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Homemade Cauliflower Pizza With Greek Yogurt Pesto And Grilled Veggies photo
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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 minutes
Cook Time55 minutes
Total Time1 hour 40 minutes
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.

Equipment

  • Food Processor
  • Large Bowl
  • microwave-safe bowl or dish
  • Kitchen Towel or Cheesecloth
  • baking sheet or pizza pan
  • Parchment Paper
  • Grill or Grill Pan
  • Small Bowl

Notes

  • Make sure to wring the cauliflower very dry for a firm crust.
  • Use plain nonfat Greek yogurt for the tangy pesto texture.
  • Grill vegetables just until charred to keep them tender.
  • Reserve the 4 tablespoons of Parmesan to sprinkle before broiling.