Cauliflower Pizza Crust with Greek Yogurt Pesto

Homemade pizza party! Freshly made cauliflower crust pairs beautifully with a creamy Greek yogurt pesto sauce, fresh tomatoes & ooey gooey mozzarella.

1 hour

10 ounces frozen cauliflower rice, thawed and drained

2 medium eggs, beaten

½ cup FAGE Total 5%

½ heaping cup shredded mozzarella

1 teaspoon Italian seasoning

1 teaspoon salt

Yogurt Basil Sauce:

½ cup FAGE Total 5%

½ cup packed fresh basil, coarsely chopped

2 cloves garlic, minced

1 lemon, juiced

1 tablespoon olive oil

Salt and pepper to taste


Fresh mozzarella, sliced

1 tomato on the vine, sliced

½ tablespoon olive oil

Fresh basil for garnish

Red pepper flakes (optional)

  1. Preheat oven to 400 degrees Fahrenheit. Line a pizza pan with non-stick foil and set aside.
  2. Place drained cauliflower rice into a bowl and add eggs, Greek yogurt, mozzarella, Italian seasoning, and salt. Mix well.
  3. Pour dough onto the baking sheet and spread mixture with a spoon to form a circle. Bake for 30 minutes or until lightly browned.
  4. While pizza bakes, combine all ingredients for yogurt basil sauce in a food processor and blend until smooth and set aside.
  5. Spread basil sauce onto the cooked pizza crust and top with fresh mozzarella and tomato slices.
  6. Bake for another 10-12 minutes or until cheese is melted. Garnish with fresh basil, olive oil drizzle, and pepper flakes. Serve immediately.
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