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.
