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1.
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Preheat your oven to 400 F and line a pizza pan with parchment paper.
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2.
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In a large food processor, process the cauliflower until it is finely chopped and the texture of rice.
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I did mine in 4 batches.
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3.
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Place the cauliflower into a large bowl and microwave for 7 minutes, stir, and microwave for an additional 7 minutes.
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Then, let the cauliflower stand until its cool enough to handle, 10-15 minutes.
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3.
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Dump the cauliflower into a thin kitchen towel (I did mine in two batches, see note) and wring out all the excess moisture.
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Put some muscle into it and really get out as much as you can, as this is the key to a not-soggy crust.
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5.
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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.
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Stir until well combined and then add the egg whites, mixing until well combined.
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6.
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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.
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7.
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Bake until golden brown, about 30 minutes.
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8.
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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.
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9.
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With the food processor on, stream in the olive oil until well mixed.
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Set aside.
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10.
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Then, preheat your grill to medium-high heat.
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11.
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Combine the sliced zucchini, tomato and olive oil in a small bowl and season with a pinch of salt and pepper.
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Grill the veggies until charred, about 2-3 minutes a side.
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Place veggies onto a plate and set aside (see note).
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Keep your grill on.
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12.
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Once the pizza crusts are cooked, remove them from the oven and preheat your broiler to high heat for 3 minutes.
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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.
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13.
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Spread some of the Greek yogurt sauce (see note) on each pizza and then top with the grilled veggies and sprinkle with remaining cheese.
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14.
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Place the pizzas onto the grill just until the cheese melts, about 2-3 minutes.
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15.
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Devour immediately.
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Notes: 1.
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Keep your tomato slices pretty thick, as its much easier to get off the BBQ that way, since they tend to stick 2.
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I find the thinner the towel, the more water you are able to squeeze out.
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3.
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If you have troubles getting the tomato off the grill, a fork will really help!
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4.
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You probably wont use all the sauce...but it makes a great veggie dip!
