Think out of the box! Sink your teeth into a slice of this vibrant (and wholesome!) Cauliflower Pizza With Greek Yogurt Pesto And Grilled Veggies.
At the risk of sounding weird, I rarely order pizza. It could very well be because I’ve never had a pizza delivery I’ve truly enjoyed. Pizza in a box is a concept I just don’t get. Somehow, they always manage to arrive cold and unappetizingly greasy. Good pizza, in my opinion, should be served piping hot, straight from the oven and onto my plate.
I may be picky about how my pizza is served, but I am not all that particular about the pie itself. With the exception of pineapple on pizza or the so-called “meatza,” where the crust is made with ground beef, I’m all for a little culinary freedom. Pizza with figs, kimchi, octopus, strawberries, and even caviar—I’ve had them all. But these fancy variations aside, I’m also quite fond of giving my pizzas a wholesome makeover.
This pizza is a perfect example. A crisp, garlic-infused cauliflower crust is topped with a creamy pesto made with Greek yogurt and fresh basil. The crowning glory is grilled zucchini and sweet Roma tomatoes, while Parmesan adds its characteristic savoriness. Sound crave-worthy? It is. This is most definitely not that sad pizza that comes in a box.
Make it your own
When making the crust, use pecorino (a zesty Italian cheese made from sheep’s milk) or go for something a little different with Gouda, Comté, or Gruyère. Instead of Greek yogurt, try creamy mascarpone or even some tangy crème fraîche to make your pesto sauce. And there’s no need to stick to basil alone either. You can add a little peppery arugula or other fresh herbs such as parsley or oregano for a brighter sauce.
As far as toppings go, the zucchini and tomatoes are only a suggestion. I love this pizza with grilled red peppers or eggplant. I’ve even topped it with sautéed wild mushrooms, pumpkin, and caramelized red onion. All of these options are lovely with a good drizzle of balsamic glaze right before serving. For added heartiness, consider topping your pizza with paper-thin slices of salty prosciutto or spicy salami.
How do I store leftovers?
If possible, store the crusts, sauce, and grilled veggies separately in airtight containers, assembling the pizzas shortly before serving. Though topped pizzas will always taste better fresh, you can store them in the fridge in an airtight container or wrapped in plastic for up to 2 days. The crusts beautifully lend themselves to being frozen. Wrap them in plastic, transfer them to a Ziploc bag, and freeze them for up to 3 months.
Serving suggestions
Pizza and salad make a great lunch or light dinner. Try this cauliflower pizza with a healthy Chopped Kale Salad or a refreshing Mâche Salad. Soup is another good option. A bowl of this easy Crock-Pot Tomato Soup or this uplifting Green Goddess Soup will go well with a slice or two.
Ingredients
For The Cauliflower Crust:
- 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
- 1 1/3 cups + 4 tablespoons Parmesan cheese grated and divided
- 2 large egg whites
For The Greek Yogurt Pesto:
- 1/2 cup plain nonfat Greek yogurt
- 1/2 cup firmly packed fresh basil roughly chopped
- 2 teaspoons minced garlic
- 1 tablespoon olive oil
For Topping:
- 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
Instructions
To Make The Crust:
- Preheat your oven to 400°F and line a pizza pan with parchment paper.
- In a large food processor, process the cauliflower until it has a rice-like texture.
- Transfer the cauliflower to 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.
- Transfer the cauliflower to a thin kitchen towel and wring 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 perfect crust.
- Transfer the cauliflower back into the large bowl and add in the garlic, salt, Italian seasoning, a pinch of pepper, and 1 1/3 cups of the Parmesan. Stir until well combined. 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.
To Make The Greek Yogurt Pesto:
- Combine the Greek yogurt, basil, and garlic in a small food processor (mine is 3 cups). Process 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.
To Prep The Topping:
- Preheat your grill to medium-high.
- Combine the sliced zucchini, tomato, and olive oil in a small bowl and season with a pinch of salt and pepper. Grill the vegetables until charred, about 2-3 minutes a side. Transfer to a plate and set aside. Keep your grill on.
To Assemble The Pizzas:
- Once the crusts are baked, remove them from the oven and preheat your broiler to high heat for 3 minutes. Take the remaining 4 tablespoons of cheese and sprinkle it over the pizzas (1 tablespoon each). Broil for 2-3 minutes, until golden brown and melted.
- Divide the Greek yogurt sauce over the pizzas, top with the grilled veggies, and sprinkle with the 1/2 cup of cheese.
- Place the pizzas under the grill, just until the cheese melts, about 2-3 minutes. Garnish with basil and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
hello! i’m planning on making this recipe soon but was wonder if the crust can be frozen? or how many days would it last refrigerated? I only need 2 servings
Hi Nicole, you can certainly freeze the crust. Just put it in an airtight container and it will last 3 months in the freezer. I think it should keep up to 5 days in the fridge and a short trip in the oven should help get its crisp back.
Hi, I was wondering what to do with the cauliflower if you don’t own a microwave.
Hi Keya, Unfortunately you need a microwave for this recipe as it helps dry the cauliflower without grilling it.