Dairy Free Gluten Free Cauliflower Pizza Crust

Riced cauliflower is pulsed to fine, even crumbs, steamed, then wrung dry in a kitchen towel until it's bone-dry enough to hold together — that squeezing step is what gives this crust real structure instead of a soggy middle. Seasoned with oregano, garlic powder, and a good crack of black pepper, the dough presses into a thin, even round with slightly thicker edges so it browns evenly instead of scorching. A first bake dries and firms the crust until it's golden and sturdy enough to pick up, and a second round after topping melts everything together at the edges. The result is a low-carb, naturally gluten free base with a satisfying bite and crisp edge, no rolling pin or yeast required. It's a solid pick for anyone building a dairy free pizza night, since you're fully in control of what goes on top. Load it up with roasted vegetables, a garlicky tomato sauce, and fresh herbs, and it eats like a real slice.

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