The Best Gluten-Free Pizza Crust to Buy
Have you found a gluten free cauliflower pizza crust worth buying?
Not all gluten free pizza crusts are created equal. We tried Bob’s Red Mill gluten free pizza crust expecting great results. It looked very good. Reminiscent of Chicago style deep dish pizza. It was terrible! I could not get past the sorghum flour taste. It was very off putting. We did not manage to finish it. The texture was great to say nothing of the taste.
This is the offending pizza. I know that it looks amazing. Do not be fooled! Comparatively, I was willing to try gluten free cauliflower pizza crust. How could it be any worse?!
A Pizza Crust with Great Ingredients
I found cauliflower pizza crust at Trader Joe’s recently and decided to give it a go finally. I have been so hesitant to try cauliflower pizza crust; after all, it’s a vegetable! It goes against everything I know and love about pizza.
On the whole, I was very pleasantly surprised! It is a thicker crust that you must bake for 10 minutes on each side. The trick is to make sure it gets crisp enough on both sides. Then you add your toppings of choice and broil until the cheese melts. I have had the crust crispy enough as well as on the softer side.
Crispy is my jam.
I will eat it again.
The ingredients are simple.
- Corn flour
- Potato starch
- Olive oil
- May contain traces of milk
The cornstarch and potato starch help with texture and crunch. You will be able to taste cauliflower to a small degree. It is not overpowering and masks easily with sauce and toppings.
YUM!!! And just to convince you further…
Here is a picture of the box. Of course, I want to be sure you can find this gluten free cauliflower pizza crust that is worth buying.
One More Gluten-Free Cauliflower Pizza Crust Worth Buying
The Caulipower gluten-free pizza crust from Publix is very good! Consequently, I do not have a picture of it. We ate it too fast, but you can check it out here. It has more ingredients with a small amount of sugar. I don’t love sugar in things like this. It works for the occasional treat though.
Cauliflower is the first ingredient. However, the other ingredients mask it very well. The brown rice flour and tapioca help with that. Tapioca seems to work well in gluten-free bread and crust. I find them more palatable with tapioca in it. This crust is perfectly thin and crisp. A great combination!
To summarize, eating gluten free has a learning curve to it.
Because of this, I have tried many things that I did not like. One thing I see often is sugar as the first ingredient, especially in baked goods or mixes. I developed my own Gluten Free Nut Free Pumpkin Spice Mug Cake for this very reason.
I created it with the options of sugar-free and dairy-free as well. It can be hard to find good gluten-free food you like. All in all, I hope that the recipes and food I share will then make this gluten-free journey easier for you. You can check out my Gluten-Free Nut-Free Pumpkin Spice Mug Cake here.
Your savvy tip for today is to avoid sorghum flour in gluten-free baked goods. It is seldom a good taste. I ere on the side of caution so that I do not waste money. Be sure to follow me on Pinterest here https://www.pinterest.com/savvy_sandi/, where I pin lots of gluten-free recipes for every occasion.