I’m often asked how to eat gluten-free and not feel deprived. And that question is often followed by and “BTW, I don’t have time to cook, or I don’t like to cook, or I don’t know how to cook.”
Well, we get a little help from Trader Joe’s with their new Cauliflower Pizza Crust. This is a crust that makes eating pizza a delight and an acceptable treat, without time-consuming prep.
It’s something that is a must-have in your freezer at all times so that when you get the urge to dial up Domino’s pizza, you’ll remember that you can have a great pizza with all of your favorite toppings, in just 25 minutes. That’s less time than it takes for a pizza to be delivered and oh so much better for you and tastier! And you’ll actually still feel good, not like you just ate a belly bomb once you’re done with your indulgence.
Favorite pizza toppings vary with each individual but below are what I like to use and what you’re seeing pictured on the pizza below. I recommend preparing what you want to use while the crust is cooking.
1 tsp. Olive oil
2-4 Tbsp Parmesan Cheese
1 tsp Italian seasoning
1-2 Fresh tomatoes, sliced
4 oz shredded Mozzarella cheese or Manchego cheese (if you’re staying away from cow’s milk)
¼ Red onion, sliced
2 Tbsp fresh Basil
¼ lb pre-cooked sausage (this is totally optional)
Red Pepper Flakes
Preheat the oven to 450°F
I had to play around with this a few times before I came up with what I thought was the perfect desired crispness. This is what I ended up with:
Remove packaging from crust (save the disk and box it came in for later-see below). Place crust upside down on a sheet of parchment paper. Place the parchment paper, with pizza crust, directly on an oven rack. Bake for 10 minutes.
Carefully remove crust from the oven, and flip it over. Lightly brush the top of the crust with olive oil and dust with ¼ tsp garlic powder and 2 tablespoons of Parmesan cheese and bake for another 10 minutes.
Again, carefully remove the crust from the oven to top with your toppings. I like to sprinkle a bit more Parmesan cheese on last. Return the pizza to the oven and cook for another 3 minutes or until the cheese is melted.
Remove and allow the pizza to cool for a few minutes before cutting into slices.
HINTS: I found the cardboard pizza disk included in the packaging coming in handy to flip the pizza and to remove the pizza from the oven. I just scooted the crust from the rack onto the pizza disk. When I flipped the crust, I held my hand over the top of the pizza crust as I flipped it back over onto the parchment paper.
I’ve made this twice for my sweetheart to take to work. (He’s thankfully a very willing and brave test subject). For easy transport I just cover the pizza, still on the disk, with a paper plate and slip it into the original pizza crust box. I throw a little scotch tape on the end to secure it inside and send him off with a perfect lunch he can nibble on throughout his busy day. (just to keep the record straight, he gets lunch made for him maybe once a week)
A closer look at the ingredients of the crust: Cauliflower, corn flour, a little corn starch, potato starch (which adds lightness, feeds our good bacteria and helps stabilize blood sugar), olive oil, salt. Being able to pronounce all of the ingredients is always a good thing.
The fact that this has corn flour and starch in it makes it non-paleo friendly food but these two ingredients hold the crust together and add a little crispness. In a perfect world, it would be organic corn flour and starch, but alas.
All in all this is a pretty clean product and I’m very happy that TJ’s came up with this little gem.
I would love to hear about your favorite toppings and your variation on how you prepared the crust.