Garden Pesto Cauliflower Pizza
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cauliflower-crust pizza topped with homemade basil pesto, fresh tomatoes, zucchini, ricotta, and mozzarella. Low-carb and quick to prepare, it delivers authentic Italian flavors with a lighter base.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cauliflower pizza crusts
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1 medium zucchini (cut into ribbons)
- 1/2 pint cherry or grape tomatoes (sliced)
- 1 shallot (peeled and thinly sliced)
- Pinch of red pepper flakes (optional)
- 1 cup packed basil leaves
- 1 cup arugula leaves
- 1/4 cup toasted pine nuts
- 2 cloves garlic
- Juice of 1 lemon + zest
- 1/4 cup olive oil
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 455mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 121mg
- Calcium
- 159mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 455MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.