We’re not a gluten-free household, so cauliflower pizza crust is more of a novelty than a requirement. I tried Trader Joe’s cauliflower crust a couple of years ago just to see what it was like. I wasn’t all that impressed with how it baked up, so I stuck with their dough from the refrigerated section. But when I saw the ingredient list on CauliPower pizza, I decided to give it a shot. Where Trader Joe’s is a mix of cauliflower and corn flour, CauliPower uses cauliflower and brown rice flour.
Available in seven varieties (five flavors plus two plain top-it-yourself crusts), it’s a premium price product. We tried the Margherita, Veggie and plain crusts and they run $8.99 and up. The plain crusts come two to a box, so you save a bit there. The key is to look for sales. I picked them up for $6.99 at Fred Meyer. Use CauliPower’s product finder to find stores near you.
Obviously without yeast or gluten, what you get is a thin crust pizza. And while it’s not quite crackery, it does work. I was surprised how much I liked it. Even my husband, who usually wouldn’t go for frozen pizza, gave it a thumbs up. If you ever had pizza from FedCo in the 80s, it reminds me of that.
Toppings-wise, both the Margherita and Veggie are pretty bland. Veggie basically meant bell peppers. Both needed some red pepper flakes to give them a little oomph. My rec is to use the plain crusts and top them yourself.
I topped a plain Caulipower crust with crushed tomatoes with a little salt and olive oil, pepperoni and torn slices of provolone and mozzarella. Looks a lot tastier, right?
While I won’t buy this on the regular, I’d say, keep a box in the freezer for dinner emergencies and you’ll have pizza in less than 30 minutes.