Total Time 0:55
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.
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
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
If you don’t have a food processor, don't worry. You can use a box grater or sharp knife to prep the cauliflower.