Trader Joe's Cauliflower Pizza Crust: How to Bake It + My Favorite Toppings

     Tonight I tried the oh-so-poplar Trader Joe's frozen cauliflower pizza crust for the first time, and I was not disappointed!  I have made cauliflower pizza dough before from scratch but it was so tedious and the end product was not as delicious as I had hoped.  I was super focused on preparing the crust this time so it was as crispy as possible, because let's be honest, no one wants to eat pizza on mushy mashed up cauliflower.  

     I think I perfected the perfect buttery, flavorful, + super crispy crust and you would NEVER know it's made of cauliflower.  Instead of regular pizza sauce, I used a simple mix of melted butter, olive oil, garlic, + spices which really added flavor to the crust + helped it bake up so golden + crispy.  My favorite way to top it is with salami + pepperoni, red onion, crispy kale, lots of cheese, and drizzled with a garlic Dijon aioli sauce, but you can make it your own and use whatever toppings you please!  

     This is definitely another item I'll be adding to my list of Trader Joe's favorites and something that is easy to keep in the freezer for a quick dinner.  At just 80 calories per serving, this cauliflower crust is such a guilt-free and low-carb way to get your pizza fix!  I've listed all the ingredients and instructions (including tips for baking to get the crispiest crust!) below!  

xoxo

Emily

For the pizza: 

Trader Joe's frozen cauliflower pizza crust (one crust serves 2 people)

2 tablespoons olive oil

2 tablespoons butter (melted)

1 clove minced garlic

4-5 slices pepperoni

4-5 slices salami

1-2 tablespoons chopped red onion

a few handfuls of torn kale

salt + pepper to taste

1 - 1.5 cups shredded mozzarella cheese

1/3 cup Parmesan cheese

garlic Dijon aioli sauce 

 

for the garlic Dijon aioli sauce:

3 tablespoons mayonnaise

1 tablespoon whole grain mustard

1 tablespoon olive oil

2 teaspoons fresh lemon juice

1 garlic clove, minced

salt + pepper to taste

1. Start by baking the crust using the instructions on the back of the package (option 1; the preferred method).  **Note: Do not defrost your pizza crust before cooking, this crust should go right into the oven frozen!  I also tried the 2nd method which recommends cooking in a skillet and flipping halfway through and my crust just crumbled into pieces. I got the best results from baking on a wire rack (which I then placed on top of a cookie sheet) at 450 degrees for 10-15 minutes on each side.  I then broiled for an additional 5 minutes before removing from the oven to add the toppings. 

 

2. Mix your melted butter with 1 tablespoon olive oil, the minced garlic, + a dash of salt and pepper.  Brush your cooked pizza crust generously with this mixture (it will act as a base sauce for your pizza and also flavor the crust and help it crisp up while cooking!)

 

3. Cover the crust with 3/4 of your mozzarella cheese, saving the rest for the final topping.

 

4.  Add the salami + pepperoni, tearing into small pieces if they are large slices.

 

5.  Sprinkle the rest of the mozzarella and Parmesan cheese on top. 

 

6. Toss the kale + chopped red onion with the remaining 1 tablespoon of olive oil + season with a bit of salt and pepper.  Add to the top of the pizza.

 

7.  Return to the oven on broil until the cheese is melted, bubbly, + starting to brown just a bit (just a few minutes).

 

8.  While the crust is baking, you can mix up your garlic Dijon aioli: just combine all ingredients in a bowl + whisk together.

 

9.  Remove the pizza from the oven and drizzle with the garlic aioli (you don't have to use it all!).