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Home » Cauliflower Pizza Crust – Paleo, Whole 30

Cauliflower Pizza Crust – Paleo, Whole 30

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This pizza crust is amazing. If you struggle to get you (or your kids) veggies in, MAKE THIS! This gluten-free and dairy-free pizza crust is veggie packed, sneaking in 3 cups of cauliflower. Cauliflower is such a great vegetable add-in because its virtually tasteless in this crust. It simply adds volume and nutrition.

This crust, is thin, crispy, and provides the perfect sturdy base for your favorite toppings! I topped mine with tomato paste, spices, chopped onion, beef and a mixture or pecorino-romano cheese and grass-fed cheddar. But the options are truly endless. Use dairy-free cheese to keep your pizza completely dairy-free. My favorites are the Miyokos and Violife brand.

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-I don’t recommend skipping the second step of squeezing the liquid out of the cauliflower. Since cauliflower holds a lot of liquid, this step is very important to ensure your crust is not soggy!

-If you use fresh cauliflower, instead of frozen, chop it finely or put it through a food processor so it becomes the size of cauliflower “rice”. Then you can squeeze out the liquid as you normally would in step 2.

-You can swap oregano for your favorite italian spice: italian seasoning, basil, ect. I love adding basil on top of my toppings after the pizza is fully cooked!

ENJOY your guilt-free pizza and let me know in the comments how you topped yours!

Easy Gluten-Free and Dairy-Free Cauliflower Pizza Crust

Crispy, delicious, veggie-packed base for your pizza!
Course Main Course
Cuisine Italian


  • 3 cups frozen cauliflower rice (can use fresh as well)
  • 1 egg
  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1 tsp sea salt


  • Place frozen cauliflower rice in a bowl and microwave for about 2 minutes, stirring mid way through. It does not need to be warm, just defrosted, so the liquid starts coming out of the cauliflower.
  • Once the cauliflower is defrosted, wrap it in a dish towel (or nut milk bag) to squeeze out all of the liquid. You want the cauliflower to be very dry. Discard the liquid.
  • Place the dry cauliflower rice into a bowl with the rest of the ingredients: egg, almond flour, tapioca flour, olive oil, garlic powder, salt and oregano. Combine everything until it is well combined and a dough consistency.
  • Lay out a piece of parchment paper and spread a small layer of olive oil on top of it.
  • Place the dough on top of the oiled parchment paper and then place another piece of parchment paper on top of the dough.
  • Roll the dough out with a rolling pin until it is about 1/2 inch thick. Ensure it is even and some of it is not thinner than the rest.
  • Remove the top layer of parchment paper and drizzle the dough crust with some olive oil and spread it in a thin layer on top of the dough with your hands.
  • Place the dough with the bottom layer of parchment paper on a baking sheet and place in the oven at 425 degrees for 15-20 minutes until it is golden. I like mine very crispy so I did the full 20 minutes, but if you want it less crispy, do less time and watch it until it is your desired level of done-ness!
  • Remove from the oven and put your desired toppings on the crust. Place back in the oven for 7-10 minutes until cheese (if using) is bubbling. Let cool, slice and ENJOY!

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