Cauliflower crust pizza with feta, peppers, and olives
14 oz, cut into florets
shredded part-skim mozzarella cheese
1 tsp, minced
1 tsp, or to taste
⅛ tsp, freshly ground
roasted red peppers (packed in water)
1 cup(s), rinsed, drained well, chopped
crumbled feta cheese
10 medium, Kalamata, pitted, chopped
2 Tbsp, chopped
1 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 (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.
- 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