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Cauliflower Pizza with Greek Yogurt Pesto
Ingredients
  • subheading: For the cauliflower crust:
  • 12 Cups Cauliflower, cut into florets (about 2 medium heads or 3 lbs)
  • 1 Tbsp + 1 tsp Garlic, minced
  • ½ tsp Salt
  • 1 tsp Italian Seasoning
  • Pepper
  • 1 ⅓ Cup + 4 Tbsp Parmesan cheese, grated and divided (about 3.5 oz)
  • 2 Large egg whites
  • subheading: For the Greek yogurt basil sauce:
  • ½ Cup Plain, Non-fat Greek yogurt
  • ½ Cup firmly packed Fresh basil, roughly chopped
  • 2 tsp Garlic, minced
  • 1 Tbsp Olive oil
  • Salt/pepper to taste
  • subheading: For topping:
  • 1 Small zucchini, sliced
  • 3 Roma Tomatoes, sliced ½ inch thick *
  • ½ Tbsp Olive oil
  • ½ Cup Parmesan Cheese, grated
  • Fresh basil, for garnish
Steps
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