Trader Joes’s Cauliflower Pizza Crust

Often when I give cooking demonstrations or lessons people always tell me I should be sponsored by Trader Joe’s. It’s true. I buy many fantastic products from TJ’s each week. I love shopping at there for a few reasons (more like a million!). First, they have the plant-based eaters in mind. They consider us, and come up with unique items we can eat. Second, they are constantly bringing innovative products to the market. Their creativity with products pushes me to be creative in the kitchen. Lastly, I enjoy the culture they have built. The staff is always friendly, and what I value most is they take their time with each customer, never rushing even when the store is packed.

On that note, I am going to begin sharing my favorite products from Trader Joe’s. If you are near a TJ’s, lucky you! If not, I am quite sure you can find a similar product at a grocery store near you (most of the time).

So for my inaugural TJ’s post, I’m featuring their ‘Cauliflower Pizza Crust’. This crust is absolutely sensational. It cooks in a jiff, has quite a good density, and holds up to whatever ingredients you top it with. You can also bake the crust and serve it as a flatbread with your favorite dip.

I chose to share this particular pizza recipe because as a plant-based eater, I do miss creamy white pizzas. I wanted to create a recipe that was indulgent, savory and simple as you probably have most of these ingredients in your pantry.





Cauliflower Pizza with Arugula & Mushrooms Save Print Prep time 10 mins Cook time 25 mins Total time 35 mins Every time I make this pizza it is a major hit. A delicious play on a classic white pizza, give this plant-based recipe a try! Please note, prep time does not include making the cashew sour cream Author: Bekah Rife Category: Entrée, Pizza Cuisine: Gluten-Free, Plant-Based, Vegan Serves: 4 Ingredients Crust 1 Trader Joe's Cauliflower Pizza Crust Mushrooms ½ tablespoon grapeseed oil

2 cups thinly sliced white or cremini mushrooms

½ teaspoon sea salt

½ teaspoon cracked black pepper

½ teaspoon oregano Topping the Crust ⅓ cups cashew sour cream

⅓ cups cashew sour cream 2 cups arugula

½ avocado, sliced thinly

Fresh cracked pepper

Chili flakes, optional Instructions First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas) and preheat your even to 450. Unpack the pizza and place it on your pizza pan. I actually like to remove the top piece from my broiler pan with slits in it and place the crust atop (see pic above). This helps the hot air from the oven circulate through the crust as it cooks aiding in a more even bake. Follow the directions, cooking 10-12 minutes on one side, flipping the pizza, and cooking 10-12 minutes on the other. You can vary your cook time depending on how soft or crunchy you like your crust. Artist choice! While the pizza crust is baking, heat a sauté pan to medium heat. Add your oil, then mushrooms to the pan. Sprinkle in your salt, pepper and oregano. Let brown on this side for 2 minutes, then toss the mushrooms. Allow them to cook for 2 more minutes or until they are browned and cooked through. Turn off the heat and set aside. When the crust is cooked to your liking, remove from the oven and place on your serving plate. Spread the cashew sour cream onto the cauliflower crust. Next top with arugula, followed by the sautéed mushrooms. Add your thin avocado slices in a pinwheel fashion. Lastly, garnish with a few cracks of black pepper and a sprinkle of chili flakes if you wish. Cut your pizza into 8 even slices and enjoy! 3.5.3251

To take this pizza to the next level, garnish with our vegan parmesan cheese before serving!