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Easy Vegan Cauliflower Pizza Crust

TODAY/Carrie Parente
Cook Time:
30 mins
Prep Time:
15 mins
12-inch crust

Chef notes

Cauliflower pizza crust is a wonderful alternative option to traditional pizza dough for those following a low-carb diet or anyone who’s avoiding gluten — not to mention it’s a great way to enjoy an extra serving of vegetables. This particular non-dairy recipe is fit for vegans, too. It’s a fast and satisfying pizza crust that’s worthy of just about any toppings you throw at it.

You can use either homemade cauliflower rice or store-bought cauliflower rice to make this crust. If using store-bought, feel free to opt for fresh or frozen but be sure to thaw and drain the rice if using frozen. Rather make the cauliflower rice yourself? Pick up a medium head of cauliflower, cut it into large florets and blitz the florets in a food processor fitted with the blade attachment until rice-like pieces form.

To ensure the cauliflower rice binds together to form a crust, a combination of flaxseed meal and water — also known as a flax egg — is key. The addition of nutritional yeast is also important in this recipe as it lends cheesy, umami-rich flavor without the need for actual cheese. The recipe also calls for a couple of teaspoons of za’atar, which is a  Middle Eastern spice blend that’s beloved for its  savory combination of dried thyme and/or oregano, toasted sesame seeds and sumac. Feel free to substitute Italian seasoning, garlic powder or any other dried herb or spice blend you have in your cabinet in place of za’atar. 


  • 5 cups cauliflower rice, from one head of cauliflower or two 10-oz bags of riced cauliflower, excess water removed
  • 3 tablespoons flaxseed meal
  • 8 tablespoons water
  • 2 tablespoons nutritional yeast
  • 1 teaspoon kosher salt
  • 2 teaspoons za'atar
  • 1/2 cup almond flour
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Preheat oven to 400 F. Line a baking sheet with parchment paper.


In a small bowl, mix together flaxseed meal and water. Let sit 10 minutes. In a large bowl, mix together cauliflower rice, nutritional yeast, salt, za’atar, almond flour and the flaxseed meal/water mixture.


Transfer to the center of parchment paper and press into desired shape. Bake for 20 minutes.


Remove from the oven, add desired toppings and bake for an additional 10 minutes.