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Basil Pesto & mozzarella pizza on a cauliflower crust

Yes we all love pizza! But who wants to feel bloated and heavy afterwards?

Cauliflower crusts became very popular in the past couple years, they are packed with nutrition and so flavorful!

I am still trying to perfect the recipe and cauliflower crusts are a little tricky and if don't expect a crust that is just like the one made with white flour and yeast!

For me this one tastes better because my taste buds have changed a lot since I changed my diet.

But even if you are not there yet, this pizza could be a nice addition to your pizza nights, as a healthier exquisite version.

This Pizza is vegan & Paleo friendly!

For the crust:


1 medium cauliflower head

6 tbsp. ground flax seeds (3 + 3)

8 tbsp. of cold water

1/2 cup arrowroot flour

1 medium boiled potato

1 tsp Celtic sea salt

1/2 tsp dried thyme, mint or herbes de provence

1/2 cup of water to steam or boil the cauliflower

Avocado or coconut oil for greasing


Cut your cauliflower head into medium sized florets.

You can steam your cauliflower florets (which i did) or simply boil them in the water for about 10 mins or until soft.

Meanwhile, in a small bowl, mix 3 tbsp of ground flax seeds with 8 tbsp. of water and let it sit until ready to use.

Rinse the cauliflower with cold water until cool.

Using a food processor, pulse the cooked cauliflower until mashed.

Using a nut milk bag or couple cheesecloth, secure the cauliflower mixture and squeeze out as much water as you can.

Place the cauliflower mixture in the food processor again with the rest of the ingredients.

Mix until all the ingredients are well incorporated.

Preheat your oven to 400 F.

Grease a parchment paper with avocado or coconut oil.

Place it on a tray or pizza stone.

Add the cauliflower mixture in the middle.

Using a plastic paper placed on top of the cauliflower mixture, spread the crust and shape it the way you like.

Make sure the crust is no more than 1/4 inch thick and is evenly spread to avoid fissures.

Bake for 40 to 50 minutes, depending on your oven and keep a close eye when the timer hits 40 mins.

I like to bake it up to 50 minutes to assure a crispy golden brown crust.

For the pesto:


1 bunch of fresh basil

1 cup pine nuts

3 cloves garlic

4 tbsp avocado oil

1 tsp Celtic sea salt

1 tsp fresh lime juice


Mix all the ingredients together in a food processor or a blender, scraping down the sides, making sure all the ingredients are well incorporated.

Spread on top of your pizza.

You can bake again for 5 to 10 minutes or keep the spread raw.

For the Mozzarella:

To assemble your pizza:

Spread your pesto all over your crust.

Top with vegan mozzarella, tomato slices and basil leaves.

Enjoy :)

I love to see your recreations! Don't forget to tag @nathaliesader on instagram, I will regram my favorites!

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