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    Home » Recipes » Entrees

    Dairy-Free Cauliflower Pizza Crust

    Published: Feb 4, 2021 · Modified: Nov 6, 2022 by Lauren · This post may contain affiliate links · 134 Comments

    Jump to Recipe  ↓

    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 recipe without cheese

    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:

    1. Doesn't have added cheese
    2. Holds together well enough to be picked up
    3. Has exact measurements
    4. Has nutritional information
    5. Serves just one
    6. 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.

    How to make a low carb cauliflower pizza crust

    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

    Cauliflower pizza crust recipe without cheese
    Print Recipe
    4.19 from 38 votes

    Dairy-Free Cauliflower Pizza Crust

    This delicious low carb pizza is made with cauliflower instead of flour! NO cheese or any dairy needed for the crust, making it more friendly for those with allergies.
    Prep Time20 mins
    Cook Time47 mins
    Total Time1 hr 7 mins
    Course: Entree
    Cuisine: American
    Keyword: Dairy-free, Keto, Low carb, Paleo, Sugar-free
    Servings: 1 pizza
    Calories: 135kcal
    Author: Lauren Goslin

    Equipment

    Pizza Cutter

    Ingredients

    • 8 ounces chopped cauliflower florets about 1 tightly packed cup of 'riced' cauliflower
    • ½ cup water
    • 1 large egg
    • ⅛ tsp sea salt
    • ½ 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

    WW Points: 4

    Nutrition

    Sugar: 6g | Fiber: 5.7g | Calories: 135kcal | Fat: 5.9g | Protein: 10.8g | Carbohydrates: 12.7g

    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.

     

    2013_06_05

    2013_06_051

    The perfect pizza for one!

    Low carb dairy-free pizza crust

     

    Shared with: Meal Plan Monday, Fiesta Friday

     

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    Filed Under: Entrees, Favorites

    Reader Interactions

    Comments

    1. GS

      August 29, 2022 at 9:28 am

      So tried it and the bottom of my crust wouldn’t get crispy. Was the dough too thick? I also used an egg replaced instead of an egg, would that make a difference?

      Reply
      • Lauren

        August 29, 2022 at 12:23 pm

        Hi there,

        My guess is the egg replacer, though I'm not certain. The thickness should resemble the photos. It could have also needed more baking time (ovens are all different). Sorry it didn't crisp up for you!

        Reply
    2. alexandra

      June 22, 2022 at 11:49 am

      what size pizza does this make? how many can it feed?

      Reply
      • Lauren

        June 22, 2022 at 1:19 pm

        This feeds about one, so you'd have to double or triple the recipe accordingly. I originally just created it for myself, as my family wasn't too keen on the idea! Now, I double or triple it for my husband and I, depending on what else we're serving/having.

        Reply
      • Renae

        September 11, 2022 at 10:29 am

        Thank you for doing this! Was looking for a low calorie recipe and this works!! I loaded with veggies and baked for a few minutes longer and yum!! 🙂

        Reply
        • Lauren

          September 11, 2022 at 5:55 pm

          Thanks, Renae! I'm glad you enjoyed it! 🙂

          Reply
    3. Unice

      June 13, 2021 at 12:50 am

      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!

      Reply
      • Lauren

        June 13, 2021 at 9:17 am

        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!

        Reply
    4. Kim

      May 06, 2021 at 1:02 pm

      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?

      Reply
      • Lauren

        May 07, 2021 at 1:32 pm

        I haven't tried that, so I'm not sure.

        Reply
        • Kim

          May 14, 2021 at 3:48 pm

          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!

          Reply
    5. Claudia

      February 25, 2021 at 9:56 am

      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?

      Reply
      • Lauren

        February 28, 2021 at 12:21 pm

        Hi there, the ingredients are listed in the recipe box, NO flour is needed. It will serve one person, typically.

        Reply
    6. Lisa

      May 17, 2020 at 11:31 am

      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.

      Reply
      • Lauren

        May 17, 2020 at 2:43 pm

        That's great, Lisa - thanks for the comments/ratings on this one and the muffins! 🙂

        Reply
    7. Valerie

      September 26, 2019 at 10:57 pm

      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 🙂

      Reply
      • Lauren

        September 29, 2019 at 5:27 pm

        Thanks for your review, Valerie, I'm so happy you were able to make and enjoy this! 🙂

        Reply
    8. Diana L

      February 22, 2019 at 3:44 pm

      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

      Reply
      • Susan M Zalkind

        June 21, 2019 at 6:02 pm

        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.

        Reply
        • Lauren

          June 23, 2019 at 8:50 am

          Hi Susan,

          T is tablespoon and t is teaspoon. 🙂

          Reply
    9. krystyná

      November 10, 2018 at 12:16 am

      Can I sub almond flour for the nutritional yeast almond meal?

      Reply
      • Lauren

        November 10, 2018 at 9:35 am

        Yes! 🙂

        Reply
    10. Kat

      March 14, 2018 at 4:47 pm

      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!

      Reply
      • Lauren

        March 15, 2018 at 11:30 am

        Thanks Kat, so happy you enjoyed it! Your version sounds terrific!

        Reply
    11. Tiana

      June 27, 2017 at 7:03 pm

      Did you use a dairy free cheese on this? If so what kind?

      Reply
      • Lauren

        June 28, 2017 at 10:35 am

        Nope, I use the real deal on top. I've heard Daiya is a good vegan alternative though!

        Reply
    12. Alecia M.

      June 14, 2017 at 10:14 am

      What diameter should the crust be? Would it work putting it in a 9"cake pan like your quinoa crust recipe?

      Reply
      • Lauren

        June 14, 2017 at 11:40 am

        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. 🙂

        Reply
        • Alecia M.

          June 14, 2017 at 1:58 pm

          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!

          Reply
          • Lauren

            June 17, 2017 at 6:47 pm

            Thank you! I just shaped it with my hands. 🙂

            Reply
    13. Kathleen

      February 26, 2017 at 7:38 pm

      Thank you! Thank you! Thank you! I'm on WW and this fit in perfectly! It was great and held together wonderfully!

      Reply
    14. Barry

      February 22, 2017 at 2:03 pm

      This looks like a great no-cheese version. Trying it tonight for sure. Thanks for the nutritional info too!

      Reply
    15. Barry

      February 22, 2017 at 2:01 pm

      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.

      .

      Reply
    16. Kellie

      January 11, 2017 at 5:45 pm

      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!

      Reply
      • Lauren

        January 11, 2017 at 6:34 pm

        I'm glad you liked it Kellie! 🙂

        Reply
    17. Abby

      November 20, 2016 at 11:35 am

      This recipe looks fantastic. Have you ever tried making it ahead of time and freezing it?

      Reply
      • Lauren

        November 22, 2016 at 12:10 pm

        Hi Abby,

        Sorry for the delay, I haven't tried freezing it, so I'm not certain, sorry!

        Reply
    18. Abby

      June 11, 2016 at 5:52 pm

      Hello! I tried this, however mine got stuck to the parchment paper and wouldn't come off 🙁 Any ideas what I did wrong?

      Abby

      Reply
      • Lauren

        June 12, 2016 at 1:50 pm

        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!

        Reply
        • Abby

          June 12, 2016 at 2:04 pm

          Wow I'm embarrassed... I used wax paper not parchment paper! I will try again with parchment paper!

          Thank you!
          Abby

          Reply
        • Kelly Ferguson

          March 10, 2021 at 9:29 am

          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.

          Reply
    19. Claire

      September 22, 2015 at 2:46 am

      Does egg replacement work in this recipe?

      Reply
      • Lauren

        September 22, 2015 at 6:56 am

        I haven't had luck with it in my zucchini pizza crust recipe, but I haven't tried here.

        Reply
    20. Chris Arango

      August 22, 2015 at 2:15 pm

      Can the oil be ommited? If it can, does it have to be substituted by something else?

      Reply
      • Chris Arango

        August 22, 2015 at 4:30 pm

        I replaced the oil with applesauce and used only 1 egg white, came out perfect!

        Reply
        • Lauren

          August 23, 2015 at 1:34 pm

          Awesome Chris, thanks for the feedback!

          Reply
    21. Katy

      April 06, 2015 at 5:00 pm

      Does the t. in the ingredient list stand for teaspoon or tablespoon?

      Reply
      • Lauren

        April 07, 2015 at 10:50 am

        t is for teaspoon 🙂

        Reply
    22. Kim

      March 08, 2015 at 4:55 pm

      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.

      Reply
      • Lauren

        March 08, 2015 at 7:28 pm

        That's great Kim, thanks for your comment! 🙂

        Reply
    23. Ann Smith

      January 08, 2015 at 1:41 pm

      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

      Reply
      • Lauren

        January 08, 2015 at 2:39 pm

        Thanks Ann! I'm happy the crust still turned out for you. 🙂

        Reply
    24. Carys

      December 08, 2014 at 11:41 pm

      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?

      Reply
      • Lauren

        December 09, 2014 at 12:03 pm

        Hi Carys,

        The stats are for the entire pizza crust, NO toppings. 🙂

        Reply
    25. anna

      October 14, 2014 at 1:10 pm

      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

      Reply
      • Lauren

        October 14, 2014 at 3:56 pm

        Pick one

        Reply
    26. Marlene

      October 07, 2014 at 4:54 am

      Thanks for the reply!

      Reply
    27. Marlene

      October 06, 2014 at 5:14 pm

      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!!

      Reply
      • Lauren

        October 06, 2014 at 6:15 pm

        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!

        Reply
    28. Carol

      September 01, 2014 at 1:48 pm

      Did you try to replace the eggs with applesauce? I've done that in other recipes and it has worked well.

      Reply
    29. Samantha

      July 27, 2014 at 4:48 pm

      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

      Reply
      • Lauren

        July 27, 2014 at 6:26 pm

        That's awesome Samantha, I've been making this recipe quite a bit lately myself! I'm happy your mom enjoyed it too! 🙂

        Reply
    30. Rachel Canham

      July 14, 2014 at 2:18 pm

      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/

      Reply
    31. Rachel Canham

      July 14, 2014 at 2:15 pm

      3347 Judy Court

      Reply
    32. Caroline Lyster

      June 02, 2014 at 5:36 am

      Hey there I do not have a scale how many cups of grated cauliflower do I need? 1?
      thanks!

      Reply
      • Lauren

        June 02, 2014 at 8:20 am

        Hi Caroline,

        It's about one tightly packed cup. 🙂

        Reply
    33. Taralynn

      May 10, 2014 at 2:58 pm

      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....

      Reply
      • Lauren

        May 11, 2014 at 6:33 pm

        Hi Taralynn,

        Thanks for the suggestion, but psyllium husk seems to bother my digestion. 🙁 I appreciate you mentioning it though! 🙂

        Reply
    34. Stacye

      March 13, 2014 at 8:01 pm

      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?

      Reply
      • Lauren

        March 13, 2014 at 8:07 pm

        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. 🙂

        Reply
    35. Erika

      March 03, 2014 at 8:54 pm

      Thank you for the recipe!! It is perfection!! I have been looking for a cheese free option for so long!!

      Reply
      • Lauren

        March 04, 2014 at 1:20 pm

        Thanks Erika! 🙂

        Reply
    36. Elaine Oulch

      March 03, 2014 at 3:48 pm

      It is different then the one I have and sounds easier, so I am going to try it,

      Reply
    37. Ali

      March 02, 2014 at 5:20 pm

      Would flax seed meal work instead of the almond meal?

      Reply
      • Lauren

        March 02, 2014 at 6:32 pm

        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! 🙂

        Reply
    38. Linda

      January 23, 2014 at 11:24 pm

      I use applesauce instead of egg.

      Reply
    39. Linda Wells

      January 21, 2014 at 1:58 pm

      I going to try this this week-end... Lookds yummy!!!

      Reply
      • Lauren

        January 21, 2014 at 3:24 pm

        Thank you, I hope you enjoy it!

        Reply
    40. Erica

      November 11, 2013 at 7:54 pm

      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!

      Reply
      • Lauren

        November 11, 2013 at 8:39 pm

        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.

        Reply
    41. Carrie Quinlan

      November 02, 2013 at 6:39 am

      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 🙂

      Reply
      • Lauren

        November 02, 2013 at 8:30 am

        That's awesome Carrie, thanks for reporting back on your experience! 😀

        Reply
    42. Carrie

      October 27, 2013 at 12:00 pm

      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

      Reply
      • Lauren

        October 27, 2013 at 6:47 pm

        Hi Carrie,

        You should be okay either way! 🙂

        Reply
    43. Thera Snore

      October 07, 2013 at 6:09 pm

      1. You can try drinking netttle tea. Herbalists recommend it for soothing the inflammation brought on by
      pollen allergies.

      Reply
    44. Christine

      September 11, 2013 at 11:55 am

      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!

      Reply
    45. Devin Taylor

      September 07, 2013 at 3:17 pm

      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!

      Reply
      • Lauren

        September 07, 2013 at 3:59 pm

        That's awesome Devin! Thank YOU for your comment! 😀

        Reply
    46. Katie

      August 27, 2013 at 4:07 am

      will this work without the use of any oil? 🙂

      Reply
      • Lauren

        August 27, 2013 at 7:56 am

        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.

        Reply
    47. Esther

      August 09, 2013 at 6:18 pm

      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!

      Reply
      • Lauren

        August 09, 2013 at 6:46 pm

        Thanks Esther! I'm so happy it worked out well for you! 😀

        Reply
    48. Mike Huiwitz

      August 03, 2013 at 10:45 pm

      Wow Wow Wow. Thanks for sharing the recipe. Can't wait to try it.

      Reply
    49. denise

      July 21, 2013 at 1:50 pm

      I just made this. Omg it is amazing !!! Thank you

      Reply
      • Lauren

        July 21, 2013 at 6:53 pm

        Thank you, Denise, for the comment! 😀

        Reply
    50. donna thompson

      July 18, 2013 at 4:00 pm

      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

      Reply
    51. Donna

      June 28, 2013 at 4:12 pm

      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!

      Reply
      • Lauren

        June 29, 2013 at 8:01 am

        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!

        Reply
    52. David

      June 23, 2013 at 7:17 pm

      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.

      Reply
    53. Davida @The Healthy Maven

      June 19, 2013 at 6:24 am

      Love this! No dairy! So awesome Lauren 🙂

      Reply
    54. Laura @ Gluten Free Pantry

      June 18, 2013 at 8:50 pm

      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 🙂

      Reply
    55. Steph (The Cheapskate Cook)

      June 17, 2013 at 8:36 pm

      YUM!!!

      Reply
    56. Starlene @ GAPS Diet Journey

      June 15, 2013 at 9:14 pm

      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!

      Reply
    57. amber

      June 14, 2013 at 8:23 pm

      You rock, girl. LOVE this recipe. Thank you for all your hard work and experimentation. I look forward to trying very soon.

      Reply
      • Lauren

        June 14, 2013 at 9:19 pm

        Thanks Amber! Let me know what you think if you try it! 🙂

        Reply
    58. Tina

      June 14, 2013 at 7:49 am

      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.

      Reply
      • Lauren

        June 14, 2013 at 8:25 am

        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. 🙂

        Reply
    59. katy

      June 12, 2013 at 3:01 pm

      Ok, now seeing your pics I will have to try a cauliflower pizza crust! 🙂 It looks way to much like the real thing.

      Reply
    60. Stephanie

      June 12, 2013 at 7:25 am

      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...

      Reply
    61. GiGi Eats Celebrities

      June 11, 2013 at 11:22 pm

      YES!!!! Pinning this! Finally a recipe for Cauliflower Pizza with NO CHEESE!!!!!! WAHOOOOOO!!!!

      Reply
      • Lauren

        June 12, 2013 at 8:07 am

        Hahaha, thanks girl! 😀

        Reply
    62. Judee@ Gluten Free A-Z

      June 11, 2013 at 8:11 pm

      This looks so good and I love that it doesn't have dairy.

      Reply
    63. Corrina

      June 11, 2013 at 5:32 pm

      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!

      Reply
    64. allana

      June 10, 2013 at 7:38 pm

      Do you think using a flax egg in place of the egg would work?

      Reply
      • Lauren

        June 10, 2013 at 7:44 pm

        I tried it, and it didn't. 🙁 If you have success with something, let me know!

        Reply
    65. Nicole

      June 10, 2013 at 6:52 pm

      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

      Reply
      • Lauren

        June 10, 2013 at 7:44 pm

        Thanks Nicole! I actually tried that, and it didn't work. 🙁 If you have success with it, let me know!

        Reply
    66. Kiersten @ Oh My Veggies

      June 10, 2013 at 6:14 pm

      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. 😛

      Reply
    67. Hannah@Mindrunningwild

      June 10, 2013 at 1:55 pm

      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!!!!

      Reply
      • Lauren

        June 10, 2013 at 3:15 pm

        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. 😀

        Reply
        • zosia

          June 11, 2013 at 3:50 pm

          an egg-free version would be SO appreciated 🙂

          but so is this and all of your recipes <3

          Reply
      • Deana

        July 12, 2013 at 9:15 pm

        Try duck eggs if u can. My husband has an egg allergy but he can still have duck eggs just not chicken.

        Reply
    68. Deanna

      June 10, 2013 at 11:01 am

      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.

      Reply
      • Lauren

        June 10, 2013 at 11:19 am

        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. 🙂

        Reply
        • Deanna

          June 10, 2013 at 1:19 pm

          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.) 🙂

          Reply
          • Lauren

            June 10, 2013 at 3:17 pm

            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. 🙂

            Reply
    69. Roechelle

      June 10, 2013 at 9:53 am

      I must try! I love cauliflower and this sounds so simple and healthy! Roechelle @ http://www.hugatreewithme.com

      Reply
    70. Anna @ Your Healthy Place

      June 10, 2013 at 9:48 am

      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...!

      Reply
    71. Heather

      June 10, 2013 at 6:34 am

      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.

      Reply
      • Lauren

        June 10, 2013 at 8:15 am

        Thanks Heather! What a nice compliment. 😀

        Reply
    72. Rena

      June 10, 2013 at 5:35 am

      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!

      Reply
      • Lauren

        June 10, 2013 at 8:16 am

        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. 🙂

        Reply
        • Rena

          July 07, 2013 at 6:01 am

          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

          Reply
          • Lauren

            July 07, 2013 at 10:24 am

            Haha, thanks Rena! I would think that it would freeze well, but I haven't tried it. :-/

            Reply

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