Cauliflower Pizza Crust (v+gf) & Tofu-Baby Corn Pizza
Prep time
Cook time
Total time
Cauliflower Pizza Crust (V+GF) with tofu and baby corn toppings
Recipe type: Vegan, Vegetarian, Glutenfree,Dairy-free, Soy-free Base, Nut-free base
Cuisine: Italian
Serves: 2 pizzas
  • Cauliflower-half head of medium sized cauliflower-roughly chopped-use stems too.
  • 1 Tbsp Flax Meal
  • 2 Tbsp Buckwheat flour
  • 1 heaped Tbsp nutritional yeast
  • Salt-to taste
  • Garlic flakes-1 tsp
  • Onion flakes-1 tsp
  • Light olive oil- 2 tsp-Add this after mixing the rest well
PLUS-for pizza:
  • Pasta Sauce-1 Tbsp for each pizza
  • Cashew Cheese (recipe coming soon)
  • Toppings (Onion, Capsicum, Baby Corn, Roasted Tofu, Spinach Leaves)
  1. Preheat oven to 230 deg Celsius
  2. Heat water (around 3 cups), add salt, wait until the water starts to boil, add the cauliflower florets in. Cook for 5-7 minutes-high heat and remove off heat and let it cool (Wait time:15-20 minutes)
  3. Once it is cooled enough, transfer it to a cheesecloth, strain water through it-really well. Squeeze as much as you can and then transfer it to a mixing bowl and add the rest of the ingredients in and mix well to form a dough. Extra oil if it is too sticky-No WATER Please.
  4. You’re good with the base dough now.
  5. Line a baking tray with parchment paper-transfer the dough and try to spread it out evenly-use another parchment paper on top to aid you this process.I made a super thin crust. Prick the base using toothpick-so they cook well inside too.
  6. Bake it in the oven for 15 mins. Flip it and the other side for like 7-10 mins. Depends on the oven. Until golden brown on both sides.
  7. Get started with pizza
  8. On the cooked pizza base, add some tomato sauce, spread it evenly, grate some vegan cheese, toppings (as desired-onions, capsicums, baby corns, spinach, roasted tofu) and grate some more cheese on the pizza.
  9. Bake for 10-12 mins in a preheated oven or until the you see the edges of the pizza turn dark brown-Ready to go . Slice and serve
Recipe by Yes, I am Vegan at