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!
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.
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!
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.
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.
Today, a bunch of fabity-fab bloggers are joining together to helping ring in June Dairy Month and celebrate America’s dairy farming families.
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 eating sweet potato pizza crust and just figuring out how to cook cauliflower rice and, once we learned, cauliflower rice-ing it up here on FFF that we hadn’t eaten it yet.
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.
- 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.
- 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.
- 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.
- 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.
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.
I kinda like you a lot.
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
- 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
- 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
- Preheat your oven to 400 degrees and line a pizza pan with parchment paper.
- In a large food processor, process the cauliflower into it is fine, and the texture of rice. I did mine in 4 batches.
- 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.
- 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.
- 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.
- 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.
- Bake until golden brown, about 30 minutes.
- 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.
- With the food processor on, stream in the olive oil until well mixed. Set aside.
- Then, preheat your grill to medium-high heat.
- 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.
- 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.
- Spread some of the Greek yogurt sauce **** on each pizza and then top with the grilled veggies and sprinkle with remaining cheese.
- Place the pizzas onto the grill just until the cheese melts, about 2-3 minutes.
- DEVOUR immediately.
Tips & Notes:
*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!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
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.
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
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