Cheesy” Pizza Crust

I think that if I had to choose my absolute favorite food that I could eat every single day, I’d have to say pizza. Now, that’s a really broad statement, because the possibilities are endless when it comes to pizza. We make pizza every single Friday night at my house, and I very rarely make the same type twice. Sometimes I make my own crust, and other times I’ll use a store-bought flat bread or naan. I’ve also made beer crust and cauliflower crust several times, and both are delicious.

But really, my favorite pizza crust is thin, using a few “normal” ingredients like flour, salt, olive oil, water and yeast. This recipe is my favorite. However, I generally don’t have the time or patience to wait for the dough to rise, so I often find myself throwing a few ingredients together to make the fastest pizza crust possible.

Heather’s ingredient of the week is yeast, which instantly made my think of nutritional yeast, so I thought I’d try putting that in my pizza crust this past Friday night.
Better With Veggies

Are you a fan of nutritional yeast? I certainly am! I love its cheesy, nutty flavor and how it can make almost anything taste better.


I buy my nooch in bulk from my local organic food store, and it goes pretty quickly in our house! A little bit goes a long way, and I only needed to add a small amount to my pizza dough mix to give it a “cheesy” flavor. It definitely complimented the other ingredients, and I will be making this pizza crust recipe again!

“Cheesy” Pizza Crust

1/2 c cauliflower “rice”

1/4 c barley flour

1 T ground flax seed

1 T nutritional yeast

1/8 tsp baking powder

herbs/spices of choice

salt/pepper to taste

1-2 T beer

Pre-heat oven to 400˚. Line a cookie sheet with parchment paper or use a silicon baking mat. Place cauliflower rice into a medium sized bowl and heat in the microwave for 60 seconds. Drain any excess water, if necessary. Add the flour, flax seed, nutrional yeast, baking powder and herbs/spices (I like to use garlic, basil and a pinch of salt and pepper). Stir together with a spoon and slowly add beer, 1 T at a time. The mixture should be moist but not overly saturated or sticky. If it’s too sticky, add a little bit more flour. Remove the pizza dough from the bowl and place onto the cookie sheet. Gently press the dough to make a flat crust, adding flour to the top if necessary (if it’s sticky). (Crust should be about 1/4″ thick.) Place in the oven and bake for 8-10 minutes, or until it starts to get golden brown. Remove and top with your favorite pizza toppings and bake for an additional 5 minutes.

I topped my pizza with roasted zucchini, mushrooms and red onion and “Teese” vegan cheese. I like to place my pizza under the broil so it gets a little bit charred and bubbly.

nooch crust pizza

Sometimes I use mozzarella or goat cheese, but most of the time I like experimenting with various dairy free “cheeses.” Daiya and Vegan-Rella are probably my favorite, and Teese is definitely not. I threw the rest of the pack out. Ew.

And of course, my favorite pizza topping is this….


Trust me. It’s delicious. 🙂

What’s your favorite type of pizza? Thin/thick crust? Cheese? Meat? Veggies?

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