Key Takeaways
- This cauliflower pizza crust is vegan, gluten-free, and made without cheese, eggs, oil, or yeast.
- It makes one 9 to 10 inch crust with 20 minutes of prep and 20 to 25 minutes of cooking.
- The dough is riced cauliflower, chickpea flour, tapioca starch, and a flax egg, flavored with a full cup of fresh parsley, oregano, basil, smoked paprika, and garlic.
- Cooking the riced cauliflower and draining it very well is what makes the dough easy to roll out.
- The crust bakes on one side, then on the other, then returns to the oven for 5 to 7 minutes once the toppings are on.
- I learned through Medical Medium® Information how beneficial cruciferous vegetables can be for the liver, and cauliflower is one of them.
Pizza night is a big one in my house. My family loves it, and I never wanted healing to mean giving it up.
So many of my clients worry that they will have to say goodbye to their favorite foods forever. I wrote a whole post about this, Giving Up Your Favorite Foods: Is It Forever?.
Most cauliflower crusts you find are held together with eggs and a lot of cheese. This egg-free cauliflower pizza crust has neither. It is a cauliflower crust without cheese, and it holds together with a flax egg and chickpea flour.
The riced cauliflower is cooked, drained, and mixed with a flax egg, chickpea flour, and a little tapioca starch. A whole cup of fresh parsley goes into the dough, with oregano, basil, smoked paprika, and garlic. There is no oil, no gluten, and no yeast, so there is no waiting for dough to rise.
Why I love using cauliflower in pizza crust
I learned through Medical Medium® Information how beneficial cruciferous vegetables can be for the liver. Cauliflower is one of them, and a crust is an easy way to get a whole head of it onto the table in one meal.
The healing ingredients in this recipe
Cauliflower
Cauliflower is a member of the Brassica family, together with broccoli, kale, Brussels sprouts, and cabbage.
These vegetables are wonderful for the liver. They bring vitamins, minerals, antioxidants, and sulfur-rich phytochemical compounds that help the liver restore its stores of nutrients. Cruciferous vegetables also help convert nutrients, so they are easier to use as they travel through the bloodstream to the other organs.
Cauliflower also contains boron, a trace mineral that supports the endocrine system.
“Cauliflower has a unique ability to be easily digested in its raw state, which is ideal, because eating it raw gives you the best chance at easily assimilating and using the full potential of what it has to offer.” – Anthony William, Blog
Parsley
Parsley is very cleansing for the liver. Its phytochemicals can help dislodge poisons and release them from the liver, and its deep green pigment contains an alkaloid specifically for liver rejuvenation. Parsley also has a purging effect on gallbladder sludge.
“Parsley removes high levels of copper and aluminum, which feed EBV and in turn cause skin problems.” – Anthony William, Blog
Oregano
Oregano is antiseptic, antibacterial, antiviral, and antifungal. It is rich in vitamins A, C, and K, as well as calcium, iron, and magnesium. Oregano can also help strengthen the digestive tract and release trapped gas, which can ease bloating.
“Oregano is known to remove poisons from the body and detox the entire lymphatic system.” – Anthony William, Blog
Basil
Basil has a special affinity for the stomach. It can bring relief from gas, cramps, and nausea during digestion.
It is anti-inflammatory, antibacterial, and antiviral, and it is a rich source of magnesium, which relaxes the muscles and blood vessels.
“It is also highly antibacterial and antiviral making it effective against bacterial infections, intestinal parasites, colds, flu, mono, shingles, and herpes.” – Anthony William, Blog
Cauliflower pizza crust (vegan, no cheese or eggs)
Equipment
- 1 fine-mesh strainer
- 1 Rolling Pin
Ingredients
- 1 medium to large head organic cauliflower riced
- 3 tbsp organic flax seeds
- 2 cups organic chickpea flour
- 2 tbsp dried organic oregano
- 1 tbsp dried organic basil
- 1 cup fresh organic parsley finely chopped
- 1 tsp organic smoked paprika
- 3 cloves organic garlic minced
- 2 tbsp tapioca starch heaping
- ½ cup water for mixing
- sea salt to taste (optional)
Instructions
- Chop the cauliflower and remove the greens.
- Put the cauliflower in a food processor and process until it is fully riced.
- Preheat the oven to 350°F.
- Bring a pot of water to a boil. Add the riced cauliflower and cook for 5 minutes, then drain it well through a fine mesh strainer.
- Let it cool for about 5 minutes.
- Prepare a flax egg and let it sit for 5 minutes.
- Add the cooled cauliflower to the flax egg, then add the oregano, basil, parsley, smoked paprika, and garlic.
- Add the chickpea flour and tapioca starch and mix well until a dough forms. If the dough is too sticky, add a little more chickpea flour. If it is too dry, add a little water.
- Once the dough is smooth, roll it out to about 9 to 10 inches across and about 1/4 inch thick.
- Bake the crust for 5 to 10 minutes on one side, then flip it over and bake for another 3 to 5 minutes, until it is golden brown.
- Add your toppings: tomato sauce, hummus, mushrooms, onions, tomatoes, olives, and anything else you love.
- Put the pizza back in the oven for just 5 to 7 minutes.
- Instruction links (paste into the step in the Text tab)
- Step 2: Put the cauliflower in a food processor and process until it is fully riced.
- Step 6: Prepare a flax egg and let it sit for 5 minutes.
Notes
More pizza recipes you might enjoy:
Final thoughts
I hope you enjoy it on your next pizza night.
If you have another head of cauliflower on hand, my Creamy Cauliflower Gratin is another recipe I think you will love.
Leave me a comment and tell me what toppings you chose. You can also tag me on Facebook or Instagram. I love seeing your pizzas!
To your health & happiness
Muneeza
3 Day Clean Eating Reboot
It’s the tastiest cleanse you’ll enjoy all year!
Frequently Asked Questions
How does a cauliflower crust without cheese hold together?
The flax egg, chickpea flour, and tapioca starch do the binding that eggs and cheese do in most cauliflower crusts. Draining the cooked cauliflower very well matters just as much, because a drier mixture rolls out more easily. If the dough feels too sticky, add a little more chickpea flour.
Is this cauliflower pizza crust gluten-free?
Yes. This gluten-free cauliflower crust uses chickpea flour and tapioca starch in place of wheat flour, and the recipe has no yeast. If you need to avoid cross-contact with gluten, check the labels on your chickpea flour and tapioca starch. My post on going gluten-free to heal has more on swaps.
What is a flax egg and how do I make one?
A flax egg is ground flaxseed mixed with water and left to sit until it thickens, which lets it work as an egg replacement in the dough. My post on how to make a flax egg gives the exact ratio and resting time.
How long does the cauliflower pizza crust keep?
Leftover baked crust keeps in an airtight container in the fridge for 3 to 4 days, in line with USDA guidance on leftovers. When you are ready to eat it, add your toppings and put it back in the oven for 5 to 7 minutes, as in the recipe.
