Total Time 0:55 Prep 0:20 Cook 0:35 Serves 4 Difficulty Easy Rice-like pieces of cauliflower make a tender crust. We went Greek with the seasonings and toppings, but tomatoes, part-skim mozzarella and reduced-fat pesto would also be delicious. Ingredients cooking spray 1 spray(s) uncooked cauliflower ½ head(s), large, cut into florets, about 2 cups shredded part-skim mozzarella cheese ½ cup(s) all-purpose flour ⅔ cup(s) egg(s) 2 large fresh oregano 1 tsp, minced kosher salt ½ tsp granulated garlic ½ tsp black pepper ⅛ tsp, freshly ground roasted red peppers (packed in water) 1 cup, rinsed, drained well, chopped crumbled feta cheese ⅔ cup(s) olive(s) 10 medium, Kalamata, pitted, chopped uncooked scallion(s) 2 Tbsp, chopped fresh oregano 1 Tbsp, chopped Instructions Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper; coat with cooking spray. Place cauliflower florets in a food processor; process to consistency of rice. Spoon into a large bowl; add mozzarella, flour, eggs, minced oregano, salt, garlic and black pepper. Spoon crust mixture into two 8-inch circles on prepared pan; smooth with a spoon to form an even layer. Bake until medium brown on bottom, 20 minutes; carefully flip over. Bake until evenly browned, 10 minutes more. Sprinkle crust with roasted peppers, feta, olives, scallions and chopped oregano; bake until heated through, 5 minutes. Slice each pizza into 4 pieces; serve. Serving size: 2 slices, WW Points 6 Notes If you don’t have a food processor, don't worry. You can use a box grater or sharp knife to prep the cauliflower.