The Best Cauliflower Pizza Crust Dairy Free Gluten Free Recipes

DAIRY-FREE CAULIFLOWER PIZZA CRUST (GLUTEN & GRAIN-FREE)

Steps:

• 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.

THE BEST CAULIFLOWER PIZZA CRUST (DAIRY-FREE + GLUTEN-FREE)

Steps:

• Preheat oven to 425 and line a baking sheet with parchment paper or grease a bit
• In a microwave safe bowl, cook the cauliflower rice for about 2 minutes or until it isn't frozen anymore
• Allow the rice to cool for a few and begin whisking together the eggs and spices in a large bowl
• Mix in the cauliflower and evenly combine
• Mix in the flours and flaxseed
• Add dough to baking sheet and press down firmly to form crust (any shape works!) The more you press down, the thinner the crust will be too!
• Bake in oven for 15 minutes or until edges are golden
• Add toppings then bake again for 8-10 minutes, slice and enjoy!

DAIRY FREE CAULIFLOWER PIZZA CRUST

Steps:

• Preheat your oven to 400 degrees.
• Add 8 cups of water to a large pot and bring to a boil. Continue with other steps while waiting for it to boil.
• In a large mixing bowl, add flax seeds and water together to make flax eggs. Let sit for at least 15 mins.
• Cut the stem off the cauliflower and add the florets to a food processor and blend a rice like consistency.
• Once water is boiling, add riced cauliflower. Cook for 5 minutes, just until soften.
• Using a fine mesh strainer, drain the cauliflower from the water. (*It's really important it's a fine mesh strainer, otherwise, the cauliflower will come out of the holes). Let drain for 5 minutes.
• Transfer riced cauliflower to a clean cloth dish towel. Ring out as much of the excess liquid as possible. It will take a few times of squeezing. If rice cauliflower is too hot, wait a few more minutes. But it's important you squeeze the towel until no more water comes out.
• In the bowl with the flax eggs, add in the cauliflower and all remaining ingredients.
• Stir together until very well combined.
• Line a pizza stone with parchment paper. Sprinkle with a little chickpea flour.
• Place "cauliflower dough" on the parchment paper and sprinkle a tiny bit of chickpea flour on top.
• Very carefully spread the mixture out into a circle. It should be about 1/2 inch thick.
• Bake crust for 35 minutes.
• Remove from oven. Add a piece of parchment paper to the top and very carefully, using a metal spatula, loosen the crust. Flip so the bottom is now the top. Place back on pizza stone. Remove top layer of parchment paper.
• Place back into the oven and cook for 15 more minutes. The center of the crust should feel mostly firm.
• Remove from oven and top with desired toppings. (*See notes for toppings you see in photo). Do not go heavy on the sauce.
• Return to oven and bake for another 10-12 minutes.
• Pizza is best eaten right away and likely will need to be eaten with a fork.