Mediterranean Pizza w Cauliflower Crust
This delicious take on the usual carb-laden crust is going to revolutionize your at-home pizza game. Cauliflower and a handful of pantry ingredients makes for a delicious, fun-to-make base for feta, roasted peppers and Kalamata olives in this veggie-lovers pizza recipe.
Servings: 4 servings
Calories: 238 kcal
- Olive oil cooking spray
- ½ large cauliflower cut into florets (~2 cups)
- 1/2 cup shredded part-skim mozzarella cheese
- 2/3 cup flour
- 2 eggs
- 1 tsp minced fresh oregano
- ½ tsp kosher salt
- ½ tsp granulated garlic
- 1/8 tsp black pepper
- 1 cup roasted peppers rinsed, drained well, chopped
- 2/3 cup crumbled feta cheese
- 1/3 cup chopped kalamata olives
- 2 TB chopped scallions
- 1 TB chopped fresh oregano
Preheat oven to 450 degrees and line a baking pan with parchment. Coat with cooking spray and reserve.
Pulse cauliflower florets in a food processor to the consistency of rice (Note: if you don’t have a food processor use a grater or chop finely with a knife.)
Combine with remaining crust ingredients in a large bowl.
Spoon into two 8” circles on prepared baking sheet and smooth with a spoon.
Bake for 20 minutes or until medium brown on the bottom and flip over. Bake for another 10 minutes or until evenly browned.
Top pizza crusts evenly with toppings and return to oven for 5 minutes to warm through.