All the cool kids are making cauliflower pizza crust and I want to be in the club, too. Plus, for those experimenting with lower grain diets, this is a great option! This recipe requires 9 basic ingredients to make. It’s also entirely gluten-, grain-, and oil-free, and it’s vegan! Shall we?
How to Make Cauliflower Pizza Crust
It starts with cauliflower rice, which is lightly boiled, strained, and squeezed dry…really dry! This creates our “dough” base! Next come herbs and spices, vegan parmesan cheese for flavor, and a flax egg for binding. The dough is then patted into a crust and baked.
Topping Ideas
Once your crust is made, the next step is choosing your sauce and toppings. Both cooked and fresh toppings are excellent choices. For sauce, I like to use vegan pesto, marinara, or puréed tomatoes. Store-bought pizza sauce is also an option. But I recommend going light on the sauce as it can make the crust soggy if too much is applied. For toppings, sautéed or fresh vegetables such as bell peppers, mushrooms, and onions are delicious. Olives and marinated artichoke hearts are great for extra saltiness. And my vegan macadamia ricotta is a must! For sturdier veggies, it’s best to sauté them before adding to the pizza, otherwise they will still be crunchy by the time the crust is getting crispy. Fresh basil, red pepper flake, and vegan parmesan cheese are best when added at the very end as garnishes. For additional topping combinations, I’d recommend checking out my Butternut Squash Veggie Pizza, Favorite Vegan Pizza, and Mini Portobello Pizzas for inspiration!
How to Freeze Cauliflower Pizza Crust
Since cauliflower pizza crust is more time consuming and labor intensive than other crusts (such as our Easy GF Vegan Pizza Crust), you may want to make a larger batch and freeze for quick low carb pizza nights! To freeze cauliflower pizza crust, bake crust as directed, let cool completely, and then freeze crusts in a sealed container between pieces of parchment paper. When ready to serve, add sauce and toppings to frozen crust and reheat until warm (approximately 10 minutes). I hope you all LOVE this crust! It’s: SavoryCheesyCrispy on the edgesTender in the centerHealthyCustomizable& Super tasty! This would make the perfect gluten- and grain-free crust for pizza night!
What to Serve with Pizza
As for sides, this would pair well with my Garlicky Kale Salad with Crispy Chickpeas, Pesto Sun-Dried Tomato & Vegan Ricotta Salad, Pea Pesto Pasta Salad, or Sun-Dried Tomato Basil Arancini! Also be sure to check out other staples like my Easy Vegan Pesto and 1-Pot Marinara Sauce. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! Cheers, friends!
