Creative Culinary Solutions

Vegan Cauliflower Pizza Crust

A simple vegan cauliflower pizza crust requiring 10 basic ingredients and easy-to-follow methods. The end product is crispy on the outside, tender on the inside, and perfect for replacing traditional pizza crust!

Difficulty:	10/20
Yield serving:	8
Preparation time:	minutes
Cooking time:	minutes

Difficulty

10/20

Yield serving

Preparation time

minutes

Cooking time

minutes

Ingredients

2 medium-large head cauliflower, “riced”
3 DIY flax eggs (1-1/2 tbsp flaxseed meal + 4 tbsp water)
4 tbsp of dry No-Chicken Soup Base, Plant-Based
1/2 tsp of sea salt
6 tbsp of vegan parmesan cheese
2 tsp of dried oregano
2 tsp of dried basil
6 garlic cloves, minced
2 tbsp or cornstarch
2 tbsp of cornmeal, to discourage the dough from sticking to the parchment

Preparation

Preheat oven to 375 °F (190 °C).
Bring a large pot of water to a boil. Add riced cauliflower. Cook for 5 minutes, then drain in a fine mesh strainer. Let cool 5 minutes.
Transfer cauliflower rice to a clean dish towel and ring out as much of the excess liquid as possible, until no more water will come out.
In a large mixing bowl, prepare the flax egg. Add cauliflower rice, No-Chicken Soup Base, sea salt, parmesan cheese, oregano, basil, garlic, and cornstarch. Stir with a mixing spoon to combine.
Line a baking sheet with parchment paper. Carefully spread the dough into a circle less than a 1/2-inch thick.
Bake crust for 45 minutes. Carefully flip the crust, return to the oven and bake for an additional 10-12 minutes more or until the edges appear golden brown and the center feels mostly firm to the touch.
Remove from oven and top with desired toppings. Bake for another 10 or until toppings are tender. Watch the edges of the crust, which can get brown before the toppings.