I know we are in the midst of possible food shortages, and thinking about healthier choices is probably the last thing on people’s mind, but I just had my annual wellness visit complete with blood panels, and my cholesterol is a little worrisome. I have this amazing P.A. who explained to me it is not necessarily fat in our diet that is the culprit with cholesterol…it is the dreaded carbs. What is a baker, and wine drinker to do? He gave me three months to “fix” things. I am taking it seriously. One of our go-to meals is pizza. We love ordering pizza from our favorite local spot, and we also love to make it at home. Enter cauliflower crust.
I will say it was a little difficult to acquire both kinds, but I wanted to see and taste the difference before we committed to this change in our menu. The contenders? Green Giant and Caulipower. I bought the boxes that came with two crusts just in case they were too small. Nutrition-wise, they are pretty fungable. From straight numbers on the box it does not look like that, but you have to look at serving size.
Speaking of serving size, the Green Giant was significantly smaller. The crusts also came wrapped together rather than separately like the Caulipower. I like that you still have a crust in the cache that is protected from freezer burn. Caulipower wins for size and storability.
On the topic of texture, it is hard to say. This will be an individual choice. The Green Giant is softer and slightly more porous when baked. The Caulipower is crispy out of the oven- almost like a cracker crust. For me, it was the Caulipower. It absorbed less moisture from toppings and I could eat with my hands whereas the Green Giant I needed a fork.
Cook time and oven temperature are exactly the same. This one’s a draw.
Neither one tasted like homemade pizza dough, but I did not expect that. Overall, it is an easy swap out to help us be healthier. Now, if I could just stop baking 🙂
The Ingredients for Greek Pizza Night: