Learn how to make Eggless Cauliflower Pizza Crust without eggs. It has crispy edges and a nice texture. It’s delicious and easy to make. Plus, this is a fantastic way to add more veggies to your meals.
Egg-Free Cauliflower Pizza Crust Recipe Highlights
This Eggless Cauliflower Pizza Crust Recipe has been in the works for a few weeks!
There are many cauliflower crust recipes on the web, but the problem is that most of them have eggs, so I decided to make my own version, and I’m pretty happy about it.
I will not lie to you. It is delicious, but it is not exactly like regular pizza. The dough tastes like cauliflower, so if you don’t like cauliflower, maybe this is not a good option for you.
My family loved it. And personally, what I liked most is that I’m not eating an excessive amount of calories. So, if you are counting calories, try this pizza soon. It’ll make you happy.
Make Cauliflower Pizza Crust Without Eggs
To make a cauliflower pizza crust without egg, I used a combination of cream cheese and golden flaxseed meal. It turned out amazingly delicious.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Crust:
- Cauliflower rice – You can make your own cauliflower rice or buy the frozen version at your local grocery store. To learn how to make cauliflower rice, check my How to Make Cauliflower Rice post.
- Golden Flaxseed meal
- Parmesan cheese
- Cream cheese
- Italian herbs: For Flavor!
For the Pizza:
Here, you can use your favorite toppings to build your pizza. I used:
- Pizza sauce
- Yellow tomatoes
- Fresh mozzarella balls (ovolini – egg size)
- Fresh basil, finely chopped
Process Overview: How to Make Eggless Cauliflower Pizza Crust Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Cook The Cauliflower Rice
If making your own cauliflower rice: Fill a large pot with 2 cups of water and bring it to a boil. Add the raw cauliflower rice and cover; cook for about 4-5 minutes. Drain into a fine-mesh strainer. Place it in a clean, thin kitchen towel and let it cool a bit. Wrap it up, twist it, and then squeeze the excess moisture out. Repeat this step until no water comes out.
If using store-bought cauliflower rice: Follow the packet cooking instructions. Then, drain into a fine-mesh strainer. Place it in a clean, thin kitchen towel and let it cool a bit. Wrap it up, twist it, and then squeeze the excess moisture out. Repeat this step until no water comes out.
2 – Preheat Oven To 450º F (230º C). Line A Baking Sheet with Parchment Paper.
3 – Make the Crust
- Mix 3 teaspoons of water and ground flax seeds. Let it stand for 5 minutes to thicken.
- In a medium bowl, mix cauliflower rice, flax mixture, cheeses, salt, and Italian herbs. Mix well using your hands, or you can mix it in the stand mixer with the hook attachment.
- Transfer the cauliflower mixture to the center of the prepared baking sheet and spread it into a circle, resembling a pizza crust. The thickness will depend on your personal taste, but I recommend not spreading super thin; 1/3-inch thick works great.
- Bake for 20 minutes, or until the crust is firm and golden brown.
4 – Add The Toppins
Add your favorite toppings. In this case, I added pizza sauce, fresh tomatoes, fresh mozzarella, and basil.
Return the pizza to the oven, and bake an additional 5-8 minutes, just until the cheese is melted and bubbly. Serve immediately.
My #1 Tip to Make Cauliflower Pizza Crust
When making a cauliflower pizza crust, be sure to squeeze out excess moisture from the cauliflower after cooking and before mixing it with other ingredients. This helps prevent a soggy crust. Additionally, you can experiment with different seasonings and cheese types to enhance the flavor to your liking.
Taste and Texture
While cauliflower pizza crust doesn’t taste exactly like traditional pizza dough, it offers a unique and enjoyable flavor. It has a slightly nutty and earthy taste from the cauliflower, and the texture can be crispy on the edges with a softer interior.
Customize Your Eggless Cauliflower Pizza
One of the great things about cauliflower pizza crust is its versatility. You can customize it with your favorite pizza toppings, such as tomato sauce, cheese, vegetables, and even meats or plant-based alternatives.
To make the pizza, I used my favorite toppings: pizza sauce, tomatoes, fresh mozzarella cheese, and basil. Lots of basil. The mild cauliflower flavor is a nice backdrop to whatever toppings you want to layer on top…The possibilities are endless!
Health Benefits
Cauliflower pizza crust is lower in carbs and calories than traditional pizza crust, making it a popular choice for those following low-carb or gluten-free diets. It’s also a good way to sneak some extra vegetables into your meal.
Storing & Freezing Instructions
Leftovers: For short-term storage, you can store cauliflower pizza crust in the refrigerator. It will stay fresh for about 2-3 days in the fridge.
Freeze: First, wrap the cauliflower pizza crust in plastic wrap or aluminum foil. Place it in a resealable freezer bag or a vacuum-sealed bag to minimize exposure to air. Store it in the freezer for up to 2-3 months.
Reheating Leftovers
To reheat cauliflower pizza crust, preheat your oven to around 375°F (190°C). Place the crust directly on the oven rack or on a baking sheet and bake for 5-7 minutes, or until it’s heated through and crispy.
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Recipe Card 📖
Eggless Cauliflower Pizza Crust
Learn how to make Eggless Cauliflower Pizza Crust without eggs. It has crispy edges and a nice texture. It’s delicious and easy to make. Plus, this is a fantastic way to add more veggies to your meals.
Instructions
Make the Crust:
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Cook the Cauliflower Rice: Fill a large pot with 2 cups of water and bring it to a boil over medium heat. Add the raw cauliflower rice and cover; cook for about 4-5 minutes. NOTE: If using store-bought cauliflower rice, follow the packet instructions. Drain cauliflower rice into a fine-mesh strainer. Place it in a clean, thin kitchen towel and let it cool a bit. Wrap, twist, and then squeeze the excess moisture out. Repeat this step until no water comes out.
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Preheat oven to 450º F (230º C). Line a baking sheet with parchment paper.
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Mix 1 tablespoon of water and ground flax seeds. Mix and let it rest for 5 minutes to thicken.
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In a medium bowl, mix cooked cauliflower rice, flax mixture, cheeses, salt, and Italian herbs. Mix well with your hands, or mix it in the stand mixer with the hook attachment.
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Transfer the cauliflower mixture to the center of the baking sheet and spread it into a circle, resembling a pizza crust. The thickness will depend on your personal taste, but I recommend not spreading it super thin; 1/3 inch thick works great.
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Bake for 20 minutes, or until the crust is firm and golden brown.
Add the Toppings:
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Add your favorite toppings. In this case, I added pizza sauce, fresh tomatoes, fresh mozzarella, and basil.
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Return the pizza to the oven, and bake an additional 5-8 minutes, just until the cheese is melt and bubbly.
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Serve immediately.
Freeze: First, wrap the cauliflower pizza crust in plastic wrap or aluminum foil. Place it in a resealable freezer bag or a vacuum-sealed bag to minimize exposure to air. Store it in the freezer for up to 2-3 months.
Reheat: To reheat cauliflower pizza crust, preheat your oven to around 375°F (190°C). Place the crust directly on the oven rack or on a baking sheet and bake for 5-7 minutes until it’s heated through and crispy.
Recipe Notes:
- This recipe makes four small crusts for individual pizzas or two medium.
- You MUST drain the cooked cauliflower very well for the crust to dry and crisp up while it bakes.
If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, get lots of tips, tricks, and variations.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used. It does not include the toppings.
Nutrition
Calories: 157kcalCarbohydrates: 9gProtein: 9gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 454mgPotassium: 522mgFiber: 3gSugar: 4gVitamin A: 354IUVitamin C: 77mgCalcium: 205mgIron: 1mg
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in May 2014. I have tweaked the recipe to be more clear, easy to make, and more delicious in September 2023. I also added more notes, tips, photos, and information to make it as helpful as possible!