Preheat oven to 450ºF. Follow package directions to pre-cook the cauliflower pizza base (i.e. bake for 10-12 minutes on each side then remove from oven to add toppings). Preheat oven to broil.
In a bowl, combine the tomato sauce with ⅓ cup vegan pesto. Top pre-cooked cauliflower pizza base with tomato-pesto sauce, leaving about 1” border around edges. Top with half the non-dairy vegan mozzarella, followed by shaved zucchini, red onion, and Campari tomatoes. Top with remaining non-dairy vegan mozzarella. Broil for 4-5 minutes or until bubbly and browned.
Top with a handful of baby arugula and a few dollops of vegan pesto (if desired). Serve immediately.
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