Cauliflower and buckwheat flour crust pizza

by Tatianna Yougottalove

I have been wanting to make cauliflower crust for a while and after researching I didn’t connect to any recipe. I really wanted to add one type of flour to the cauliflower, so I decided on buckwheat flour.

The combination worked really well and we love it.

Ready? So here we go.

Cauliflower and buckwheat flour crust pizza

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.7/5
( 3 voted )


  • 1 head cauliflower, boiled, chopped and processed
  • 2 tbsp ground flaxseed
  • 1 tsp salt
  • 1 tsp thyme
  • ΒΌ tsp pepper
  • 3 cups buckwheat flour
  • Β½ cup water, or less (if needed)
  • Tomato sauce
  • Vegetables for topping – (chopped green and black olives,
  • Cut thinly small red onion.)


Cut and boil one head of cauliflower

Let it cool and then process in food processor.

Remove into a bowl then add

2 tbsp ground flaxseed

1 tsp salt

1 tsp thyme

ΒΌ tsp pepper

Mix and then add 3 cups of buckwheat flour.

I added a half cup of water, however you could mix with your hands first and add up to a half cup of water as needed.

I mixed everything with my hands.

I floured my hands so I could spread the dough evenly.

Then I spread it in a thin layer on 2 rectangular trays.

I baked the crusts in the oven at 350 for 10 to 15 minutes.

After I baked the crust, on top I spread tomato & basil pasta sauce (that's what I had in my refrigerator at that moment, use whatever sauce is your favourite, lol) I added a little bit of olive oil to the sauce to give it more flavor and juicy.

I made one pizza plain with cheese and the other with vegetables like green and black olives and red onion.

Preheat the oven to 350 degrees

Bake just the crust for 10 to 15 minutes

Put your toppings on the pizza and bake for another for 20 to 30 minutes

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.