Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Cauliflower Crust Pesto Pizza [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This cauliflower pizza crust is crispy, crunchy, and thin without an ounce of flour. This crust is one of the more cumbersome crusts you'll make, but if you have the time, and enjoy being in the kitchen, if you're gluten-free or interested in experimenting, definitely worth it. It's topped with a fresh kale and basil pesto, plus tomatoes and sun-dried tomatoes, but it would also be amazing with a sprinkle of vegan cheese or nutritional yeast. It doesn’t get much better than that!

Cauliflower Crust Pesto Pizza [Vegan, Gluten-Free]


  • 1 head of cauliflower
  • 1 tablespoon ground chia seeds, plus 3 tablespoons water left to rest for 10 minutes
  • 2 teaspoons dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt and pepper
  • 1 1/2 cups loosely packed kale
  • 1/4 cup loosely packed basil
  • 1/4 cup walnuts
  • 1 garlic clove
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Half a tomato, thinly sliced
  • 1/4 cup sun-dried tomatoes


  1. Fill a medium saucepan with water and bring to a simmer.
  2. Remove the stem from a head of cauliflower and break off the florets.
  3. Place the cauliflower florets in a blender or food processor and pulse until the cauliflower is riced (small little bits—about the size of a grain of rice).
  4. Transfer the riced cauliflower to the pot of simmering water and simmer for about two minutes.
  5. While the cauliflower is simmering, line a fine mesh colander with cheesecloth (or a nut-milk bag).
  6. Pour the cauliflower into the colander and drain.  Rinse with cool water until cool enough to handle.
  7. Once the cauliflower is cool enough to handle, twist the top of the cheesecloth and strain water out by squeezing.  This step will take a while and a good amount of muscle — there will be a lot of water and will require a lot of squeezing. You don’t want to skimp here or you won’t get the ideal crisp in your crust.
  8. Once you can’t squeeze any more water out of the cauliflower, transfer cauliflower from cheesecloth to a mixing bowl. Add chia seed mixture, salt, pepper, parsley, basil and oregano to the cauliflower and fold together until combined.
  9. Line a baking sheet with parchment paper and transfer cauliflower to the sheet. Using your hands, flatten and shape your crust. Bake for about 12-15 minutes until edges of the crust begin to lightly brown.
  10. Meanwhile, line another baking sheet with parchment paper.
  11. Remove crust from the oven.  Place the new parchment lined baking sheet upside down on top of the other one, and using oven mitts, flip over so that the bottom side of the crust is now face-up.  Return to oven and bake for another 12-15 minutes until the edges of the crust are golden-brown and crispy.
  12. While the crust continues to bake, prepare pesto by combing kale, basil, walnuts, garlic, olive oil, salt and pepper in a blender or food processor until blended.
  13. When ready, remove the crust from the oven and top with pesto, sliced tomatoes, and sun-dried tomatoes. Return to the oven and cook for another 5-7 minutes until the toppings have browned.
  14. Remove pizza from oven and top with fresh basil, if desired. Slice and serve.


Makes one pizza.





From breakfast to dessert, creative recipes that will always leave you with room for seconds! I’m Jackie, a stay at home mommy of one amazing little girl.  My daughter, Zoey, is two years old, a huge Disney aficionado and Minnie Mouse super fan.  She’s also the most amazing little helper in the kitchen that a mommy could ask for, and so she is… my Minnie Chef.  Zoey has inspired me to foster a healthy lifestyle for our family and our journey begins together in the kitchen.  We are a Miami based mommy and daughter cooking duo who love to create, photograph and eat mostly healthy, plant based recipes.  Because our journey so far has had such a positive impact on our family, I have decided to share my story with others.  You can find all of our favorite recipes and stories about our cooking adventures on our blog, The Minnie Chef.  I’m just a mom trying to make a difference by helping families like mine who want a healthy lifestyle and to get their children off to a healthy start in life, leading by example and through a hands on approach.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Raw Cauliflower ‘Popcorn’ [Vegan, Gluten-Free]

Quinoa and Oat Breakfast Fruit Rolls [Vegan, Gluten-Free]

Lemongrass Pho [Vegan, Gluten-Free]

Lemongrass Pho

Stretchy Potato Cheese [Vegan, Gluten-Free]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Cauliflower Crust Pesto Pizza [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×