I’m Dalya and I love to cook and bake healthy, tasty food! Come along with me as I share tons of delicious recipes each week.

Cauliflower Pizza with Pesto (3 Ways)
- Cooking and Prep: 1 h 15 m
- Serves: 8
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No Allergens
Ingredients (30)
Crust
Pesto
For Vegan Cheese Pizza
For Roasted Veggie Pizza
For Breakfast Pizza
Start Cooking
Make the Crust
Makes 1 crust
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Chop cauliflower into florets. Rinse the cauliflower and then add it to a large pot and fill with water.
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Bring the water to a boil and cover. Cook for 10 to 20 minutes or until the cauliflower has softened.
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Preheat the oven to 450°F and line a baking sheet with Gefen Easy Baking Parchment Paper.
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Transfer the cooked cauliflower to a separate bowl to cool. Once the cauliflower is cooled, place it into a clean dish towel and ring out all the excess water. Try to remove as much water possible.
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Transfer the cauliflower to a food processor and add the eggs (or vegan flax egg), oat flour, garlic and salt. Pulse until a dough forms.
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Add the dough to a baking sheet and spread into a large circle using a spoon or offset spatula.
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Bake 30 minutes and then add desired toppings and bake as directed below.
Make the Pesto
Makes about 3/4 cup; enough for 2–3 pizzas.
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Blend all ingredients in a blender until well combined.
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Transfer to a bowl or container until ready to use.
For Vegan Cheese Pizza
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Spread two to four tablespoons of pesto over the crust. Add as much or as little pesto as you like.
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Sprinkle with vegan cheese and chopped red onion.
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Bake at 450°F for 30 minutes. Garnish with chopped parsley.
For Roasted Veggie Pizza
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Prepare the Roasted Veggies: Cut the zucchini into half-inch circles and place onto a parchment-lined baking sheet greased with olive oil spray (or regular olive oil). Spray the tops of the zucchini with more olive oil spray and sprinkle with salt.
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Roast in a 375°F oven for 50 minutes, flipping the zucchini at the halfway point.
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Cut the onion into slices and place on a parchment-lined baking sheet. Drizzle with olive oil and salt. Bake for 45 minutes. Once the zucchini and onions are roasted, allow them to cool.
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Spread two to four tablespoons of pesto over a prepared cauliflower crust. Add as much or as little pesto as you like. Arrange the zucchini and onions over the top of the pesto.
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Add the chickpeas. Then, add the spices.
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Bake at 450°F for 30 minutes.
For Breakfast Pizza
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Spread two to four tablespoons of pesto over the crust. Add as much or as little pesto as you like.
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Arrange the tomato circles all around the pizza. Then, crack the eggs on top of the pizza.
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Add pieces of basil to the top of the pie and then bake at 400°F for 8–10 minutes.