Dairy-Free Cauliflower Pizza Crust – This delicious low carb pizza crust is made with cauliflower instead of flour! NO cheese or any dairy needed for the crust, making it more friendly for those with allergies.
Cauliflower pizza crust has been around since around 2009!
It has definitely stood the test of time, as far as likability. I love a good cauli crust, especially when I’m looking to have some grain-free pizza.
In light of some health trouble, I’ve been eating fewer grains lately, gluten, in particular.
It seems gluten is hard on the digestive system, so when you’re in bad shape physically, it may be a good thing to stop eating for a while.
How to make cauliflower crust pizza
When I initially set out to make a cauliflower crust, I wanted to create a recipe that:
- Doesn’t have added cheese
- Holds together well enough to be picked up
- Has exact measurements
- Has nutritional information
- Serves just one
- Is delicious!
After many trials, fails, and stinky dish towels, I’ve finally perfected my own cheese-free version of the popular ditty. No cheese IN the crust, that is.
Can you make cauliflower crust without eggs?
Vegans, I tried really hard to make this without the egg, but could not do it.
I imagine you’d need starches and/or gums, which my tummy cannot handle.
If you enjoy pizza, give some of these other recipes a peek!
Coconut Flour Pizza Crust
Red Lentil Pizza Crust
The BEST Homemade Pizza Sauce
Dairy-Free Cauliflower Pizza Crust
Ingredients
- 8 ounces chopped cauliflower florets about 1 tightly packed cup of 'riced' cauliflower
- 1/2 cup water
- 1 large egg
- 1/8 tsp sea salt
- 1/2 tsp Italian seasoning
Instructions
- Make your cauliflower rice by either grating the pieces using a cheese grater or pulsing the florets in a food processor until finely chopped.
- In a small saucepan, bring the water to a boil.
- Once boiling, add the cauliflower rice to the pan.
- Turn the heat off (leave the pan on the burner), and cover the pan.
- Let the pan sit covered for 10 minutes.
- Preheat the oven to 400 degrees.
- Remove the lid from the 'rice', and dump into a clean dish towel.
- Wrap the cauliflower in the towel, and squeeze out the excess water (there will be quite a bit!).
- In a bowl, mix the egg and seasonings.
- Add in the cauliflower.
- Mix everything until well combined.
- Pour the contents of the bowl onto a parchment paper-lined baking sheet.
- Using a spoon, spread the mixture out into the shape of a small, round pizza (it should be about 1/3 of an inch thick). You can also use your spoon to create a little crust, if you like.
- Place the pan into the oven, and bake the pizza for 25-30 minutes or until lightly golden.
- Remove the pizza and top as desired.
- Bake for 6-8 more minutes until toppings have cooked through.
- Remove the pizza, cool, and enjoy!
Notes
Nutrition
Notes:
I used this food scale (which I love) for my measurements. If you’re an avid cook/baker, this comes in very handy.
When spreading the mixture onto the parchment paper, don’t be alarmed if it appears too wet.
Also, when spreading the mixture onto the parchment paper, be sure to cover any holes.
If you double the recipe, double all of the ingredients EXCEPT only add in an additional egg white instead of another whole egg.
Some of the items I use to make this recipe include:
The perfect pizza for one!
Shared with: Meal Plan Monday, Fiesta Friday
Unice says
Not sure how late I am to this discussion, but someone’s been changing the recipe box ingredients… apparently!
There is no mention of oil, nutritional yeast or almond meal in the recipe or directions or anywhere …..except in the comments!
So how is one to make this if the ingredients are changed, or omitted? Please advise. Thank you!
Lauren says
Hi Unice,
I’ve recently updated the recipe to be simpler, so I eliminated a couple of ingredients. I retested the pizza without them and didn’t notice enough of a difference to warrant keeping them on the list. The current recipe that you see is the correct one!
Kim says
Just wondering if you could use frozen cauliflower rice to make this? Would you still have to boil it or just thaw to mix and form?
Lauren says
I haven’t tried that, so I’m not sure.
Kim says
So I was able to make it using frozen riced cauliflower. Just thawed in the microwave to soften before squeezing out the liquid. Recipe was delicious. Not as crispy as I thought it would be but still good!
Claudia says
Hi, I would like to know if this recipe needs yeast or any type of flour and for about how many people is it for?
Lauren says
Hi there, the ingredients are listed in the recipe box, NO flour is needed. It will serve one person, typically.
Lisa says
Made this pizza crust today and it came out great ! I used 1 egg white instead of 1 egg and added an extra 1/2t. of nutritional yeast.
Lauren says
That’s great, Lisa – thanks for the comments/ratings on this one and the muffins! 🙂
Valerie says
I am sooo happy I found and tried this recipe!! God Bless you for coming up with it! I went dairy-free and grain-free due to Hashimoto’s health issue and thought I would never be able to enjoy pizza without all that gooey cheese and tasty crust but I found that I don’t even miss the cheese with your recipe! Topped it with extra tomatoes, mushrooms and onions and it was delish. Next time I think I’ll add some pesto. I used the nutritional yeast instead of the other options and frozen riced cauliflower for convenience. Pretty healthy recipe and you don’t even think that you’re eating cauliflower, the crust is that good!! Definite keeper 🙂
Lauren says
Thanks for your review, Valerie, I’m so happy you were able to make and enjoy this! 🙂
Diana L says
Just made this! Used gluten free oats. THE BEST! So satisfying. I’m not eating dairy so I topped it with marinara sauce and black olives. I want to make this everyday. So happy I found this recipe. THANK YOU
Susan M Zalkind says
Could someone tell me whether the small “t” represents “teaspoon” or “Tablespoon”? Even though a small “t” is the usual symbol for a “teaspoon”, it’s hard to believe that it represents a small “t” rather than “Tablespoon”! A teaspoon is such a tiny amount.
Lauren says
Hi Susan,
T is tablespoon and t is teaspoon. 🙂
krystyná says
Can I sub almond flour for the nutritional yeast almond meal?
Lauren says
Yes! 🙂
Kat says
So amazing! I topped it with Feta, Spianch, Chickpeas, Red Onion, and Tomatoes with Spicy Hummus as the base. It did not crumple and tasted great! I added a pinch of Italian seasoning and sprinkled red wine vinegar on top of the toppings. Even my dad and Mom who frown upon “healthy food” loved it!
Lauren says
Thanks Kat, so happy you enjoyed it! Your version sounds terrific!
Tiana says
Did you use a dairy free cheese on this? If so what kind?
Lauren says
Nope, I use the real deal on top. I’ve heard Daiya is a good vegan alternative though!
Alecia M. says
What diameter should the crust be? Would it work putting it in a 9″cake pan like your quinoa crust recipe?
Lauren says
Hi Alecia,
I’d say this one is about 6-7 inches? You could put it in a pan, but this crust is one that you have to manually shape. It doesn’t ‘pour’ like the quinoa crust, if that makes sense. 🙂
Alecia M. says
Thank-you for your response 🙂 The pan I used was a 9 inch pie pan, which turned out to be too big and the crust was really thin. It shrunk while baking and I had to take it out after 30 minutes because it was getting very brown. Still tasted fairly good, though! How did you get yours in such a perfectly round shape with the lip like that? It looks fantastic!
Lauren says
Thank you! I just shaped it with my hands. 🙂
Kathleen says
Thank you! Thank you! Thank you! I’m on WW and this fit in perfectly! It was great and held together wonderfully!
Barry says
This looks like a great no-cheese version. Trying it tonight for sure. Thanks for the nutritional info too!
Barry says
So far I’ve only made cauliflower crusts with cheese b/c I thought it was needed texture & flavor. I’m trying this recipe tonight. I really need a great no-cheese recipe for a friend who can’t have cheese (or gluten!). I have almond flour so I’ll use that. Having the nutritional info is also a GREAT help…so thanks for that too!
Now I’m imagining a bacon-weave layer underneath for support (for those who aren’t vegan/vegetarian).
I’m not. I just love all vegetables AND saving carbs wherever I can.
.
Kellie says
Yum! I made this tonight and was a little nervous, but it was delicious! I don’t think I added enough cauliflower or maybe not enough nutritional yeast as it was a little eggy tasting. I’ll adjust this next time. The recipe was easy and made a great tasting pizza!
Lauren says
I’m glad you liked it Kellie! 🙂
Abby says
This recipe looks fantastic. Have you ever tried making it ahead of time and freezing it?
Lauren says
Hi Abby,
Sorry for the delay, I haven’t tried freezing it, so I’m not certain, sorry!
Abby says
Hello! I tried this, however mine got stuck to the parchment paper and wouldn’t come off 🙁 Any ideas what I did wrong?
Abby
Lauren says
Hi Abby,
The first two things that come to mind are 1) are you sure you used parchment and not wax paper?, and 2) did you leave the oil out?
I’ve not had that trouble, so I can’t say for certain. You can always oil the parchment a bit to prevent sticking if you try again!
Abby says
Wow I’m embarrassed… I used wax paper not parchment paper! I will try again with parchment paper!
Thank you!
Abby
Kelly Ferguson says
What do you mean oil left out? I don’t see any form of oil in the recipe or instructions? I’m not afraid of using oil, just curious … Thanks! Also, have you since tried to make ahead and freeze or refrigerate? I did see the comment above.
Claire says
Does egg replacement work in this recipe?
Lauren says
I haven’t had luck with it in my zucchini pizza crust recipe, but I haven’t tried here.
Chris Arango says
Can the oil be ommited? If it can, does it have to be substituted by something else?
Chris Arango says
I replaced the oil with applesauce and used only 1 egg white, came out perfect!
Lauren says
Awesome Chris, thanks for the feedback!
Katy says
Does the t. in the ingredient list stand for teaspoon or tablespoon?
Lauren says
t is for teaspoon 🙂
Kim says
Hi! I made this recipe for dinner today! I was pleasantly surprised, I have not made any cauliflower crusts before, for the same reasons as you, this was perfect! I could pick it up and tasted great. Thank you! I don’t think I’ll ever use another recipe.
Lauren says
That’s great Kim, thanks for your comment! 🙂
Ann Smith says
Hello : )
I made the cauliflower pizza crust this afternoon. I doubled the batch and in doing so, added an extra egg. It wasn’t until the crust was in the oven that I scrolled down to read about not adding an extra whole egg. However, my lack of direction-reading turned into a happy accident. The crust has an egg taste which makes it a perfect frittata – just add some pureed beans and garlic and viola! Once I covered the crust with sauce and toppings, the egg flavor was completely forgotten, so I got TWO meals from one recipe. Success! Thanks so much for posting these wonderful recipes. I can’t wait to try to the twice baked faux-tatoes : )
xoxoxo,
Ann
Lauren says
Thanks Ann! I’m happy the crust still turned out for you. 🙂
Carys says
Hi! This looks amazing, I can’t wait to try it! I was wondering if the 200 calories were for the whole pizza or just one slice?
Lauren says
Hi Carys,
The stats are for the entire pizza crust, NO toppings. 🙂
anna says
Do you mean you need to use ALL of these for the recipe? or just pick one
1½ t. nutritional yeast, almond meal, ground oats
Lauren says
Pick one
Marlene says
Thanks for the reply!
Marlene says
Your ingredients list 1/2 cup of water but the step-by-step only asks for 3 tbsp of water to be boiled. Does the remaining water go in with the “remaining ingredients” in Step 10?? This seems too watery.
Thanks!!
Lauren says
Sorry for the confusion Marlene, the correct amount of water is 1/2 cup and you just squeeze out the excess, as the remaining instructions state. The recipe has been updated!
Carol says
Did you try to replace the eggs with applesauce? I’ve done that in other recipes and it has worked well.
Samantha says
Hey Lauren!
I just made this recipe for my mother and for dinner. Turned out amazing! I am so happy I found a healthy and tasty alternative to regular pizza.
Thanks so much,
Samantha
Lauren says
That’s awesome Samantha, I’ve been making this recipe quite a bit lately myself! I’m happy your mom enjoyed it too! 🙂
Rachel Canham says
Hi Lauren! I came across this recipe for a vegan cauliflower pizza! I haven’t tried it out yet but the technique seams unorthidox enough that I have high hopes that it actually works!
Here the link: http://www.drtgoesvegan.com/vegan-gluten-free-cauliflower-pizza-base/
Rachel Canham says
3347 Judy Court
Caroline Lyster says
Hey there I do not have a scale how many cups of grated cauliflower do I need? 1?
thanks!
Lauren says
Hi Caroline,
It’s about one tightly packed cup. 🙂
Taralynn says
Hey, you had mentioned your stomach doen’t do well with the gums, have you ever tried using psyllium husk? i love it, i bake with it alll the time….
Lauren says
Hi Taralynn,
Thanks for the suggestion, but psyllium husk seems to bother my digestion. 🙁 I appreciate you mentioning it though! 🙂
Stacye says
If I doubled the recipe accordingly do you think the cauliflower crust could be frozen and used another time? If so do you suggest baking it first then freezing, or freezing it after shaping the crust?
Lauren says
Hi Stacye,
I believe that could work. I would shape and bake it up until the point before you top it, then when you want to eat it, just top it and bake it until your toppings are bubbly. 🙂
Erika says
Thank you for the recipe!! It is perfection!! I have been looking for a cheese free option for so long!!
Lauren says
Thanks Erika! 🙂
Elaine Oulch says
It is different then the one I have and sounds easier, so I am going to try it,
Ali says
Would flax seed meal work instead of the almond meal?
Lauren says
Hi Ali,
Unfortunately, I’m highly allergic to flax meal, so I can’t tell you for sure, but I would wager that it would! 🙂
Linda says
I use applesauce instead of egg.
Linda Wells says
I going to try this this week-end… Lookds yummy!!!
Lauren says
Thank you, I hope you enjoy it!
Erica says
Looks delicious! What purpose does the 1.5 t of almond meal/yeast/oats/or cheese serve? Trying to figure if I can leave it out or a reasonable substitute. My littlest is on the AI protocol and just recently introduced eggs back in and would love pizza, but can’t have any of the above ingredients. Thanks in advance!
Lauren says
Hi Erica,
The bit of dry ingredient soaks up some of the moisture from the egg and the cauliflower. Is there anything you can substitute? Rice flour maybe? I haven’t tried it with anything other than the mentioned, but it may be worth a shot, as it is such a small amount.
Carrie Quinlan says
Hi Lauren –
Just wanted to let you know that the pizza was a HUGE success with my students! I ended up making the cauliflower “rice” the night before and having all my students help prep the rest of the crust in class. Everyone licked their plate clean 🙂
Lauren says
That’s awesome Carrie, thanks for reporting back on your experience! 😀
Carrie says
I teach a cooking class for 3-5 year olds and am thinking of making this for class this week. Question, can the cauliflower rice sit in the fridge overnight and do you think it’s possible to bake the crust the night before? Trying to figure out logistics for the 1.5hr class.
Thanks!!!
Carrie
Lauren says
Hi Carrie,
You should be okay either way! 🙂
Thera Snore says
1. You can try drinking netttle tea. Herbalists recommend it for soothing the inflammation brought on by
pollen allergies.
Christine says
Pizza looks delicious. Great step by step pictures for draining the cauliflower and then shaping into that perfect pizza shape! If anyone else came here for a vegan cauliflower crust, this pizza crust looks pretty amazing but I’m going to try this recipe with a flax-seed egg replacer (1 tbsp flax to 3 tbsp water) or chia seed gel (water mixed with a few tbsp of chia seeds). Hopefully that should hold the crust together somewhat…If that doesn’t work I’ll probably add in some chickpea flour or cornmeal so the flax has something to bind to. Can’t wait to make this pizza crust this weekend!
Devin Taylor says
Just tried this….. Holy hell it was good!!! GOD BLESS YOU! For coming up with this recipe!!! I cannot wait to make it for my hubby and friends!
Lauren says
That’s awesome Devin! Thank YOU for your comment! 😀
Katie says
will this work without the use of any oil? 🙂
Lauren says
I’m not sure, as I’ve never tried it that way, but the amount is so minute that it might! You may want to try applesauce or water in place of it though. I was very technical with this recipe, in that I measured everything multiple times to get it the right consistency, so beware of it NOT working.
Esther says
What a great recipe! The crust was perfect! I made small “pizza rounds” cooked them and froze them for later. Thanks for the great recipe!
Lauren says
Thanks Esther! I’m so happy it worked out well for you! 😀
Mike Huiwitz says
Wow Wow Wow. Thanks for sharing the recipe. Can’t wait to try it.
denise says
I just made this. Omg it is amazing !!! Thank you
Lauren says
Thank you, Denise, for the comment! 😀
donna thompson says
my son is gluteen free he cant eat no hot spices food or no apples and potato and the thing he likes eat cant eat that pizza the cheese isnt good for him, he been in the emercy room a lot then he does check back with his doc and the doc dont no wants going on im getting of the doc i wish they would look for want wrong with him
Donna says
PERFECT!….Question…what kind of cheese/herb concoction did you top this personal pizza with…and in what quantities?…I want to absolutely replicate this recipe…as the ratio of crust to topping is just what I look for!
New follower and so very impressed by your attention to concise directions, exquisite photography and creative culinary wizardry…impressed!
Lauren says
Thank you Donna! I used my Easy and Healthy Pizza Sauce (https://www.oatmealwithafork.com/2013/06/07/easy-and-healthy-homemade-pizza-sauce/), topped with a handful of Trader Joe’s light mozzzarella cheese and about a tablespoon of grated parmesan on top of that. Once it came out, I just ground a bit of fresh black pepper over the top. I hope you enjoy it!
David says
Made it vegan using Ener-g egg replacer and it worked out fine. Slightly crumbly but more or less held together. Most importantly it tasted great! Thanks.
Davida @The Healthy Maven says
Love this! No dairy! So awesome Lauren 🙂
Laura @ Gluten Free Pantry says
I’m still behind the times…I keep buying cauliflower and roasting it with yummy spices. Your pizza looks amazing Lauren! Looks like the real deal and no guilt to be had. I can’t wait to make this pizza crust finally. Thanks for the fabulous pictures too that make me want to dive in and eat about 10 slices right about now 🙂
Steph (The Cheapskate Cook) says
YUM!!!
Starlene @ GAPS Diet Journey says
Oh, okay. It is cheese on top of the pizza. Looks yummy. About a year ago I also experimented with the cauliflower pizza crust – like you I’d seen it but always with cheese in the crust. Detoxinista had a version on her site that only called for a tiny amount of goat’s cheese, such a small amount that I had to try it without and was so happy it turned out to be so delicious. My son is so happy that we can have pizza again. 🙂 I love that you have formulated a personal pan version!
amber says
You rock, girl. LOVE this recipe. Thank you for all your hard work and experimentation. I look forward to trying very soon.
Lauren says
Thanks Amber! Let me know what you think if you try it! 🙂
Tina says
This look fantastic! Thanks so much for sharing! I’m curious what you put on top of your pizza in these pictures. It looks suspiciously like cheese but after all that effort to make a cheese-free crust, I’m guessing it’s not.
Lauren says
Actually, it is! I honestly have never liked the idea of putting cheese in the crust though, and I knew that the vegans of the world couldn’t eat it either. I also wanted an option for just making a sauce and veggie pizza, if the mood ever strikes me. 🙂
katy says
Ok, now seeing your pics I will have to try a cauliflower pizza crust! 🙂 It looks way to much like the real thing.
Stephanie says
This looks great! I haven’t done a cauliflower crust yet (seems like it was bound to be soggy looking at many recipes) but this may be a winner…
GiGi Eats Celebrities says
YES!!!! Pinning this! Finally a recipe for Cauliflower Pizza with NO CHEESE!!!!!! WAHOOOOOO!!!!
Lauren says
Hahaha, thanks girl! 😀
Judee@ Gluten Free A-Z says
This looks so good and I love that it doesn’t have dairy.
Corrina says
Try Chia Seeds with the flax. Let the mixture sit for a bit before forming so the chia seeds can “gel.” That might help with the binding!
allana says
Do you think using a flax egg in place of the egg would work?
Lauren says
I tried it, and it didn’t. 🙁 If you have success with something, let me know!
Nicole says
That looks divine nice work! I wonder if a flax or chia egg would work I thinking it would! One egg equals 1 tablespoon ground flax or chia with 3 tablespoons water. If I give it a try I will let you know!
<3
Nicole
Lauren says
Thanks Nicole! I actually tried that, and it didn’t work. 🙁 If you have success with it, let me know!
Kiersten @ Oh My Veggies says
Oh, this is making me hungry! I tried and tried to make a vegan version too, and my results were pretty much the same. And sometimes worse. 😛
Matt @ The Athlete's Plate says
Definitely making this!
Michelle @ Eat Move Balance says
Yay for success!! I use egg whites in my crust, instead of an entire egg. I wonder if that makes the difference in it holding together when you pick it up? Looks delicious, Lauren!!
Lauren says
I tried just an egg white, but I really believe it needs the extra moisture to hold together. At first, I tried making it a consistency similar to actual dough, but I think that may be a fallacy. I hope you try it Michelle! 🙂
Hannah@Mindrunningwild says
THIS!!! I was going to ask about the egg because my IgG profile said I’m allergic and my naturopath has me off them at least until July 🙁 I’m really holding out for not having to avoid them because I want to make this!!!!
Lauren says
Hahaha! I hope you do Hannah! I’m still trying to make an egg-free version for vegans, so if I’m successful, I’ll post it. 😀
zosia says
an egg-free version would be SO appreciated 🙂
but so is this and all of your recipes <3
Deana says
Try duck eggs if u can. My husband has an egg allergy but he can still have duck eggs just not chicken.
Deanna says
Hey I love that you did this. I’ve not liked any cauli crust I’ve tried, because they’ve all fallen apart. Can I offer one suggestion? Instead of saying 8 ounces in the ingredient list (meaning volume) and then saying 3.6 ounces in the pics (meaning weight) you might want to say 1 cup (3.6 ounces) in the ingredient list. I totally thought you meant 8 ounces by weight until I saw the photos.
Lauren says
It actually is 8 ounces of cauliflower that you need. I was just showing what one cup looks like and equals. It is a bit confusing though, so I’ll have to change it a bit. 🙂
Deanna says
Okay, so it’s 8 ounces (by weight) of cauliflower? So, you’d need slightly more than 2 cups, yes? Just want to make sure I’m understanding. (Sometimes I can be dense.) 🙂
Lauren says
Exactly! I just wanted to depict what a cup looked like and how much it weighs. I don’t mind your questions at all! Hopefully, it will help anyone else who is confused too. 🙂
Roechelle says
I must try! I love cauliflower and this sounds so simple and healthy! Roechelle @ http://www.hugatreewithme.com
Anna @ Your Healthy Place says
Mmm cauliflower pizza crust rocks! I’ve heard of some people having spectacularly bad experiences with some recipes but the one I used (I can’t remember which blog I got it from) turned out really well and yours looks phenomenal too! Seeing as I’ve now forgotten which blog I got that one from, this will have to be my new go-to…!
Heather says
This is so unique, must give it a try even if just to satisfy my curiousity. Thanks for all the wonderful recipes that you have been posting.
Lauren says
Thanks Heather! What a nice compliment. 😀
Rena says
I love this!! I must try it. We only have frozen cauliflower where I live. Will this recipe work with that? I look forward to reading all your posts. Such great ideas and recipes! Please check out my new blog and spread the word!
Lauren says
I think it will…I would just defrost it, pulse it in your food processor (I don’t think it will grate well…), and proceed with the remaining directions. Congrats on starting your own blog! It’s a lot of fun. 🙂
Rena says
Ok i just got around to making this. I used frozen cauliflower, defrosted etc. It worked out really well. I topped it with homemade pesto, veggies and a sprinkle of mozzarella cheese.
When i first took a bite I wasnt so impressed, it didnt taste like the regular wheat crust i’m used it. Which makes total sense by the way…lol But the edges were really crispy and before i knew it I ate half of the pie! I needed to stop myself since I want my husb to try some when he gets home 🙂 This is soo good. It doesnt taste like a normal crust but for some reason it just works, so well!! I plan to blog about this sometime in the future and definitely send everyone your way. Love your blog! Do you think i can make a bunch of pies and freeze them? Its a bit of a pain to make just one serving at a time. And as a busy mom I would love to eat this more often, but don’t have all that time i wish i had to be in the kitchen. Thanks again! Rena
Lauren says
Haha, thanks Rena! I would think that it would freeze well, but I haven’t tried it. :-/