DF6894A2-D9BC-453B-A397-40E976329659

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.

Ingredients

Cooking spray

1 spray(s)

Uncooked cauliflower

1½ head(s), large, cut into florets, about 500 ml (2 cups)

Shredded part-skim mozzarella cheese

½ cup(s)

All-purpose flour

⅔ cup(s)

Egg(s)

2 large egg(s)

Fresh oregano

1 tsp(s), minced

Kosher salt

½ tsp(s)

Minced garlic

½ tsp(s)

Black pepper

⅛ pinch

Roasted red peppers (packed in water)

1 cup(s), rinsed, drained well, chopped

Crumbled feta cheese

⅔ cup(s)

Olive(s)

10 large, Kalamata variety, chopped

Uncooked scallion(s)

2 tbsp(s), chopped

Fresh oregano

1 tbsp(s), chopped

Instructions

  1. Preheat oven to 230°C (450°F). Line a baking pan with parchment paper; coat with cooking spray.
  2. 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.
  3. Sprinkle crust with roasted peppers, feta, olives, scallions and chopped oregano; bake until heated through, 5 minutes. Slice each pizza into 4 pieces; serve.
  4. Serving size: 2 slices

Notes

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.

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