pizza crust, it’s a softer dough. Also read excerpt:
      Vegan version: The eggs used in the original recipe are made to bind everything together, flax eggs or psyllium husk may be used to replace the eggs, although I have not personally tried this route and can’t guarantee the same end result.

      I hope you find a way to make this that you enjoy and thanks for stopping by! 🙂

  • Just made this and it was the first cauliflower crust that didn’t fail! Thanks!

    • Hi Andrea! Yey, I’m so happy it was a success for you and you enjoyed it. Thanks for stopping by and come back soon :

  • Alisha

    This was wonderful!!! My daughter is allergic to eggs, so I used Enr-G egg replacer and the whole family gobbled it up!!! I have been getting a head of cauliflower in my CSA box for the last 4 or 5 weeks and hadn’t found an inspiring recipe until this one! You can bet, we will be having this a lot this week to use up all the cauliflower that has been claiming space in my fridge. Thank you!

  • My husband and I tried this over the weekend and it was fabulous!! Such a fun and light meal…we are planning on making it again this week 🙂 Thank you!!

  • Wow, so glad to find this! My son and gluten are not friends, so this recipe is amazing, since other gluten free recipes are weird in taste. Thank you! Have a great day!

    • Hi Iira, So glad you enjoyed this recipe and stumbled across my blog as well! All gluten free recipes here 🙂

  • Larissa Ignacio

    I found this recipe and had to try it immediately. Which led to me grocery shopping at five this morning…totally worth it. Best breakfast EVER! 😉 This site seriously rocks. I might have to try another recipe as breakfast #2 in a bit. Why? Because food is amazing that’s why.

    • Hi Larissa,
      Haha that’s awesome, I’m so glad you’re enjoying Nutrition Stripped and the recipe! Hope you come by again

  • Jeannie Jenkins

    You put for a serving: 1
    1 what? 1 slice or one whole pizza? Thank you!

    • Hi Jeannie,
      Nutrition information says 1 recipe- it’s for the whole recipe so you can divide it into however many servings you make out of it- hope you enjoy!

  • Selin

    Should you have 2 cups of cauliflower at the start or once it’s been puréed?cant wait to try this!

  • Misty

    I feel like I’ve wasted so much time and money on healthy recipes that end up looking nothing like the picture and tasting nasty. And I’m not picky with taste as much as I’m picky with health. But seriously EVERYTHING I’ve made from NS is beautiful, yummy and easy to make! Not only do I love your creations but my husband and kids do to! Your recipes are quickly becoming my “staples” in this house. Batch cooking post, stripped smoothie etc. PURE genius! I can’t thank you enough!

  • Mia

    I’m going to be completely honest, this recipe sounds crazy BUT I’m going to give it a try!

  • Monica

    I made this for my boyfriend and I last night with the juicer. We just used the remaining pulp after the liquid was extracted…. It was absolutely fantastic!!! I bought more cauliflower already to make some more 🙂 Great job with this one!!

  • Sarah

    I have to say: do NOT discard the cauliflower juice! It has a delicious sweet flavor and makes an excellent broth for soups or any recipe calling for broth. If you don’t use it within a day or so, just freeze it for later use!

  • Yordanos

    I am vegan and I was wondering,can you still make the crust w/o using eggs?

    • I haven’t tried this vegan yet, but I’m going to be working on a vegan version for this crust soon, I promise! You can try using psyllium or flax seed for now 😉

  • Leo

    Tried your cauliflower “rice,” and it was AMAZING!

    Can’t wait to try a vegan version of this crust

    What amount of chia constitutes a chia “egg?”

    A flax “egg?”

    Do you recommend grinding the flax to make the flax “egg,” or leave it whole?

    • Hi Leo- I haven’t made a vegan version of this crust yet so I can’t say what the ratios would be exactly! I’ll be saving the vegan version for a special project coming up 😉 xx m.h.

  • Kate


    I just stumbled across this recipe and can’t wait to try it! Quick question: at the end of the post you say “NOTE* be careful when flipping, this is a very fragile ‘dough'” … Am I suppose to flip it half way through baking? I didn’t see that step in the instructions and just want to be sure.

    • Hi Kate,
      Great question, it’s optional to flip mid way through baking, but when you’re taking it off the sheet you also need to be careful as it’s a fragile dough. Hope you enjoy it! xx mh

      • Kate

        Hi McKel! This is my second time making the pizza crust, I love it! The only issue I have is both times it got really stuck to the baking sheet and completely tears apart (still tastes ago but gets a -10 for presentation). Anyone else experiencing this and can offer any advice? I tried coating the pan with olive oil this, but same problem. Maybe next time I will try flour.

        Anyway, delicious recipe – I love your blog!

  • Shannon L

    I’m not sure if this was asked yet, but how would frozen cauliflower work for this after its defrosted and such?

    • Lynn

      I would think frozen cauliflower would be fine, after it’s thawed and steamed. You may just have a little extra moisture to squeeze out of it in the process.

  • Lynn

    Thank you for this recipe and for leaving out the dairy! This turned out wonderfully and was a lot of fun to make. Such a great way to get protein, choline, fiber and other nutrients without the starchiness and calories of grains. Eggs, cauliflower and nutritional yeast are a nutritional power house. I made the crust pretty thin and it still held together really well. Next time, however, I will probably use a thicker tomato paste or simply sliced tomatoes on top instead of the marinara sauce that I tried; the moisture seeped into the already-softish crust and and took a lot of the potential crispiness and firmness away. Still very tasty, just rather soft. I’ve been making cauliflower tortillas (only ingredients being cauliflower and eggs), and they’ve kept really well for up to three days in the fridge, so I imagine this recipe would do the same.

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  • Samantha

    Tried out this recipe and results were delicious! Thanks so much for sharing 🙂

  • Laura

    Wow!! Made this for dinner tonight and it was so good, I forgot to flip it though so one side was lovely and crispy but the other side was a little soggy…but ha I still ate it!!! Yum thanks for all your amazing recipies!! Laura

    • Remember to flip the crust during baking so both sides get nice and cooked through- that always helps! So glad you’re visiting my blog xx M

  • rebecka lubrano

    This crust is mislabeled, as it is not vegan.

  • alex mcavoy

    what if i don’t have a pizza stone. what is the best way to keep this from sticking on a normal baking pan. I’ve been using a tiny bit of oil and it works okay…

    • Pizza stone is the best way to make sure it crisps and doesn’t stick but you can use parchment paper and oil 🙂

  • Brandi

    i tried this with chia eggs and it was not good. I’m going to try it with flax eggs tonight. It’s a REALLY good recipe! I LOVE it! Thank you for sharing

  • Hannah

    I’ve used this recipe 00s of times and its always been great, and so yum! I dont have chia meal, so I use LSA or Linseed meal instead, and I like to omit or just use 1tbsp of parmesan, depending. It always turns out great, and I now use it for pizza nights with Mum, who is the fussiest of eaters, yet will eat half, it’s that delish! Thank you so much for posting this!

    • I’m so happy you enjoy it Hannah and thank you for sharing it with your family, that’s so great!

  • Sasha

    I just made this tonight, and it was delicious! Hands down the best cauliflower crust I’ve made! I too have had trouble finding a recipe that held together, that wasn’t mushy and that didn’t have an overpowering cauliflower taste. But this recipe met all my expectations and more! It also helped tame my pizza craving while I am prepping for a body building competition and on a low carb diet, so thank you!!

    • McKel Hill

      So glad you enjoyed this Sasha and good luck with your competition + after the competition! 😉

  • Nicola

    Hi, do you use ground or flaked nutritional yeast? Also is there an alternative flour that’s as good to use or is coconut the only one you’d recommend? Thankyou!

    • McKel Hill

      There is only one form of nutritional yeast and the most common is flaked, but if you have access to both, you can use either one!

  • sp

    do you place the crust directly onto the oven rack, or on the parchment paper/ pan?

    • McKel Hill

      Directly on the pizza stone! 😉

  • tereza

    Love this recipe! Can I ask you if the nutritional info is for whole pizza or just 1/2? I don´t understand the recommended servings. Thankssss <3

    • McKel Hill

      It’s for the entire pizza!

      • Tereza

        Thanks dear! And can I make the crust the night before and the next day just add the toppings and bake again?

      • Erin Monk

        I don’t think the nutritional info is for the entire pizza… 2 eggs alone are 140 calories, plus about a pound of cauliflower (450 grams) is 130… already over 250. Nutritional yeast adds another 90 calories, and chia seeds 40. Since your recipe indicates 2 servings, I am assuming that your total calories in the ingredients list are divided in half to give the calorie count per serving. Or maybe my calories are way off? Not sure.

  • Amber

    This came out wonderful. Made it with purple cauliflower this time, and boy was it tasty. I have tried a couple other recipes before but they always fall apart. I did change the seasonings a little but that was more a matter of personal taste. I used your cashew cheese recipe with extra nutritional yeast and garlic powder for a tasty sauce

    • McKel Hill

      Oh man, purple cauliflower! What a great idea! Thanks for sharing and I’m glad you enjoyed!

  • Charene

    This is my favorite cauliflower crust! I’m so glad it’s not full of cheese. I also make them into small 4″ rounds and use them as a “bun” on my veggie burgers. YUMMY!

    • McKel Hill

      Thanks Charene for such great feedback! I love the idea of making the recipe in to a bun – so creative!

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