Pepperoni cauliflower-crust pizza

Total Time
50 min
15 min
35 min
The toppings on this pizza are classic, but the cauliflower crust is unique—and low in SmartPoints!

uncooked cauliflower

½ head(s), medium, cut into florets (about 2 cups)

shredded part-skim mozzarella cheese

1½ cup(s), (about 6 ounces)

white all-purpose flour

0 cup(s)


2 large

fresh oregano

1 tsp, minced

kosher salt

½ tsp

granulated garlic

½ tsp

black pepper


canned tomato sauce

1 cup(s)

small, thinly sliced turkey pepperoni

1½ oz, thinly sliced

dried oregano

½ tsp


1 Tbsp, sliced fresh basil


  1. Preheat oven to 450°F. Line large rimmed baking sheet with parchment paper; coat with nonstick spray.
  2. Place cauliflower florets in food processor; process to consistency of rice and scrape into large bowl. Add 1/2 cup mozzarella, the flour, eggs, oregano, salt, garlic, and pepper; stir to combine. Spoon mixture into 2 (8-inch) circles on prepared pan; smooth with spoon to form even layer (mold into a heart shape with your hands, if desired). Bake until browned on bottom, about 20 minutes; carefully flip over. Bake until evenly browned, about 10 minutes longer.
  3. Spoon 1/2 cup sauce over each crust and sprinkle each with 1/2 cup remaining cheese; top each with half of pepperoni and sprinkle with oregano. Bake until heated through and cheese is melted, about 5 minutes (broil to brown cheese, if desired). Sprinkle with basil. Cut each pizza into 4 wedges.
  4. Serving size: 2 wedges
Wine pairing: Young Chianti or Dolcetto.

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