Pesto Keto Cauliflower Pizza
January 23, 2023
Even though frozen cauliflower pizza crust is becoming ubiquitous at most grocery stores, pizza dough always tastes best when made fresh by hand. This cauliflower pizza crust recipe is surprisingly simple and has a restaurant-quality taste, especially when paired with fresh pizza toppings like mozzarella cheese, broccolini, and tomatoes.
Our cauliflower pizza gets a boost of extra flavor from freshly crafted pesto sauce with a base of our Primal Kitchen Avocado Oil. There’s nothing better than the smell of fresh-picked basil from a garden or the farmer’s market. Use it to make your own batch of mouthwatering, homemade avocado oil pesto in just a few quick steps.
Cauliflower Pizza with Avocado Oil Pesto
This mouthwatering dish is made with broccolini, tomato slices, and a cauliflower crust for a keto-friendly pizza that tastes as good as the original.
1 head of cauliflower, steamed
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 Avocado Oil
1 teaspoon garlic, minced
1 teaspoon lemon juice
Salt and pepper, to taste
4 plum tomatoes, sliced thin
1/2 cup broccolini
1/2 cup mozzarella cheese
2 tablespoons Primal Kitchen Plant Based Ranch
For the crust:
For the pesto:
Pulse the steamed cauliflower in a food processor until it has a rice-like size and texture. (You can also use frozen riced cauliflower and skip this step.)
Squeeze the riced cauliflower through a cheesecloth 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.
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 pesto, add the basil leaves, parmesan cheese, pine nuts, garlic cloves, avocado oil, lemon juice, salt, and pepper to the food processor. Blend the ingredients until smooth.
Spread the pesto over the pizza crust. Layer veggies and cheese on top of the pesto.
Add a few thick lines of Primal Kitchen Plant Based Ranch. Finish off with red pepper flakes, a sprinkle of salt and pepper, and a light drizzle of Primal Kitchen Avocado Oil, if desired.
Pop the pizza in the oven for another 6-7 minutes at 400ºF, or until the veggies are tender. Enjoy!
Dough not combining well? Add 8 oz. of goat cheese to your dough mixture before kneading for a smoother crust.
- Serving Size
- 1 slice
- per serving
- 18 grams
- 40 grams
- 12.6 grams
You might also like these other recipes:
- BBQ Ranch Keto Cauliflower Pizza
- Vegan Ranch Cauliflower Pizza
- Dreamy Italian Cauliflower Wings
- Chipotle Lime Roasted Cauliflower
- Buffalo Cauliflower Rice
- Ranch Cauliflower Mash