Veggie Overloaded Pizza with Cauliflower Crust


  • 2 1/2 cups of cauliflower
  • 3 tbs of flax seed
  • 6 tbs of filtered water
  • 1/2 cup of almond meal
  • 1/2 tsp of oregano
  • 1/2 tsp of garlic powder
  • 1/4 tsp of dried basil
  • 1/4 tsp of pink himalayan salt
  • 1/2 cup of soaked cashews
  • 1/2 cup of water
  • 3 cloves of garlic
  • 2 tbs of nutritional yeast
  • 1 tsp of lemon juice
  • 1/2 tsp of onion powder
  • 1/4 tsp of pink himalayan salt
  • artichoke hearts
  • grape tomatoes
  • sliced radicchio
  • fresh baby arugula
  • sauce of choice


  1. In a blender or food processor add cauliflower and blend until rice forms

  2. Add rice into a small pot cover with water just enough to cover cauliflower

  3. Boil for 5 minutes and remove from heat

  4. Put cauliflower into a strainer or cheese cloth

  5. Remove as much moisture as possible and place in freezer for 10 minutes to cool

  6. Place flax seeds into a pestle and mortar

  7. Grind down seeds and add water

  8. Set aside for a few minutes and preheat oven to 400°

  9. Remove cauliflower from freezer and add flax eggs and seasonings stir well to form dough

  10. Place dough on top of parchment paper on a baking sheet and press down evenly to form

  11. Bake in oven for 30 minutes flipping halfway

  12. Combine all ingredients for sauce into a blender or food processor and blend until smooth and set aside

  13. When crust is ready remove from oven and allow to cool for 5 to 10 minutes

  14. Add sauce evenly along toppings

  15. Place pizza into oven and bake for 10 minutes

  16. Once time is up remove from oven and allow to cool for 5 minutes

  17. Garnish with sauce of choice(we used our garlic sauce)

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