The BEST dairy free cauliflower pizza crust is the perfect gluten free alternative to pizza. This recipe makes for a completely vegan cauliflower pizza crust and , and low-carb. Endless possibilities for toppings will make this cauliflower pizza crust without cheese a huge hit!
Many dairy free people can still enjoy a delicious dairy free pizza using flour. However, whether you are trying to eat healthier, gluten or grain free, or just have been dying to see what the hype is over a cauliflower pizza crust recipe, then we have the solution for you! This dairy free cauliflower pizza crust comes together in a vegetable dough base and cooks up perfectly to allow you to add all your traditionally favorite toppings. The possibilities are endless.
This dairy free cauliflower pizza crust is:
- dairy free
- egg free
- plant based
- completely vegan
- gluten free
- oil free
- corn free
- has a nut free option which would make it Top 8 Allergy Friendly
What ingredients do you need to make a dairy free cauliflower pizza crust?
In order to make this vegan cauliflower pizza crust, you will be a total of 10 ingredients. Don’t let that scare you. We have combined the perfect ingredients to ensure that this pizza works every time without falling apart, while still giving you a delicious taste that you crave.
The ingredients that you need for this dairy free cauliflower pizza crust are:
- cauliflower
- ground flax seed
- water
- salt
- vegan parmesan cheese
- Nutritional yeast
- vegan mozzarella (we like Trader Joe’s)
- Italian seasoning
- garlic powder
- chickpea flour
Sometimes chickpea flour is also called garbanzo bean flour and you can find that in most grocery stores. Another alternative would be to use cornstarch or arrowroot powder; however, we really prefer using the chickpea flour and highly recommend purchasing for this recipe.
How do you make a vegan cauliflower pizza crust?
Full disclosure: This is not as simple as our regular dairy free pizza crust. In order to make this dairy free cauliflower pizza crust you will need to start by gathering all your ingredients. Once you have everything together then, start by preheating your oven to 400 degrees.
Bring a large pot of water to a boil. While waiting for it to boil, in a large mixing bowl, add flax seeds and water together. This combination makes what is known as flax eggs. Let sit for at least 15 mins.
Next, cut the stem off the cauliflower and add the florets to a food processor and blend until rice like consistency. Once water is boiling, add riced cauliflower. Cook for 5 minutes, just until soften.
Using a fine mesh strainer, drain the cauliflower from the water. It’s really important it’s a fine mesh strainer, otherwise, the cauliflower will come out of the holes. Let drain for 5 minutes.
Transfer riced cauliflower to a clean cloth dish towel. Ring out as much of the excess liquid as possible. It will take a few times of squeezing. When you think you are done, squeeze again. If rice cauliflower is too hot, wait a few more minutes. But it’s important you squeeze the towel until no more water comes out.
In the bowl with the flax eggs, add in the cauliflower and all remaining ingredients. Stir together until very well combined.
Line a pizza stone with parchment paper. Sprinkle with a little chickpea flour. Place “cauliflower dough” on the parchment paper and sprinkle a tiny bit of chickpea flour on top. Very carefully spread the mixture out into a circle. It should be about 1/2 inch thick. You can also use a baking sheet and follow the same steps making a rectangle crust if desired. Bake crust for 35 minutes.
Remove from oven. Add a piece of parchment paper to the top and very carefully, using a metal spatula, loosen the crust. Flip so the bottom is now the top. Place back on pizza stone. Remove top layer of parchment paper.
Place back into the oven and cook for 15 more minutes. The center of the crust should feel mostly firm. Remove from oven and top with desired toppings. (*See notes for toppings you see in photo). Do not go heavy on the sauce. Return to oven and bake for another 10-12 minutes.
Pizza is best eaten right away and likely will need to be eaten with a fork.
What are the toppings on the photos shown?
In the photos for our dairy free cauliflower pizza crust, we have pan roasted tomatoes in garlic powder and olive oil. We spread our dairy free alfredo sauce down on this vegan cauliflower pizza crust and then topped with the roasted tomatoes and fresh thyme. Once the pizza was done, we added fresh basil.
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- 1 head cauliflower
- 2 tbsp ground flaxseed
- 4 tbsp water
- 1/4 cup vegan parmesan Cheese
- 1/4 cup vegan Mozzarella (We like Trader Joe’s)
- 2 tbsp Nutritional Yeast
- 1 tbsp Italian Seasoning
- 1 1/2 tbsp chickpea flour
- 1/2 tsp garlic powder
- 1/4 tsp salt
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Preheat your oven to 400 degrees.
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Add 8 cups of water to a large pot and bring to a boil. Continue with other steps while waiting for it to boil.
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In a large mixing bowl, add flax seeds and water together to make flax eggs. Let sit for at least 15 mins.
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Cut the stem off the cauliflower and add the florets to a food processor and blend a rice like consistency.
-
Once water is boiling, add riced cauliflower. Cook for 5 minutes, just until soften.
-
Using a fine mesh strainer, drain the cauliflower from the water. (*It’s really important it’s a fine mesh strainer, otherwise, the cauliflower will come out of the holes). Let drain for 5 minutes.
-
Transfer riced cauliflower to a clean cloth dish towel. Ring out as much of the excess liquid as possible. It will take a few times of squeezing. If rice cauliflower is too hot, wait a few more minutes. But it’s important you squeeze the towel until no more water comes out.
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In the bowl with the flax eggs, add in the cauliflower and all remaining ingredients.
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Stir together until very well combined.
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Line a pizza stone with parchment paper. Sprinkle with a little chickpea flour.
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Place “cauliflower dough” on the parchment paper and sprinkle a tiny bit of chickpea flour on top.
-
Very carefully spread the mixture out into a circle. It should be about 1/2 inch thick.
-
Bake crust for 35 minutes.
-
Remove from oven. Add a piece of parchment paper to the top and very carefully, using a metal spatula, loosen the crust. Flip so the bottom is now the top. Place back on pizza stone. Remove top layer of parchment paper.
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Place back into the oven and cook for 15 more minutes. The center of the crust should feel mostly firm.
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Remove from oven and top with desired toppings. (*See notes for toppings you see in photo). Do not go heavy on the sauce.
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Return to oven and bake for another 10-12 minutes.
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Pizza is best eaten right away and likely will need to be eaten with a fork.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
*The toppings in the photos are roasted tomatoes in garlic powder and olive oil with thyme, fresh basil, and dairy free alfredo sauce.
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