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!

This Garden Pesto Cauliflower Pizza is a fresh, vibrant take on pizza that’s naturally low in carbs and full of garden flavors. A crisp cauliflower crust is spread with a creamy ricotta-pesto blend, then finished with ribbons of zucchini, juicy cherry tomatoes and thinly sliced shallots. It’s quick to assemble, easy to customize, and perfect when you want something light but satisfying—ready in about 20 minutes from start to finish.

Why you’ll love it

The layers of this pizza deliver great texture and balanced flavor: a golden, garlicky cauliflower crust, a silky ricotta layer blended with bright basil pesto, melty mozzarella and fresh vegetables for brightness and crunch. It’s gluten-free, grain-free and friendly for low-carb and keto approaches when served with a cauliflower crust. The homemade pesto gives it a fresh citrusy lift that pairs beautifully with the cheeses and vegetables.

Ingredients You’ll Need

For the Pizza:

• 2 cauliflower pizza crusts (store-bought or homemade)
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1 medium zucchini, sliced 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 garlic cloves
• Juice and zest of 1 lemon
• 1/4 cup olive oil
• Salt and freshly ground black pepper, to taste

Cauliflower Pizza Crust

For a reliably crisp crust, use a pre-made cauliflower pizza crust or a well-made homemade version. Store-bought cauliflower crusts often contain just a few ingredients—cauliflower, cheese, eggs and seasonings—and bake quickly from frozen. If you make your own, aim for a compact, dry cauliflower base so the crust crisps well in the oven.

These crusts are versatile: use them for pizza, open-faced sandwiches, quesadillas or handheld wraps. For this recipe, a garlic-and-herb style crust is especially nice because it adds an extra boost of flavor under the pesto and cheeses.

How to Cook Cauliflower Pizza Crust

1. Preheat oven: Set oven to 375°F. This temperature gets the crust golden without scorching.
2. Heat a vented pan: Place a vented or perforated baking pan in the oven while it heats. A hot pan helps the crust crisp on the bottom.
3. Bake from frozen: Spray the preheated pan lightly with nonstick spray, place the frozen crust in the center, and bake 10–12 minutes until the edges are golden and crisp.
4. Cool before topping: Remove the crust and let it cool completely to avoid soggy toppings.
5. Finish under the broiler: After assembling, return the pizza to the oven and broil for 3–5 minutes until cheese melts and edges brown.

How to Make Homemade Pesto

Homemade pesto is fast and flavorful. Combine basil, arugula, toasted pine nuts, garlic, lemon juice and zest, salt and pepper in a food processor. Pulse until finely chopped, then stream in olive oil with the motor running until emulsified and creamy. Taste and adjust seasoning. The pesto will keep in an airtight container for up to five days in the refrigerator.

Stir about half of the pesto into ricotta for a creamy spread that becomes the pizza’s base. Reserve a little extra to dollop on after baking for concentrated bursts of flavor.

Instructions

1. Preheat oven to 375°F and place a vented pan inside to heat.
2. Spray the hot vented pan with nonstick spray and bake frozen cauliflower crusts 10–12 minutes until golden and crisp. If making two pizzas, repeat or use two pans.
3. Remove crusts and let them cool completely before topping.
4. Make the pesto: in a food processor add basil, arugula, pine nuts, garlic, lemon juice, zest and salt/pepper. Pulse until chopped; with the motor running, add olive oil slowly until creamy.
5. Mix about 1/2 cup pesto with the ricotta. Spread a thin layer (about 1/4 cup each) over each cooled crust. Sprinkle with shredded mozzarella, arrange zucchini ribbons, sliced tomatoes and shallots. Add extra pesto if you like.
6. Return pizzas to the oven, switch on the broiler, and broil 3–5 minutes until cheese is melted and edges are crisp.
7. Finish with fresh basil and a pinch of red pepper flakes, if desired. Serve hot.

Recipe Details

• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins
• Servings: 6

Nutrition (per serving)

Enjoy this bright, garden-inspired cauliflower pizza as a lighter main or an impressive weekend meal. It’s easy to adapt—swap the zucchini for roasted bell peppers or add olives for a salty pop. If you make it, consider leaving a review or note for others who want to try this fresh, quick pizza.