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  1. Recipe

Vegan Cauliflower Crust Pizza

2-4 servings

Source: Your Body in Balance by Neal Barnard, MD; recipe by Lindsay S. Nixon

About the Recipe

313 Calories · 15 g Protein · 13 g Fiber


Makes 2-4 Servings

  • ground flaxseed or chia seeds (2 tbsp (30 mL))
  • cauliflower rice (4 c (428 g))
  • whole-grain flour (1/4 c (30 g))
  • nutritional yeast (2 tbsp (30 mL))
  • garlic powder (1 tsp (5 mL))
  • onion powder (optional) (1/4 tsp (1.2 mL))
  • Italian seasoning (optional) (1 1/2 tsp (7.5 mL))
  • tahini (1 tbsp (15 mL))
  • tomato or marinara sauce (1/2 c (120 mL))
  • button mushrooms, sliced (6)
  • sun-dried tomatoes, chopped (12)
  • olives, sliced (6)
  • pineapple, chopped (1/2 c (83 g))
  • spinach (1 c (30 g))
  • fresh basil (optional) (1/2 bunch)


  1. In a small bowl, mix together the ground flax with 3 tbsp (45 mL) of water. Refrigerate.

  2. Microwave cauliflower rice for 8 minutes or cook on the stove for 5 minutes. Once cool, place cooked cauliflower in a clean kitchen towel or cheesecloth and squeeze out all excess liquid. (Squeeze really hard! It needs to be very dry). Transfer to a mixing bowl, add in refrigerated ground flax and stir in remaining ingredients. Add 1-3 tbsp (15-45 mL) of water (as needed) to mix the dough. The drier the dough, the crispier the crust will be.

  3. Preheat oven to 400 F (204 C). Turn a baking sheet facedown and line with parchment paper. Place dough ball in the center and cover with more parchment. Flatten and smooth into a 9-inch (23-cm) crust (about 1/4-inch or 0.6-cm thick). Remove top piece of parchment (reserve) and bake 18-25 minutes, or until edges are slightly brown and crispy. Remove crust from oven and place parchment back on top. Put a baking sheet on top and turn over so the crust is on the new baking sheet. Remove top parchment (the old bottom piece) and discard.

  4. Spread a thin layer of tomato sauce on crust (you may not need the entire 1/2 c or 120 mL). Add toppings except spinach and basil, if using, and bake 5-10 minutes more, or until toppings are warm.

  5. Add spinach and 4 or more basil leaves, if using, before serving (or bake and cook 1 minute more). Sprinkle pizza with additional nutritional yeast, if desired.

  6. Note: You will need 16 oz of cauliflower rice which should be equivalent to 4 c.

Nutrition Facts

Per serving (1/2 of recipe):

Calories: 310 kcal
Fat: 11 g
     Saturated Fat: 1.5 g
     Calories From Fat: 30%
Cholesterol: 0 mg
Protein: 17 g
Carbohydrates: 30 g
Sugar: 16 g
Fiber: 16 g
Sodium: 447 mg
Calcium: 152 mg
Iron: 6 mg
Vitamin C: 128 mg
Beta-Carotene: 1061 mcg
Vitamin E:
1.7 mg

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