Pesto Veggie Pizza

Pesto Veggie Pizza
Recipe By:

15 Minutes

3 Servings


This pesto makes this plant-loving treat a winner. Ultra fresh tomatoes, zucchini and arugula top the delicious, basily sauce, and a drizzle of bright, sweet balsamic provides a nice acidic touch.

Vegetarian Gluten-Free


  • 1 Cauliflower Pizza Crusts
  • 2 zucchini (cut in rounds)
  • handful of tomato (halved)
  • balsamic drizzle
  • 1.5 cups peas
  • 1 cup packed fresh basil
  • 1 tablespoon of olive oil
  • 2 cloves garlic pressed or minced
  • 1/4 cup nutritional yeast
  • 1 lemon (juice)
  • salt (as desired)

Cooking Instructions

  1. Preheat oven to 425°F.
  2. In the meantime make pesto spread by tossing peas, basil, olive oil, garlic, nutritional yeast, lemon juice, salt in a food processor and blend until it reaches a desired consistency.
  3. Remove your CAULIPOWER pizza crust from the box and the plastic wrapping and place on a clean surface.
  4. Spread pesto evenly on the pizza crust.
  5. Top with all other ingredients.
  6. Place pizza in the oven and bake for 15 minutes.
  7. Remove from oven and serve.