Cauliflower Crust Pizza

Cauliflower Crust Pizza Recipe

By Lena's Vegan Living

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 40 mins



300 gr frozen cauliflower rice or 1/2lb, defrosted

1 cup of almond flour

2 tbsp ground chia

1 tbsp nutritional yeast

1 tsp garlic powder

Himalayan pink salt to taste

½ tsp baking powder


½ cup sundried tomatoes soaked for 15minutes in 1/2cup of water

2 cloves garlic diced

Himalayan pink salt to taste

1/2 tsp dry oregano

½ tsp dry basil

Blend all in a blender including water, until smooth. You may add more water if needed.


1 cup cashews soaked for 6hours and rinsed

½ cup water

¼ cup lemon juice

1 tbsp nutritional yeast

1 tsp garlic powder

Himalayan pink salt to taste

Blend all in a blender until smooth.


250 g tempeh 1 package

2 tbsp Bragg aminos

2 tsp garlic powder

Himalayan pink salt to taste

Black pepper to taste

½ tbsp smoke liquid

3 tbsp grape seed oil or oil of your choice


1By using cotton cloth or nut bag, squeeze out liquid from the cauliflower rice.

2In a large bowl, mix thoroughly all the crust ingredients and shape a ball.

3Place it on your working surface lined with parchment paper and press down gently with your palms until flat.

4Cover with another sheet of parchment paper and start rolling with rolling pin until thin. You may divide the dough in two before you start, that way you can have two smaller round pizzas instead oval large one.

5When ready, gently peel the paper off and trim the edges. Cover with a new sheet of paper and freeze for 1 to 2 hours.

6Preheat the oven to 400F, (200C).

7Take out the crust from a freezer and flip upside down while placing on a baking sheet. Peel off the paper and flip over again, while leaving the top paper on the baking sheet, this time under the crust. (See video for instructions).

8Bake for 15 to 20 minutes, or until the edges are golden brown.

9When ready, remove from the oven and add your favorite toppings. If you like, you can apply my homemade tomato sauce. You can also add Daiya cheese or other vegan cheese.

10Bake for 5 to 10 more minutes.

11Sprinkle with tempeh bacon bits and if you decided to try my garlic cashew cream instead of cheese, then drizzle with it and enjoy!


13Cut tempeh into a wedges and brake them into smaller pieces.

14Now you can either grind them in a food processor, or with a pastry cutter in a bowl, until you get ground like texture.

15When ready, add all the remaining spices starting with Brag aminos and mix thoroughly.

16Heat oil in frying pan and sauté until golden brown.

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