Vegan Cauliflower Pizza with Basil Pesto

This vegan cauliflower pizza is the perfect alternative to a traditional pizza! With a delicious cauliflower base, you can indulge in some pizza anytime! 
Course Main Course
Cuisine American
Keyword Cauliflower pizza, Vegan pizza
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 245kcal
Author Christel Oerum


For the cauliflower pizza base:

  • 4 cups of cauliflower rice
  • 2 tbsp. flax seed meal
  • 5 tbsp. water
  • 1/3 cup almond flour
  • 2 tsp. dried oregano
  • 1/2 tsp. onion powder
  • 1/2 tsp. sea salt
  • 4 basil leaves (chopped)

For the basil pesto:

  • 2 cups fresh basil leaves
  • 3 tbsp. pine nuts
  • 2 tbsp. nutritional yeast
  • 3 tbsp. olive oil
  • 2 cloves garlic
  • 1 tbsp. lemon juice
  • sea salt and black pepper to taste (I used 1/2 teaspoon of salt and 1/2 a teaspoon of black pepper)


To make the pesto:

  • Add all of the ingredients for the basil pesto into a food processor and process until they come together. Add some water if the pesto seems too dry and isn't mixing smoothly. 

To make the cauliflower base:

  • Preheat your oven to 375 F (190°C).
  • (If you have readymade cauliflower rice, you can skip this step.) To make cauliflower rice from scratch, take the head of a large cauliflower and cut into smaller florets. Grate these florets using a box grater with medium-sized holes. You can also use a grater attachment on your food processor to make cauliflower rice instead.
  • Bring a large pot of water to the boil and add the riced cauliflower. Mix and cook for 5 minutes until the rice is soft. 
  • Drain the cauliflower rice with a fine mesh strainer or a kitchen towel. Once most of the water has drained, set the rice aside to cool for 5 minutes. 
  • While the cauliflower rice is cooling, mix the flaxseed meal and water and form it into a ball. Set aside. 
  • Wrap the cooled cauliflower rice in the dish towel and ring out as much water as you can. Put the cauliflower rice in a large mixing bowl.
  • Add the prepared flaxseed ball, almond flour, oregano, onion powder, sea salt, and chopped basil leaves to the mixing bowl. Combine the ingredients thoroughly using your hands. 
  • Taste the mixture and adjust the saltiness and flavor as needed. You can add more onion powder or basil leaves for more intense flavor.
  • Spread the dough on a baking sheet dusted with gluten-free flour and shape into a circle. It should be roughly 1/2 inch (1.5 cm) thick with slightly thicker edges. 
  • Bake the crust for 30 minutes and remove from the oven. 
  • Add a thin layer of tomato sauce and your chosen toppings to the base. Bake for a further 10-15 minutes until the edges are golden brown and the base is cooked through. 
  • TIP: Don't use too much tomato sauce or the pizza will get soggy!
  • Spread some of the freshly prepared basil pesto onto the pizza and serve hot. 


Calories: 245kcal | Carbohydrates: 12.2g | Protein: 7.7g | Fat: 20.9g | Saturated Fat: 2.3g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 8.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 624.9mg | Potassium: 452.7mg | Fiber: 5.5g | Sugar: 2.8g | Vitamin A: 635IU | Vitamin C: 75.6mg | Calcium: 80mg | Iron: 2.2mg | Net carbs: 6.7g