They say you eat with your eyes first, don’t they?
Well, I think I eat with my camera first…
And when it comes to that, pizza is the worst! Whenever I eat pizza, I get overly so excited and end up taking WAAAAY too many pictures and then I always have an incredibly hard time picking my favorites out of the lot.
So please, bare with me: if you think there are there are a lot of images in this post, you should have seen the amount that I took…
I think this particular one got the royal treatment because I’d been craving it for SO long before I got to finally eat it.
I’d even gone to the restaurant a couple of weeks prior and had decided that I would treat myself to a real pizza that night. After all, it had been well over a year since I’d last indulged…
Well, I think that craving this particular flavor combo saved me that night after all, for no matter how good the pizza at that place really is, they had nothing on the menu that even resembled what my tummy was demanding: Grilled Chicken, Blue Cheese, Goat Cheese, Walnuts and Arugula on Sun-dried Tomato Pesto.
Having such a pizza made to order would’ve cost me a fortune, so I decided to pass and figured I would make my own at home. On cauliflower crust, of course!
‘Cuz after all, crust is one thing, but it’s the toppings that truly make the pizza, don’t you think?


For the crust

  • 1 cauliflower pizza crust (see this post for the recipe)

Sun-dried Tomato Pesto

  • 75g sun-dried tomatoes
  • 1 large garlic clove
  • 2 tbsp avocado oil
  • Generous pinch salt and pepper
  • 8-10 walnut halves
  • 16-20 large fresh basil leaves
  • 3-5 tbsp water


  • 150g leftover grilled chicken, cut into bite size chunks
  • 100g mozzarella, grated
  • 30g blue cheese, crumbled
  • 30g soft goat cheese, crumbled
  • 5-6 walnut halves, chopped
  • A handful of fresh arugula leaves

For the crust

  1. Prepare the cauliflower crust according to the instructions found here
  2. While the crust is in the oven, prepare the sun-dried tomato pesto

The Sun-dried Tomato Pesto

  1. Add the sun-dried tomatoes, garlic, avocado oil, salt, pepper and walnuts to the bowl of a small food processor and process until reduced to a crumbly puree. Add fresh basil leaves and pulse a few times until fully incorporated. Add the water, one tablespoon at a time and process until fully incorporated. Add as much water as necessary to reach the desired, “spreadable” consistency, which should be 3 to 5 tablespoons (depending on how moist your sundried tomatoes were to begin with)

You can find complete recipes of this CAULIFLOWER CRUST GRILLED CHICKEN AND 3 CHEESES PIZZA in

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