Gluten-free salad pizza



Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.  

Step 6

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.

Step 7

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.

Step 8

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.