It’s been a while since mom had pizza, so she was craving some. We bought cauliflower crust earlier in the year, but haven’t used it yet. Many of our friends spoke highly of it, but also recommended purchasing the crust versus making it yourself. So we took their advice, and found frozen crust at Trader Joe’s.

The big question is, why is cauliflower becoming so popular? This phenomenon ranges from bags of cauliflower “fried rice” speckled with diced carrots and peas, cauliflower steak, roasted florets, and cauliflower mash. But the food that takes up the most shelf space are cauliflower-crusted pizzas.

Since the crust was on the small side, we decided to make two, anticipating we’d have leftovers, and wanting to have flavor options. The toppings we decided to go with where caramelized onion with Gruyere cheese, and the traditional pepperoni pizza. 

Mom caramelized the onions, and did a really good job because they were very tasty. The assembly was easy since we had all the ingredients. They didn’t take long to cook, only five minutes in a 400° oven.

Would we make them again? Yes, I think the Gruyere and cheese and caramelized onion one was the best. The crust was thin crispy and didn’t taste like cauliflower.