This dairy-free cauliflower pizza crust is the perfect low-carb healthy pizza base (without cheese) you were looking for. The base holds so well together you can eat it the slices like a normal pizza! Gluten-free & keto friendly.
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SATISFY YOUR PIZZA CRAVINGS STAYING LOW CARB!
With this cauliflower pizza crust you can rest assured you are satisfying your pizza cravings with a nutritious dense meal, that is low-carb, dairy-free & gluten-free.
It’s very easy to make, tastes great and the crust holds so well together you can grab the slice like a normal pizza!
INGREDIENTS LIST
The base is made from simple ingredients: cauliflower rice, almond meal, egg and herbs. Put everything together in a bowl, mix it up and bake it in the oven for approx. 30 minutes.
Then top it up with tomato sauce and your favourite ingredients and put it back in the oven again for another 10 minutes and voila, your pizza is ready to enjoy!
WHAT YOU WILL LOVE ABOUT THIS CAULIFLOWER PIZZA CRUST
It's made with simple ingredients: cauliflower rice, almond flour, egg & herbs.
Is gluten-free, low carb & keto friendly. Plus is nutrient dense.
The crust is dairy-free, so it's ideal for those with dairy intolerances.
Is really easy to make. Just make the cauliflower rice in a food processor and then combine all the ingredients in a large mixing bowl.
THE SECRETS FOR THE BEST CAULIFLOWER PIZZA CRUST
Use a milk bag (or clean tea towel or gauze) to squeeze all the water out of the cauliflower rice. This is my biggest tip! It will ensure the cauliflower rice is dry and the dough holds together better.
Don’t overload the pizza with heavy toppings. Lighter toppings = slices don’t break apart.
I love to put mushrooms, capers, sundried tomatoes and fresh rucola. Put the rucola right before serving, do not bake it! You want the rucola to be fresh and crunchy.
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Dairy-Free Cauliflower Pizza Crust
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 1 pizza 1x
- Category: Main course
- Method: B
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This dairy-free cauliflower pizza crust is the perfect low-carb healthy pizza base you were looking for. The base holds so well together you can eat it the slices like a normal pizza!
Ingredients
CAULIFLOWER BASE
120g cauliflower florets
60g almond meal
Pinch of salt
½ tsp freshly ground pepper
½ tbsp of rosemary finely chopped
1 egg
TOPPINGS
Tomato sauce to taste (I personally love pizza with a lot of tomato sauce and put approx. 2tbsp)
Vegan soy-free mozzarella cheese
1 tbsp cappers
4 sundried tomato sliced
3 cup mushrooms sliced
1 handful of rucola
Instructions
CAULIFLOWER CRUST
- Preheat the oven to 180C degrees and line a baking tray with baking paper and a bit of olive oil
- Put the cauliflower florets in the food processor and mix until finely chopped
- Put the cauliflower in a milk bag to drain excess of water (this will ensure the base is more sturdy)
- In a large bowl add the cauliflower and rest of ingredients (except the egg) and combine
- Add the egg and form the dough
- Put the dough in the baking tray and press to form a round pizza base approx. 0,5cm thick
- Bake for approx. 30 min. The dough should golden and stick together
MAKE THE PIZZA
- Once the base is ready, add the tomato sauce, cheese and rest of the ingredients except the rocket
- Bake for approx. 10 minutes until the cheese melts
- Take out of the oven, add the rocket and enjoy!
Hiroshi says
Hello.
Do you think I could substitute the egg with a flax egg or something else as I cannot eat eggs?
Thank you,
Hiroshi
alicia gonzalez tome says
Hi Hiroshi, thanks for the comment. I haven't tried using a flax egg for this recipe, but it would wok. I would also suggest adding a bit of tapioca flour or cornstarch, as it will help bind the ingredients together.
Hiroshi says
Thank you. How much flour or starch would you recommend I add? Should I start with a 1tsp or so and keep adding until it binds together?
alicia gonzalez tome says
yes I would recommend doing that, adding little by little until the consistency is right 🙂 Would love to hear how you go!
Hiroshi says
It ended up working out really well using psyllium husk fibre and water (I made two "eggs" using 5g husk to 30g water each) as well as adding tapioca flour until it wasn't sticky. It looked like naan bread after baking for 30 minutes and stood up much better than any other pizza I've made. Thank you for your help. I put homemade tofu mozzarella on it and then a "sauce" of spicy pea protein bacon bits. 🙂
alicia gonzalez tome says
Hi Hiroshi, thanks so much for the comment. So happy to hear the pizza turned out well with your modifications, thanks for sharing it!! 🤗🤗
Marta says
I love this recipe! The pizza base comes out perfect and with a crunchy border, so good!! Plus it's surprisingly super easy to make 🙂
Anna says
The effort of squeezing the cauliflower well is so worthy. Believe it or not, you get a good crust (and it doesn’t taste like cauliflower)!!