This Cauliflower Pizza with Greek Yogurt Pesto topped with grilled veggies makes for an easy, healthy meal that’s low carb and high protein!
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.
Why you will LOVE This Recipe
Three cheers for PIZZA! Who doesn’t love pizza, am I right or am I right?! I love cooking up pizza or incorporating it into my recipes like pizza crockpot pasta BUT some of us may have allergies or dietary preferences and pizza doesn’t always fit the mold. Today’s low carb cauliflower pizza crust is gluten free AND Keto friendly, making it an excellent better-for-you choice than regular pizza BUT doesn’t sacrifice on taste, flavor or texture! Similar to sweet potato pizza crust, this crust is made with veggies and seasoned to perfection to make your low carb pizza experience the best it can be. Whether there’s a food allergy in your family, a Keto eater OR you just want to try out a healthy pizza crust alternative, this is the recipe for you!
The Secret to Crust that Isn’t Soggy
I love passing on little tips and tricks when it comes to cooking in the kitchen, and this keto cauliflower pizza crust has a step that you must not skip! After microwaving your riced cauliflower, place it into a clean kitchen towel and be sure to wring out ALL of the excess moisture! If you want crispy, delicious pizza crust with no soggy texture, don’t skip this step and put some muscle into it!
You might think that making a cauliflower pizza recipe must be SUPER complicated, because it’s specialized. Well, I’m here to tell you that it’s not that hard and you probably have most of the ingredients to make it already! Here’s what you’ll need to make this delicious, keto take on pizza:
- Italian Seasoning
- Parmesan Cheese
- Egg Whites
- Plain Non-fat Greek Yogurt
- Fresh Basil
- Salt and Pepper
- Olive Oil
- Roma Tomatoes
- Olive Oil
- Parmesan Cheese
- Fresh Basil
YES! Cauliflower is a fantastic vegetable to incorporate into a Keto diet, as it is very low in carbs. Cauliflower contains about 1.5 grams of carbs per 1/2 cup!
Absolutely! It’s low carb and loaded with fiber to keep you full and your digestion healthy. Plus, the cheese has protein to build your muscles!
Yes! Cauliflower is much lower in carbs than flour, so this cauliflower crust pizza is lower in carbs than normal pizza
How to make Cauliflower Pizza
Turn on the oven and line a pizza pan with parchment paper.
Prepare the Cauliflower
Place the cauliflower into a large food processor and process until the texture is rice-like. Place it in a microwave safe bowl and heat for 7 minutes on high in the microwave. Stir and heat again for 7 more minutes. Let the cauliflower cool. Once cool enough to handle, pour the cauliflower into a clean kitchen towel and wring it out until ALL the excess liquid comes out.
Make the Dough
Place the cauliflower into a large bowl along with the garlic, salt, italian seasoning, pepper, and most of the parmesan. Stir well and then add in the egg whites, mixing to combine. Divide the dough into 4 balls and spread them out onto your pizza pan.
Make the Sauce
In a small food processor, add the Greek Yogurt, garlic and basil until smooth, stopping to scrape down the sides as needed. With the food processor running, slowly stream in the olive oil. Set aside.
Mix together the zucchini, tomatoes, and olive oil in a large bowl, seasoning with salt and pepper. Place them on the grill and grill them up until charred and soft, a couple minutes per side. Set aside.
Once the pizza crust is cooked, remove them from the oven and add the remaining parmesan cheese. Place them under the broiler until golden brown and the cheese has melted.
Spread some of the garlic yogurt sauce on each pizza and top with the veggies. Sprinkle them with the remaining cheese, then place the pizzas on your grill until the cheese has just melted.
Serve up your pizzas immediately and enjoy!
Other Topping Ideas
If roasted zucchini and tomatoes aren’t your favorite, or you simply want to mix things up a bit with your pizza, you can add whatever you want! Some grilled or pulled chicken would be a delicious addition to this pizza, as well as some sauteed onions and bell peppers.
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:
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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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