Trying All Trader Joe’s Frozen Pizzas and Flatbreads: Review + Photos

It’s hard to deny the appeal of a good frozen pizza, and the impressive selection at Trader Joe’s really ups the game.

There are gluten-free and vegetarian options as well as familiar classics like Margherita pizza and sophisticated tarts.

As a die-hard Trader Joe’s fan and pizza lover, I reviewed all of the chain’s frozen pies that I could find in one shopping trip. Most of these cost around $5 to $8 when I purchased them.

Keep in mind that product availability may vary, and some options may no longer be available or be limited-edition — often with the potential to return later.

The organic cheese-and-tomato pizza was far from the best option

This bland, thin-crust pizza, topped with a whisper of tomato sauce and cheese, felt like it should be served at a kids’ party. It’s basic enough that even the pickiest child would eat it.

The Emmental cheese made this pizza smell and taste off to me, and the other ingredients felt a bit cheap.

This option’s appeal is supposed to be in its value, but calling it family-size seemed like a stretch.

Even though it looked large, it was barely satisfying for two adults since the thin crust wasn’t very filling. I’m not sure if it was worth the $6 I paid.

VERDICT: Between the cracker-thin crust and disappointing sauce, this pizza left a lot to be desired. Unless you need something big enough to serve more than two people, I’d pass.

The Margherita pizza practically tasted homemade

The Trader Joe’s Margherita pizza had a great toppings-to-crust ratio and was flavorful enough on its own, though you can garnish it with fresh basil to make it seem more authentic.

The sauce had a pleasantly bright, fresh tomato flavor and was slightly thicker. The acidity balanced the cheese’s creaminess, creating a memorable, well-balanced bite.

With some more garlic, I think this would be restaurant-quality.

The beautifully melted cheese had a slightly sweet flavor that paired nicely with the simple sauce. It didn’t taste fully fresh, but it was a step above shredded mozzarella.

The sparsely sprinkled dried basil didn’t pack the same punch as the fresh herb, but still gave this pizza enough pizzazz.

VERDICT: Though this Margherita pizza wasn’t perfect, I would spend twice as much buying the ingredients to make it from scratch, so it’s worth having on hand.

The brie-and-tomato tart was too rich to enjoy as a regular pizza, but it’s still worth serving

This is the kind of frozen dish you put out to impress people.

Brie on pizza was a new concept to me, and even though I would’ve preferred goat cheese, it still tasted good.

The creamy French cheese and crème fraîche made for a decadent, rich sauce, and the cherry tomatoes exploded with vibrant, juicy sweetness that stole the show.

The bits of dried basil across the top and in the crust tied together those sweet and rich flavors.

Overall, it was quite tasty, though the specific flavors were a bit intense for a stand-alone meal. My friend and I had only two slices each. It would work better as an appetizer.

Don’t make this on a foil sheet, however. I did, and the pastry crust was limp and soggy. I fixed it by cooking it on the oven rack for a few minutes, but it would’ve been crispier if I had baked it like that from the start.

VERDICT: Though this tart’s flavors were intense, it would make a great brunch appetizer. I’d buy it again, but only for special occasions.

The burrata, arugula, and prosciutto flatbread sounded great, but didn’t impress me

Made with crème fraîche, arugula, prosciutto, and burrata, this flatbread sounded like something from a bougie cocktail bar’s menu.

I had high hopes for the layered flavors since mascarpone, Fontal, and pecorino Romano are also listed as ingredients, but the execution fell short.

The crust was a bit dense, and the toppings offered little variety since the prosciutto was soft and chewy, and the arugula was mushy like cooked spinach.

The overly salty flavor also turned me off. This prosciutto seemed saltier than usual. I tried to split it into tiny bits that wouldn’t overwhelm the other flavors, but each serving had me reaching for water.

The crust — which tasted like a saltine cracker — and the other salty cheeses didn’t help. Instead, it buried the rich burrata flavor.

I’m typically a big fan of arugula, but this batch lost its herbal, peppery quality after being frozen and reheated. The bitter flavor was more of a distraction than anything else.

VERDICT: Despite the array of elegant ingredients, this flatbread got old after two bites, proving that some dishes shouldn’t be convenience food.

The organic 3-cheese pizza didn’t knock my socks off, but it could serve as a base for other toppings

This option was as basic as frozen pizza gets — mozzarella, Fontal, and a nondescript “aged cheese” on top of a simple tomato sauce and wheat crust that was decently chewy — so it was the most forgettable of the bunch.

Still, this was marginally better quality than other frozen cheese pizzas I’ve had. It smelled tasty, and the crust didn’t taste like cardboard, despite the dry ends.

The premelted cheese was a bit tacky and didn’t offer much of a satisfying pull, but the overall flavor wasn’t bad. I just wish the sauce had more seasoning.

Adding a few shakes of red-pepper flakes and hot sauce elevated the meal. This option would also make a good base for other toppings — some cooked mushrooms or red peppers would add a nice boost of flavor.

VERDICT: I probably won’t buy this three-cheese pizza again, but I’d recommend it to anyone wanting a customizable, no-frills option.

The crust on this cauliflower cheese pizza made for a convenient gluten-free meal

I appreciate that Trader Joe’s has a convenient pizza for gluten-intolerant shoppers. The chain has sold premade cauliflower crust for years, but this pie removes all the prep work.

This pizza features a simple tomato-and-cheese topping on a cauliflower crust, making it vegetarian but easy to dress up.

The base cooked in about 12 minutes, but I’d leave it in for a bit longer to let the cheese fully melt.

It didn’t look that different from regular cheese pizza. The crust browned so well that it seemed like actual bread.

Veggie-based crusts are often mushy or fall apart, but this one stayed intact until the last bite. It was a bit chewy, yet not unpleasant.

The cauliflower was detectable but didn’t overpower the other ingredients, and the addition of mozzarella in the dough made it more authentic.

Compared with other gluten-free pizzas I’ve tried, this one was more flavorful and better constructed.

VERDICT: I wouldn’t go out of my way to get this again, but the Trader Joe’s cauliflower-crust pizza is a solid gluten-free alternative.

A satisfying mix of pepperoni, Italian sausage, and roasted peppers made this Pizza Parlanno as good as takeout

This was a fantastic frozen pizza, complete with mozzarella, Parmesan, and Romano cheese.

A crowd-pleaser for meat eaters, it was packed with a colorful melange of roasted red, yellow, and green peppers with bits of Italian sausage, onions, mozzarella, and pepperoni.

Toppings covered the entire pie, ensuring every bite was worthwhile.

All of the components were balanced. The pepperoni’s nice kick paired well with the pepper’s subtle sweetness. The sausage was milder, but the pie already had enough flavor.

Every bite was the perfect combination of zesty, spicy, and cheesy.

VERDICT: I enjoyed every bite of this pizza and would gladly buy it again.

Trader Joe’s barbecue-chicken pizza was a solid take on the West Coast classic

This pizza’s barbecue sauce tasted great and wasn’t overly sweet. The sprinkled bits of red onion added an extra pop of flavor to the even distribution of cheese and meat.

It was missing the cilantro garnish that’s standard on barbecue pizza, but its flavor was still better than that of other frozen pies I’ve tried.

The Gouda brought out the smoky notes, and the chicken was surprisingly tender for being precooked.

I intended just to eat one or two slices for this taste test, but ended up devouring four in one sitting.

The thin crust was a little dry and (understandably) had a freezer-food texture, but dousing the pizza in hot sauce or ranch would help.

VERDICT: For about $5, this was a solid, budget-friendly alternative to takeout. Just add some chopped cilantro to make it taste like the real deal.

The chain’s meat-lover’s vegan pizza had potential, but the toppings left me with mixed feelings

This option features a regular wheat crust topped with vegan mozzarella, Italian-flavored soy chorizo (not to be confused with the chain’s award-winning Soyrizo), and faux Italian sausage and pepperoni.

As a former vegetarian, I appreciate seeing more plant-based options, but I don’t understand the point of this one.

Most pizzas are already vegetarian and can easily be made vegan; plus, when I followed that diet, I didn’t exactly want to be reminded of what I couldn’t eat.

Vegan cheese doesn’t melt easily, so it was tricky to tell when this pizza was finished baking. Even after 12 to 15 minutes, it didn’t quite look done.

The cheese had a slight sweetness that reminded me it was not real dairy, but it was passable when paired with the other ingredients.

I had mixed feelings about the other toppings, though. The meat alternatives at Trader Joe’s are typically reliable, but the vegan pepperoni was off-putting. Thankfully, the faux sausage was much better, and the soy chorizo added a yummy kick.

Overall, the other toppings still redeemed the disappointing pepperoni.

VERDICT: This is one of the tastier plant-based options I’ve tried. It had solid vegan ingredients, so it’s worth trying.

This French-style Maître Pierre Tarte d’Alsace tasted like something from a high-end restaurant

This exquisite flatbread features a twisted pastry crust, caramelized onions, and matchstick-cut ham, all over a bed of crème fraîche and Gruyère.

It tasted as delightful as it sounds. The creamy base was rich and buttery, with a subtle tang that was more interesting than regular mozzarella, yet not pungent.

Trader Joe’s was generous with the toppings, so every bite was substantial. The ham was perfectly salty, and I loved how the caramelized onions added a savory sweetness to the dish.

This pizza was as tasty as some items I’ve ordered at restaurants, plus it’s only slightly smaller than the chain’s regular pizza lineup.

It was ready in eight to 10 minutes, so it’s great for a last-minute meal or appetizer. It turned out best baked directly on the rack.

VERDICT: This option was 10/10. If I see this at Trader Joe’s again, I’m buying every box.

This Tarte aux Champignons exploded with a delectable, savory flavor

This had all the makings of a gourmet pizza, with a luscious sauce of Emmental and crème fraîche and finely chopped mushrooms on top of a pastry crust.

The savory and creamy nuances balanced well, and the hint of Parmesan added just enough salt to make me anticipate each bite.

The bits of parsley flecked across the top were also a nice touch that added a pop of greenery.

Despite all of the dairy, this thin, flaky flatbread was light. I devoured half of it in a single sitting, and given the chance, I’d do it again.

VERDICT: If you want something that’s equal parts sophisticated and satisfying, look no further than this flatbread.

The garlic-and-pesto pie seriously changed the frozen-pizza game

I’ve previously written about my love for this Trader Joe’s pizza, and I can confidently say it’s in a league of its own.

Although I only paid $5 for this, the deep-fried crust made this feel like it was hand-tossed in a nice café.

All of the ingredients tasted great, and the deep-fried, Naples-style crust gave it a standout artisan quality.

The combination of mozzarella, Parmesan, burrata, and provolone made for just the right mix of creamy, slightly sweet, and salty. Plus, the cashew pesto and aromatic bits of roasted garlic were sublime.

VERDICT: If I could buy only one frozen pizza for the rest of my life, it would be this one.

Keep reading other Trader Joe’s taste tests in this series.

This story was originally published in June 2022 and most recently updated on March 6, 2026.