Kale Pesto Cauliflower Pizza

I absolutely love pesto, but always get an upset stomach afterwards.  It took me a while to realize that it’s because of the high fat content, but once I did, I started experimenting with ways to make it work for me.  Adding veggies increases the fiber, which helps my body digest the fat without going haywire.  Not to mention, they add a nice freshness! 

This lunch is great because it comes together so quickly, and reheats so easily for the week. Just make the pesto in a blender, put on top of frozen cauliflower (or other veggie-based) pizza crusts, add some cheese, and bake!  You can just eat this cold for lunch (cold pizza anyone?), but I personally think they taste better if they are reheated. Confession? My grocery store stopped selling my favorite cauliflower pizza crusts, so last minute I had to make mine using spinach wraps instead – still the same concept!


  • 2 cups kale (loosely packed)
  • 1 bunch basil
  • ¼ cup walnuts
  • Juice of 1 lemon
  • 2 T nutritional yeast
  • S&P to taste
  • ½ cup almond milk
  • EVOO to thin
  • 1 cup mozzarella
  • 2 frozen cauliflower pizza crusts


  1.  Pulse kale through almond milk in blender until just starting to combine.
  2. Add EVOO through top while blending on low until smooth. 
    1. If it’s really difficult to blend at first, add ¼ cup EVOO to start, then thin out as needed
    1. You can always use a little water as well – there are enough flavors in here that it won’t taste watered down
  3. Preheat oven to 400F and top pizzas with pesto mixture (1/2 the mixture on each).
  4. Top each with ½ cup mozzarella and bake according to package instructions.
    1. 1/3 of a pizza is 1 serving (1 lunch)