Best 4 Dairy Free Cauliflower Pizza Crust Recipes

THE BEST CAULIFLOWER PIZZA CRUST (DAIRY-FREE + GLUTEN-FREE)

Steps:

• Preheat oven to 425 and line a baking sheet with parchment paper or grease a bit
• In a microwave safe bowl, cook the cauliflower rice for about 2 minutes or until it isn't frozen anymore
• Allow the rice to cool for a few and begin whisking together the eggs and spices in a large bowl
• Mix in the cauliflower and evenly combine
• Mix in the flours and flaxseed
• Add dough to baking sheet and press down firmly to form crust (any shape works!) The more you press down, the thinner the crust will be too!
• Bake in oven for 15 minutes or until edges are golden
• Add toppings then bake again for 8-10 minutes, slice and enjoy!

DAIRY-FREE CAULIFLOWER PIZZA CRUST (GLUTEN & GRAIN-FREE)

Steps:

• Pulse the cauliflower, in 2 batches, in a food processor or blender 10 times, or until it reaches a rice-like consistency. Makes about 3 cups.
• In a large bowl, whisk the eggs. Stir in the almond flour, seasoning, salt, and cauliflower until well combined.
• Preheat your oven to 400°F and line a rimmed baking pan with parchment paper.
• Transfer the cauliflower mixture to your prepared pan, and with your hands, shape it into a 12-inch circle that's about ½-inch thick.
• Bake the crust for 25 minutes or until the edge start to brown.
• Remove the cauliflower crust from the oven, and top as desired. Bake the pizza for 10 minutes, or until the crust is golden brown.

DAIRY FREE CAULIFLOWER PIZZA CRUST

Steps:

• Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil or brush the parchment with olive oil.
• Wash and throughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with about 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
• Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the water out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
• Dumped cauliflower into a bowl. Now add all your spices, your almond meal, your nutritional yeast (if using), and your olive oil. Mix the mixture to incorporate all the ingredients. Now add your egg and mix away again. Hands tend to work best.
• Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either.
• Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for about 12 minutes, or until it starts to turn golden brown and the edges crisp up. Remove from oven.

DAIRY FREE CAULIFLOWER PIZZA CRUST

Steps:

• 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 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.
• 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.