CWEB News Exclusive: Dairy-Free White Cheese Pizza with Cauliflower Gluten-Free Crust Recipe

As plant-based and gluten-free diets continue to rise in popularity, CWEB News is thrilled to share a groundbreaking recipe for health-conscious foodies: Dairy-Free White Cheese Pizza with Cauliflower Crust. This innovative dish combines a crispy, gluten-free cauliflower base with a creamy dairy-free cheese sauce, offering a guilt-free twist on a classic favorite. Perfect for those with dietary restrictions or anyone seeking a lighter pizza option, this recipe promises flavor without compromise.

Why This Recipe Stands Out

Cauliflower crusts have become a staple in gluten-free cooking, but achieving the perfect texture can be tricky. This recipe ensures a crispy base by emphasizing moisture removal, while the almond and tapioca flours add structure. The dairy-free white cheese sauce—crafted with nutritional yeast and almond milk—delivers a rich, savory flavor reminiscent of traditional béchamel. This pizza is a nutrient-packed crowd-pleaser topped with fresh veggies and dairy-free mozzarella.

Ingredients

For the Cauliflower Crust:

• 1 large head cauliflower, cut into florets
• ¼ cup almond flour
• ¼ cup tapioca flour
• ¼ cup nutritional yeast
• ½ tsp garlic powder, onion powder, dried oregano, and salt
• ¼ tsp black pepper
• 1 large egg (or flax egg for vegan option)

For the Dairy-Free White Cheese Sauce:

• 1 cup unsweetened almond milk
• 2 tbsp nutritional yeast, gluten-free flour, and olive oil
• ½ tsp garlic powder, onion powder
• Salt and pepper to taste

Toppings:

• 1 cup dairy-free mozzarella
• Fresh basil, sliced cherry tomatoes
• Spinach/arugula (optional)
• Olive oil for drizzling

Step-by-Step Instructions

1. Prepare the Cauliflower Crust

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Pulse cauliflower florets in a food processor until rice-like. Microwave for 4–5 minutes, then cool and wring out moisture using a kitchen towel (critical for crispiness).
• Mix cauliflower with dry ingredients, then add egg to form a dough. Shape into a ¼-inch-thick circle on the baking sheet.
• Bake 20–25 minutes until golden.

2. Make the Cheese Sauce

• Heat olive oil in a saucepan. Whisk in flour to create a roux, then gradually add almond milk.
• Stir in nutritional yeast, and spices, and simmer until thickened (3–4 minutes).

3. Assemble & Bake

• Spread sauce over the pre-baked crust. Top with dairy-free mozzarella, tomatoes, and basil.
• Bake 10–15 minutes until the cheese melts. Garnish with greens and a drizzle of olive oil.

Pro Tips from CWEB News

• Vegan Option: Substitute the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
• Crust Hack: Double-bake the crust for extra crispiness.
• Topping Flexibility: Add roasted garlic, mushrooms, or vegan sausage for variety.

Final Thoughts

This Dairy-Free White Cheese Pizza redefines comfort food with its bold flavors and wholesome ingredients. As CWEB News celebrates culinary creativity, this recipe proves that dietary restrictions need not limit indulgence. Share it at gatherings or enjoy a solo slice—it’s a win for both taste buds and wellness.

Stay tuned to CWEB News for more innovative recipes that align with modern dietary trends! ??

Recipe developed exclusively for CWEB News. Follow us for daily health, lifestyle, and culinary updates.

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Vermicelli Pasta with Asiago Cheese (Using Light Cream)

Ingredients:
12 oz (340 g) vermicelli pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 cup light cream
1 cup grated Asiago cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup chopped fresh parsley
Salt, to taste
Instructions:
Cook the Pasta:

Bring a large pot of salted water to a boil.
Add the vermicelli pasta and cook according to the package instructions until al dente.
Drain the pasta, reserving 1 cup of the pasta cooking water, and set aside.
Prepare the Sauce:

In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.
Pour in the light cream and bring it to a simmer. Let it cook for about 2-3 minutes, stirring occasionally.

Combine Pasta and Sauce:

Reduce the heat to low and add the grated Asiago cheese and Parmesan cheese to the skillet.
Stir until the cheese is melted and the sauce is smooth.
Season with ground black pepper and red pepper flakes (if using).
Add the cooked vermicelli pasta to the skillet, tossing to coat the pasta evenly with the sauce.
If the sauce is too thick, gradually add the reserved pasta cooking water, a little at a time, until the desired consistency is reached.
Garnish and Serve:

Remove the skillet from the heat and stir in the chopped fresh parsley.
Taste and adjust seasoning with salt if needed.
Serve the vermicelli pasta with a sprinkle of additional Asiago cheese on top if desired.
Tips:
For added flavor, consider incorporating sautéed mushrooms or spinach into the sauce.
If you prefer a richer flavor, you can mix in a bit of grated nutmeg or a splash of white wine to the cream before adding the cheese.
Pair with garlic bread and a fresh green salad to complete your meal.
Enjoy your lighter yet creamy Vermicelli Pasta with Asiago Cheese

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Veggie Pizza with Tomatoes

Ingredients:
Pizza Dough:

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (110°F)
1 tablespoon sugar
3 ½ to 4 cups all-purpose flour
2 tablespoons olive oil
1 ½ teaspoons salt
Pizza Sauce:

1 cup tomato sauce
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
Salt and pepper to taste
Toppings:

2 cups shredded mozzarella cheese
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1 bell pepper (any color), thinly sliced
1 cup baby spinach
1 cup sliced mushrooms
¼ cup sliced black olives
Fresh basil leaves for garnish
Red pepper flakes (optional)
Instructions:
Prepare the Pizza Dough:

In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Mix until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Prepare the Pizza Sauce:

In a small saucepan, heat a little olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Add the tomato sauce, dried oregano, dried basil, sugar, salt, and pepper. Simmer for about 10 minutes, stirring occasionally. Set aside to cool.
Assemble the Pizza:

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
Punch down the risen dough and divide it into two equal portions. Roll out each portion on a floured surface into your desired pizza shape (round or rectangular).
Transfer the rolled-out dough to a piece of parchment paper or a lightly floured pizza peel if using a pizza stone.
Spread a thin layer of the prepared pizza sauce over the dough, leaving a small border around the edges.
Sprinkle a generous layer of shredded mozzarella cheese over the sauce.
Arrange the cherry tomato halves, red onion slices, bell pepper slices, baby spinach, sliced mushrooms, and black olives evenly over the cheese.
Bake the Pizza:

If using a pizza stone, carefully transfer the pizza (with parchment paper) onto the preheated stone. If using a baking sheet, place the pizza directly on the sheet.
Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Garnish and Serve:

Remove the pizza from the oven and let it cool for a couple of minutes.
Garnish with fresh basil leaves and a sprinkle of red pepper flakes if desired.
Slice and serve hot.
Enjoy your homemade veggie pizza with tomatoes

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