7 – 8PersonalPoints™ per servingTotal Time55 minPrep20 minCook35 minServes4DifficultyEasyRice like pieces of cauliflower make a tender crust.We went Mediterranean with the seasonings and toppings but tomatoes, part-skim mozzarella and reduced-fat pesto would also be delicious.
1½ head(s), large, cut into florets, about 500 ml (2 cups)
Shredded part-skim mozzarella cheese
2 large egg(s)
1 tsp(s), minced
Roasted red peppers (packed in water)
1 cup(s), rinsed, drained well, chopped
Crumbled feta cheese
10 large, Kalamata variety, chopped
2 tbsp(s), chopped
1 tbsp(s), chopped
- Preheat oven to 230°C (450°F). Line a baking pan with parchment paper; coat with cooking spray.
- 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 20-cm (8-inch) circles on prepared pan; 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.
- Sprinkle crust with roasted peppers, feta, olives, scallions and chopped oregano; bake until heated through, 5 minutes. Slice each pizza into 4 pieces; serve.
- Serving size: 2 slices
If you don’t have a food processor, use a box grater to grate the cauliflower or finely chop it with a knife. SERVING SIZE (2 slices) 275 Cal, 12 g Total Fat, 6 g Sat Fat, 917 mg Sod, 28 g Total Carb, 4 g Sugar, 0 g Added Sugar, 4 g Fib, 14 g Prot.