Hello! I bought the Trader Joe’s Cauliflower Pizza Crust last week. Have you tried it? I posted my TJ’s grocery haul on Instagram and a lot of people asked me to follow up with how it was. So I’m sharing my review, but don’t get too excited – because I followed the directions and it didn’t come out how I expected.
Trader Joe’s Cauliflower Pizza Crust Review
The directions are a little different from other store bought pizza crusts because you are supposed to flip it over half way through baking.
As soon as I started to try and get a spatula under it to flip it started to break. I froze. Took a picture. Then, tried to continue the flip.
My heart broke into as many pieces as you see here:
I was super bummed. I do kind of assume it’s ‘user error’. Maybe I did it wrong?
But I was posting on IG stories and got a few comments that this crust is no bueno. Noted.
I squished it together as much as possible and finished baking the crust. Then, I topped it with pizza sauce, seasonings and cheese to finish it off.
Thoughts on Trader Joe’s Cauliflower Pizza Crust:
Crust taste – It was okay. It’s not super well seasoned and pretty bland.
Crust texture – It’s thick and more bread-like in that way versus my homemade cauliflower crust.
Nutrition info – I like that there’s not a ton of ingredients. It’s pretty small and the calorie info is for 6 pieces. I don’t see how it’s 6 pieces.
Overall – yeah, I’m gonna have to say it’s a ‘not buy again’ vote from me. It might have totally been my mistake in breaking it. If the crust was super tasty I would be willing to overlook that. But I think because it wasn’t super amazing flavor I’d skip it.
I mean – don’t get me wrong I totally ate it. I just wish it didn’t fall apart.
*Update: A friend suggested NOT flipping it or cooking it longer before flipping it. She said when she’s done it that way it doesn’t break.
To balance it out I had a few cupcakes. They did not fall apart. #boom
Question: Have you tried the TJ’s cauliflower pizza crust?
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Easy Cauliflower Pizza Crust Recipe
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I tried it today. I followed the box instructions and baked on a cooling rack for crisper crust and it turned out awesome!
I’ve used this a couple times and I haven’t had trouble flipping it either, but I do use the trick of flipping it onto the cardboard circle and then sliding it back onto the pan. I agree about the bland, but if you’re in a pinch and want a lower carb pizza version, this crust does the trick!
That’s a lot of carbs for 1/6th of a pizza and cauliflower!
I love me some Trader Joe’s but this I do not love (don’t even like). Mine didn’t break up but I thought the flavor wasn’t good and just overall yuck (and I have loved other cauliflower crusts). Oh well, I guess they can’t be perfect. I was wondering what others thought of this product so I’m glad you posted this.
Bummer about the crust! I have been searching for it around my area. I couldn’t find the Cauliflower Crust anywhere, but I did find a Cheese Pizza with a Cauliflower Crust at my TJs. I am eager to try it.
I have not tried this kind of crust. It is still difficult to pass up a traditional pizza crust. I have done pizza on mini bagels and English muffins though… not bad. It sounds like a healthier option. I like to make pepperoni chicken for a lighter option without crust and still getting flavors of pizza! (turkey pepperoni)
Nothing beats ‘real’ pizza! I made pizza on pizza bagels recently and it was so good!
Oh wow, I wish I could get this in Hong Kong! Maybe I’ll try making my own – if I’m bothered.
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
I have a cauliflower pizza crust recipe here: https://runeatrepeat.com/2016/02/08/easy-cauliflower-pizza-crust-recipe/
I didn’t think it was too bad but it’s definitely not pizza. The trick to flipping it is using the round paper disc that the crust is packaged with. Hold onto this after you unwrap it and use it to flip the crust. Next time I would cook it for longer before adding toppings.
That’s a good idea. Did you flip it mid-cooking?
Yes, and I cooked it on a baking rack on top of a cookie sheet as suggested, too.
So weird! We make this about once a week and it never breaks on us. I think the trick is to not use a spatula and instead just flip it directly onto a new pan. We place the new pan on top of the crust after it’s baked for the initial 10-12 minutes then flip both pans and the crust over so the crust goes into the new pan seamlessly.
Thanks Cassy! I knew part of it was me because it fell apart so dramatically.