KETO Pizza with goat cheese

Garlic Scape Pesto

For easy garlic scape pesto – 2 cups Fresh garlic scapes – ¼ cup Raw pine nuts pumpkin or sunflower seeds

For easy garlic scape pesto – 1 cup Extra virgin olive oil – ½ cup Parmesan cheese – 1 Lemon juice of – Salt & pepper

For garlic scape pizza – Your favorite low carb cauliflower pizza crust we love Molinaro's Cauliflower Crust Pizza Kit – 1 cup Goat Cheese

For garlic scape pizza – ½ cup Sundried tomatoes diced or halves – 2 garlic scapes diced – 1 cup Mozzarella cheese optional but recommended

Make the garlic scape pesto: Taste your garlic scapes raw. If they're very strong, cover them in boiling water for 30 seconds. Drain and proceed.Chop garlic scapes into 1-inch pieces. Add to food processor.

Make the garlic scape pesto: Pulse for a minute. Add pine nuts or seeds, and pulse for a minute longer.Run the food processor on high speed, and slowly pour in the olive oil.

Add parmesan cheese, and process until a fine pesto texture is attained. You may want to add more olive oil, if you prefer your pesto more runny than chunky.Taste and season with lemon juice, salt and pepper, as desired.

Make garlic scape pizza: Preheat oven to 500F. If using a pizza stone, heat it up in the oven as the oven warms up. If using a baking sheet, cover with parchment paper to prevent sticking.

Make garlic scape pizza: If using mozzarella cheese for extra cheesiness, spread half of it on the pizza now. Top with diced or whole sundried tomatoes. Sprinkle with generous rounds of goat cheese.

Top with remaining mozzarella cheese, if using. Sprinkle more diced garlic scapes, and drizzle with additional garlic scape pesto or olive oil.Transfer pizza onto hot pizza stone or baking sheet

Bake garlic scape pizza in 500F oven for 12-15 minutes, until cheese is perfectly melted and bubbly and the crust is sufficiently browned in spots.

Cut with a pizza cutter or sharp Chef's knife, and serve immediately.Leftover pizza will keep in a sealed container in the fridge for 3 days.