There’s nothing better than the smell of fresh-picked basil from a garden or the farmer’s market. Leafy, aromatic basil is versatile enough to top off a salad, sit on top of a savory soup, or place on pasta. A fresh bunch can also be quickly made into an enticing pesto pizza sauce, right at home. Make your own batch of mouthwatering, homemade avocado oil pesto with beautiful basil in just a few quick steps.

This keto cauliflower pizza recipe is as simple as it is delicious. Top your homemade cauliflower pizza crust with fresh veggies, Primal Kitchen® Vegan Ranch, Primal Kitchen Avocado Oil, Primal Kitchen California Extra Virgin Avocado Oil, and an ooey-gooey layer of mozzarella cheese.

Even though frozen cauliflower pizza crust is becoming ubiquitous at most grocery stores, pizza dough always tastes best when it’s fresh from the oven. This cauliflower pizza crust recipe is surprisingly simple and has a restaurant-quality taste: especially when paired with fresh pesto pizza toppings like broccolini and tomatoes.

Kicking a comfort food go-to like pizza can be a major challenge when tackling Keto. This cauliflower pizza crust is Keto friendly, so you can keep your favorite Friday night dinner in the rotation.

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Keto Cauliflower Pizza Recipe

A hand holds a clear bowl next to a bottle of avocado oil, with a blue dish towel behind it. There are clear blows and assorted ingredients for the keto cauliflower pizzalike cauliflower, oregano, salt and pepper, and an egg yolk.

Pesto Keto Cauliflower Pizza

Name: Pesto Keto Cauliflower Pizza
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 head of cauliflower; 1 egg; 1/2 cup coconut flour; 1 teaspoon parsley; 1 teaspoon basil; 1 teaspoon oregano; 1 tablespoon Primal Kitchen Avocado Oil; 2 cups fresh basil; 1/3 cup pine nuts, toasted; 1/4 cup grated Parmesan cheese; 2/3 cup Primal Kitchen Extra Virgin Avocado Oil; 1 teaspoon garlic, minced; 1 teaspoon lemon juice; Salt and pepper to taste; 4 plum tomatoes, sliced thinly; 1/2 cup broccolini; 1/2 cup mozzarella cheese (full fat!); 2 tablespoons Primal Kitchen Vegan Ranch; Optional: Top with red pepper flakes

Ingredients

For the pizza crust…

1 head of cauliflower
1 egg
1/2 cup coconut flour
1 teaspoon parsley
1 teaspoon basil
1 teaspoon oregano
1 tablespoon Primal Kitchen Avocado Oil

For the avocado oil pesto…

2 cups fresh basil
1/3 cup pine nuts, toasted
1/4 cup grated Parmesan cheese
2/3 cup Primal Kitchen Extra Virgin Avocado Oil
1 teaspoon garlic, minced
1 teaspoon lemon juice
Salt and pepper to taste

Toppings

4 plum tomatoes, sliced thinly
1/2 cup broccolini
1/2 cup mozzarella cheese (full fat!)
2 tablespoons Primal Kitchen Vegan Ranch
Optional: Top with red pepper flakes

Instructions

For the cauliflower pizza crust...

Pulse the cauliflower in food processor until it turns into rice.

Squeeze the riced cauliflower through a cheese cloth or dish towel to remove excess moisture.

Two hands hold the draining cauliflower as it goes through cheesecloth into a bowl to make the cauliflower pizza crust. Extra riced cauliflower and an egg yolk are in two clear bowls nearby, as well as a blue towel.

Two hands hold the sieve as the water drains out of the riced cauliflower, squeezing the cheesecloth into a clear bowl. There is another clear bowl of egg yolk and riced cauliflower near by.

Place the cauliflower and coconut flour into a large mixing bowl.

The coconut flour for the keto cauliflower pizza crust is mixed by two hands into a bowl with a wooden spoon, while other ingredients like salt, prepper, an egg yolk, and more coconut flower and a measuring spoonare nearby.

In a separate mixing bowl, whisk together the eggs and spices until you’ve created a uniform liquid.
Combine the eggs and spices with the cauliflower and coconut flour, and knead the mixture into a smooth dough.

Two hands use a wooden spatula and clear bowls to mix the egg yolk into the flour mixture for the keto pizza.

Line a baking sheet with parchment paper, and roll out the cauliflower dough into an even, circular crust about 1/2 inch thick. Brush the crust with Primal Kitchen Avocado Oil.

Two hands form the dough into a square on a baking tray covered in parchment paper. Other keto pizza crust ingredients are nearby.

Bake the crust at 400ºF for 30 minutes.

The browned cauliflower pizza crust is next to pesto ingredients like tomatoes, pesto, california extra virgin avocado oil, and basil.

For the Primal Kitchen Avocado Oil pesto...

Add the basil leaves, parmesan cheese, pine nuts, garlic cloves, Primal Kitchen® Extra Virgin Avocado Oil, lemon juice, salt, and pepper into the food processor.
Blend the ingredients until smooth.

Hands place sliced mozzarella on top of the cauliflower crust spread with pesto, with other ingredients nearby.

Topping the pizza...

Slice the tomatoes thinly.
Cut the broccolini into pieces.
Slice the full-fat mozzarella cheese into even pieces.
Spread the pesto over the pizza crust in a thick, delicious layer.
Artfully layer veggies and cheese on top of the pesto.
Add a few thick lines of Primal Kitchen Vegan Ranch.
Finish off with red pepper flakes, a sprinkle of salt and pepper, and light drizzle of Primal Kitchen Extra Virgin Avocado Oil, if desired.
Pop the pizza in the oven for another 6-7 minutes at 400ºF, or until the veggies are tender.
Enjoy!

Two hands place sliced tomatoes on top of the cauliflower crust with pesto, with a chopping board of chopped greens nearby.

Nutritional info (per serving):

Calories: 465

Carbs: 18 grams

Net Carbs: 10 grams

Fat: 40 grams

Protein: 12.6 grams

Nutritional information calculated with Cronometer.

More Keto-Friendly Cauliflower Recipes

Pesto Keto Cauliflower Pizza

Rated 5 stars by 1 users

Servings

Prep Time

1 hour

Cook Time

10 minutes

Calories

465

This keto cauliflower pizza recipe is as simple as it is delicious. Top your homemade cauliflower pizza crust with fresh veggies,Primal Kitchen® Vegan Ranch ,Primal Kitchen Avocado Oil ,Primal Kitchen California Extra Virgin Avocado Oil, and an ooey-gooey layer of mozzarella cheese.

Author:

Primal Kitchen

Ingredients

For the Pizza Crust

1 head of cauliflower
1 egg
1/2 cup coconut flour
1 teaspoon parsley
1 teaspoon basil
1 teaspoon oregano
1 tablespoon Primal Kitchen Avocado Oil

For the Avocado Oil Pesto

2 cups fresh basil
1/3 cup pine nuts, toasted
1/4 cup grated Parmesan cheese
2/3 cup Primal Kitchen Extra Virgin Avocado Oil
1 teaspoon garlic, minced
1 teaspoon lemon juice
Salt and pepper to taste

Toppings

4 plum tomatoes, sliced thinly
1/2 cup broccolini
1/2 cup mozzarella cheese (full fat!)
2 tablespoons Primal Kitchen Vegan Ranch
Optional: Top with red pepper flakes

Directions

For the cauliflower pizza crust

Pulse the cauliflower in food processor until it turns into rice.
Squeeze the riced cauliflower through a cheese cloth or dish towel to remove excess moisture.
Place the cauliflower and coconut flour into a large mixing bowl.
In a separate mixing bowl, whisk together the eggs and spices until you’ve created a uniform liquid.
Combine the eggs and spices with the cauliflower and coconut flour, and knead the mixture into a smooth dough.
Line a baking sheet with parchment paper, and roll out the cauliflower dough into an even, circular crust about 1/2 inch thick. Brush the crust with Primal Kitchen Avocado Oil.
Bake the crust at 400ºF for 30 minutes.

For the Primal Kitchen Avocado Oil pesto

Add the basil leaves, parmesan cheese, pine nuts, garlic cloves, Primal Kitchen® Extra Virgin Avocado Oil, lemon juice, salt, and pepper into the food processor.
Blend the ingredients until smooth.

Topping the pizza

Slice the tomatoes thinly.
Cut the broccolini into pieces.
Slice the full-fat mozzarella cheese into even pieces.
Spread the pesto over the pizza crust in a thick, delicious layer.
Artfully layer veggies and cheese on top of the pesto.
Add a few thick lines of Primal Kitchen Vegan Ranch.
Finish off with red pepper flakes, a sprinkle of salt and pepper, and light drizzle of Primal Kitchen Extra Virgin Avocado Oil, if desired.
Pop the pizza in the oven for another 6-7 minutes at 400ºF, or until the veggies are tender.

Nutrition

Calories 465, Carbs 18 grams, Fat 40 grams, Protein 12.6 grams