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Food Faith Fitness

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Cauliflower Pizza with Greek Yogurt Pesto & Grilled Veggies {Low Carb + High Protein + Vegetarian}

Gluten Free
Low Carb
Vegetarian
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This healthy Cauliflower pizza is topped with grilled vegetables and Greek Yogurt pesto for an easy, meatless meal that is low in carbs and high in protein! Grilling the crust keeps it from going soggy!

Grilled Veggie Cauliflower Pizza with Greek Yogurt Pesto - Low carb, high protein, meatless and under 350 calories! Learn the secret to cauliflower crust that doesn’t get soggy! | FoodFaithFitness.com | @FoodFaithFit

If you’re like me, you just rolled out of bed and immediately turned on your computer.

Because you are also a person of the computer era and have been told to ALWAYS BE PLUGGED IN. Even when your eyeballs are barely alive yet, so they peer into the bright light, burn, and wish that they could just wither up and die.

That might be dramatic. But it’s probably not.

You get me.

Grilled Veggie Cauliflower Pizza with Greek Yogurt Pesto - Low carb, high protein, meatless and under 350 calories! Learn the secret to cauliflower crust that doesn’t get soggy! | FoodFaithFitness.com | @FoodFaithFit

Which means that you also don’t really enjoy Mondays. Like, at all.

You know what though? It’s about to get a whole lot more MOOOOO-velous!

Because it’s the first day of June…which means its June Dairy Month!  AKA: grate cheese on ALL the things and eat an extra 4.6 scoops of Greek yogurt for breakfast month!

Grilled Veggie Cauliflower Pizza with Greek Yogurt Pesto - Low carb, high protein, meatless and under 350 calories! Learn the secret to cauliflower crust that doesn’t get soggy! | FoodFaithFitness.com | @FoodFaithFit

All in the name of getting the recommended 3 servings of dairy per day amIright? Especially since most of us don’t get enough.

PLUS, one serving of milk, cheese or yogurt packs a whopping 8g of protein.  So, maybe we should round that 4.6 scoops up to a WHOLE 5 guys.

Your breakfast is being eaten ON THE EDGE.

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Do you remember the when I went to Ohio (where they produce 630 MILLION gallons of milk! Hello smoothie-fest!) with The American Dairy Association Mideast and got to meet some amazing dairy families, tour their farms, milk cows and even FEED A BABY COW? <– life highlight RIGHT thur.

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Today, a bunch of fabity-fab bloggers are joining together to helping ring in June Dairy Month and celebrate America’s dairy farming families.

Which is why there is pizza coming at your face today. Some wise person once said “it ain’t no party, until there’s pizza.”

I might have made that up. But, it’s DA TRUF.

Cauliflower crust.  It’s not any new and dang-fangled shenanigans. You’ve heard about it. Maybe you’ve even munched on it already.  But we’ve been too busy cauliflower rice-ing it up here on FFF that we hadn’t eaten it yet.

Grilled Veggie Cauliflower Pizza with Greek Yogurt Pesto - Low carb, high protein, meatless and under 350 calories! Learn the secret to cauliflower crust that doesn’t get soggy! | FoodFaithFitness.com | @FoodFaithFit

But, YOU. GUY. SO WORTH THE WAIT.

If you’ve tried making crust out of fresh vegetable-y goodness and been, like, U-L-T-R-A disappointed when it was soggy, mooshy and reminded you of, uhmmm, NOT pizza, I am about to tell you the secretz to making your crust crispy-crunchy PERFECT.

  1. SQQUUUEEZE the water out of the cauliflower. Then squeeze it more. Call it your workout for the day, and then you can eat an extra slice. Or 3.
  2. Cover the baked crust with cheese and broil it to create a seal between the crust and the sauce. I actually learned of this trick somewhere on the interwebz ages ago. I do not remember where. To that person: YOU ARE BRILLIANT.Grilled Veggie Cauliflower Pizza with Greek Yogurt Pesto - Low carb, high protein, meatless and under 350 calories! Learn the secret to cauliflower crust that doesn’t get soggy! | FoodFaithFitness.com | @FoodFaithFit
  3. Make them SMALL. This way your pizza isn’t going to get a case of the bendies when you pick it up, and leave you with a lap full of toppings. NO FUN.
  4. Put it on the grill. Crunchy bottoms.  Smokey-grilly summer flavor.  NUM <3<3<3

After you’ve amazed yourself with your crust-making abilities, comes the EASIEST EVUH Greek yogurt pesto, that you spread on EVERYTHING…err…the pizza.

But, you could spread it on e’rythang. More protein for YOU.

Grilled Veggie Cauliflower Pizza with Greek Yogurt Pesto - Low carb, high protein, meatless and under 350 calories! Learn the secret to cauliflower crust that doesn’t get soggy! | FoodFaithFitness.com | @FoodFaithFit

Top it off with some extra grilled vegetables because crust made of veggies + veggies on top = LOOK AT YOU BEING SO HEALTHY. With PIZZA.

Don’t forget the extra Parmesan cheese for added D-LISH AND the necessary ooey-gooey-melty factor.

Oh hey good 4 you, nutrient-packed ‘za that doesn’t even need to wait for the weekend.

Grilled Veggie Cauliflower Pizza with Greek Yogurt Pesto - Low carb, high protein, meatless and under 350 calories! Learn the secret to cauliflower crust that doesn’t get soggy! | FoodFaithFitness.com | @FoodFaithFit

I kinda like you a lot.
For step-by-step instruction of this recipe, watch my video tutorial below:
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5 from 9 votes
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Cauliflower Pizza with Greek Yogurt Pesto & Grilled Veggies

This healthy Cauliflower pizza is topped with grilled vegetables and Greek Yogurt pesto for an easy, meatless meal that is low in carbs and high in protein! Grilling the crust keeps it from going soggy!

Course Dinner
Cuisine American
Keyword gluten free
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 331 kcal
Author Taylor

Ingredients

For the cauliflower crust:

  • 12 Cups Cauliflower cut into florets (about 2 medium heads or 3 lbs)
  • 1 Tbsp + 1 tsp Garlic minced
  • 1/2 tsp Salt
  • 1 tsp Italian Seasoning
  • Pepper
  • 1 1/3 Cup + 4 Tbsp Parmesan cheese grated and divided (about 3.5 oz)
  • 2 Large egg whites

For the Greek yogurt basil sauce:

  • 1/2 Cup Plain Non-fat Greek yogurt
  • 1/2 Cup firmly packed Fresh basil roughly chopped
  • 2 tsp Garlic minced
  • 1 Tbsp Olive oil
  • Salt/pepper to taste

For topping:

  • 1 Small zucchini sliced
  • 3 inch Roma Tomatoes sliced 1/2 thick *
  • 1/2 Tbsp Olive oil
  • 1/2 Cup Parmesan Cheese grated
  • Fresh basil for garnish

Instructions

  2. Preheat your oven to 400 degrees and line a pizza pan with parchment paper.
  3. In a large food processor, process the cauliflower into it is fine, and the texture of rice. I did mine in 4 batches.
  4. Place the cauliflower into a LARGE bowl and microwave for 7 minutes, stir, and microwave for an additional 7 minutes. Then, let the cauliflower stand until cool enough to handle, 10-15 minutes.
  5. Dump the cauliflower into a thin kitchen towel ** (I did mine into two batches) and ring out ALL the excess moisture. Put some muscle into it and really get out as much as you can, as this is the key to a not-soggy crust.
  6. Transfer the cauliflower back into a large bowl and add in the garlic, salt, Italian season, a pinch of pepper and 1 1/3 cups of the Parmesan. Stir until well combined and then add the egg whites, mixing until well combined.
  7. Divide the cauliflower into 4 balls (about a heaping 1/2 cup each) and spread onto on the pizza pan, leaving a ridge for the crust.
  8. Bake until golden brown, about 30 minutes.
  9. While the pizza bakes, Combine the Greek yogurt, basil and garlic in a small food processor (mine is 3 cups) until smooth and creamy, scraping the sides down as necessary.
  10. With the food processor on, stream in the olive oil until well mixed. Set aside.
  11. Then, preheat your grill to medium-high heat.
  12. Combine the sliced zucchini, tomato and olive oil in a small bowl and season with a pinch of salt and pepper. Grill until charred, about 2-3 minutes a side.*** Place onto a plate and set aside. Keep your grill on.
  13. Once the pizza is cooked, remove them from the oven and preheat your broiler to high heat for 3 minutes. Take the remaining 4 Tbsp of cheese and sprinkle it onto the pizzas (1 Tbsp each) and broil for 2-3 minutes until golden brown and melted.
  14. Spread some of the Greek yogurt sauce **** on each pizza and then top with the grilled veggies and sprinkle with remaining cheese.
  15. Place the pizzas onto the grill just until the cheese melts, about 2-3 minutes.
  16. DEVOUR immediately.

Recipe Notes

Keep your tomato pretty thick, as it's much easier to get off the BBQ that way, since they tend to stick
*I find the thinner the towel, the more water you are able to squeeze out.
*** If you have troubles getting the tomato off the grill, a fork will really help!
**** You probably won't use all the sauce...but it makes a great veggie dip!

DID YOU MAKE THIS RECIPE?

If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit

FOR THIS RECIPE, I RECOMMEND:

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This post is sponsored by The American Dairy Association Mideast. Thank you for allowing me to continue creating great content for you by supporting partnerships with super-fab brands that Food Faith Fitness loves to work with! As always, opinions remain 100% my own.

cauliflower-crust-nutrition-information

IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! :)

Don’t forget to check out all the other great recipes for June Dairy Month:

Inside BruCrew Life made a Pina Colada Cake Trifle

Lemons for Lulu made a Coconut Banana Cream Pie

Country Cleaver made Chocolate Chip Mini Greek Yogurt Pops

Climbing Grier Mountain made Chicken Shawarma Gratin with Jalapeno Mint Yogurt

Well-Plated made Berry Breakfast Yogurt Popsicles

Love Grows Wild made Smoothie Popsicles

Eat2Gather made a Grilled Cheese Bar

In Katrina’s Kitchen made Milk and Cereal Breakfast Popsicles

Shugary Sweets made a S’Mores Coffee Milkshake

Want more cauliflower?

FS ranch cauli-1

Ranch Roasted Cauliflower with Avocado

FS ranch meatballs 4

Buffalo Chicken Meatballs with Cauliflower Alfredo

FS thai wrap-3

Thai Salad Wraps with Cauliflower Rice

Grilled Veggie Cauliflower Pizza with Greek Yogurt Pesto - Low carb, high protein, meatless and under 350 calories! Learn the secret to cauliflower crust that doesn’t get soggy! | FoodFaithFitness.com | @FoodFaithFit

STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER, FACEBOOK AND PINTEREST!

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Comments

  7. I must admit that I’ve never tried cauliflower pizza, but I sure am curious. This looks like a meal that I would enjoy very much. With farmer’s markets coming into season, I can see myself making this with fresh veggies all summer long. PS – That picture with you and the calf is priceless.

    Reply

    • You havent?! Oh Erin, you need to try it ASAP!
      Haha thanks! She was SO cute! 😀 Thanks lady!

      Reply

  8. This pizza looks crazzzzzzy delicious! I’m all about adding on extra Greek yogurt to my morning routine. I’m also all about cauliflower crust because it’s the best thing ever….yum!

    Reply

  12. This is such a great pizza idea. I love the cauliflower and that pesto. What a fun trip you went on–those baby cows are the cutest. 🙂

    Reply

  13. My favorite thing about this is how perfect and circular they are! they’re so cute!
    i still have yet to make cauliflower crust but after looking at this recipe i am kicking myself in the butt for not doing it sooner!

    Reply

  21. I’ve never made a cauliflower crust before because I’ve been scared. But your tips are awesome and now I can’t wait to try it! Great seeing you this weekend! Wish we weren’t so busy and had more time to chat though. XO

    Reply

    • You totally need to not be scared! It’s so easy and yum! It was so great seeing you too..agree, we did NOT chat nearly enough! Thanks! xoxo

      Reply

  25. That cauliflower crust looks like the best cauliflower crust I have ever seen! I love the trick to keep it small- that makes so much sense. I’ll be trying this soon!

    Reply

  26. That Greek yogurt pesto sounds incredible, as does this entire recipe. I can’t wait to make this and try a cauliflower crust! 🙂

    Reply

  31. This looks soo tasty! I tried making cauliflower pizza a few years back and it turned out a little salty and the dough was not as nice looking as yours. I need to give it another try. The greek yogurt sauce sounds delicious and love how your crust looks nice and crispy!

    Reply

    • You totally need to give a second go-around! It can be tricky to get right! Thank you so much Ana!

      Reply

  33. Mmm! This recipe is absolutely stunning – I can’t cope with the beauty of the cauliflower crust! What a perfect pizza! I wish I could grab a slice out of my screen right now!

    Reply

  36. These tips are so freakin’ amazing! Thank you!!! I am definitely going to incorporate them next time I make a cauliflower crust because soggy pizza that you have to eat with a knife and fork is just. not. pizza.

    Reply

    • YAY! I am so glad that they were helpful!! Knife and fork is NOT allowed for pizza, that’s for sure! Please let me know how it all turns out! Thanks Denisse!

      Reply

  38. Hey Taylor, I’m really up for trying this recipe, looks gorgeous and i am up for any opportunity to eat pizza! How many cups would you say the cauliflower is once it’s been blended?

    Thank you in advance!

    Reply

    • Unfortunately, I measured it first (as stated in the ingredients) so I really can’t give you an EXACT, I’m sorry! Just make sure it’s about 3 lbs, or 12 cups once you cut it into florets, and you’ll be fine. It doesn’t have to be an exact science! If I HAD to guess, I would maybe say 9 or 10 cups, but again, I haven’t measured it. I hope that somewhat helps! Please let me know if you try it! Thanks!

      Reply

  42. Taylor, I have been trying a variety of GF pizza crusts. I found one I liked so I was hesitant to try yours. But the pictures looked so succulent, I had to give it a go.
    I bought a cauliflower that was as big as my head. I had tomatoes. All I needed was basil and zucchini, both in my garden. Bam.
    The crust turned out perfectly, I love the idea of turning up the edges. I was not sure about the basil/Greek yogurt combo but wow, divine. THANK YOU.
    Would you consider letting me share this on my blog? I do recipes every Friday. I have a lot of GF readers.

    Reply

    • YAY! I am so happy to hear this!! Thank you for telling me!!
      What do you mean by share it? Do you want to post the full recipe because, unfortunately, I don’t allow full recipes to be posted anywhere other my website! Please let me know! Thanks! 🙂

      Reply

      • Hello. I am wanting to make this cauliflower crust pizza and wondering if in your testings – did you roast the cauliflower then puree? I am wondering if roasting the cauliflower first will still work?

        Reply

        • Unfortunately, I did not test that it that way first – I’m sorry! But, it really doesn’t need it as it gets nice and brown when you bake the crust. Hope that helps! Thanks – let me know if you try it! 🙂

          Reply

  43. Hi, I’m a “true” vegetarian (no eggs but I do eat milk products) and I’m wondering if this recipe will work with egg replacer? It sounds so good but I just don’t want the animal eggs.

    Reply

    • Unfortunately, there is really no way for me to tell you this as the recipe was not developed that way, and I’ve never used egg replacer – sorry! Please let me know if you try it though!

      Reply

  49. How ever did I miss this Mooo-velous pizza. The minute I saw it. . .I knew I had to have it. But do you know what. . .the many times that I made cauliflower crust pizza. . .mine never looked this fantastic (And I thought I squeezed the tarnation out of it too). But after looking at this temptress, I think I am going to give it another try (one the Mr. goes back to Shanghai. . .because let’s face it. . .I want to save face if it doesn’t work). P.S.. so jealous you got to feed a baby cow.

    Reply

  50. I’m confused about what a serving of this pizza is. It says this recipe yields 4, so is one of 4 mini pizzas a serving? Thank you for posting the nutrition facts. I’m excited to try this recipe!

    Reply

    • Yep! One pizza is one serving! For all the nutrition facts on my website, the nutrition info is for one portion of the yield if that makes sense! Hope you love it Karen!

      Reply

  52. Oh just stumbled upon this- such great tips- like the layer of cheese between the sauce and crust- and baking them small! Genius! I’ve made some cauliflower crusts in the past and with enough cheese and sauce I convinced myself it was pizza, but really they were quite disappointing! Can’t wait to try this 🙂 and as a daughter of a dairy farmer love this post!

    Reply

  53. Hey Taylor!

    Delicious recipe! I just tried it last night. My boyfriend and I have been trying to eat less meat and less carbs in this new year and I’m glad we started with this. I recommend layering cheese cloth to get all that water out of the cauliflower when making the crust (it makes a very fine mesh that way).

    My only question would be is there any way to make this without the parm in the crust? I only ask because the salt levels were very high, and I definitely want to make this again, just with a little less sodium. 🙂

    Thank you for this bomb recipe!

    Reply

  54. My only question would be is there any way to make this without the parm in the crust? I only ask because the salt levels were very high, and I definitely want to make this again, just with a little less sodium. ????

    Reply

  55. This sounds sooooo good and I’ll be making it this weekend! Wonder if frozen cauliflower would work? Thanks for another great recipe!

    Reply

  56. I made this recipe yesterday, using 2/3 of the recipe as my one cauliflower was a little over 2 lbs in weight. The crust worked beautifully. I had made a Greek yogurt dip the night before, which I used as the base for one of the two pizzas; and made a bit of spicy sauce from some leftover tomato puree for the second one, adding baked eggplant slices, anchovies and capers and a couple of Provolone slices. I love cauliflower as a vegetable, but this is a great discovery. Thank you so much for posting the recipe!

    Reply

  57. I just found your recipe…..it looks amazing and it’s going to be dinner tonight???? I was wondering if there was a reason for the yoghurt to be non-fat? I only buy full fat yoghurt and made the pesto sauce with that. It tastes delicious but is a bit watery. Not sure if it’s because of the yoghurt I used though!

    Reply

    • Hi Sharon! I am so excited that you are going to try this! Very strange that it is watery with full-fat as it isn’t with fat-free! So maybe it was the yogurt? The sauce WILL definitely be thinner than a “traditional” pesto sauce though! Does that help? The reason it is non-fat is mainly just to keep calories/fat down – that’s all!

      Reply

  58. This cauliflower pizza recipe is FANTASTIC! And the pesto! I’m shocked – it’s sooo good! My 4 year old daughter was eating it, & I had put a pizza made from a pita pocket on her plate too…. and she said to me, “Mom, this is delicious!!” As she was putting the first bite of a pita pizza in her mouth, I asked her of she had tried the pizza with the cauliflower crust & which she liked better. She told me she didn’t know, because she never got any of the cauliflower one. I dished her plate & it was just her & I for the night, & I watched her eat, so I knew she had… after a smidge more talk & little self realization, she covered her mouth in shock & said, “Mom, I did! It was so good I didn’t even realize I ate something different!”
    Thanks so much for a crispy crust & delicious pizza!!

    Reply

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