If you’re active on social media and scout around for recipes, you have probably heard about the cauliflower crust craze. And if you’ve ever tried making it yourself, you know how intensive a process it is. And I don’t know about yours, but mine came out kind of…not crunchy or like a crust at all, but more like…polenta. It wasn’t bad, but it wasn’t pizza.

That’s why I’m really excited to try these more professional and perfected cauliflower-based crusts. Trader Joe’s has just started carrying this corn/cauliflower-based crust (as of last week–hot off the press, or out of the oven!), and I’ve read some positive reviews. Disclaimer: I haven’t tried it yet myself, but I’m so excited about it that I wanted to share the news asap! From what I’ve read, reviews are saying a mix of things, like it’s somewhat tasteless, so the toppings are the superstars on this dish; it’s not quite doughy like a traditional pizza; tastes like polenta; but oh so satisfying. One thing to consider: there’s no non-GMO label, so the corn is most likely genetically modified. That’s why I’d limit this crust to a once-in-a-while treat.

Other crusts to try:

Cali’flour (available in some retailers and online…I just ordered a couple of these crusts online!)
Simple Mills (mix): I have tried this and enjoyed it thoroughly. It was slightly chewy and hit the spot, although be fair warned it’s not quite the same as a real-deal pizza. Nothing is, if we’re being honest here. But it does satisfy a craving for a dough-filled dinner.

Pile them high with local veggies and sauce, and perhaps a sprinkling of cheese, and you’ve got an all-star meal packed with nutrition and flavor. Make one and share the photo and recipe here!

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