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

Cauliflower crust pizza with feta, 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 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

1 spray(s)

uncooked cauliflower

14 oz, cut into florets

shredded part-skim mozzarella cheese

½ cup(s)

all-purpose flour



2 large

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

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