Cauliflower and Tofu Pizza Crust (Gluten-Free, Low-Carb)

READY IN: 2hrs


  • 8
    ounces firm tofu (organic sprouted tofu is preferable)
  • 2 12
    cups cauliflower, cut into small florets
  • 1
    egg, beaten (or Egg Replacer for one egg)
  • 12
    teaspoon mixed Italian herbs
  • 1
    pinch salt
  • 6
    ounces pizza sauce
  • 2
    cups pizza toppings, of your choice
  • 1 12 - 2
    cups mozzarella cheese, pizza cheese or 1 1/2-2 cups vegan cheese


  • Place a block of tofu in a bowl and top with a heavy weight to drain water as much as possible.
  • Place cauliflower florets in a food processor and process until a rice-like texture is achieved.
  • Fill a medium pan with an inch of water and bring to a boil. Add the processed cauliflower and cook about 4 – 5 minutes. Drain water and cool.
  • Preheat oven to 400ºF degrees.
  • Place the cooled cauliflower in a nut milk bag or wrap with cheesecloth and squeeze excess water out as much as possible.
  • In a bowl, place drained tofu and use your hands to mash it well.
  • Add cauliflower, beaten egg, herb, and salt and mix well.
  • Press the dough out onto a baking sheet lined with parchment paper. The thickness of the dough should be around 1/2 inch.
  • Bake for about 30 – 40 minutes. The crust should be firm and slightly brown.
  • Remove the crust from oven. Top with pizza sauce, toppings and cheese.
  • Bake for another 10 – 20 minutes until the cheese is bubbly and slightly browned.
  • Infuse love and serve!