OK….so I’ve gone through 5 Trader Joe’s Frozen Cauliflower Pizza Crusts and various methods in an attempt to make the perfect cauliflower pizza without all the work that making my own crust requires.
The verdict is that there IS a way to make the crust more crust-like, …but at the end of the day – it still tastes a little cauliflower-y and there is definitely some cauliflower crumble in your mouth that you cannot get rid of.
I feel like Dr. Seuss – just substitute “cauliflower pizza” for “green eggs and ham”
The best version was the one I tried today. But after reading all the steps I took, you might come to the same conclusion I did…
I started out with a a preheated baking stone, lined with parchment paper.
I cooked JUST the crust with some olive oil, salt, fresh garlic, and italian seasoning for 5 minutes in a 450-degree-oven.
Then I took it out, added tomato sauce, cheese, sliced chicken sausage, roasted shallots, and locatelli, and put it back in for 8 minutes on the parchment paper.
Then it occurred to me that circulation might be the issue – so I took it out, and managed to get it off the parchment paper onto a cookie cooling rack positioned inside the stone (this part wasn’t pretty).
And this time, I ran the oven on convection at 450 (better air circulation, right?)
RIGHT. This produced the crispiest crust to date.
ANNNNND it was still floppy. NOT cool!
Don’t get me wrong…it was delicious…but I can still make a better crust…and the “convenience” of the frozen cauliflower crust was definitely outweighed by all these EPICALLY failed attempts.
You gotta know when to fold ‘em. I’m off to those overpriced ones on Amazon that everyone is raving about…and you will certainly hear about those lol
Bottom line? JUST SAY NO!