Gluten-free salad pizza

Get extra fiber thanks to a cauliflower crust.

“The key to this nutrient- and veggie-packed flatbread is to make sure you squeeze as much of the liquid out of the steamed cauliflower as you can,” says Denver-based recipe developer Julia Heffelfinger. “This will give you a sturdy crust that is tender on the inside, but still stands up to holding the toppings.” You can also use gem lettuce or kale for the salad. Pro tip: If you have time, letting your sliced vegetables soak in ice water for a few minutes makes them extra-crisp. Just be sure to soak the beets separately and dry all of the vegetables thoroughly.

Serves 6 to 8


1 large head of cauliflower, cored and cut into large florets
Kosher salt
1½ cups almond flour
3 large eggs, lightly beaten
½ cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
1 garlic clove, finely grated
1 tablespoon fresh lemon juice
3 cups baby winter greens, such as baby chard and baby kale
1 small fennel bulb, cored and thinly sliced on a mandolin
3 radishes, thinly sliced on a mandolin
½ small beet, peeled and thinly sliced on a mandolin
½ cup pitted Castelvetrano olives, torn


¼ cup fennel fronds, chopped
¼ cup chives, snipped



Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper; coat with a nonstick spray.


In a food processor and working in batches, pulse the cauliflower until finely chopped. Transfer to a large microwave-safe bowl and toss with 2 teaspoons of salt and ½ teaspoon pepper. Cover with plastic wrap and microwave on high until tender, about 5 minutes. Remove the bowl from the microwave and let the cauliflower steam, covered, for 5 minutes.


Line a colander with a clean kitchen towel and transfer the cauliflower to the towel. Let cool slightly, then gather the towel and squeeze the cauliflower until dry. You will have about 4 cups.


Return the cauliflower to the bowl and mix with the almond flour, eggs, and parmesan. The dough should clump easily.


In a separate small bowl, mix 1 tablespoon of olive oil with the garlic. Scrape the cauliflower mixture onto the prepared baking sheet and press into a 12-by-9-inch rectangle, about ½-inch thick. Bake the crust for 20 minutes. Remove the crust from the oven and brush all over with the garlic oil.  


Return the crust to the oven and bake for about 10 minutes more, or until golden brown and crisp. Carefully slide the crust and the parchment paper onto a rack and let cool slightly.


In a separate large bowl, whisk the lemon juice with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Add the greens, fennel, radishes, carrot, beet, and olives and toss to coat. Season with salt and pepper.


To Serve Transfer the crust to a platter or cutting board and top with the salad. Cut into squares and garnish with the fennel fronds and chives.