Photo of Cauliflower crust pizza with feta, roasted peppers and olives by WW

Cauliflower crust pizza with feta, roasted peppers and olives

SmartPoints® value per serving
Total Time
55 min
20 min
35 min
Rice like pieces of cauliflower make a tender crust.We went Mediterranean 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

1½ head(s), small, cut into florets, about 500 ml (2 cups)

Shredded part-skim mozzarella cheese

½ cup(s), (125 ml)

All-purpose flour

cup(s), (150 ml)


2 large

Fresh oregano

1 tsp(s), (5 ml), minced

Kosher salt

½ tsp(s), (2 ml)

Minced garlic

½ tsp(s), (2 ml)

Black pepper

pinch, (0.5 ml), freshly ground

Roasted red peppers (packed in water)

1 cup(s), (250 ml), rinsed, drained well, chopped

Crumbled feta cheese

cup(s), (150 ml)


10 large, chopped

Uncooked scallion(s)

2 tbsp(s), (30 ml), chopped

Fresh oregano

1 tbsp(s), (15 ml), chopped


  1. Preheat oven to 230°C (450°F). Line a baking pan with parchment paper; coat with cooking spray.
  2. 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 20-cm (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.
  3. Sprinkle crust with roasted peppers, feta, olives, scallions and chopped oregano; bake until heated through, 5 minutes. Slice each pizza into 4 pieces; serve.
  4. Serving size: 2 slices


If you don’t have a food processor, use a box grater to grate the cauliflower or finely chop it with a knife.