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    Home » Recipes » Main Course

    The Best Egg Free Cauliflower Pizza Crust

    Modified: Oct 26, 2024 • Published: Sep 28, 2014 by Dr. Erin Carter • This post may contain affiliate links • Leave a Comment

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    You are going to love this egg free cauliflower pizza crust recipe. It's made with no eggs so it's great if you have an egg allergy. This pizza crust is so filling and makes for the most delicious pizza! You can top this veggie pizza crust with whatever toppings you prefer to give this pizza the taste you love.

    A pizza made with cauliflower crust on a plate topped with tomatoes and olives.
    Table of Contents
    • Why you will love this recipe:
    • Key ingredients and substitutions:
    • How to make (step-by-step):
    • Top Tips:
    • Recipe variations and add ins:
    • Topping ideas for this pizza crust:
    • How to serve:
    • How to store:
    • Frequently asked questions:
    • Other recipes you will love:
    • Recipe

    Why you will love this recipe:

    • Most importantly it tastes amazing and holds its shape really well. Some cauliflower pizza crusts are really soft and soggy - not this one!
    • It's so easy to make!
    • Unlike many other cauliflower crust recipes you don't need to squeeze the water out of the cauliflower, making it even easier and simpler to make compared to other cauliflower pizza crust recipes.
    • You can top this pizza crust with whatever you prefer to give this pizza the taste you like.
    • Besides being made without eggs this pizza crust is also gluten free so it's great if you have food allergies. It's also low carb, keto and paleo.
    • It's made with simple ingredients that you can find at any grocery store.

    If you are a fan of creative cauliflower recipes you also need to make the best cilantro lime cauliflower rice.

    Key ingredients and substitutions:

    You can find all of these simple ingredients at any local grocery store. For the exact measurements refer to the recipe card at the end of the post.

    • Cauliflower - riced cauliflower forms the base of this delicious, low carb pizza crust. You can either rice cauliflower yourself or buy pre-riced cauliflower from the store.
    • Coconut flour - this is used to combine with the cauliflower to form the pizza "dough." I don't recommend trying to swap this for another type of flour.
    • Mozzarella cheese - to help bind the crust together so it doesn't fall apart when you add the toppings. You could swap this for another type of cheese if you prefer such as cheddar cheese.
    • Gelatin egg - a gelatin egg is used instead of an egg to keep this recipe egg-free. You will learn how to make a gelatin egg in the recipe card (it's really easy don't worry!).
    • Spices - sea salt, dried basil and ground black pepper are all you need to season this crust perfectly and give it a delicious Italian flavour. Feel free to add other seasonings and spices to give the crust a different taste and flavour.

    How to make (step-by-step):

    Step one:

    If you don't have pre-riced cauliflower, rice the cauliflower in your food processor, or by using a cheese grater.

    Step two:

    Next place the riced cauliflower in a large, microwave safe bowl and heat on high for 5-10 minutes (until soft).

    Step three:

    Now add the remaining ingredients to the large bowl with the cauliflower and stir everything well to combine into a pizza dough.

    Step four:

    Preheat your oven to 425 degrees Farhenheit.

    Step five:

    Next line a 10" pizza pan with parchment paper.

    Step six:

    Spread out the cauliflower pizza dough on the pizza pan lined with parchment paper until your crust is as thin as you desire (the thinner the better so that it cooks well).

    Step seven:

    Next cook the pizza crust for 10-15 minutes, until the edges are golden brown and the middle of the crust is no longer soft or mushy.

    Step eight:

    Remove the pizza crust from the oven and turn the oven to broil at 500 degrees Fahrenheit.

    Step nine:

    Next top the pizza crust with a thin layer of tomato sauce and your other desired toppings.

    Step ten:

    Then broil the pizza for 2-3 minutes.

    Step eleven:

    Lastly, remove the pizza from the oven and let it cool for a few minutes. Then cut it into slices and enjoy!

    Top Tips:

    • I do not recommend using frozen cauliflower rice to make this pizza crust as the cauliflower will be too mushy and so the crust won't get nice and crispy like we want.
    • Don’t make the edges of the crust too thin or they will burn.
    • Don’t add too many toppings: You do not want to overload cauliflower crust pizza with too many ingredients because it will become soggy and fall apart.
    • If you are serving a crowd feel free to double or triple this recipe to make multiple pizza crusts.

    Recipe variations and add ins:

    • You can change up the type of cheese you use to make this pizza crust to give it a different flavour.
    • If you are lactose intolerant you can use a lactose free cheese.
    • Feel free to change up the herbs and spices you add to the crust to give it a different taste. Other great options include Italian seasoning, garlic powder or onion powder.
    • If you do tolerate eggs you can use a large egg instead of a gelatin egg to make this veggie pizza crust.
    • You can use any toppings that you prefer to make this pizza.

    Topping ideas for this pizza crust:

    You can top this pizza however you prefer. Some great options include:

    • Mediterranean: Use a marina sauce, chopped bell pepper, tomatoes, olives, red onion, feta cheese and fresh parsley or fresh basil.
    • Cheese: A classic! You can use your favorite types of cheese or cheeses.
    • Pepperoni: Use tomato sauce, pepperoni slices and cheddar cheese.
    • Hawaiian: This is my personal favorite. Use pineapple chunks, sliced ham and cheese.
    • Buffalo chicken: Use barbecue sauce, shredded chicken, and mozzarella cheese.
    • Meat lovers: Top it with tomato sauce, cheddar cheese and any types of meat that you like including bacon, pepperoni, ham, or chicken.

    How to serve:

    This pizza crust is best served when it's warm but if you prefer cold pizza you can also enjoy it that way. Whatever your preference!

    How to store:

    Store any leftover cauliflower pizza in the fridge in an airtight container for up to 3 days.

    This cauliflower pizza crust freezes really well. To freeze it, cook the crust and then let it cool. Then freeze it in a freezer bag until you are ready to use it. I do not recommend putting toppings on the pizza before freezing it. When you are ready to use it, place the frozen crust on a pizza sheet and bake at 400 degrees Fahrenheit for 10 minutes. Then add the toppings and bake for another 5-10 minutes.

    Frequently asked questions:

    Can I make this cauliflower crust vegan?

    I have not tried an egg free version of this recipe and don't think it would work out. As well, the cheese is a crucial part of this pizza crust and without it the crust would not turn out.

    Can you taste the cauliflower in cauliflower pizza crust?

    The crust has a mild cauliflower flavour but it usually gets masked by the toppings you add so it really doesn't end up tasting like cauliflower in the end.

    Is this pizza crust dairy free?

    No it is not because it is made with cheese.

    Other recipes you will love:

    • Healthy sloppy joes
    • The best meat sauce
    • The BEST burgers
    • Ground pork chili

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Recipe

    Egg Free Cauliflower Pizza Crust

    This cauliflower crust fits so many diets and even better - no eggs!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Diabetic, Gluten Free
    Prep Time: 20 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 32 minutes minutes
    Servings: 8 servings
    Calories: 64kcal
    Author: Dr. Erin Carter

    Equipment

    • food processor

    Ingredients

    • 1 1/2 cups packed riced cauliflower
    • 1 cup shredded mozzarella cheese
    • 3 tablespoon coconut flour
    • 1 gelatin egg*
    • 1 teaspoon dried basil
    • 1/8 teaspoon sea salt or more to taste
    • 1/8 teaspoon pepper

    Instructions

    • Rice the cauliflower in your food processor, or by using a cheese grater.
    • Place the cauliflower in a microwave safe bowl and heat on high for 5-10 minutes (until soft).
    • Add the remaining ingredients to the cauliflower and stir well to combine.
    • Preheat your oven to 425F.
    • Line a 10" pizza pan with parchment paper (or you can use a non-stick baking pan like I did if you don't have parchment paper or a pizza pan).
    • Spread out cauliflower dough until your crust is as thin as you desire (the thinner the better so that it cooks well. 
    • Cook for 10-15 minutes, until edges are golden brown and the middle of the crust is no longer mushy.
    • Remove from oven and turn oven to broil at 500F.
    • Top pizza crust with a thin layer of tomato sauce and other desired toppings.
    • Broil the pizza for 2-3 minutes.
    • Remove from oven, and let cool for 10 minutes before cutting.
    • Cut into desired sized pieces, serve and enjoy! 

    Notes

    *To make a gelatin egg: combine 1 tablespoon gelatin with 1 tablespoon cold water and stir vigorously, then add 2 tablespoon boiling water and beat well (it should make a frothy type substance) 
    NOTE: Double the ingredients above if you want to make 2 pizzas (like I did in the photos) 
    Nutrition information is for crust only.

    Nutrition

    Calories: 64kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 140mg | Potassium: 104mg | Fiber: 2g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Rachel Ball

      June 02, 2015 at 4:25 am

      I was wondering HOW it could possibly hold together without egg... I forgot cheese! Of course.

      Reply
    2. whatigather

      June 02, 2015 at 12:32 am

      I've been too scared to try cauliflower crust, I always think I am just going to mess it up! I think I'll give this a try, though!

      Reply
    3. Jennifer

      May 31, 2015 at 4:21 am

      No worries, I figured it was a long shot! And I'll keep my fingers crossed for your AIP-friendly version! cheers

      Reply
    4. Erin Carter

      May 31, 2015 at 12:21 am

      Hey Jennifer. Unfortunately I don't think this one would work without the dairy. I feel your pain trust me! I have recently eliminated all dairy from my diet again and so I am working on creating a crust that is AIP friendly. When I figure it out I will let you know. Sorry I am not more help.

      Reply
    5. Jennifer

      May 30, 2015 at 9:36 pm

      I was so excited to find a grain-free pizza crust recipe that didn't use egg! But as someone doing AIP, I can't have dairy. I'm guessing the cheese is acting as a binder so it probably wouldn't work to leave it out? I thought about trying zucchini cheese but I think that would be far too "melty" when baking. Do you have any suggestions for a way to adapt this without dairy? Thanks!

      Reply
    6. Anonymous

      October 02, 2014 at 5:18 am

      Thanks 🙂 I'll do the same if I find anything

      Reply
    7. Erin Carter

      September 30, 2014 at 5:17 pm

      Hey Colleen! You can find the cheese at Community or Planet Organic. Planet Organic actually has another brand as well that is lactose free and raw but I can't remember the name of it right now. I don't know if either brand is grass fed unfortunately. Other than the cheese I haven't been able to track down any other raw dairy around Calgary, but if I hear of anything I will let you know!

      Reply
    8. Anonymous

      September 30, 2014 at 3:04 pm

      Awesome tip about Vitacost! I'll check it out. Is Community Natural Foods the store you get your dairy from? We are ready to start on the reintroduction phase of the AIP and selected raw, grass fed dairy is part of stage 4, which I was highly doubtful about being able to find here. Thanks so much Erin!! Colleen

      Reply
    9. Erin Carter

      September 29, 2014 at 1:07 pm

      Thanks Thalia! I would love to hear what you think when you try it 🙂 PS. I love your blog! Your photos are stunning

      Reply
    10. Thalia @ butter and brioche

      September 29, 2014 at 10:12 am

      I love the idea of a cauliflower crust pizza.. I have never tried something like this before! Great recipe, you can definitely consider that I will be recreating it.

      Reply
    11. Erin Carter

      September 29, 2014 at 12:12 am

      Hi Colleen! Yes you're right all the links are to the American Amazon site (I am an affiliate with them since most of my readers come from the U.S). And no, sadly I cannot order the food products from them myself. I used to order from Iherb but have actually switched to vitacost since they don't charge duty and their shipping is only $10 no matter how much you order(it's amazing!). Pretty much everything I link to on Amazon you can buy on there (it's where I get all my coconut butter, herbs etc). I get raw, lactose free dairy at my local organic store… It's a brand from Quebec called L'Ancetre I hope that helps! Let me know if you have any more specific questions 🙂

      Reply
    12. Anonymous

      September 28, 2014 at 9:41 pm

      Hi Erin,I notice in many of your recipes you link certain products which take us to American retailers. Do you actually order these things from them, or have you found any good Canadian sources? I would LOVE to know where you buy the items that can typically be hard to source in Canada. Raw dairy like the mozza you recommend, for instance. I have found I can order the Great Lakes gelatin from Iherb and it's actually pretty reasonably priced, including the S&H/duty charges, but that's about it. Thanks! Colleen

      Reply

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