Cauliflower Pizza Crust with Yoghurt Pesto


280g frozen cauliflower rice, thawed and drained

2 medium eggs, beaten

140g FAGE Total 5%

60g shredded mozzarella

1 teaspoon Italian seasoning

1 teaspoon salt


Yoghurt Basil Sauce:

140g FAGE Total 5%

10g 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 200°C. Line a pizza pan with non-stick foil and set aside.
  2. Place drained cauliflower rice into a bowl and add eggs, yoghurt, 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 yoghurt basil sauce in a food processor, 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.