Cauliflower Pizza Crust With Pesto Sauce - Healthy Pizza | Rockin Robin Cooks

Introduce the dish as a gluten-free pizza with a cauliflower crust.

Mention that the creator added gluten-free flour to improve texture.

Show the ingredients for the crust and toppings.

Process the cauliflower florets in a food processor until they resemble fine granules, similar to rice.

Place the processed cauliflower in a microwave-safe bowl and microwave on high for 8 minutes.

Grate the zucchini using the smallest grate available and chop it finely to avoid large chunks.

Microwave the grated zucchini for 3 minutes to release moisture.

After cooking, let the cauliflower and zucchini cool slightly before handling.

Place the cooked cauliflower in a thin towel and wring out as much liquid as possible, aiming to extract about 1/4 cup of liquid.

Repeat the wringing process with the zucchini using a separate towel.

Combine the drained cauliflower and zucchini in a mixing bowl, mixing them together with a fork.

Preheat the oven to 450 degrees Fahrenheit.

Add the egg and Parmesan cheese to the vegetable mixture and start mixing.

Combine garlic powder, onion powder, oregano, and basil in a separate bowl and sprinkle over the mixture.

Add the Greek yogurt to the mixture and stir.

Gradually add the gluten-free flour, mixing well after each addition.

Add a pinch of salt and then sprinkle in the mild cheddar cheese, mixing until fully incorporated.

Prepare a pizza stone with a piece of parchment paper, drizzling olive oil on the paper to prevent sticking.

Shape the dough into a ball and press it out into a circle about 1/4 inch thick, leaving the edges slightly higher for a crispy crust.

Place the pizza crust in the preheated oven for 20 minutes until golden brown.

Equipment Needed

Spice Level:

Dietary