Pesto & Roasted Cauliflower Pizza (Paleo & Vegan)

Pesto & Roasted Cauliflower Pizza (Paleo & Vegan)

The combination of fresh pesto, sweet caramelized onions and golden brown roasted cauliflower atop our Stellar Eats grain-free pizza dough makes for the perfect plant-based, veg-forward meal. A drizzle of garlic cream to finish it off is optional but recommended to really bring everything together!


  • 1 package Stellar Eats Pizza Dough mix
  • 2 tbsp avocado or olive oil
  • 2 tbsp apple cider vinegar
  • 3/4 cup water
  • 1 medium head of cauliflower, chopped into small florets
  • 1 sweet onion, thinly sliced
  • 3 tbsp olive oil, divided
  • 1 tbsp balsamic vinegar
  • 1/2 tsp garlic powder
  • Salt and pepper
  • 3/4 cup pesto of choice (store-bought or homemade)

For the garlic cream sauce:

  • 1/2 cup raw sunflower seeds or (soaked) cashews
  • 1/4 cup water
  • 1/2 tsp garlic powder or 1-2 cloves roasted garlic
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 cup caramelized onions


Start by making your caramelized onions. Heat 1 tbsp olive oil in a large pan over medium and add your sliced onions and a big pinch of salt. Let the onions cook on medium-low, stirring occasionally and making sure they don't burn. You can add a splash of water to help with this. Continue cooking the onions for about 15 minutes or until they are browned and jammy. Once cooked, turn the heat to low, add your balsamic and stir. Let them cook for another 1-2 minutes then remove and set aside. Reserve 1/4 cup of onions for the cream sauce if making.

Preheat your oven to 400 degrees and line 2 large baking sheets. On one sheet, add your cauliflower florets and drizzle with 2 tbsp olive oil, 1/2 tsp garlic powder and lots of salt and pepper. Place in the oven to roast for 20 minutes, then flip the pieces and bake for another 15-20 minutes or until they are a deep golden brown.

Meanwhile, prepare your pizza dough according to the package directions. Spread it evenly on a lined baking sheet or pizza stone to about 1/2-inch thickness, raising the edges to make a crust. Bake for 12 minutes (you can do this at the same time as the cauliflower), then remove.

Spread your pre-baked crust generously with pesto, then add caramelized onions and scatter pieces of roasted cauliflower on top. You can add cheese too if desired. Place back in the oven to bake for another 12-14 minutes.

While it bakes, make your cream sauce by adding all ingredients to a highs-speed blender and blending until smooth (may take a few minutes). Add extra water, 1 tbsp at a time, to thin. Taste and add more salt or lemon if desired.

To serve, drizzle the finished pizza with the cream sauce, slice and enjoy!