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I like have options for a variety of meals, especially when it comes to pizza’s.  I don’t always want cauliflower crust pizza’s but when I do I make sure they are locked and loaded with the goods. The trick to making sure your cauliflower crust pizza doesn’t turn into a soggy mess, is to not add too much sauce in my opinion. I also like to pre bake mine to get it nice and crispy before I even add anything to it.

The cauliflower crust I have found to be delicious and not become soggy when baked is a brand called Cali’flour foods original crust. I defrost mine over night, then I pre bake for 7 minutes on 375. I let cool and then add all my toppings, including my homemade pesto. Once the crust is loaded with all the topping, I place back in the oven on 375 for 10 minutes. I let cool a few minutes before cutting and then we devour!

To make the pesto is easy, here is what you will need:

  1. Basil
  2. Cilantro
  3. Spinach
  4. Garlic cloves
  5. Olive oil
  6. Juice of a lemon
  7. Celtic sea salt
  8. Hemp seeds
  9. Pine nuts

Add all the ingredients in a food processor and process until you get you desired consistency. If you would like it thinner just add more olive oil as you are processing. Store any extra in a mason jar for up to a week in the refrigerator.

Use whatever Cauliflower crust you enjoy, I personally like using Cali’flour original cauliflower crust.

Print Recipe

Homemade Cauliflower Pesto Pizza

Ingredients

Toppings:

  • 2 chicken jalapeño sausages cooked and chopped
  • 2 tbsp red onion
  • 1/4 cup artichokes
  • 1 tbsp green olives
  • 1/4 cup mushrooms
  • 5 cherry tomatoes
  • 1/4 cup feta cheese optional
  • 2 tbsp chopped basil

Spinach cilantro pesto:

  • 1 cup basil
  • 1 cup spinach
  • Handful of cilantro
  • 2 garlic cloves
  • 1/4 cup hemp seeds
  • 1/4 cup olive oil
  • 1/2 cup pine nuts
  • 1 lemon juiced
  • Pinch of Celtic sea salt

Instructions

  • Pulse all ingredients for the pesto in food processor and set aside
  • Defrost Cali'flour foods original cauliflower crust (I let mine defrost over night in fridge)
  • Bake crust 375 for 7 minutes and let cool
  • Add some homemade pesto to cooled crust
  • Add chicken jalapeño sausage, red onion, artichokes, green olives, mushrooms, cherry tomatoes, feta cheese (optional), and basil.
  • Bake 375 for 10 minutes
  • Let cool before slicing and devour!
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