Your whole food, plant-based life.

Raw Cauliflower Crust Pizza

Cauliflower is an interesting vegetable. It certainly isn’t a glamour girl and often, I forget it even exists. But I shouldn’t. And it really is a star. Just a quiet one.


Raw Cauliflower Pizza @ DSC_5263


As a cruciferous vegetable, cauliflower is positively associated with cancer prevention. It is an excellent source of vitamin C and magnesium and is full of antioxidants and phytonutrients. It is anti-inflammatory, and also provides cardiovascular and digestive support!

Cauliflower also has a mild taste and adapts to many different uses. Mashed cauliflower (cooked) can easily replace mashed potatoes. It is delicious raw, and we have made it into “rice“, soup and a wonderful cauliflower mash that replaces mashed potatoes. We have even made cauliflower steaks! Cauliflower loves all kinds of different flavors and is extremely versatile.

Today, I am bringing you a raw cauliflower pizza! I am sure you have seen all of the cauliflower pizza crust recipes out there…but they are traditionally filled with cheese and eggs. This one is raw, vegan and delicious. We have even included baking instructions for the crust if you don’t have a dehydrator.


Raw Cauliflower Pizza Crust @


The ingredients are pretty simple. Cauliflower, pine nuts, ground golden flax, hemp seeds, garlic, basil, oregano and sun-dried tomatoes all come together to make a delicious, healthy, nutritionally packed crust. A little bit of lemon juice and optional nutritional yeast round out the flavor. You could eat this without any topping!


Raw Cauliflower Pizza Crust @


The cauliflower waiting for the rest of the ingredients.


Raw Cauliflower Pizza Crust @

The “dough” ready to be shaped.

Raw Cauliflower Pizza Crusts @

Ready to go into the dehydrator.

Raw Cauliflower Pizza @ Rawmazing.comThe crust ready for toppings.

I have to say, I am thrilled with how this turned out. The taste is lovely and the toppings, tomato sauce and pine nut “cheese” spread go well with the basil, tomatoes and onions. The recipe for all, follows. Don’t be intimidated by this one. It comes together quickly with a food processor and blender.



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  1. jay dee wrote on June 3, 2015

    I don’t have the patience to wait for the dehydrator…when I’m hungry, I gotta eat!! So, I have tried baking this crust a number of ways and found out the best is to use parchment paper. A pizza stone, no go. a cookie sheet, no go. Silicon sheet, no go. But, the parchment makes it crispy and I did flip it once which the paper makes easy to do.

  2. Sue wrote on May 31, 2015

    I don’t have any hemp seeds on hand. Do you think sesame seeds would be a fair replacement?

  3. Christine wrote on May 6, 2015

    I just finished eating this. It was very good. The fresh tomatoes sauce, makes it. Thanks for sharing your recipe.

    • Susan wrote on May 7, 2015

      So glad you liked it, Christine! 🙂

  4. Joey wrote on April 23, 2015

    Just checked on the pizza crusts (which are in a dehydrator, still on the non-stick sheets). The underside was still very moist (after 4 hours). So, I carefully removed them from the non-stick sheet and flipped them onto the screen shelf. I’ve never “cooked” in my dehydrator (using it for drying nuts, fruits and vegetables mainly) and so this is all new to me.

  5. Joey wrote on April 23, 2015

    I’m making these right now! It smells so yummy in my kitchen. Here are some observations and a question.
    My cauliflower (washed and trimmed) weighed 1 pound, 2.8 oz. I think I used too many sun-dried tomatoes because my dough is pretty red. I measured the sun-dried tomatoes after hydrating and was generous. I think I’ll cut back on the amounts (both cauliflower and sun-dried tomatoes) next time, since I was able to get 6 rounds measuring between 5-6″.

    I kind of fudged a bit on the sauce since I didn’t want to buy any of the tomatoes in stores right now. I used canned tomatoes drained and more sun-dried tomatoes. It tastes rich and good.

    The pine nut cheese didn’t have any directions, so I just tossed all ingredients into the food processor. I have a pretty oily, thick concoction albeit a very tasty and nutritious one. Did I do something wrong?
    Thanks for the recipe!

  6. Brenda wrote on April 21, 2015

    Woo hoo. Just found my new go to lunch and maybe breakfast. Though I love pizza with some lightly sauteed spinach and onions, I have never been estatic about sprouted corn toryillas for the crust. It tastes fine is too high in carbs and low in nutrition to eat as often as I want pizza. You might have just made my day, year? 🙂

  7. Kristen wrote on April 13, 2015

    This looks amazing! My husband is allergic to tree nuts, do you think cashews mights work to replace the pine nuts? I know the taste would be a bit different but it seems like they would have about the same consistency.

    • Susan wrote on April 19, 2015

      Hi, Kristen, Can you use macadamia nuts? They will be a closer fit. But cashews could work, too. They are just a little sweeter. Cheers!

  8. Anca @ Lovely Muse wrote on April 13, 2015

    I have never thought about this combination but it sure looks delicious. I will definitely try it 🙂

    • Susan wrote on April 13, 2015

      Thank you, Anca! I hope you enjoy it. We can’t stop eating them. Second batch is in the dehydrator right now. Cheers!


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