Pepperoni cauliflower-crust pizza
- Total Time
The toppings on this pizza are classic, but the cauliflower crust is unique—and low in SmartPoints!
uncooked cauliflower½ head(s), medium, cut into florets (about 2 cups)
shredded part-skim mozzarella cheese1 ½ cup(s), (about 6 ounces)
white all-purpose flour⅔ cup(s)
fresh oregano1 tsp, minced
kosher salt½ tsp
granulated garlic½ tsp
black pepper⅛ tsp
canned tomato sauce1 cup(s)
small, thinly sliced turkey pepperoni1 ½ oz, thinly sliced
dried oregano½ tsp
basil1 Tbsp, sliced fresh basil
- Preheat oven to 450°F. Line large rimmed baking sheet with parchment paper; coat with nonstick spray.
- 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.
- 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.
- Serving size: 2 wedges