Cauliflower Pizza Crust {Gluten-free, Dairy-free, Paleo} + Video

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Cauliflower Pizza Crust {Gluten-free, Dairy-free, Paleo}

I’d like to introduce you to your new favorite pizza crust!!! Unlike most Cauliflower Pizza Crusts, this one doesn’t rely on dairy for binding. With a just 5 ingredients, this crust is dairy-free and nut-free, with the perfect and a golden brown, lightly crisped bottom. Choose your favorite toppings to customize this pizza, using a dairy-free alternative cheese, if you cannot tolerate dairy. Choose pesto instead of red sauce, add mushrooms, caramelized onions or shallots, veggies, etc.

Cauliflower Pizza Crust {Gluten-free, Dairy-free, Paleo}
Things to Note with this Cauliflower Pizza Crust:

  • This crust is naturally dairy-free, grain-free and nut-free. If you cannot do dairy at all, simply leave it off with your toppings or go with your favorite alternative.
  • The crust can be made with either fresh cauliflower that has been riced quickly in the food processor or to make it even easier, buy already riced cauliflower (fresh or frozen) – give it a quick steam on the stove top or microwave and voila. So stinken’ fast and easy.
  • Coconut flour is a unique flour that is highly absorbent, so there really isn’t a simple swap if you cannot have coconut flour. You can experiment with another grain-free altnerative flour like almond flour or cassava flour, but please note it will not be 1 to 1 with the coconut flour, you will definitely need more. Feel free to play around and report back if you find a good alternative.
  • While many cauliflower pizza crust recipes claim to be quicker by skipping the pre-cook of the cauliflower or the squeezing of the water, I say meh – you are almost always left with a soggy pizza crust that doesn’t hold up super well to toppings. What makes this particular crust so delicious, is the very delicate, light crisp on the outside with a perfect chew and best part yet, it’s strong and not flimsy.  It’s the lack of water. Don’t skip this step. You guys, it literally takes like 2 minutes.
  • This recipe makes one 8 to 9-inch pizza, but you can very easily double the recipe for a larger pizza.
  • Baked on a pre-heated pizza stone instead of the baking sheet, the bottom of the crust gets an even nicer light crisp to it.

Cauliflower Pizza Crust {Gluten-free, Dairy-free, Paleo}

Cauliflower Pizza Crust {Gluten-free, Dairy-free, Paleo}

Yesterday I had the pleasure of hosting a cooking demo and meet-up at Williams Sonoma in Orange County and we made a bunch of these cauliflower pizzas with tons of varying toppings. I was cooking them up in the Breville Crispy Crust Pizza Maker which is a countertop pizza maker that cooks pizza in about half the time, as it has a hot pizza stone that preheats and cooks the pizza from underneath at the same time. I start this crust on parchment paper, on medium-high, I give it about 6 minutes. I slide it off, remove the parchment, add the toppings and put it back in for a minute or two. Done and done.

For those that joined me yesterday at Williams Sonoma for my cooking demo and meet-up here are the links to the recipes we made:

Peach Cherry Frozen Limeade

Green Goddess Sauce/Dip

Greek Lamb Meatballs

Cherry Chocolate Chunk Banana “Soft Serve”

Cauliflower Pizza Crust {Gluten-free, Dairy-free, Paleo}

Cauliflower Pizza Crust {Gluten-free, Dairy-free, Paleo}

 

5 from 1 reviews
Cauliflower Pizza Crust {Gluten-free, Dairy-free, Paleo}
 
Prep time
Cook time
Total time
 
gluten-free, grain-free, dairy-free, nut-free, paleo, keto, whole30
Serves: 1 8-inch pizza
Ingredients
  • 3 cups uncooked cauliflower rice
  • 2 large pasture-raised eggs
  • 3 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • whatever pizza toppings you love
Instructions
  1. Preheat oven to 425ºF. Line your baking sheet with parchment paper. (If you are using a pizza stone place in the oven while it preheats, without parchment paper.)
  2. Cook the cauliflower rice until tender. You can cook on the stove top, steamed in a small pan with lid in a small amount of water. You can also steam in the microwave for 4-5 minutes, time and amount of water will depend on if it is fresh or frozen. I generally add a few tablespoons of water for fresh, 1 tablespoon or none at all, for frozen.
  3. Once the cauliflower is steamed and tender (do not overcook you don't want total mush), let cool slightly then place in a clean kitchen / tea towel and squeeze really really well to remove all of the water.
  4. Add the squeezed cauliflower mush to a large bowl, with the eggs, coconut flour, baking powder garlic powder and sea salt. Mix really really well to combine. I generally use my hands.
  5. On the parchment lined pan press and form into your crust, it should be around 8-9 inches in diameter. If you are cooking on a preheating pizza stone, form the crust on the parchment paper, off of the pan and then carefully transfer to the hot pan.
  6. Bake the crust without toppings for 12-15 minutes in the 425ºF oven. Bake until it is golden brown on the bottom and not soft or soggy in the middle.
  7. Remove the crust from the oven, add whatever toppings you would like, add back to the oven to cook the toppings and melt any cheese, etc.
  8. Once done, let cool for a just a minute or two, cut and serve! enjoy!
 

 

6 Responses

  1. Emaleigh Downey says:

    Love that this uses no dairy! I only ever see cauliflower crust with tons of cheese! will give it a try and write back with results!

    • Beth @ Tasty Yummies says:

      Same same, most are just LOADED with dairy, I was so happy I could create one that doesn’t need dairy.

  2. Tessa says:

    Have you found a way to do this without eggs? 🙁

  3. lori says:

    Thank you for the video – very helpful and reinforces the easiness of this recipe

  4. Lorena says:

    Hi Beth!
    I am also interested to know if you have tried it without eggs for binding. Would flax eggs work? Equivalent to 2 eggs or would you say it needs more?
    Many thanks looking forward to trying this recipe!

    • Beth @ Tasty Yummies says:

      Hey Lorena, I haven’t tried it without eggs yet, so I am not sure. Feel free to experiment and report back, I would love to know how it goes for you. Thanks.

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