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A couple months ago, Trader Joe’s announced they were rolling out an all-new cauliflower pizza crust in select locations. Of course, I was on the lookout for it on my very next trip down Trader Joe’s aisles. I had to get in on that pre-made cauliflower crust action! When I spotted some at my local Trader Joe’s, I grabbed a box so I could take it home and give it a try.
It was so good, I decided it was worth writing about. But on my second trip to pick up this glorious healthy pizza alternative, they were all sold out. So just a warning: this crust may be difficult to get your hands on.
Thankfully, another nearby location had a few boxes in stock. I picked up two and headed straight for the kitchen.
How To Use Trader Joe’s Cauliflower Pizza Crust
There are very specific baking instructions, which the cashier at Trader Joe’s informed me had been updated recently because, as you might imagine, it’s somewhat tricky to get cauliflower to be the same consistency as your average pizza crust.
And admittedly, the directions were more involved than the first time I’d made it. My first time around, the crust just required preheating and 8-10 minutes of baking. The updated instructions yielded a crispier crust, making the process totally worth the extra work.
Before we jump into the cooking instructions, however, check out what I chose for my toppings:
For the first pizza, I combined shredded mozzarella, Brussels sprouts, portabella mushrooms and shaved Parmesan for one delicious, veggie-filled pizza pie.
These are the updated instructions I followed:
- Preheat oven to 450 degrees Fahrenheit (Optional: I left the pizza stone in the oven as it pre-heated, so that it was nice and toasty when it was time to add the crust.)
- Remove all packaging from crust and place on a sheet pan
- Bake for 10-12 minutes
- Once 10-12 minutes are up, turn the crust over. Note: This step is the most difficult by far. The process of flipping the crust over would have been much easier if I’d had a pizza spatula on hand. If you don’t have one of these tools, you can try to a) carefully flip the crust as you would a pancake or b) use a baking sheet that can withstand heat to place on top of the crust, flipping the stone over. Once the crust is on the baking sheet, slide the crust back onto the stone.
- Then, bake for an additional 10-12 minutes
- For a crisper crust, broil for an additional 4-5 minutes, or until browned along the edges
- Add toppings and broil again until toppings are bubbly and browned, 4-5 minutes
The second pizza I made was traditional margherita-style. I used tomato sauce (to which I added salt, pepper and red pepper flakes), fresh spinach, tomatoes and fresh mozzarella.
The major difference between the two pizzas was the addition of tomato sauce.
The margherita version yielded a crust that was less crispy and was a little soft, and which needed to be eaten with a fork.
I’d recommend letting pizzas with sauce bake for the full 12 minutes instead of pulling it out of the oven after just 10 minutes on each side.
You could also broil it with just the sauce on top and throw the toppings on right at the end, as they don’t need much time on the broil setting before they’re all bubbly and browned.
How Did It Taste?
Regardless of the difference in textures, each pizza was absolutely amazing! Especially considering that this wasn’t actual pizza crust.
One caveat, however: This is a very time-consuming process, and should not be done if you’re already starving before you start the meal prep process.
Some dinners require planning ahead, and this is definitely one of them. That being said, if you’re willing to skip pizza delivery, why not give it a go?
And considering that one-sixth of the pizza crust is just 80 calories, it won’t blow your diet, either. So now you can have a delicious slice even when it’s not “cheat day,” which is precisely why this whole cauliflower pizza crust notion is something I can get behind!
If you can’t get enough cauliflower recipes, you might be interested in finishing your meal with a cauliflower cake for dessert, too. Hey—why not?