Use this simple copycat recipe to make Domino’s Wisconsin 6 Cheese pizza on Trader Joe’s new gluten-free cauliflower crust at home. You can make this pizza with any crust, but TJ’s new gluten-free crust complements the multi-cheese flavors perfectly.
Domino’s Wisconsin Cheese pizza is made with a blend of six cheeses: mozzarella, cheddar, provolone, parmesan, asiago, and feta. Yup, that’s a lot of cheese.
The key to making this pizza correctly is figuring out the appropriate amount of each cheese to use and cooking it on a crust that can balance out the flavor without becoming soggy.
I made this pizza, and I admit my cheese ratio could have been better, but I lucked out on finding the perfect crust for this recipe: Trader Joe’s new GF cauliflower crust.
My pizza ended up being pretty delicious, and I learned a thing or two while making it that I’ll share with you so that your pizza will be even better.
Let’s start with what you’ll need to pick up at the store for this recipe.
Recipe Shopping List
|Trader Joe’s gluten-free cauliflower crust|
|Prego pizza sauce|
|Any Italian blend of shredded cheese includes|
Parmesan, Cheddar, Provolone, and Asiago
1- Buying six different kinds of cheese may be overkill, so find a pre-shredded cheese blend that includes some of the cheeses on this list. Most Italian blends have at least cheddar, parmesan, and asiago.
I used Kraft’s Italian (five-cheese), which includes: Parmesan, Asiago, Romano, Provolone, and Mozzarella cheeses, and I bought the feta separately.
One extra or less type of cheese will not break the pizza’s flavor profile so if you find something that has most of the right cheeses, go for it.
2- Prego’s pizza sauce tastes pretty close to Domino’s sauce. If you wish to skip the sauce-making part, you can buy and use Prego’s. But if you’d like to make the sauce from scratch, you can find the instructions in our Ultimate Pepperoni recipe.
Domino’s Wisconsin 6 Cheese on TJ’s GF Cauliflower Crust
- 1 Crust Trader Joe's gluten-free cauliflower crust
- 1 Cup Prego's pizza sauce
- 1.5 Cup Mozzarella cheese
- 1/2 Cup Italian blend (Parmesan, Cheddar, Asiago, Provolone)
- 1/4 Cup Feta cheese
- 1 Tbsp Oregano leaves Dried
- Preheat oven to 425° F
- Unwrap the crust and let it sit out for 10 minutes before adding the toppings
- Spread the pizza sauce on evenly
- Add the mozzarella on top of the sauce
- Top the mozzarella with the Italian blend (rest of the cheeses)
- Crumble the feta if needed and spread it over all cheeses evenly
- Place the crust onto middle even and bake it for 10-13 minutes
- When done baking, sprinkle the pizza with the oregano leaves
- Let the pizza cool and slice it into your desired number of pieces
Cooking and Recipe Tips
1-Because this recipe calls for so many different cheeses, it is critical to get the ratio of all cheeses just right in order to have a well-balanced flavor at the end.
I break down the ratio to 60% mozzarella, 30% Italian blend, and 10% feta. Keep this ratio so none of the cheeses overpower the pizza.
2-For a fresher taste, I recommend buying fresh mozzarella and shredding it yourself. You can find a big ball of mozzarella for the same price as a pre-shredded one at Trader Joe’s or your local grocery store.
I used fresh mozzarella and really noticed the change in flavor and overall creaminess of the pizza.