Pizza, ish.

Dude, this recipe is bomb. That is all. It’s pizza “dough,” made with cauliflower flour rather than grain flour [say that ten times fast?]. I got the recipe from Beth’s blog, and played around with it a little. Rather than a one-to-one ratio of cauliflower flour to cheese, I upped the cauliflower, subbed vegan cheese, and subbed egg whites. This is not vegan due to the egg whites, but I’m curious to try it out with flax egg to see if it still holds and bakes well.

pizza dough...with veggies?

You just pulse cauliflower in a food processor until it looks like “rice,” mix it with egg whites and cheese, and bake it like you would a pizza crust. It’s softer than normal pizza crust, but thickens as it cools, and the edges get nice and crispy. Don’t get me wrong, it’s not going to taste like pizza dough. It’s a tad bit cake-like. If it’s 3AM, you’re a little tipsy, and craving pizza, this might not do, but its damn good any other time. I’m a huge fan of this [underline!]. I want to use this dough for different things: savory cakes, etc.




The “crust” was topped with vegan sausage and veggies, and served with a simple heirloom tomato and spinach salad. Oh my god can I make another one right now?

Cauliflower “Pizza Dough” (Vegetarian)

Adapted [not very significantly] from Beth’s Cauliflower Crust Pizza recipe at Eat. Drink. Smile.

Prep Time: 25 minutes

Serves: 2


  • 1 1/3 cup cauliflower “grain” (aka riced cauliflower or caulifower…flour)
  • 2/3 cup vegan mozzarella and parmesan cheese
  • 2 egg whites
  • 1 tbsp oregano
  • 3 garlic cloves, finely minced
  • Salt and freshly ground pepper


1. Preheat the oven to 450 degrees and lightly grease a baking pan (olive oil works fine).

2. To make the cauliflower flour: Remove the stems from a head of cauliflower and chop it. Drop it into a food processor and pulse until it looks like rice (Beth advises not to process too much or it will puree). Take the riced cauliflower and microwave it for 8 minutes. Set 1 1/3 cup aside for your dough, refrigerate the rest (for some cauliflower mash, perhaps?).

3. In a mixing bowl, combine the cauliflower flour, egg whites, and vegan cheese. It should come together pretty quickly since the cauliflower is warm. Add in the oregano, garlic cloves and salt and pepper, form into a “dough ball.”

4. Drop the ball onto the greased pan and flatten out.

5. Bake, without toppings, for 13 minutes. I took it out about halfway and worked a spatula under it to make sure it didn’t stick. After 13 minutes, add desired toppings (I used mushroom, soy sausage, tomato, onion, garlic, vegan cheese) and bake for another 3-4 minutes. Edges of “crust” should be, well, crusty.

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Categories: Food, Recipes


Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: Tumblr:


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