Pesto Cauliflower Pizza

This nutritious and delicious cauliflower pizza is packed with flavor. Topped with colorful veggies, this is a dish that everyone will enjoy. Make it ahead and reheat throughout the week for an easy lunch or dinner.
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Pesto Cauliflower Pizza recipe

Pesto Cauliflower Pizza

  • Duration
  • Prep Time
  • 2Servings

Ingredients

PESTO

  • 3 cups packed fresh basil
  • 1 lemon, zested and juiced
  • 2 tbsp hemp seeds
  • 2 tbsp grated Parmesan cheese
  • 2 cloves garlic, peeled
  • ¼ tsp ground black pepper
  • ⅛ tsp sea salt
  • 3 tbsp avocado oil

PIZZA

  • 1 16-oz bag riced cauliflower (not frozen)
  • 1 cup shredded mozzarella cheese, divided
  • 1 large egg
  • 2 tbsp hemp seeds
  • 2 tbsp almond flour
  • ½ tsp dried oregano
  • ¼ tsp sea salt
  • ⅛ tsp ground black pepper
  • ¼ cup each thinly sliced red bell pepper, zucchini and onion
  • ¼ cup grated Parmesan cheese

Preparation

1. Prepare pesto: To a food processor, add all pesto ingredients except oil; pulse to break down into small pieces. Stream in oil and blend for 30 seconds. Transfer to a jar with a lid; set aside. Clean out processor.

2. Prepare pizza: Preheat oven to 400°F. To processor, add cauliflower rice and pulse to break down into smaller pieces. Transfer to a medium saucepan with 1 tbsp water on medium heat. Cover and cook for 8 minutes, stirring often, until very tender. Transfer to a towel or large piece of cheesecloth. Let cool 10 minutes then gather edges of towel and squeeze out water.

3. Place cauliflower in a large mixing bowl. Add ½ cup mozzarella, egg, hemp seeds, almond flour, oregano, salt and black pepper. Mix well to combine.

4. Line a baking sheet with parchment paper. Turn out cauliflower onto baking sheet and form into a large ball. Using your hands, flatten into a large circle, about ¼ inch thick. Bake for 15 minutes, until edges just starting to brown.

5. Top with ¼ cup pesto (reserve remaining 1 cup for use within the Meal Plan). Top with sliced vegetables; sprinkle with remaining ½ cup mozzarella and Parmesan cheese. Return to oven and bake 10 minutes more. Turn oven to broil on high and broil 2 to 3 minutes, or until cheese starts to turn golden. NOTE: Let cool then slice and refrigerate in an airtight container. Refrigerate extra pesto in an airtight container. Reheat pizza in toaster oven until cheese is bubbling.

Nutrition Information

  • Serving Size: ½ of recipe
  • Calories: 482
  • Carbohydrate Content: 21 g
  • Cholesterol Content: 147 mg
  • Fat Content: 32 g
  • Fiber Content: 7 g
  • Protein Content: 31 g
  • Saturated Fat Content: 11 g
  • Sodium Content: 852 mg
  • Sugar Content: 9 g
  • Monounsaturated Fat Content: 11 g
  • Polyunsaturated Fat Content: 7 g