Cauliflower Crust Pizza with Mozzarella and Pepperoni
- Total Time
Cauliflower makes a wonderful crust for this pepperoni pie.
cooking spray2 spray(s)
uncooked cauliflower½ head(s), large, cut into florets (about 2 c)
shredded part-skim mozzarella cheese1 ½ cup(s), divided
all-purpose flour⅔ cup(s)
fresh oregano1 tsp, minced
kosher salt½ tsp
granulated garlic½ tsp
black pepper⅛ tsp, freshly grated
canned tomato sauce1 cup(s)
turkey pepperoni1 ½ oz, thinly sliced
Italian seasoning½ tsp, or other dried herbs
basil½ Tbsp, for garnish
- 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 remaining crust ingredients and stir to combine. Spoon crust mixture into two 8-inch circles on prepared pan; smooth with a spoon to form an even layer (mold into a heart shape with your hands, if desired). Bake until medium brown on bottom, about 20 minutes; carefully flip over. Bake until evenly browned, 10 minutes more.
- Spoon 1/2 c sauce over each crust and sprinkle each with remaining 1/2 c cheese; top each with half of pepperoni. Sprinkle with seasoning and bake until heated through and cheese is melted (broil to brown cheese, if desired, about 5 minutes); garnish with fresh basil. Cut each pizza into 4 slices.
- Serving size: 2 slices