Eggless Cauliflower Pizza

by Cindy Yanasha Angulo in , , , , , , , , ,

First time trying cauliflower pizza & I'm making it eggless. I know, I know "over achiever". But on Mondays, I go veggie, including giving up eggs. So this will have to work.  Actually, it did. 


Time:  1.5 hours


  • 1 head cauliflower 
  • 1 can chickpeas 
  • 1/4 cup flour (I used all purpose but you can use a gluten free flour of your choice
  • 2 teaspoons olive oil
  • 1 teaspoon dried oregano  
  • 1 teaspoon dried basil
  • salt & pepper to taste  
  • toppings of your choice  


  1. Preheat oven to 425, put your pizza stone in there to heat up. 
  2. Strain & rinse the can of chickpeas.  
  3. Put the cauliflower florets into a large food processor, pulse until fine grains form.  
  4. Boil the cauliflower then strain it. Once it's cool enough to touch, pour it into a kitchen towel or cheese cloth, and squeeze the excess water out. Then return the cauliflower to the food processor.  
  5. Add the chickpeas, olive oil, basil, oregano, salt & pepper to the food processor. Pulse to combine & grind the chickpeas. 
  6. After the mixture is formed, add your dry flour to bind it all together. Pulse to combine.  
  7. Remove your hot pizza stone from the oven & spray cooking spray all over it. Pour the cauliflower mixture in the middle of it. Spread it out with a spatula (or just use your hands, be careful not to touch the hot pizza stone directly). Spread it to about 1/2 inch thick. 
  8. Place the crust in the oven & bake for 20 minutes.  
  9. Optional step for a crispier crust: remove the crust, brush it with 1 tablespoon of an oil of your choice. You can use olive oil, or an infused oil such as garlic or truffle.  
  10. Place it back in the oven for another 10-15 minutes before removing it to add toppings. Crust should be golden. 
  11. Once your toppings are on, bake the pizza for another 10 mins or until the cheese is melted. Enjoy!