Vegan Cauliflower Pizza Crust That Holds, Folds & Doesn’t Crumble! Plus, Mock-zarella!

A vegan cauliflower crust that passes the fold test? Impossible. I thought so too, until I added the arrowroot starch to this recipe. It lightens the dough and helps bind the ingredients together. Between the starch and the chia seeds, it makes for a crust that can stand up to tomato sauce and veggie toppings. The best part, it tastes delicious too. My four-year-old son high fived me after taking a bite, and my husband actually ate all his cauliflower. It doesn’t get much better than that. To watch the replay of the Periscope video where I demo this recipe, click here.

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Vegan Cauliflower Pizza Crust That Holds, Folds & Doesn’t Crumble! 

Recipe by Andrea Branchini




  • 2 Tbsp chia seeds, soaked in 6 Tbsp water for 10 minutes
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp grapeseed oil
  • 2 Tbsp flaxseed meal + 6 Tbsp water
  • 1 cup riced cauliflower, raw (see note)
  • 1 ¼ cups almond flour
  • ½ cup arrowroot starch
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 ½ tsp baking soda
  • ½ tsp Kosher salt
  • ¼ cup nutritional yeast (optional)
  • Non-stick spray, for baking sheet
  • Cornmeal, for baking sheet (optional)

How To Make It

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, spray with a non-stick spray (like coconut oil spray), sprinkle with cornmeal (optional) and set aside.
  2. In a small bowl, add the chia seeds. Top with 6 tablespoons water and set aside for 10 minutes to soak; chia seeds will absorb the water and becoming gooey, like pudding.
  3. Meanwhile, in a medium bowl, add the apple cider vinegar, grapeseed oil, flaxseed meal and water. Whisk to combine and set aside.
  4. In a large bowl, add the riced cauliflower, almond flour, oregano, garlic powder, baking soda, salt and nutritional yeast (if using). Stir to incorporate. Make a well in the center and add apple cider vinegar/flaxseed mixture. Stir to combine. Next, add the chia seed “pudding” and mix until fully incorporated.
  5. Transfer the dough to the prepared baking sheet and carefully press with your fingers to stretch it, working from the inside out. If dough is too sticky to handle, simply wet your hands lightly with some warm water to make it easier to work with. Press the dough to form a rectangle shape (it should stretch to just about cover the size of a 11.5×17-inch baking sheet, but be careful not to make it too thin). Once shaped, press up the edges slightly to form a crust. Alternatively, you can divide the dough into 3 smaller rounds to make personal pizzas.
  6. Bake the plain dough for 15 minutes. Remove from oven and let cool on tray for 1-2 minutes. Top with a thin layer of tomato sauce and veggies of choice. Bake for 10 minutes more. Allow to cool slightly before cutting. Serve.

    NOTE: To make the cauliflower “rice,” place washed, dried cauliflower florets in a food processor and pulse a few times until mixture resembles rice. Transfer to a bowl and set aside. 1 head of cauliflower will make about 3-4 cups of cauli-rice.

Vegan Mock-zarella
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How about some vegan “cheeze” to go with that pizza? Leslie at created this amazing recipe when she had a lightbulb moment: Avocado = Creamy + Nutritional Yeast = Cheesy. How can you go wrong? This recipe is so simple and addictive, I just had it for breakfast. But it would also be perfect dolloped on cauliflower crust pizza after it comes out of the oven.

Vegan Mock-zarella

Recipe by Leslie at

Smash avocado in bowl with fork. Add nutritional yeast, salt and pepper.  Mix well.  Use dollops or spread on pizza crust.

To learn more about Leslie, read her amazing story here. She’s on a mission to empower others to take 100% control of their health by incorporating more healthy foods into their diets. She’s a cancer survivor, nutrition guru and her recipes are amazing! We met after I started broadcasting on Periscope, which just shows what a wonderful community it is. So happy she featured the pizza recipe in her post.


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