Pepperoni Cauliflower-Crust Pizza

7 - 8
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min
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.


Uncooked 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



2 large egg(s)

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.