It’s not hard to see the appeal: A pizza made with a cauliflower crust is definitely surrounded by a health halo. It turns pizza from a gluttonous indulgent treat -- loaded with carbs and gluten, two modern-day nutritional pariahs -- and turned into something made mostly from vegetables. Cauliflower crusts allow those attempting to adhere to a gluten-free or low-carb diet the opportunity to still tear through slices of pizza.
Gail Becker, a working mother of two boys with celiac disease, found herself intrigued by the cauliflower pizza and attempted to make it one night in early 2016. “It took 90 minutes to make a crust after a day of work.” Her sons loved the dish, but as someone with a full-time job, she was unsure of when she’d have the time to go through the lengthy process of ricing, draining, and baking the cauliflower to make a pizza again.
“I thought, there had to be a better way,” said Becker. She scoured the internet and every grocery store she could find, but a pre-made cauliflower crust just did not exist. So she set about figuring out a way to make her own, launching Caulipower in the process. Her company offers plain crusts -- made with things like cauliflower, tapioca flour, almond flour, and coconut oil -- for customizing alongside regular pizzas with toppings like margarita, three cheese, and pepperoni. All you have to do is pop the pizza in the oven and 20 or so minutes later, dinner is ready.