Cauliflower Crust Pizza with Pesto and Goat Cheese

Serves 2


For the "Any Herb Pesto": 

  • 2 cups flat leaf parsley (or mint, or cilantro)
  • 1/2 cup basil
  • 2 garlic cloves
  • 2 tablespoons pumpkin or sunflower seeds
  • 1/2 almonds, toasted
  • juice of one lemon
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil (or a little more)

For the pizza:

  • 1 premade cauliflower crust
  • 1 cup cherry tomatoes, halved
  • 1 cup goat cheese, crumbled
  • 2 cups arugula
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey

  1. Preheat oven to 425 degrees. Remove pizza crust from packaging and place on a baking sheet lined with parchment paper.
  2. Place all pesto ingredients into the blender and mix until you have a creamy consistency, adding a little more olive oil (or hot water) if needed to thin it down.
  3. Using a large spoon, spread a layer of pesto on the crust leaving about an inch from the edge of the crust.
  4. Add cherry tomatoes on top of the pesto and then sprinkle goat cheese on top.
  5. Place in oven and cook for 8-10 minutes or until the crust is golden on the edges. If  you want the goat cheese to get a little browned, you can turn on the broiler after the 8-10 minutes, just keep an eye on it, so it doesn't burn the crust.
  6. While the pizza is cooking, mix together the balsamic vinegar and honey. Set aside.
  7. Remove pizza from oven, top with arugula and drizzle with the balsamic mixture. Season with flaky salt, slice, and enjoy!