Trader Joe’s Cauliflower Crust Garlic Pizza

Finding vegan pizza can be a challenge. This is my go-to for a garlicky, cheesy, nutrient-filled pizza that you can make at home!


  • 1 cauliflower crust (I used the Trader Joe’s Brand)
  • 3 tbsp Trader Joe’s Garlic Spread Dip
  • 5 – 6 oz vegan colby jack cheese blend (I used Violife)
  • 1 handful arugula (substitube spinach, kale, or any preferred green)
  • 1 handful cherry tomatoes, sliced
  • 6 oz sliced shiitake mushrooms
  • 1 tbsp olive oil
  • Dash of salt, pepper, and red pepper flakes

Prep time: 15 minutes | Cook time: 20 minutes | Allergens: Soy | Category: Pizza, Dinner, Main Dish


  1. Turn on your oven to 450 degrees fahrenheit. Once heated, place the crust on a baking sheet and pop it in the oven for 12-16 minutes.
  2. In a small pan, heat up your olive oil and saute your mushrooms for 8-10 minutes. Season to your liking.
  3. Once your crust is ready for toppings, spread the garlic spread as your base (using a spoon works best.)
  4. Next, top the crust with cheese, cooked mushrooms, tomatoes (anything else you like!) and arugula. Sprinkle the salt, pepper, and red pepper flakes on top.
  5. Set your oven to broil and stick your crust back in for 3-5 minutes (some vegan cheese brands won’t melt as well — don’t use this as the determining factor if the pizza is done or not!)
  6. Remove the pizza from the oven, slice it, and enjoy!


  • Do not defrost the crust – it will become mushy and ruin the pizza texture.
  • If the garlic sauce is too potent for your taste, mix it in with 1 tbsp red sauce, or a splash of olive oil.
  • Do not oversauce the middle of the pizza; cauliflower crust get soggy easily.
  • My favorite vegan cheese brands that melt on pizza’s are: Violife, Daiya, or Chao.

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