Pumpkin Pine Nut Pesto Pizzas


Serves 2

2 x Cauliflower pizza bases from Pak’n’Save

Basil pesto (recipe on Prep’s website) enough to generously cover two pizza bases

2 x cups roasted pumpkin cubes

Handful of sun-dried tomatoes diced

1 x pack cherry tomatoes diced

Grater Goods Cashew Mozzarella from Robinson’s

2 x handfuls of baby spinach leaves

1/2 cup toasted pine nuts

1 x avocado sliced

Wiseboys Garlic Aioli for topping


  1. Preheat your oven to 180°C
  2. Start topping your pizzas with first the pesto, then the roasted pumpkin, sun-dried tomatoes, cherry tomatoes and the Grater Goods cashew mozzarella.
  3. Bake for 20 minutes.
  4. Then top your pizzas with the spinach leaves & avocado.
  5. Bake for a further 5 minutes.
  6. Bring out the oven, finish your pizzas with the toasted pine nuts, a swirl of Wiseboys Garlic Aioli and enjoy!
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