March 18, 2019

Cauliflower pizza company founder Gail Becker inspired by sons with celiac disease

Gail-Becker-Cauliflower-pizza
CAULIPOWER CEO and founder Gail Becker.

Two sons with celiac disease continually left Gail Becker desperate for food options. “I tried desperately to find nutritious, gluten-free options that weren’t filled with fat, sugar, salt and calories,” she said. Becker turned to Pinterest, where she found numerous cauliflower pizza ideas. Clearly, there was a growing market out there. Time magazine even called cauliflower the new “it” vegetable in 2017.

Becker decided to leave her job to create Caulipower, a line of gluten-free cauliflower pizza and crusts. The response has been enormous, with Forbes, “The Today Show” and the Los Angeles Times taking notice. Recently, Caulipower announced the release of cauliflower tortillas.

1. What is your role with Caulipower?

I am the founder and CEO.

2. What is your biggest goal for 2019?

Caulipower gives a percentage of sales to build teaching gardens in underserved schools across the country. My goal is to build a lot of teaching gardens.

3. What do you enjoy most about your job?

Few things I love more than hearing from people around the country who have discovered our products and changed their eating habits, leaving them with more time to do the things they love. I am amazed by how generous our fans are in sharing their stories.

4. What is the biggest challenge facing fruit and vegetable processors?

It’s balancing innovation, nutrition and taste. It is a balance that we pride ourselves on — making better-for-you comfort foods that never sacrifice taste.

5. If you could give your younger self some advice, what would it be?

Don’t be afraid to bet on yourself. If you don’t, no one ever will.

6. What toppings go best on a cauliflower-crust pizza?

We love them all! The best part about the pizzas is you can make it your own. I’m partial to mushrooms, spinach and turkey pepperoni.

7. What do you do for fun?

Spending time with my family. Always.


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