Alright, today we need to talk pizza. And specifically, we need to talk about the BEST dairy-free and grain-free cauliflower pizza crust that I’ve had to date.
I don’t think I’ve ever called something that I have made “the best” before, but when it comes to a pizza crust that’s made entirely out of vegetables AND won’t make my body feel like crud the next day??! That deserves to be called “the best” in my book! 😉
I’ve seen a few different versions of cauliflower pizza floating around the web now, but my struggle with other recipes is that all of the ones I’ve come across use cheese in the crust. If you’re dairy-free like me, I know how frustrating this can be! But, don’t worry, I got to work and have made this delicious dairy-free version that we can all enjoy!
I love this grain-free cauliflower pizza sooo much that it has now made it into our weekly rotation of meals. I don’t even have the words to tell you how excited I’ve been to actually be able to enjoy pizza on a Friday night again! And, as if that’s not awesome enough, this has been a great way to sneak more veggies into my spouse’s diet. (If you have kids, this recipe is your new BFF!)
Let’s get started!
Like many good things in life, this recipe starts with a head of fresh cauliflower.
You will need a food processor for this recipe. However, if you don’t have one, many grocery stores now sell bags of “cauliflower rice” that you can use instead. A large head of cauliflower will typically yield about 5 – 6 cups of cauliflower rice.
When you are done processing, it should look something like this:
From there, we’ll add our cauliflower rice to a steamer or put it in a glass container so that it can be microwaved for about 5 minutes. Then, we’ll put it into a fine-mesh strainer to let it drain and cool for about 10 – 15 minutes. (You will want it to be cool enough to handle.)
Next, add the cauliflower rice to a clean dish towel.
Wrap the cauliflower up in the towel and then squeeze all the excess moisture out.
Continue squeezing until you can no longer get any liquid from the cauliflower.
Next, grab a large mixing bowl and your ingredients.
The key to making this dairy-free crust crispy (while also still grain-free) is a mixture of two flours: coconut flour and almond flour. Coconut flour is great at absorbing excess liquid in a recipe while almond flour helps to make the crust crispy (without making it too hard).
Add the drained cauliflower to the bowl with the eggs, Italian seasoning, garlic powder, coconut flour, and almond flour. Mix very well until ingredients are incorporated.
Tip: I like to use my hands for this step.
Now we’re ready to bake!
Cover a baking sheet with a piece of parchment paper, then divide the dough into two balls. Press the dough flat into a circle shape. Try to make the dough as even as possible (about 1/3-inch thick) so that it cooks evenly.
Bake the crust for about 35 – 40 minutes in a 400-degree oven, until it is firm and golden brown.
It should look something like this:
And now it’s topping time!
I started with a layer of tomato sauce and then covered my grain-free cauliflower pizzas in pepperoni and veggies.
Then we bake for an additional 10 minutes to cook the toppings and enjoy our pizzas!
I make these pizzas every week so I like to mix up the toppings as much as possible. I always use a base of tomato sauce and a protein source (e.g. pepperoni or shredded chicken) and then top with a variety of veggies.
Some of my favorites include:
- Bell peppers
I’ve also included an easy no-cook pizza sauce recipe below. The best part is that since each pizza only uses 1 – 2 tablespoons of sauce, you can freeze the remaining sauce in an ice cube tray so you always have sauce on-hand for future grain-free cauliflower pizzas!
What are your favorite pizza toppings?
- 1 large head cauliflower, chopped into florets
- 2 eggs, beaten
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- 2 tablespoons coconut flour
- 1 tablespoon almond flour
- 3 tablespoons pizza sauce
- protein source of choice
- 1 cup chopped veggies of choice
- Preheat oven to 400 degrees F.
- Add the cauliflower (in batches if necessary) to your food processor and pulse, until cauliflower resembles a rice-like texture.
- Microwave or steam the cauliflower for 5 minutes.
- Add to a fine-mesh strainer and let sit for 10 minutes. (This gives it time to drain and cool down.)
- Transfer the cauliflower rice to a clean thin dishtowel, wrap it up, and then squeeze all the excess moisture out. Continue squeezing until you can no longer get any liquid from the cauliflower.
- Add the cauliflower to a large mixing bowl with the eggs, Italian seasoning, garlic powder, coconut flour, and almond flour. Mix very well until ingredients are incorporated.
- Cover a baking sheet with a piece of parchment paper.
- Divide the dough into two balls and then press the dough flat into a circle shape. Try to make the dough as even as possible (about ⅓-inch thick).
- Bake the crust for about 35 - 40 minutes, until it is firm and golden brown.
- Top the pizza crusts with pizza sauce, a protein source of choice, and your veggies, then bake an additional 10 minutes.
- Slice and enjoy!
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- Mix all ingredients together. Your sauce is ready to use!
- Tip: Each pizza uses about 1 - 2 tablespoons of sauce. I recommend freezing the remaining sauce in an ice cube tray so you always have pizza sauce on hand for future pizzas!