Garden Pesto Cauliflower Pizza

Garden Pesto Cauliflower Pizza loaded with fresh tomatoes, zucchini, homemade basil pesto and ricotta all topped on a crispy cauliflower crust for a delicious low carb meal in just 15 minutes!

Yield: 6 Servings 1x


For the Pizza:

For the Pesto:


  1. Preheat oven to 375 degrees and place a vented pan in the oven to heat up as well.
  2. Spray vented pan with nonstick cooking spray and place frozen cauliflower pizza crust in the center and bake for 10 to 12 minutes, until golden and crisping on the edges.  Repeat this if making two pizzas or use two vented pans.
  3. Remove the crusts and let them cool completely before adding all of the toppings.
  4. While the crust cools, you can make the pesto.  In the bowl of your food processor, add basil, arugula, pine nuts, garlic, lemon juice, zest and salt/pepper and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
  5. In a small bowl, mix together the ricotta and about a 1/2 cup of pesto and spread a thin layer over top of each pizza crust (about 1/4 cup of mixture on each).  Sprinkle on mozzarella cheese and add zucchini ribbons, tomatoes and shallots.  You can also add more pesto, if desired.
  6. Place pizzas back in the oven and turn on the broiler.  Broil the pizzas for about 3 to 5 minutes, until the cheese is melted and edges are crisp.
  7. Top pizzas with fresh basil and a pinch of red pepper flakes, if desired.  Enjoy!

Nutrition Facts:

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.