The Neighborhood Puts Trader Joe's Pizza to the Test

Thirteen frozen pizzas, plenty of strong opinions, and a surprising winner.

Anyone who has wandered Woodman’s frozen pizza aisles knows Wisconsin takes frozen pizza seriously. A 2026 Instacart study found that Wisconsinites lead the nation in frozen pizza purchases per customer.

To celebrate Trader Joe’s 20th anniversary on Monroe Street, neighbors sampled its frozen pizzas, assigned scores, and submitted tasting notes to determine which deserve a place in our freezers.

Thirteen varieties made the cut, ranging from familiar pepperoni and cheese to more ambitious offerings featuring burrata, truffle, and cauliflower crust.

Trader Joe’s seemed to have a different selection available with every visit. Tasters followed the same scoring system, but cooking conditions varied across neighborhood kitchens. Oven temperatures, cooking times, and individual interpretations of a golden-brown crust were left entirely to participants. This was, after all, frozen pizza.

A Little Something for Everyone

Among the more successful offerings was the Detroit Style Uncured Pepperoni, which earned an average score of 6.8 out of 10. Its substantial crust earned praise, including one perfect score.

“This is actually an impressive Detroit Pizza. That’s not from Detroit,” wrote one admirer.

Another declared it good enough to pass for the real thing.

Tarte d’Alsace earned a respectable 6.6. Its thin, airy crust suggested possibilities beyond pizza night.

One recommended serving it as “cute appetizer slices not cut to look like pizza though. Almost like a gourmet cooked cracker bite.”

Another described the experience as having that “Ooh La La feeling.”

The Bambino Formaggio brought back memories of childhood microwave pizzas, including those served on metallic-coated paper trays. One participant returned for another bite out of nostalgia. Another felt it edged out microwave pizza but still preferred Tombstone or Red Baron.

The Organic Cheese and Tomato pizza fared little better in the excitement department. One taster called it “perhaps the most neutral unmemorable cheese pizza I’ve eaten.”

The Great Vegetable Divide

Perhaps no pizza divided the neighborhood quite like the Organic Roasted Vegetable.

Colorful zucchini and other toppings impressed some tasters. One awarded it a 9 out of 10, declaring, “You eat with your eyes and this is a stunner with the colorful veggies. My best bite so far.”

Another considered it an ideal weeknight dinner for one.

“Gross, wanted to spit it out,” wrote one participant.

“Fill the garbage,” suggested another.

One reviewer found it edible only after removing the zucchini, while another asked, “How did this make it to market?”

The pizza received scores ranging from 1 to 9, the widest spread of any variety evaluated. Its average settled at 4.4, though the enthusiastic minority may wish to appeal that result.

Some Less Successful Slices

The Mushroom & Black Truffle pizza finished at the bottom of the scored field, averaging just 3.4 out of 10.

Its earthy aroma earned some appreciation, with one participant describing the smell as “tantalizing.” Another thought it might work as an appetizer for New Year’s Eve.

But the mushroom-forward flavor proved difficult for several tasters. One described it as “A bit too earthy but I could eat it if I was starving (said from a not mushroom fan).”

The Bambino Uncured Pepperoni also struggled, earning a 3.8 average. Its pepperoni flavor was particularly disappointing.

“The pepperoni is like there was a pepperoni waved over the top of it and barely got a flavor of pepperoni,” observed one taster.

Another offered a considerably shorter assessment: “Never again.”

Meanwhile, the BBQ Chicken pizza drew praise for its aroma but less enthusiasm in its numerical scores, finishing with a 4.4 average. One participant suggested its most promising application might be as an edible candle.

A Common Complaint: Where’s the Salt?

Across the tastings, a common complaint emerged: not enough salt. Even otherwise well-received pizzas left tasters wishing for stronger flavors. One evaluation captured a particular frustration:

“All Trader Joe’s pizzas have a high sodium content, but don’t taste like they have enough salt. I’m confused.”

An unexpected complaint for a food not generally celebrated for its low sodium content, but a reminder that plenty of salt doesn’t necessarily produce a well-seasoned slice.

And the Boxes Could Use Some Work

Several tasters took issue with the packaging, describing faded photography, dated designs, and product names that were difficult to decipher.

“The box seems a little dated, in fact, the platter that the pizza is on on the box looks like it comes from 1970. And that is questionable.”

One participant felt the packaging was actively underselling the pizza inside: “The picture on the box does not do it justice. The picture is faded and looks decades old but the pizza is fresh and more colorful.”

For a store known for its distinctive packaging, it seems the frozen pizza department may have some catching up to do.

And the Winner Is...

The top-rated pizza turned out to be one of the least conventional entries in the freezer case.

Trader Joe’s Gluten Free Cheese Pizza with Cauliflower Crust took first place with an average score of 7.4 out of 10, based on ten scored evaluations, more than any other pizza in the test.

The response was remarkably enthusiastic, particularly among tasters who hadn’t expected much from a cauliflower crust.

“Wow - this is way better than I thought,” wrote one participant.

Another praised its crispness and cheesy flavor: “I immediately wanted more in my life. It has a lovely crunch followed by cheesiness.”

One taster didn’t even realize it was gluten-free, while another recommended serving it without revealing the cauliflower crust until after everyone had tasted it.

There was dissent. One participant awarded it a 3, describing the crust as cardboard. But with two perfect 10s and consistently favorable reviews, the cauliflower crust finished comfortably ahead of the competition.

The neighborhood has spoken.

Against considerable odds, a gluten-free cauliflower-crust pizza emerged victorious in a state that takes its frozen pizza very seriously.