As promised in the Trader Joe’s Haul post, I am here to share with you a few of my favorite cauliflower pizza crust combinations.
I make a few of these a month and have found both a vegetarian and a meat lovers recipe that are simple, quick and delicious!
For those of you who have never made/bought a cauliflower pizza crust, the frozen one from Trader Joe’s is my favorite. It’s gluten free, crispy and half a pizza has less grams of carbs than a bagel!
A standard bagel has about 50 grams of carbohydrates. This WHOLE pizza has 96. That’s pretty impressive. A medium Jet’s Pizza (my favorite) has 224 grams of carbs…Not to say that a Jet’s Pizza shouldn’t be enjoyed with a FULL bottle of ranch, but once a week? Maybe not.
The point is that this pizza crust is amazing and you can’t tell it’s made out of vegetables. Let’s get topping!
I cook the crust as instructed on the box and then top it with the Trader Joe’s Fat Free Pizza Sauce and lots (and lots) of shredded mozzarella.
Next I add about a cup of sliced mushrooms, some dollops of ricotta, a few fresh basil leaves and thinly sliced tomatoes. I also like to add some sea salt and freshly ground pepper.
I broil it for about about five minutes and serve!
Like the veggie pizza, I bake the crust as instructed, spread the sauce and cover in mozzarella.
For this one I add sliced tomatoes and basil (and sometimes bacon bits! NOM).
After I’ve broiled those toppings, I add my microwaved Trader Joe’s meatballs. You can find them in the freezer section. I don’t like to broil them because it makes them extra crispy, but to each his own.
I have tried a lot of combinations of toppings on this crust, but these two recipes are my very favorite.
What do you add to your cauliflower crust?
I love to hear from you guys and I hope you all enjoy these as much as I do.