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!
Craving something bright and fresh? This Garden Pesto Cauliflower Pizza is a quick, flavorful option that celebrates spring produce. It combines a crispy cauliflower crust with a creamy ricotta-pesto layer, ribbons of zucchini, juicy cherry tomatoes and a sprinkle of shallots. The finished pizza is gluten-free, grain-free, low carb and keto-friendly, delivering a generous serving of vegetables in every bite. Ready in about 15–20 minutes, it’s perfect for weeknights or a light weekend meal.
The base I used is a frozen cauliflower pizza crust from Cali’flour Foods, which bakes quickly and provides a satisfying crunch without gluten or grains. For this recipe the crust is first baked until golden, then topped with a ricotta and homemade basil pesto mixture, shredded mozzarella, and fresh vegetables before a short broil to finish. The combination of fresh herbs, garlic and lemon in the pesto complements the mild ricotta and bright tomatoes for a balanced, herb-forward pizza.
Ingredients You’ll Need
For the Pizza:
- 2 cauliflower pizza crusts
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1 medium zucchini, cut into ribbons
- 1/2 pint cherry or grape tomatoes, sliced
- 1 shallot, peeled and thinly sliced
- Pinch of red pepper flakes (optional)
For the Homemade Pesto:
- 1 cup packed basil leaves
- 1 cup arugula leaves
- 1/4 cup toasted pine nuts
- 2 cloves garlic
- Juice and zest of 1 lemon
- 1/4 cup olive oil
- Salt and pepper, to taste
Cauliflower Pizza Crust
Frozen cauliflower pizza crusts are a convenient option when you want the texture and flavor of a homemade crust without the time-consuming process of making it from scratch. These crusts are typically simple in ingredients—cauliflower, cheese, egg whites and spices—so they crisp up nicely when baked on a vented pan. For this recipe, the original Italian flavor works well because it adds a subtle garlic and herb note that complements the pesto and fresh vegetables.
These crusts are versatile beyond pizza: try them for sandwiches, quesadillas or breakfast wraps. If you prefer to bake your own cauliflower crust at home, the same basic rules apply: remove excess moisture from the cooked cauliflower, bind with cheese and egg, and bake on a preheated surface to achieve crisp edges.
How to Cook Cauliflower Pizza Crust
- Preheat the oven. Set your oven to 375°F (190°C). Baking at this temperature yields a golden crust without over-browning.
- Use a vented pan and preheat it. Place a vented baking pan in the oven as it heats—this helps the crust crisp up. Spray lightly with nonstick spray before adding the crust.
- Bake from frozen. Place the frozen cauliflower crust in the center of the heated pan and bake 10–12 minutes, until edges are golden and crisp. If making two pizzas, bake on separate pans or one after the other.
- Cool before topping. Let the crust cool completely to avoid a soggy topping layer.
- Finish under the broiler. After topping, return the pizza to the oven and broil for 3–5 minutes to melt the cheese and crisp the edges.
How to Make Homemade Pesto
Homemade pesto is quick to make and adds an exceptional fresh flavor to this pizza. In a food processor, pulse basil, arugula, toasted pine nuts, garlic, lemon juice and zest with a pinch of salt and pepper until finely chopped. With the motor running, stream in olive oil until the pesto is smooth and emulsified. For this pizza, stir about 1/2 cup of pesto into 1/2 cup ricotta to create a creamy herb layer, then dollop or spread it over the cooled crust. Extra pesto can be spooned over the finished pizza for bursts of flavor.
Pesto will keep in an airtight container in the refrigerator for up to 5 days, making it a handy make-ahead component for other meals.
Instructions
- Preheat oven to 375°F and place a vented baking pan in the oven to heat.
- Spray the hot vented pan with nonstick spray, place the frozen cauliflower crust on it and bake 10–12 minutes until golden and crisp at the edges. Repeat for a second crust if needed.
- Remove crust(s) and let them cool completely before adding toppings.
- Make the pesto: in a food processor combine basil, arugula, pine nuts, garlic, lemon juice and zest, and salt/pepper. Pulse until finely chopped. With the motor running, drizzle in olive oil until creamy and emulsified.
- Mix about 1/2 cup of the pesto with the ricotta. Spread a thin layer of the pesto-ricotta over each cooled crust (about 1/4 cup per crust). Sprinkle with shredded mozzarella, then arrange zucchini ribbons, tomato slices and shallots on top. Add more pesto if desired.
- Return pizzas to the oven, turn the broiler on and broil 3–5 minutes until cheese is melted and edges crisp. Watch closely to avoid burning.
- Finish with fresh basil and a pinch of red pepper flakes if you like a touch of heat. Slice and serve warm.
Nutrition (per serving)
Serving: 1/3 of pizza | Calories: 225 kcal | Carbohydrates: 7.8 g | Protein: 12.4 g | Fat: 17.3 g | Saturated Fat: 7.3 g | Sodium: 376.6 mg | Fiber: 2.7 g | Sugar: 2.5 g
Nutrition information is automatically calculated and should be used as an approximation.
Tips and Serving Suggestions
- Preheat the pan for best crisping—this small step makes a big difference for texture.
- Use a vegetable peeler to create thin zucchini ribbons for even, tender bites.
- Try different greens in the pesto—arugula adds a peppery note and pairs well with basil.
- Leftover pesto makes a great spread for sandwiches, a sauce for grilled proteins, or stirred into roasted vegetables.
- Serve with a simple side salad for a light, satisfying meal.
If you make this Garden Pesto Cauliflower Pizza, enjoy the fresh flavors and feel free to adapt the vegetables and herbs to what’s in season or in your fridge.