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Crispy Egg-Free Cauliflower Crust Pizza Recipe with Fresh Veggies Made Easy

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A crispy, egg-free cauliflower crust pizza topped with fresh veggies, perfect for a light, wholesome meal that’s quick and easy to prepare.

Ingredients

Scale
  • 1 medium head cauliflower, riced (about 4 cups)
  • 1/2 cup (50g) almond flour
  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil, plus extra for brushing
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup thinly sliced bell peppers (any color)
  • 1/4 cup thinly sliced red onion
  • 1/2 cup fresh baby spinach or arugula
  • 1/4 cup sliced black olives (optional)
  • 1 cup shredded mozzarella cheese (optional; for vegan, swap with vegan cheese or nutritional yeast)
  • Fresh basil leaves for garnish

Instructions

  1. Rice the cauliflower by chopping into florets and pulsing in a food processor until it resembles rice (about 4 cups). Alternatively, grate manually with a box grater.
  2. Steam the cauliflower rice in a microwave-safe bowl for 5 minutes or steam on stovetop for 7-8 minutes until soft. Let cool slightly.
  3. Place the warm cauliflower rice into a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove as much moisture as possible (3-5 minutes).
  4. Prepare the flax egg by mixing 2 tablespoons ground flaxseed with 6 tablespoons water in a small bowl. Let sit for about 5 minutes until thickened.
  5. In a large bowl, combine the dried cauliflower rice, almond flour, garlic powder, onion powder, oregano, salt, olive oil, and flax egg. Stir until a dough-like consistency forms. Adjust almond flour or water if needed.
  6. Line a baking sheet or pizza stone with parchment paper and lightly brush with olive oil. Press the crust mixture into a 10-12 inch round, about 1/4-inch thick.
  7. Bake the crust in a preheated oven at 425°F (220°C) for 20-25 minutes until golden and crispy around the edges.
  8. Remove from oven, spread shredded mozzarella or vegan cheese evenly, then scatter fresh veggies (cherry tomatoes, bell peppers, red onion, spinach, olives).
  9. Return pizza to oven and bake for another 8-10 minutes until cheese melts and veggies soften slightly.
  10. Garnish with fresh basil leaves and a drizzle of olive oil if desired. Slice and serve warm.

Notes

Squeeze out as much moisture as possible from the cauliflower rice to ensure a crispy crust. Pre-bake the crust before adding toppings to prevent sogginess. For a crisper crust, bake a few extra minutes before adding toppings. Use vegan cheese or nutritional yeast for a vegan version. Avoid microwaving leftovers to keep crust crispy; reheat in oven instead.

Nutrition

Keywords: cauliflower crust pizza, egg-free pizza, gluten-free pizza, vegan pizza, healthy pizza, low carb pizza, quick pizza recipe, vegetable pizza

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