Flourless Pizza Crust
Pizza Crust using all Whole Food Plant ingredients with no added flour, oil, salt, and sugar!
Servings Prep Time
3crusts, mini 15minutes
Cook Time
Servings Prep Time
3crusts, mini 15minutes
Cook Time
  • 3/4cup Cauliflower, steamed(or microwaved)
  • 3/4 cup Chickpeas, drained and rinsed(any white bean will work)
  • 3/4cup Sweet Potato, baked( can be microwaved/steamed if using frozen)
  • 2Tbsp Golden Flaxseed, milled
  • 1/8tsp Cumin
  • 2tsp Italian Seasoning(I use McCormick “Perfect Pinch” Italian Seasoning)
  • 2tsp Onion Powder
  • 2tsp Garlic Powder
  • 2Tbsp Nutritional Yeast(I use Bragg Premium Nutritional Yeast)
  • 1 1/2cups Oats, Old Fashioned Rolled(or Quick Oats)
  1. Preheat oven to 400F. Line a cookie sheet with parchment paper.
  2. Add all of the ingredients, EXCEPT the oats to a food processor fitted with an “S” blade. Process the mixture until creamy and smooth.
  3. Transfer the mixture to a mixing bowl. Add the rolled oats. Mix thoroughly.
  4. Place 2/3 cup of mixture onto parchment paper. Shape into desired shape, size, and thickness. Repeat process (2) more times to make a total of 3 personal pan size crust. Or 1 large crust can be made using all of the dough. Tip: The larger the circumference the thinner and crunchier the crust will be.
  5. Bake in the oven for 20 minutes. Remove crust from oven. Using a spatula, gently release the crust from the paper and flip over. Bake the crust for an additional 10 minutes. Note: If making a very large size pizza crust, place another sheet of parchment paper on top and flip the crust over.
  6. Once the crust is done baking add desired toppings and bake @ 425F for 12 minutes! Enjoy!
  7. The baked crust can be kept in the fridge for up to 7 days or in the freezer for up to 3 months.
Recipe Notes

Pizza Crust inspired and adapted from Heather Godwin – The Butterfly Effect (YouTube Channel) –¬†https://youtu.be/rVxq_znNlrs

Recipy by Get2dRoot Health and Wellness