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Arugula Pesto Cauliflower Pizza

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Arugula Pesto Cauliflower Pizza

Pizza Night!! A staple around many family dinner tables.
This Pizza uses a Cauliflower Pizza crust to cut down on those carbs while providing a tasty dinner everyone (even the kids) will eat! Give it a try next time. So Good. So Simple. So needed needed in your life.

Arugula Pesto Cauliflower Pizza

For the Pesto:

1 cup extra virgin olive oil
½ cup toasted pine nuts (or walnuts)
1 large garlic clove
4 cups fresh arugula
1 teaspoon fresh lemon juice
½ cup parmesan cheese (optional)
sea salt to taste

  1. In a blender or food processor(I used my Vitamix), layer ½ cup olive oil, nuts, parmesan cheese (if using), lemon and arugula.
  2. Blend until it is chopped very fine.
  3. Slowly add the remaining ½ cup of olive oil through the hole at the top of the blender. Add salt to taste.
  4. Pour the mixture into an ice tray and freeze. Once frozen, you can transfer the arugula cubes to a Ziploc bag and freeze until needed.


For the Pizza:

1 purchased frozen cauliflower pizza crust (Trader Joe’s has these)
½ cup arugula pesto
½ cup sun-dried tomatoes
Optional:         ½ cup thinly sliced mushrooms
Cooked chicken or sausage
Other favorite toppings!

  1. Pre-heat oven to 450 degrees.
  2. Cook the crust about 10-15 minutes, or until the crust gets browned, then flip and cook on the other size until brown.
  3. Add toppings and broil about 4-5 minutes. Make sure you watch it so it doesn’t burn!
Stephen Fogg

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