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    You are at:Home»Dairy-Free Recipes»Bread»Cauliflower Pizza Crust that’s Cheeseless, Low Carb, and Grain-Free

    Cauliflower Pizza Crust that’s Cheeseless, Low Carb, and Grain-Free

    21
    By Alisa Fleming on April 13, 2021 Bread, Dairy-Free Recipes, Entrees

    Every time I see cauliflower pizza crust as a menu option, I know it isn’t dairy-free. Most recipes use cheese, and lots of it, to make the crust cohesive. But this dairy-free cauliflower pizza crust is completely cheese-less! It’s still gluten-free, grain-free, paleo, and relatively low-carb, but it’s a lighter option made with simple, wholesome ingredients.

    Dairy-Free Cauliflower Pizza Crust Recipe - cheeseless, gluten-free, grain-free, soy-free, low carb, paleo, and suitable for many keto diets (with Thai Pizza Topping Option)

    Dairy-Free Cauliflower Pizza Crust that’s Cheeseless, Healthy, and Low Carb

    This recipe was shard with us by Dole, in honor of the Disney and Pixar film, Soul. It pays homage to Joe Gardner, the main character, who fed his soul with his passions for jazz and pizza. This cauliflower pizza crust makes homemade pizza accessible to all types of diets, including those who follow a dairy-free keto or paleo diet. We’ve included this Thai pizza topping option for you to enjoy, and to help inspire your own creations.

    Paleo Thai Pizza Option

    The pizza pictured is topped with Thai red curry shrimp and 1/2 of a Dole Slawesome Mango Sriracha Salad Kit, prepared. It’s a cabbage and carrot slaw with a fruity and spicy dairy-free dressing.

    To make the shrimp, toss 1/4 pound peeled and deveined shrimp with 1½ teaspoons Thai red curry paste in a small bowl. Top the par-baked pizza with the shrimp, 1/2 cup chopped pineapple, and 1/4 cup red onion. Prepare half of the salad kit and scatter it atop your pizza. Garnish with 1/4 cup chopped cucumber and 2 tablespoons chopped roasted unsalted peanuts. Finish baking the pizza as directed in the dairy-free cauliflower pizza crust recipe below.

    Dairy-Free Cauliflower Pizza Crust Recipe - cheeseless, gluten-free, grain-free, soy-free, low carb, paleo, and suitable for many keto diets (with Thai Pizza Topping Option)

    Special Diet Notes: Cauliflower Pizza Crust

    By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, vegetarian, and paleo friendly. It’s also suitable for some low carb and keto diets. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?

    4.8 from 6 reviews
    Dairy-Free Cauliflower Pizza Crust (Gluten & Grain-Free)
     
    Print
    Prep time
    15 mins
    Cook time
    35 mins
    Total time
    50 mins
     
    This recipe is infused with cauliflower, that's finely minced, but not pureed, to help provide a tender structure. Raw cauliflower minces rather easily in most blending appliances. I've even pulsed it in a personal-size blender (in batches) with good results.
    Author: Dole
    Recipe type: Entree
    Cuisine: Italian
    Serves: 4 servings
    Ingredients
    • 1 small head cauliflower, coarsely chopped
    • 4 large eggs
    • 1¼ cups almond flour
    • 2 tablespoons salt-free garlic herb seasoning
    • ¼ teaspoon salt
    Instructions
    1. 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.
    2. In a large bowl, whisk the eggs. Stir in the almond flour, seasoning, salt, and cauliflower until well combined.
    3. Preheat your oven to 400°F and line a rimmed baking pan with parchment paper.
    4. 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.
    5. Bake the crust for 25 minutes or until the edge start to brown.
    6. Remove the cauliflower crust from the oven, and top as desired. Bake the pizza for 10 minutes, or until the crust is golden brown.
    Nutrition Information
    Serving size: ¼ crust Calories: 141 Fat: 9.2g Saturated fat: 1.9g Carbohydrates: 5.8g Sugar: 2g Sodium: 240mg Fiber: 2.6g Protein: 9.5g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    21 Comments

    1. Teresa on September 4, 2023 3:11 pm

      This is a wonderful pizza crust! I’ve been making it for quite awhile, and it turns out great. The eggs and almond flour give it good texture, it’s not watery at all, and it’s easy to make. I follow the recipe except for putting in my own separate herbs rather than using a blend. I freeze slices and use them for lunches. Thank you for such a nice recipe!

      Reply
      • Alisa Fleming on September 4, 2023 3:48 pm

        So glad you are enjoying it Teresa! Thanks for sharing your feedback.

        Reply
    2. Jelena on January 12, 2023 10:41 am

      Hi,

      Should i cook cauliflower rice or use it raw?

      Thank you

      Reply
      • Alisa Fleming on January 12, 2023 11:36 am

        Just as the recipe says – pulse then add with the other ingredients.

        Reply
        • Tiffiny Hurley on July 16, 2023 8:58 am

          Most other recipes call for you to cook the cauliflower and squeeze out the excess liquid. Won’t this crust be too soft or watery? Has anyone tried this recipe yet?

          Reply
          • Alisa Fleming on July 16, 2023 10:33 am

            Yes, the recipe has been fully tested and also made by several readers – we’ve had comments back on other platforms, too. Squeezing excess liquid from riced cauliflower isn’t a fun process, and doesn’t remove that much liquid. But you are welcome to do this if concerned. Instead of using that step, this recipe relies on higher amounts of structural ingredients. You can always add a touch more almond flour (other flour or starch) or as Sarah did, a pinch of xanthan gum if worried! I hope that helps.

            Reply
            • Tiffiny Hurley on July 18, 2023 8:14 am

              I made it last night before I saw your reply. I was shocked that it wasn’t watery at all and all of that flour helped. I will be cooking the pizza tonight so I will let you know how it tastes. Thank you.

            • Alisa Fleming on July 18, 2023 10:22 am

              Glad it worked out!

            • Tiffiny Hurley on July 21, 2023 8:57 am

              It’s husband approved and I just bought more cauliflower to make more crusts!

    3. Sarah in CA on July 27, 2022 4:36 pm

      I made this with sesame seed flour instead of almond flour and just a pinch, and I mean a pinch of xanthan gum. My GI patient daughter was thrilled! I just found your web site. It is a keeper.

      Reply
      • Alisa Fleming on July 31, 2022 9:49 am

        That’s a great twist! Thanks for sharing this nut-free options Sarah. Glad you enjoyed it!

        Reply
      • Cassidy on September 28, 2023 1:45 pm

        Does this recipe freeze ok? Can I fully assemble a pizza and free it to make later?

        Reply
        • Alisa Fleming on September 28, 2023 1:47 pm

          Once the crust is cooked, it should freeze okay.

          Reply
    4. Julie on March 20, 2022 4:48 pm

      Hi, can I sub anything else for almond flour? Gluten free and nut allergies in the house. Thanks so much for the recipe, sounds delish!!

      Reply
      • Alisa Fleming on March 20, 2022 5:27 pm

        Not without need for testing. Nut flours aren’t typically a 1:1 swap for other flours. I’d recommend this recipe instead, it’s our favorite gluten-free crust -> https://www.godairyfree.org/recipes/dairy-free-gluten-free-pizza-crust

        Reply
      • Linda on March 22, 2022 2:40 pm

        3/4 cup of chickpea flour is equivalent to 1 cup of almond flour. I don’t like using almond or coconut flour because it becomes the primary taste of your Finished dish. It’s okay if you’re making cookies or cake, but not for Savory dishes or bread. I prefer chickpea flour because it’s a neutral taste.

        Reply
        • Alisa Fleming on March 22, 2022 3:53 pm

          Thanks for sharing this Linda!

          Reply
    5. Alene on April 14, 2021 6:24 am

      Thank you! I am gluten and lactose free, and pizza is generally a no-go for me. Cauliflower pizza crusts are available to buy, but they seem so expensive for what they are. This recipe seems so easy, and a cauliflower is now on my shopping list! Thank you!

      Reply
      • Alisa Fleming on April 14, 2021 11:15 am

        I hope you love it Alene!

        Reply
    6. Ramya on April 14, 2021 6:07 am

      will be making this soon i love cauliflower and pizza soooooooooooooo much perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

      Reply
      • Alisa Fleming on April 14, 2021 11:15 am

        Please do!

        Reply

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