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Kaboom. The Cauliflower Crust! This one has no almonds/nuts, uses pumpkin seeds and a thick chia gel to keep it together. With a few trials you will know what toppings and crust size work best for you. Make some!

I have another cauliflower crust on the blog. Cauliflower Potato crust pizza which is a de-constructed Gobi Paratha. I love that one more for obvious reasons. All the Indian spices 🙂 The potato also is a much better binder. I think potato just makes everything more delicious. But cauliflower is not far behind. 

This crust is just cauliflower and some pepita, lightly roasted, then combined with chia seeds and herbs and topped with marinara, herbed white beans, onions, peppers and some daiya. Yes, I added those beans to test out the crust. They were heavy! And the marinara also adds more moisture to the crust. A thicker garlicky white sauce would work out much better. Add some celery seeds or ranch seasoning on top and beans tossed in buffalo sauce. yum. I cannot wait to make that version.  

Make this gluten, grain, nut, soy, gum free crust. You can make this without oil too. And top it your favorite toppings. There is no salt in the crust. Sprinkle some on the pizza before serving. 

Vegan gluten free Cauliflower Crust

More gluten-free and grain-free(or can be made grain-free) crusts from the blog. 
Black eyed pea Crust with roasted cauliflower and blackberry tomato chutney
Cauliflower Potato crust topped with raita
Chickpea Quinoa chard crust
Mung Bean Sprouts and Spinach Crust
Millet chickpea Kale Crust topped with okra, olives, peppers

This cauliflower crust can also be converted to individual servings. Make smaller 4 inch crusts and top with favorite toppings or fresh greens and veggies and dressing of choice. 

Chia and flax gelling up while the cauliflower will get lightly roasted.

Bake the crust until not squishy in the center and firm. Then add the toppings.

I wanted to show how well it holds up with all those beans. I ate the tiny bite of the slice because it was ready to fall off 🙂 It is very loaded like a regular pizza. If the crust was packed well, baked well, the toppings not too wet, then the crust holds up well. If the middle part has moisture for any reason because of bake time or very moist toppings, then it might be fragile. It will however taste ah-mazing and you can serve it up with fork and knife. 

Cauliflower Pepita Chia Crust topped with herbed Beans, peppers and onions
Allergen Information: Free of Dairy, egg, corn, soy, gluten, grain. Can be made yeast-free by omitting nutritional yeast. can be made oil-free. 

Makes 1 9 inch crust

3 Tbsp chia seeds
1 Tbsp flaxmeal
1/2 cup water
1/2 head of cauliflower (2.5 loaded cups of florets)
1/4 cup pumpkin seeds (or use sunflower or hemp)
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp rosemary
2 tsp extra virgin olive oil
Pizza sauce/thick marinara or thick white garlic sauce
red onion slices
roasted red peppers
daiya cheese shreds

White Bean Topping
1 15 oz can great northern beans or 1.5 cups cooked beans
2 tsp nutritional yeast
1/4 tsp salt
1/2 tsp dried basil
1/2 tsp fresh thyme
1 tsp lemon juice
Mix the chia and flax into the water and let sit in the fridge for 30 minutes. Mix again after 15 minutes to redistribute.
Preheat the oven to 425 degrees F.
Pulse the pumpkin seeds into coarse meal in the food processor, add cauliflower and pulse. 
Remove from the processor and put the cauliflower pepita mix on a parchment lined sheet. Spread the grated cauliflower mixture and bake for 7 minutes. 
Remove from the oven and transfer to a bowl. Cool slightly. Add the chia flax gel to the mix. Add garlic, thyme, rosemary, olive oil and mix well. It should become a soft textured dough.
Press the mix into a 1/4 inch thick crust (8-9 inches) inch crust on a parchment lined sheet. Pack it well. 
Bake for 30 to 35 minutes or until the crust is golden and the center is not soft to touch. (bake time depends on the moisture content). Turn the sheet around after 20 minutes. Spray water on the edges so they don’t over brown.
Cool slightly. Add marinara or other vegan cheese sauce, onions, beans, peppers, cheese, or other toppings of choice. For the herbed beans, mix all the ingredients under white bean topping and add to the pizza.
Bake again for 10 -15 minutes. Sprinkle salt and pepper. Cool for 5 minutes before slicing. Serve immediately. do not store. 🙂 
If the crust starts to brown too quickly, reduce the temperature to 375 and cook until done. 
Use any of my vegan cheese recipes as topping.
I am testing the crust here. You might want to add slightly dryer sauce and less heavy toppings so the crust can stay sturdy. This one handles all those beans just fine, but will get soft as it sits for long. The moisture cannot escape because of the heavy toppings. For sturdier and predictable crusts, make this into smaller crusts. Or add some vegan cheese shreds to the cauliflower mixture before shaping into a crust. If there is too much moisture in the cauliflower dough, add some flour(oat/chickpea). 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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  1. Pongodhall says:

    I went pale at the thought – thinking oh, eggs galore!
    Vegan site! Feeling really good and a great recipe here!
    I too looked at the weight of the toppings and thought “never” but was amazed.
    I really love cauliflower and think I can go my where I like with the toppings.
    Do you think it would work with a broccoli cauliflower mix? I generally do,both and I thought broccoli whizzed up would do for grating type of method? I have been going through a both phase for months and then I sprinkled grated raw carrot and have sides of finely chopped red cabbage, green cabbage, onion, cucumber and tomato (raw) and mixed beans such as kidney, chickpea and corn and peas. I love all the colour and textures.

    1. Richa says:

      it should work fine. Just make sure to compensate for the extra moisture depending on the veggies used. You can also blanch or roast the grated veggies before making the crust so the crust bakes up faster.

  2. Pongodhall says:

    I just ordered two 9 inch silicone rounds for a spreading bread recipe I got.
    It seems the pizzas I am looking at will be perfect too!
    You most definitely have a magical imagination and must have beautiful dreams for all these amazing thIngs we get to eat.
    Healthy and happy is a good combination to have.

  3. Pongodhall says:

    I have ordered a giant nut milk bag so I can do the cauliflower etc. I cannot squeeze with arthritis so I drip and try to encourage! I will make my cheese that way too so it will be very handy.
    I just must make your recipes properly and not be too soggy.
    I also got the perfect silicone mat to spread the pizzas. I cannot wait to have a go at all these wonderful dishes and you are really getting me going into that kitchen more and more!
    Could you mention if recipes are suitable for freezing each time? I like to cook one and freeze one (I think many of us do) and then we get lazy days plus always have things for the visitors when they come!) I think some are starting to think I am getting to be a marvellous cook nowadays but I always tell them about your site and have also put you on my Twitter feed as I I must share you with anyone that comes along. You must be piling up interested folk and, unfortunately be nearly be drowning in an avalanche of questions!
    Getting popular eh Richa?

    1. Richa says:

      I don’t freeze most of the food that i make for the blog as it is usually the meal that day. there are some recipes that are freezer friendly. any of the stews, dals and saucy veggies. for others if you freeze them, let me know how it worked out and I can add that info on the post 🙂

  4. Holly says:

    Made this last night – so so so good!! I had leftovers just now – held up better than expected and supremely tasty. All of my workmates are hovering around my office due to the heavenly smell … 🙂

  5. Sarah says:

    This came out great. I added soy flour to the dough so it was easier to work with. I also used Daiya provalone slices instead of shreds 🙂