Pesto Garden Cauliflower Pizza

Garden Pesto Cauliflower Pizza loaded with fresh tomatoes, zucchini, from-scratch basil pesto and ricotta all topped on a crackly cauliflower crust for a satisfying low carb meal in just 15 minutes!

Anyone else dreaming of spring?? Well this garden pesto cauliflower pizza is loaded with ALL your favorite herbs, veggies and a variety of cheeses for the reliable meal that is ready in just 15 minutes! Not only is this pizza incredibly satisfying, but it is also gluten-free, grain-free, low carb and keto, and you can bet you will feel really good knowing you're getting a mouthful o

There are so many layers to this pizza and each one is bursting with flavor. To start we've got Cali'flour Foods Original Italian cauliflower pizza crust which is garlicky, herby, and perfectly crisp which is then topped with silky ricotta cheese that Cooks have mixed with the most satisfying from-scratch basil pesto. A cook mean we are talking more garlic, more herbs, with a nice fresh taste

What goes in

• 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
• 1 cup packed basil leaves
• 1 cup arugula leaves
• 1/4 cup toasted pine nuts
• 2 cloves garlic
• Juice of 1 lemon + zest
• 1/4 cup olive oil
• Salt and pepper, to taste

How it comes together

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 silky.
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!