There’s nothing better than picking fresh basil from your garden, or finding the perfect leafy bunch at the farmer’s market. Whip together a batch of mouthwatering, homemade avocado oil pesto with that beautiful bunch of anise-flavored basil.

Add in a cauliflower crust, fresh veggies, Primal Kitchen® Vegan Ranch, Primal Kitchen Avocado Oil and a top of mozzarella cheese, and you have yourself a low-carb, keto-friendly pizza party!
The final highlight? Avocado oil handles heat much better than most other oils. Refined avocado oil can reach a 500-degree smoke point.
Ready to get cooking?

INGREDIENTS:
For the pizza crust:
1 head cauliflower
1 egg
1/2 cup coconut flour
1 tsp parsley
1 tsp basil
1 tsp oregano

For the avocado oil pesto:
2 cups fresh basil
1/3 cup pine nuts, toasted
1/4 cup grated Parmesan cheese
2/3 cup Primal Kitchen Avocado Oil
1 teaspoon garlic, minced
1 teaspoon lemon juice
Salt and pepper to taste

Toppings:
4 plum tomatoes, sliced thinly
1/2 cup broccolini
1/2 cup mozzarella cheese (full fat!)
2 tablespoons Primal Kitchen Vegan Ranch
Optional: Top with red pepper flakes

INSTRUCTIONS:
For the cauliflower pizza crust:
Pulse cauliflower in food processor until it turns into rice.
Squeeze riced cauliflower through a cheese cloth or dish towel to remove moisture.
Place the cauliflower and coconut flour into a large mixing bowl.
In a separate mixing bowl, whisk together the eggs and spices until you’ve created a uniform liquid.
Combine the eggs and spices with the cauliflower and coconut flour, and knead the mixture into a smooth dough.
Line a baking sheet with parchment paper, and roll out the cauliflower dough into an even, circular crust about 1/2 inch thick.
Bake the crust at 400ºF for 30 minutes.

For the Primal Kitchen Avocado Oil pesto:
Add the basil leaves, parmesan cheese, pine nuts, garlic cloves, Primal Kitchen® Avocado OiL, lemon juice, salt, and pepper into the food processor.
Blend the ingredients until smooth.

Topping the pizza:
Slice the tomatoes thinly.
Cut the broccolini into pieces.
Slice the full-fat mozzarella cheese into even pieces.
Spread the pesto over the pizza crust in a thick, delicious layer.
Artfully layer veggies and cheese on top of the pesto.
Add a few thick lines of Primal Kitchen Vegan Ranch.
Finish off with red pepper flakes, a sprinkle of salt and pepper, and light drizzle of Primal Kitchen Avocado Oil if desired.
Pop the pizza in the oven for another 6-7 minutes at 400ºF, or until the veggies are tender.
Enjoy!

Nutritional info (per serving):
Calories: 465
Carbs: 18 grams
Net Carbs: 10 grams
Fat: 40 grams
Protein: 12.6 grams
Nutritional information calculated with Cronometer.

This recipe was sourced from primalkitchen.com