Grilled Cauliflower Crust Pizza with Greek Yogurt Pesto

• 12 cups Cauliflower, Cut Into Florets (for 12 Cups You'll Need About 2 Medium Heads Or 3 Lbs)
• 1 Tablespoon Plus 1 Teaspoon Garlic, Minced
• 1/2 teaspoons Salt
• 1 teaspoon Italian Seasoning
• Pepper
• 1-13 cup Plus 4 Tablespoons Parmesan Cheese, Grated And Divided
• 2 Large Egg Whites
• 1/2 cups Plain, Non-fat Greek Yogurt
• 1/2 cups Firmly Packed Fresh Basil, Roughly Chopped
• 2 teaspoons Garlic, Minced
• 1 Tablespoon Olive Oil
• Salt/pepper To Taste
• 1 Small Zucchini, Sliced
• 3 Roma Tomatoes, Sliced 1/2 Inch Thick *
• 1/2 Tablespoons Olive Oil
• 1/2 cups Parmesan, Grated
• Fresh Basil, For Garnish

1. 1.
2. Preheat your oven to 400 F and line a pizza pan with parchment paper.
3. 2.
4. In a large food processor, process the cauliflower until it is finely chopped and the texture of rice.
5. I did mine in 4 batches.
6. 3.
7. Place the cauliflower into a large bowl and microwave for 7 minutes, stir, and microwave for an additional 7 minutes.
8. Then, let the cauliflower stand until its cool enough to handle, 10-15 minutes.
9. 3.
10. Dump the cauliflower into a thin kitchen towel (I did mine in two batches, see note) and wring out all the excess moisture.
11. Put some muscle into it and really get out as much as you can, as this is the key to a not-soggy crust.
12. 5.
13. Transfer the cauliflower back into a large bowl and add the garlic, salt, Italian season, a pinch of pepper and 1 1/3 cups of the Parmesan.
14. Stir until well combined and then add the egg whites, mixing until well combined.
15. 6.
16. Divide the cauliflower into 4 balls (about a heaping 1/2 cup each) and spread each ball onto the pizza pan, leaving a ridge for the crust, to create 4 mini pizzas.
17. 7.
18. Bake until golden brown, about 30 minutes.
19. 8.
20. 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.
21. 9.
22. With the food processor on, stream in the olive oil until well mixed.
23. Set aside.
24. 10.
25. Then, preheat your grill to medium-high heat.
26. 11.
27. Combine the sliced zucchini, tomato and olive oil in a small bowl and season with a pinch of salt and pepper.
28. Grill the veggies until charred, about 2-3 minutes a side.
29. Place veggies onto a plate and set aside (see note).
30. Keep your grill on.
31. 12.
32. Once the pizza crusts are cooked, remove them from the oven and preheat your broiler to high heat for 3 minutes.
33. Take the remaining 4 tablespoons of cheese and sprinkle it onto the pizzas (1 tablespoon each) and broil for 2-3 minutes until golden brown and melted.
34. 13.
35. Spread some of the Greek yogurt sauce (see note) on each pizza and then top with the grilled veggies and sprinkle with remaining cheese.
36. 14.
37. Place the pizzas onto the grill just until the cheese melts, about 2-3 minutes.
38. 15.
39. Devour immediately.
40. Notes: 1.
41. Keep your tomato slices pretty thick, as its much easier to get off the BBQ that way, since they tend to stick 2.
42. I find the thinner the towel, the more water you are able to squeeze out.
43. 3.
44. If you have troubles getting the tomato off the grill, a fork will really help!
45. 4.
46. You probably wont use all the sauce...but it makes a great veggie dip!

cauliflower, garlic, salt, italian seasoning, pepper, parmesan cheese, egg whites, yogurt, fresh basil, garlic, olive oil, salt, zucchini, tomatoes, olive oil, parmesan, fresh basil

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/grilled-cauliflower-crust-pizza-with-greek-yogurt-pesto/ (may not work)