12″ Pesto Pizza Cauliflower Crust Recipe
Indulge in our 12″ Pesto Pizza with a delightful cauliflower crust, expertly crafted for a guilt-free yet satisfying experience. Topped with vibrant basil pesto, rich mozzarella cheese, and fresh vegetables, each bite delivers a burst of flavor while keeping it light. Perfect for pizza lovers looking for a healthier twist!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pizza Ingredients
Method
Cooking Instructions
- 1
Prepare the Cauliflower Crust
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a food processor, pulse the cauliflower florets until they resemble rice. Steam the riced cauliflower for about 5 minutes until tender, then let it cool.
- 2
Make the Dough
Once cooled, drain the excess moisture from the cauliflower using a clean kitchen towel. In a mixing bowl, combine the drained cauliflower, mozzarella cheese, parmesan cheese, egg, garlic powder, salt, and black pepper. Mix until well combined.
- 3
Shape the Crust
Transfer the mixture to the prepared baking sheet and spread it out into a 12-inch round crust. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and crispy.
- 4
Add Toppings
Remove the crust from the oven and spread the pesto sauce evenly over the top. Add the halved cherry tomatoes and sprinkle with fresh basil leaves.
- 5
Final Bake
Return the pizza to the oven and bake for an additional 10-15 minutes, until the toppings are heated through and the cheese is melted.
- 6
Serve
Allow the pizza to cool for a few minutes before slicing. Serve warm and enjoy!
