Cauliflower Crust Pizza with Feta, Peppers and Olives
- Total Time
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 spray1 spray(s)
uncooked cauliflower½ head(s), large, cut into florets, about 2 cups
shredded part-skim mozzarella cheese½ cup(s)
all-purpose flour⅔ cup(s)
fresh oregano1 tsp, minced
kosher salt½ tsp
granulated garlic½ tsp
black pepper⅛ tsp, freshly ground
roasted red peppers (packed in water)1 cup(s), rinsed, drained well, chopped
crumbled feta cheese⅔ cup(s)
olive(s)10 medium, Kalamata, pitted, chopped
uncooked scallion(s)2 Tbsp, chopped
fresh oregano1 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