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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!