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a dairy free pizza with cauliflower crust.
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5 from 2 votes

Dairy Free Cauliflower Pizza Crust

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! 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, breads, Main Course
Cuisine: American
Servings: 2 servings
Calories: 362kcal

Ingredients

Instructions

  • Preheat your oven to 400 degrees. 
  • Add 8 cups of water to a large pot and bring to a boil. Continue with other steps while waiting for it to boil. 
  • In a large mixing bowl, add flax seeds and water together to make flax eggs. Let sit for at least 15 mins.
  • 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. 
  • 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 ½ 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.
  • 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. 

Notes

**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.

Nutrition

Serving: 0.5of pizza | Calories: 362kcal | Carbohydrates: 37g | Protein: 17g | Fat: 16g | Saturated Fat: 1g | Sodium: 818mg | Potassium: 1388mg | Fiber: 12g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 138.6mg | Calcium: 139mg | Iron: 3.6mg