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 400 degrees 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 cherry tomatoes into slivers.
Slice the yellow onion into thin strips.
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.
Pop the pizza in the oven for another 6-7 minutes at 400 degrees, or until the veggies are tender.
Enjoy!