Bright, fresh, and surprisingly satisfying, this Cauliflower Pizza With Greek Yogurt Pesto And Grilled Veggies is the kind of recipe that takes a weeknight dinner from ordinary to memorable. The crust is crisp at the edges and tender in the center, made from pulsed cauliflower, Parmesan, garlic, and egg whites. A tangy, herby pesto made with plain nonfat Greek yogurt and fresh basil keeps things light but flavorful, while grilled zucchini and Roma tomatoes add smoky sweetness and texture. This dish is approachable, adaptable, and perfect for anyone who wants a veggie-forward pizza without the heaviness of traditional dough.

Prep time is mostly hands-on — pulsing and squeezing the cauliflower, assembling the crust, and grilling vegetables. The result is an elegant pizza that’s great for a family dinner, a small gathering, or meal-prep slices to enjoy later. Below you’ll find a straightforward ingredient list followed by detailed, step-by-step directions that keep the order and measurements exactly as listed, rewritten into clear, actionable steps.

Ingredients

12 cups cauliflower, cut into florets (about 2 medium heads)
1 tablespoon + 1 teaspoon minced garlic
1/2 teaspoon salt
1 teaspoon Italian seasoning
Pepper, to taste
1 1/3 cups + 4 tablespoons Parmesan cheese, grated and divided
2 large egg whites
1/2 cup plain nonfat Greek yogurt
1/2 cup firmly packed fresh basil, roughly chopped
2 teaspoons minced garlic
1 tablespoon olive oil
1 small zucchini, sliced
3 Roma tomatoes, sliced
1/2 tablespoon olive oil
Salt and pepper, to taste
1/2 cup Parmesan cheese, grated
Fresh basil, for garnish

Notes on Ingredients

This recipe relies on simple, fresh ingredients. Use a firm, dry cauliflower for the best crust texture. The Parmesan should be freshly grated if possible — it melts and binds better than pre-shredded cheese. The plain nonfat Greek yogurt creates a creamy, tangy pesto without adding oil or heavy cream. Finally, select Roma tomatoes that are evenly ripe and a zucchini that’s firm and not overly seedy so they grill nicely without becoming mushy.

Equipment

Food processor or blender
Large clean kitchen towel or cheesecloth
Baking sheet or pizza stone
Parchment paper (optional, but helpful)
Large mixing bowl
Grill pan or outdoor grill
Oven preheated to 425°F (220°C)

Step-by-Step Directions

The directions are written in clear steps and follow the same order as the ingredient list. Quantities remain unchanged. Read through the full recipe once before starting so you can manage timing between the crust and the grilled veggies.

Preheat and prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent the crust from sticking.
Process the cauliflower: Working in batches, add the 12 cups cauliflower florets to a food processor. Pulse until the cauliflower is broken down into rice-like grains. Do not over-process to the point of a purée; you want a coarse, even texture.
Cook and dry the cauliflower rice: Transfer the processed cauliflower to a microwave-safe bowl and microwave on high for about 4–5 minutes, or until softened. Alternatively, you can steam the cauliflower rice on the stovetop until just tender. Let it cool slightly.
Remove excess moisture: Place the cooked cauliflower rice into a clean kitchen towel or cheesecloth. Gather the cloth around the cauliflower and twist firmly to squeeze out as much liquid as possible. This is essential for a crust that holds together and crisps properly.
Mix the crust ingredients: Transfer the drained cauliflower to a large mixing bowl. Add 1 tablespoon + 1 teaspoon minced garlic, 1/2 teaspoon salt, 1 teaspoon Italian seasoning, a few grinds of pepper (to taste), and 1 1/3 cups Parmesan cheese (grated). Stir to combine. Taste and adjust the seasoning lightly if desired.
Bind the crust: Add 2 large egg whites to the cauliflower mixture and mix thoroughly until the ingredients are evenly distributed and the mixture is slightly sticky. The egg whites will help bind the crust without adding excess fat.
Shape the crust: Transfer the cauliflower mixture to the prepared baking sheet. Using clean hands or a spatula, press the mixture into a round or rectangular pizza shape about 1/4–1/2 inch thick, depending on how thin or thick you prefer the crust. Create a slightly thicker rim if you like a defined edge.
Bake the crust: Place the crust in the preheated oven and bake for 18–22 minutes, or until the edges are golden and the surface is set. The crust should be firm to the touch and starting to brown.
Prepare the Greek yogurt pesto: While the crust bakes, make the pesto. In a small food processor or blender, combine 1/2 cup plain nonfat Greek yogurt, 1/2 cup firmly packed fresh basil (roughly chopped), 2 teaspoons minced garlic, and 1 tablespoon olive oil. Pulse until smooth and well combined. Scrape down the sides and pulse again briefly to achieve a creamy, spoonable pesto. Set aside.
Grill the veggies: Prepare your grill pan or outdoor grill over medium-high heat. Toss 1 small zucchini (sliced) and 3 Roma tomatoes (sliced) with 1/2 tablespoon olive oil and a pinch of salt and pepper. Grill the zucchini and tomato slices until they develop char marks and become slightly softened — about 2–3 minutes per side for the zucchini and 1–2 minutes per side for the tomato slices, depending on thickness. Remove from heat and set aside.
Top the baked crust: When the cauliflower crust is baked and firm, remove it from the oven. Let it cool for 2–3 minutes. Spread a thin, even layer of the Greek yogurt pesto over the crust, leaving a small border at the edge.
Add the grilled vegetables and cheese: Arrange the grilled zucchini and Roma tomato slices on top of the pesto. Sprinkle the remaining 4 tablespoons + 1/2 cup Parmesan cheese (grated) evenly over the pizzas. Add a few more cracks of pepper if desired.
Finish baking: Return the pizza to the oven for an additional 4–6 minutes, or until the cheese melts lightly and the toppings warm through. Watch closely so the crust remains crisp and does not over-brown.
Garnish and serve: Remove the pizza from the oven. Scatter fresh basil leaves over the top for brightness. Let the pizza rest for 2–3 minutes, then slice and serve warm.

Make-Ahead and Storage Tips

This Cauliflower Pizza With Greek Yogurt Pesto And Grilled Veggies holds up well for leftovers. Store sliced pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven (around 350°F / 175°C) for 8–10 minutes to help re-crisp the crust, or toast individual slices in a skillet over medium heat. The pesto may separate slightly in the fridge; stir it gently before spreading if you’ve made it in advance.

Variations and Substitutions

Cheese: If you prefer, you can substitute part of the Parmesan with a milder cheese for a different melt and flavor profile, while keeping the total amounts the same.
Vegetables: Swap the zucchini and tomatoes for grilled eggplant, bell peppers, or thinly sliced red onion. Keep the grilling step for the best texture and flavor.
Herbs: Add a handful of baby arugula or fresh spinach after baking for an extra layer of freshness.

Serving Suggestions

This pizza pairs well with a crisp green salad dressed in lemon and olive oil, or a light soup for a balanced meal. For a heartier bite, serve with roasted potatoes or a grain-based side like quinoa tossed with herbs.

Final Notes

Cauliflower Pizza With Greek Yogurt Pesto And Grilled Veggies is proof that a vegetable-forward pizza can be indulgent in the best way — full of texture, fresh flavors, and satisfying savory notes without weighing you down. The crust is made to be sturdy enough to hold the grilled veggies and the creamy Greek yogurt pesto, and the Parmesan brings everything together with a pleasant saltiness. Whether you’re making this for a weeknight dinner or a leisurely weekend lunch, it’s a recipe worth keeping in rotation.

Enjoy your pizza warm, garnish with extra fresh basil if you like, and savor the way the roasted, charred, and creamy elements all complement one another.

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Cauliflower Pizza With Greek Yogurt Pesto And Grilled Veggies

A lighter cauliflower-based pizza topped with a tangy Greek yogurt pesto and charred grilled vegetables.

Prep Time30

Cook Time55

Total Time1 40

Servings: 4 servings

Ingredients

12 cups cauliflower florets about 2 medium heads, riced in food processor
1 tablespoon garlic minced
1 teaspoon garlic minced (for yogurt pesto)
1/2 teaspoon salt
1 teaspoon Italian seasoning
black pepper to taste, plus additional for veggies
1 1/3 cups Parmesan cheese grated, divided (1 1/3 cups for crust, 4 tbsp reserved)
4 tablespoons Parmesan cheese reserved for topping (about 1 tbsp per pizza)
2 large egg whites
1/2 cup plain nonfat Greek yogurt for pesto sauce
1/2 cup fresh basil firmly packed, roughly chopped (for yogurt pesto)
1 tablespoon olive oil for yogurt pesto
1 small zucchini sliced
3 Roma tomatoes sliced
1/2 tablespoon olive oil for tossing vegetables
1/2 cup Parmesan cheese grated, for final topping
fresh basil for garnish

Instructions

Preheat oven to 400°F (200°C) and line a pizza pan or baking sheet with parchment paper.
Pulse the cauliflower florets in a food processor until they reach a rice-like texture (about 12 cups total from 2 medium heads).
Transfer the riced cauliflower to a microwave-safe bowl and microwave 7 minutes, stir, then microwave another 7 minutes; let cool 10–15 minutes until manageable.
Place the cooled cauliflower in a clean kitchen towel or cheesecloth and wring out as much moisture as possible.
Return the drained cauliflower to a large bowl and stir in 1 tablespoon minced garlic, 1/2 teaspoon salt, 1 teaspoon Italian seasoning, a pinch of pepper, and 1 1/3 cups grated Parmesan.
Add the 2 egg whites and mix until fully combined to form the crust mixture.
Divide the mixture into 4 portions and press each into a thin round on the prepared pan, leaving a slightly raised edge for a crust.
Bake the crusts in the preheated oven until golden brown, about 30 minutes.
While the crusts bake, make the Greek yogurt pesto: combine 1/2 cup Greek yogurt, 1/2 cup packed basil, 1 teaspoon minced garlic, and 1 tablespoon olive oil in a food processor and blend until smooth.
Preheat a grill to medium-high. Toss sliced zucchini and Roma tomatoes with 1/2 tablespoon olive oil and a pinch of salt and pepper.
Grill the vegetables 2–3 minutes per side until charred; transfer to a plate and keep warm.
When crusts are baked, remove from oven and preheat broiler to high for about 3 minutes; sprinkle the reserved 4 tablespoons Parmesan over the 4 crusts (about 1 tablespoon each).
Broil the pizzas 2–3 minutes until the cheese is golden and melted.
Spread the Greek yogurt pesto over each crust, top with the grilled zucchini and tomatoes, and sprinkle with the remaining 1/2 cup grated Parmesan.
Return the pizzas to the broiler or under high heat just until the final cheese melts, about 2–3 minutes. Garnish with fresh basil and serve.