3 cups Frozen Cauliflower Rice (works out to about 1.25 cups of cauliflower after roasting)
3/4 cup Cooked Quinoa
1 Egg
1/4 tsp. Garlic Powder
1/8 tsp. Dried Oregano
1/4 tsp. Salt
2 Tbsp. Olive Oil
2 Tbsp. Ground Flaxseed
6 Tbsp. Almond Meal
1-2 tsp. Coconut Flour
1/4 tsp. Baking Soda

2 packed cups Fresh Basil
1 clove Garlic
1 Tbsp. Lemon Juice
2 Tbsp. Olive Oil
2 Tbsp. Pumpkin Seeds
1/8 tsp. Salt
1 Tbsp. Water

4 oz. Fresh or Shredded Mozzarella
1/2 cup Baby Arugula
⅛-1/4 tsp. Red Pepper Flakes
2 Tbsp. Basil, thinly Sliced
1 small Red Pepper, thinly sliced


Roast the cauliflower rice on a baking sheet at 350 degrees for about 45-60 minutes, or until it is cooked and quite dry. You may need to move the cauliflower around with a spoon or spatula halfway through cooking. In a food processor, pulse together the cauliflower rice, quinoa, egg and olive oil. Add in the remaining ingredients to the food processor and pulse until well combined.


Raise the oven temperature to 400 degrees. Scoop the dough out from the food processor and pour onto a parchment-covered sheet pan. Form into a circle and use a spatula to flatten the top of the crust until it is about 1/3-1/2” thick. Bake at 325 degrees for 15 minutes, then increase the temperature to 400 degrees for an additional 7-10 minutes, or until the crust is firm. Remove from the oven and allow to cool.


Add the pesto ingredients to a food processor or blender and pulse until just combined. Spoon the pesto out on the crust. Top the pizza with mozzarella (use shredded mozzarella if you want a more bubbly and browned cheese, and thinly sliced fresh mozzarella otherwise. Turn on the broiler and place the pizza back into the oven, watching it closely. Take the pizza out when the cheese is melted to your liking, watching the outside of the crust to ensure it doesn’t burn.

Immediately top the pizza with red pepper flakes, arugula, sliced red pepper and chopped basil. Slice with a pizza cutter and enjoy!

Sending Love and Light,