• Alison Elliott

Vegan and Gluten Free Cauliflower Crust

Updated: Aug 1



6 c. Cauliflower florets

3 Tbsp. Whole chia seeds

1/4 c. Water

1 c. All-purpose gluten free flour

3 Tbsp. Nutritional yeast

1 Tbsp. Italian seasoning

1 tsp. Salt

1 tsp. Garlic powder

1 tsp. Onion powder


Place the cauliflower florets in the food processor and pulse for 5 minutes or until the cauliflower turns into rice. Boil a large pot of water. Place the cauliflower in a colander. Place the colander in the water and cook the cauliflower for 5 minutes. Remove the cauliflower from the water and let cool.


Use a nut milk bag, tea towel, or cheese cloth to squeeze the liquid out of the cauliflower. (Or, you can place the cauliflower on a towel or paper towel and add more paper towels as needed.) Press the cauliflower with heavy books. Squeeze the liquid out for 10-15 minutes.) Once the liquid is gone, place the cauliflower in a bowl. Add the chia seeds, water, flour, nutritional yeast, Italian seasoning, salt, garlic powder, and onion powder and mix well. Divide the dough into two pieces. Sandwich each dough between two pieces of (compostable) parchment paper and roll it out. Remove the top piece of parchment paper and bake at 450 degrees for 20 minutes. Afterward, decrease to 400 degrees for another twenty minutes. Once the dough is done, you can add toppings. You may place the dough with toppings back in the oven for 10 to 15 minutes.

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