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. 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. Pack garlic scape pesto in jars topped with a bit of olive oil, and store in the fridge.

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 the pizza: slather cauliflower pizza crust with garlic scape pesto. 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 (take care not to burn yourself!). 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.