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 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.
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?
Dairy-Free Cauliflower Pizza Crust (Gluten & Grain-Free)
Ingredients
Method
- 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.
Nutrition
Tried this recipe?
Let us know how it was!More Pizza Inspired Dairy-Free Recipes
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34 Comments
I made this tonight and it stuck horrifically to the parchment paper… so bummed.
I’m so sorry this happened to you Nicole! Here are some reasons that could have happened:
– Your cauliflower had excess moisture or the environment was very humid.
– The crust was spread too thickly OR your baking sheet was too insulated. Either can make the crust appear baked on top, but it’s underbaked on the bottom.
– The oven temperature was too cool. Make sure to check your oven with an oven thermometer. It must reach 400ºF for the moisture to evaporate properly and prevent sticking.
– Some parchment paper isn’t great quality, and it’s important to make sure you didn’t use wax paper. I’m not judging, I’ve done this on accident myself!
We’ve had a lot of successes with this recipe, so I hope the feedback helps!
Oooof, that was REALLY good. I seasoned them with garlic powder and nutritional yeast ( and salt, obviously), and used a little bit less egg (7 for 2 bases) and they were perfect! Thank you
Thank you for the feedback Tom!
How can I modify this to use frozen riced cauliflower? That is what I have on hand?
Thank you!
You need 3 cups of riced cauliflower. The moisture level might vary using frozen, as a heads up!
I was quite happy to find this recipe since I am sugar free, gluten free, dairy free. It’s hard to find recipes for this kind of diet.
The crust was okay. I think next time I will add more Seasonings (I used my own since I didn’t have a mix) and I am tempted to try making it in a bigger pan since the 12 inch pan made a thicker crust than I like. But maybe it won’t hold together well if it’s thinner? I just want a crispier crust.
I can’t say for sure, but I think it would hold together okay if made a little bigger. Just increasing the salt to 1/2 teaspoon might add the flavor your looking for. Salt helps to bring out the flavor in seasonings.
Thanks Alisa!
Alisa how can i substitute almond flour; reason: no chickpea or nut flour either
That’s really hard to say without testing some options Susan. Do not use coconut flour, that definitely will not work. Beyond that I would probably test with all purpose flour or gluten-free all purpose flour.
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!
So glad you are enjoying it Teresa! Thanks for sharing your feedback.
Hi,
Should i cook cauliflower rice or use it raw?
Thank you
Just as the recipe says – pulse then add with the other ingredients.
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?
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.
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.
Glad it worked out!
It’s husband approved and I just bought more cauliflower to make more crusts!
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.
That’s a great twist! Thanks for sharing this nut-free options Sarah. Glad you enjoyed it!
Does this recipe freeze ok? Can I fully assemble a pizza and free it to make later?
Once the crust is cooked, it should freeze okay.
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!!
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://godairyfree.org/recipes/dairy-free-gluten-free-pizza-crust
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.
Thanks for sharing this Linda!
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!
I hope you love it Alene!
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
Please do!
Love it.
This is such an easy versatile recipe…
I’ve tried a few cauliflower base recipes and favour this one. No mess no fuss.
One can refrigerate and freeze this recipe. Tried and tested. I baked it on baking paper and stored it in between layers of baking paper.
Thank you so much for sharing this feedback.