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Vegan Cauliflower Pizza Crust

Treviso and Rainbow Chard Sauté


  • Cauliflower, Florets (2 cups)

  • Flaxseeds (2 tbsp)

  • Chia Seeds (2 tbsp)

  • Water, as needed

  • Almond Meal (1/2 cup)

  • Salt (1/2 tsp)

  • Garlic, roasted and powdered (6 cloves)

  • Oregano (1/2 tsp)

  • BBQ Sauce

  • Onions, sautéed (1 pc)

  • Baby Spinach (1 cup)

  • Cherry Tomatoes, halved (1 cup)

: available in Tall Tree Organic Subscription


Serves 2

  1. Preheat the oven to 400F and line a baking sheet with parchment paper. Place the cauliflower florets in the bowl of a large food, and pulse until a rice-like texture is created. Pour the cauliflower "rice" to a large sauce pot, add enough water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for 5 minutes. Drain the liquid, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes.

  2. In the meantime, mix together 2 tablespoons of ground chia or flax seeds with 3 tablespoons of water, to create an extra-thick vegan "egg." Set aside and allow the mixture to thicken.

  3. Remove the cooled cauliflower rice from the freezer and transfer it to the center of a thin dish towel. Use your hands to squeeze the rice in the dish towel, removing all of the excess moisture from the cauliflower.

  4. Place the drained cauliflower in a large bowl, then add in the vegan egg mixture, the almond meal, the additional tablespoon a ground flax or chia seeds, salt, garlic and dried oregano. Stir well to mix, then press the mixture into the parchment-lined baking sheet.

  5. Bake at 400F for 30 minutes, until the top is lightly golden and dry to the touch.

  6. Once the crust is firm and dry, add bbq sauce, sautéed onions, baby spinach and cherry tomatoes and return to the oven briefly to let everything heat up, about 5-10 additional minutes.

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