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Pepperoni Cauliflower-Crust Pizza

7
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
The toppings on this pizza are classic, but the cauliflower crust is unique! To make the crust, simply pulse the cauliflower in a food processor until it's rice-sized, then toss with mozzarella cheese, flour, eggs, garlic, oregano, salt, and pepper. Spoon the "dough" onto a pan and make as many creative-looking shapes as you desire. The sauce features store-bought canned tomato sauce, pepperoni, and dried oregano, a satisfying combination that pleases all palates. After the pizza is heated through and the cheese is melted, top it off with fresh basil for even more color, crunch, and flavor.

Ingredients

Cauliflower

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

Shredded part skim mozzarella cheese

1½ cup(s), (about 6 ounces)

All-purpose flour

⅔ cup(s)

Egg

2 large egg(s)

Fresh oregano

1 tsp, minced

Kosher salt

½ tsp

Granulated garlic

½ tsp

Black pepper

⅛ tsp

Canned tomato sauce

1 cup(s)

Turkey pepperoni

1½ oz, thinly sliced

Dried oregano

½ tsp

Fresh basil

1 Tbsp, sliced fresh basil

Instructions

  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

Notes

Wine pairing: Young Chianti or Dolcetto.

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