Cauliflower pizza with cashew ricotta, olives and arugula

Prep Time 30 minutes
Cook Time 30 minutes
Servings 6 mini-pizzas or 1 large pizza
Cashew ricotta is our new favourite vegan cheese, and it's even better on a pizza! It makes a great filling for pasta, lasagna, and cannelloni, as well as a delicious spread. And it'll keep for up to 10 days in the refrigerator. On top of it all, the cauliflower crust of this pizza makes it a tasty and healthy choice. It's an excellent alternative to classic pizza crust, and, as a bonus, it's gluten-free. This cruciferous vegetable has been gaining in popularity over the past few years, appearing in recipes like roasted Tex-Mex cauliflower, cauliflower tabbouleh (it's colour and texture makes it a suitable substitute for certain grains), General Tao cauliflower, and of course, cauliflower pizza! You'll be surprised by the great texture of the crust - its crunchy edge and chewy centre are similar to traditional pizza crust. And its light taste really lets the flavours of your toppings shine. The recipe isn't complicated - all you need to do is pulse the cauliflower in the food processor until it's broken up, then blanch it for a few minutes (the Prana nut milk bag really helps with this step!). The longest part of this recipe is actually drying out the cauliflower so that the crust gets nice and crispy. As for the rest, it's child play!

How it's made: cauliflower pizza crust


  • 1 head of cauliflower (675g), about 3 cups once it's broken up
  • 3 tablespoons of
  • 6 tablespoons of water
  • 1/2 cup of powdered
  • 2 tablespoons of nutritional yeast
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of dried herbs
  • 1 PRANA nut milk bag (optional, but very helpful)


  • 1 cup of tomato sauce
  • 1 dozen cherry tomatoes, cut in half
  • 1/2 cup of green, black or Kalamata olives
  • 3/4 cup of arugula
  • 1 drizzle of olive oil
  • Sea salt and fresh ground pepper


  1. Preheat the oven to 400°F.
  2. Cover a round or rectangular baking sheet with parchment paper.
  3. In a bowl, mix the ground chia and the water to make a gel. Set aside.
  4. Coarsely chop the cauliflower and put into the bowl of a food processor. Pulse until the cauliflower is ground into tiny pieces (like the texture of wheat semolina). Transfer the cauliflower to a bowl and cook for 3 minutes in the microwave. If you don't have a microwave, like me, put the cauliflower in a Prana nut milk bag, and put in a pot of boiling water for 5 minutes. Transfer the bag to a sieve and run under cold water to stop the cooking. Press the bag to remove excess water.
  5. In a large bowl, mix all the ingredients for the crust together to make a large ball of pizza dough.
  6. Roll out the dough onto the parchment-covered baking sheet and bake for 30 minutes. While the dough is baking, prepare the cashew ricotta.
  7. Remove the dough from the oven and gently flip it with a spatula. Spread with the tomato sauce, and sprinkle with the cherry tomatoes, olives, and spoonfuls of cashew ricotta. Bake for another 10 minutes. Remove the pizza from the oven and cover with arugula, drizzle with olive oil, and season with salt and pepper.

How it's made: cashew ricotta


  • 2 cups of , soaked in cold water for at least 2 hours, or hot water for 30 minutes
  • 2 cloves of garlic
  • 3 tablespoons of lemon juice
  • 1/4 cup of nut milk
  • 1/2 tablespoon of maple syrup
  • 1 1/2 tablespoons of virgin olive oil
  • Sea salt and fresh ground pepper
  • 5 chive scapes, chopped


  1. In the bowl of a food processor, add the soaked cashews, garlic, lemon juice, nut milk, maple syrup, olive oil, salt and pepper.
  2. Mix until rich and smooth. If the mix is a bit too dry, add a little nut milk.
  3. Add the chopped chives and mix again. Taste, and season with a bit more salt and pepper if necessary.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.