TJ’s Cauliflower Crust Lentil Pizza
























TJ’s Cauliflower Crust Lentil Pizza

Gluten-free, Dairy-free, Plant-based, Vegan


The other evening I was thinking about what to make for dinner. I hadn’t gone to the grocery store in a few days and had not done much meal planning. While checking out what I had in the freezer, I found Trader Joe’s Cauliflower Crust that I bought a few weeks ago in order to experiment. I thawed some spaghetti sauce and then looked for whatever else I had that would add to our plant-based pizza. What I ended up with is this delicious TJ’s Cauliflower Crust Lentil Pizza.

The cauliflower crust is made from cauliflower and corn flour. I was interested to see what it tasted like as well as how it would hold together. I was impressed with both and will purchase another one when I next shop there. Trader Joe’s has been offering lots of cauliflower products lately including fresh riced cauliflower, frozen riced cauliflower dressing (seasonal) and a frozen cauliflower vegetable stir-fry. Those who are limiting carbohydrates especially will appreciate the low-carbohydrate values of the cauliflower products.

Being gluten and dairy-free for the past several years, and choosing not to eat much processed food or sugar, I don’t frequent gluten-free bakeries or eat gluten-free breads, etc. As a result, I hadn’t had pizza in years.

I was SO impressed with the flavor of this pizza that I just had to share it! And it is SO easy and takes very little time to prepare.

Here are the ingredients I used in estimate form. The beauty of cooking this free-form way is that you get to experiment with what you like (and have on-hand). If you are making it a gluten-free and plant-based pizza, you will want to use ingredients accordingly.


TJ’s Cauliflower Crust Lentil Pizza

1 Trader Joe’s Cauliflower Pizza Crust (see below)

1 cup Trader Joe’s spaghetti or marinara sauce

1 cup (or more) Trader Joe’s Steamed Lentils or cooked lentils (I had some cooked lentils in my freezer)

3/4 sliced red bell pepper

1-2 teaspoons Trader Joe’s Minced Garlic or minced fresh garlic

1/4 sliced white onion

1/4 cup vegan Parmesan cheese  







Bake the pizza crust according to package directions. in a medium-size bowl, add lentils to the spaghetti sauce and blend.

Place the sauce on the pizza crust and top with sliced bell peppers, onion, minced garlic (dab it here and there on the sauce) and top with vegan Parmesan cheese. Bake for another 4 to 5 minutes. Let it sit for a few minutes before eating. We served this with a large salad and my husband, who is not gluten-free, had a bowl of pasta as well.

This would be great with sliced black olives and some Trader Joe’s Bruschetta dribbled on top before adding the Parmesan. White beans could be used in place of the lentils.


Copyright 2018 Jamie Davidson, M.S.

Want more quick and easy recipes using Trader Joe’s products?


Check out my healthy cookbooks using Trader Joe’s healthy shortcut products.

Quick and Healthy Meals from Trader Joe’s

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Weight Watcher Points are available on my Jamie Davidson Cooks! Web site.

Recipes for Gluten-free, dairy-free, vegan and vegetarian recipes are included in both cookbooks.

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Jamie holds a master’s degree in Exercise Physiology and has been working in the health promotion and disease prevention fields for over 30 years. Her Quick and Healthy Meals from Costco and Trader Joe’s classes have been extremely popular as more and more people discover the benefits of healthy shortcut cooking. She also helps those who are overweight get back into their smaller-size clothes as a Weight Management Coach. Having lost 50 pounds herself, she imparts the tools and practices she used to lose weight and keep it off with her clients.Learn more about her “What Works” Weight Loss program.




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