*Post edited on 4/7/14. After feedback from readers and recreating this recipe several times; I’ve edited the recipe from giving the option of using flax eggs in place of real eggs. This pizza comes out wonderful when real eggs are used, not so much with flax eggs. I will be replacing the word “vegan” with “vegetarian”.  Thanks for reading and sorry if this was an inconvenience for anyone.

I’m sure most of you fellow health foodie people have tried the Cauliflower Crust Pizza; that became all the rage a couple of years ago. I jumped on the bandwagon and made the original Cauliflower Crust Pizza back in September of 2012 and posted all about it here. I really liked this original cauliflower crust, but I also really wanted an option that didn’t require using cheese to make it work. I’ve finally come up with a cauliflower crust option for all of my vegetarian friends and let me tell you guys, it’s a must try! It’s waaaaaay better than the original too!

A no-cheese vegan Cauliflower Pizza Crust | Hungry Healthy Girl

I started my quest to find the perfect vegetarian cauliflower crust by searching the web, Pinterest and Foodgawker. I came across this Cauliflower Crust from The Healthy Foodie, that was closest to what I wanted. Sonia’s recipe calls for coconut flour, but I know this ingredient can be hard to find for some people, so I decided to try using ground flax. It is VERY important that you use ground flax seed, rather than whole seeds. My measurements and instructions also differ slightly. Sonia’s pizza looks delicious, too, so you might want to give it a looksee!

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Vegetarian Cauliflower Crust Pizza with Caramelized Onions and Mushrooms

A cauliflower pizza crust that doesn't call for cheese. You can actually pick up and hold these slices like regular pizza. The caramelized onions take the taste of this pizza over the top and adds a lovely sweet flavor.


For the crust:

  • 1 small head of cauliflower, stems and leaves removed and about 400 grams or 15 oz.
  • 1/4 cup ground flax
  • 2 tablespoons almond flour/meal, you can buy this premade or make your own by grinding raw almonds in a food processor
  • 1/4 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 2 tablespoons nutritional yeast, this can be found in the health food section of most grocery stores and is great sprinkled on salads and for making vegan "cheese"
  • 2 large organic cage-free eggs

For the pizza toppings:

  • 1/2-1 tablespoon olive oil
  • 1 small white or yellow onion, sliced into thin rings
  • 2 heaping cups sliced mushrooms
  • 1 small can of black olives or desired amount
  • 1/2-1 cup marinara or pizza sauce, I use Trader Joe's Organic Tomato Basil Marinara. It's delicious!


  • Heat olive oil in a medium skillet over medium heat. Preheat oven to 475 degrees F. Slice onion and add rings to heated skillet. Allow onion to slow cook and caramelize for about 20 minutes then add sliced mushroom and continue to cook for another 20-25 minutes.
  • Meanwhile, remove the stems and leaves from cauliflower and chop it into sections. Place cauliflower sections in food processor and pulse several times, until cauliflower is riced. This may need to be done in batches, removing the riced cauliflower as you go. Alternatively, if you don't have a food processor, a cheese grater can be used.
  • Microwave riced cauliflower in a microwavable bowl for 4 minutes. Allow cauliflower to cool slightly and then stir riced cauliflower and all other crust ingredients together in a medium mixing bowl. (For a crispier crust, you can wring out the moisture from the cauliflower by squeezing it in a clean tea towel or cheese cloth. I did not do this and my crust came out great.)
  • Shape crust on a pizza baking pan or pizza stone that has been sprayed with an all-natural cooking spray. It is normal for your crust to be sticky and wet. Alternatively, you spread crust on a baking sheet that has been covered with parchment paper, however crust may not be as crispy.
  • Bake crust for 8-11 minutes at 475 F.
  • Take crust out of the oven and add marinara and other toppings and bake for another 7 minutes at 475 F. and until edges of the crust are lightly browned.
  • Allow pizza to cool for several minutes before slicing. Enjoy!


This recipe requires about 10-15 minutes hands on time and about 55 minutes cooking time; which includes caramelizing onions and baking the crust.
Serving: 3g, Calories: 254kcal, Carbohydrates: 21.3g, Protein: 17.5g, Fat: 13.5g, Saturated Fat: 2g, Cholesterol: 124mg, Sodium: 501.9mg, Fiber: 9.9g, Sugar: 6.9g

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A no-cheese vegan Cauliflower Pizza Crust | Hungry Healthy Girl

Yes…. It’s a slice of Cauliflower Pizza Crust that you can actually pick up with your hands like regular pizza! The texture, of course, is not exactly the same as a regular pizza, but for being made almost completely of cauliflower this pizza is pretty spectacular.

Something to think about….

Have you ever made cauliflower crust? What did you think? Any special tips or tricks?

How big of pizza fan are you? I’m a huge pizza fan, in fact, I might just say pizza is my very favorite food!

What’s your favorite pizza topping?

How’s this week treating you so far? Make it a great one!