Cheese Free Cauliflower Pizza Crust Recipe

Ingredients

• 2 cups Riced Cauliflower (fresh cauliflower, processed in a food processor or grated)
• 2 large Eggs (room temperature)
• 3 tablespoons Arrowroot Starch (may need extra 1‑2 tbsp if mixture is wet)
• 2 tablespoons Coconut Oil (melted; can substitute butter if desired)
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• ½ teaspoon Onion Powder
• ½ teaspoon Garlic Powder
• ½ teaspoon Salt (adjust to taste)
• 1 spray Olive Oil Spray (to coat parchment paper)

Instructions

1. Rice the Cauliflower

   Remove the stems, break the cauliflower into florets, and pulse in a food processor on the chop setting until it resembles fine rice. If using a grater, grate the florets into a bowl.

   Time: PT5M

2. Measure the Cauliflower

   Place the riced cauliflower into a measuring cup and level it to obtain exactly 2 cups. This ensures the correct moisture ratio for the crust.

   Time: PT2M

3. Combine Wet Ingredients

   In a mixing bowl, whisk together 2 large eggs, 2 Tbsp melted coconut oil, and the measured cauliflower rice until evenly combined.

   Time: PT3M

4. Add Starch and Seasonings

   Stir in 3 Tbsp arrowroot starch, basil, oregano, onion powder, garlic powder, and salt. Mix until the mixture holds together like a dough. If the mixture feels wet, add an additional 1‑2 Tbsp arrowroot starch.

   Time: PT4M

5. Preheat Oven and Prepare Sheet

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray the paper with olive oil to prevent sticking.

   Time: PT5M

   Temperature: 400°F

6. Shape the Crusts

   Divide the dough into 2‑3 portions. Place each portion on the parchment and press with your hands or a spatula into a 6‑8 inch round, about ¼‑inch thick. Keep the edges slightly thicker for crispness.

   Time: PT5M

7. Bake the Crusts

   Place the sheet in the preheated oven and bake for 25‑30 minutes, or until the edges are golden brown and the crust feels firm when lifted.

   Time: PT30M

   Temperature: 400°F

8. Cool and Add Toppings

   Remove the crusts from the oven, let cool 5 minutes, then add your favorite gluten‑free toppings and return to the oven for an additional 5‑7 minutes if needed.

   Time: PT7M

   Temperature: 400°F

Nutrition Facts

Calories

205

Protein

8 g

Carbohydrates

10 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Riced Cauliflower: Broccoli rice, Zucchini grated (squeeze moisture)
• Instead of Eggs: Flax egg (2 tbsp ground flax + 6 tbsp water), Aquafaba (3 tbsp)
• Instead of Arrowroot Starch: Tapioca starch, Cornstarch (use slightly less)
• Instead of Coconut Oil: Unsalted butter, Olive oil (spray)
• Instead of Dried Basil: Fresh basil (1 tsp chopped)
• Instead of Dried Oregano: Italian seasoning (½ tsp)
• Instead of Onion Powder: Finely minced fresh onion (¼ tsp)
• Instead of Garlic Powder: Fresh minced garlic (½ tsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Olive Oil Spray: Additional coconut oil brush

Equipment Needed

• Food Processor
• Mixing Bowl
• Spatula or Wooden Spoon
• Measuring Cups and Spoons
• Baking Sheet
• Parchment Paper
• Oven
• Spray Bottle (olive oil) (optional)
• Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Ricing the cauliflower to the correct size
• Measuring exactly 2 cups of cauliflower rice to control moisture
• Adjusting arrowroot starch amount to achieve a dough‑like consistency
• Shaping the crusts to 6‑8 inches and not too thin
• Baking until edges are golden and crust is firm

Chef Tips from the Video

• Pre‑heat a pizza stone or heavy baking sheet for extra crispness
• Use a silicone mat instead of parchment if you prefer a non‑stick surface without oil
• Season the crust with a pinch of smoked paprika for a subtle smoky flavor

Troubleshooting

Storage

Refrigerator: Store baked crusts in an airtight container for up to 3 days.

Freezer: Wrap individually in parchment and freeze for up to 1 month. Reheat at 350°F for 8‑10 minutes.

Room temperature: Do not store at room temperature longer than 2 hours.

Make-Ahead Tips

• Bake the crusts fully, let cool, then store as directed; they reheat well
• You can pre‑mix the dry ingredients (arrowroot, spices) in a small jar for faster assembly

Frequently Asked Questions