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

A happier, healthier you starts here