Gluten-free salad pizza
Ingredients
large head of cauliflower, cored and cut into large florets
Kosher salt
Freshly ground pepper
almond flour
large eggs, lightly beaten
freshly grated Parmigiano-Reggiano cheese
Extra-virgin olive oil
garlic clove, finely grated
fresh lemon juice
baby winter greens, such as baby chard and baby kale
small fennel bulb, cored and thinly sliced on a mandolin
radishes, thinly sliced on a mandolin
small beet, peeled and thinly sliced on a mandolin
pitted Castelvetrano olives, torn
fennel fronds, chopped
chives, snipped
Directions
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.
