Photo of Cauliflower Crust Pizza with Feta, Peppers & Olives by WW

Cauliflower Crust Pizza with Feta, Peppers & Olives

Total Time
55 min
20 min
35 min
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. If you don’t have a food processor, don't worry. You can use a box grater or sharp knife to prep the cauliflower. Or save time by purchasing packaged cauliflower rice from a supermarket - many now carry this trendy ingredient fresh in the produce section or frozen alongside other frozen vegetables.


Cooking spray

4 spray(s)

Uncooked cauliflower

14 oz, cut into florets

Shredded part-skim mozzarella cheese

½ cup(s)

All-purpose flour



2 large egg(s)

Fresh oregano

1 tsp, minced

Kosher salt

1 tsp, or to taste

Granulated garlic

½ tsp

Black pepper

tsp, freshly ground

Roasted red peppers (packed in water)

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

Crumbled feta cheese



10 medium, Kalamata, pitted, chopped

Uncooked scallion(s)

2 Tbsp, chopped

Fresh oregano

1 Tbsp, chopped


  1. Preheat oven to 450°F. Line a large rimmed baking sheet 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 8-inch circles on prepared pan (about 1/2-inch-thick each); 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