Cauliflower crust. It’s made with vegetables, so surely it’s healthier, right?
Before we dive in, I’ll acknowledge that if you are gluten-free, you may need a cauliflower crust (or another alternative). But too often, I’ve seen people grabbing cauliflower crust pizza because it’s “healthier” than regular pizza, and that’s what I want to look at.
These two pizzas are pretty comparable both in size (the cauliflower crust is slightly heavier) and in nutritional value. You may be surprised to see that the DiGiorno pizza has an edge in every category, with the major surprise being the carb total.
The point here isn’t to say that you shouldn’t eat the cauliflower crust pizza. By all means, go ahead if you enjoy it. But I want to show you that you should never blindly choose a product based on the name. Flip the package over, read the nutritional information and ingredients, and then make that decision for yourself.
Why are the carbs so high, anyway? Many cauliflower crusts out there will be significantly lower in carbs. I mean, that’s one of the appeals of having it as a pizza crust alternative after all. This crust, and many others out there, are actually just using cauliflower WITH another type of flour. So, while there is cauliflower in the crust, it may not even be the main ingredient.
Don’t be afraid of “normal” food. Just because something isn’t necessarily marketed as healthy, it doesn’t mean you can’t eat it.
You can eat pizza if it isn’t cauliflower crust. You can eat a cookie if it’s not a protein cookie. You can pasta if it’s not made from zucchini.
