Pizza and salad are delicious on their own, but this combo recipe is unlike anything you've ever tasted (in the best way possible). Even the crust is made from vegetables, it’s gluten-free and doesn’t require rising time. Use your favorite salad toppings and dressing, or top the crust with traditional pizza sauce and cheese, then bake another 10 to 15 minutes.
- 1 large head cauliflower, cored
- 1 egg, lightly whisked
- 2 tablespoons grated Parmesan
- 1 teaspoon dried oregano
- 2 tablespoons balsamic vinegar
- 3-4 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 2-3 cups mixed greens (radicchio, red cabbage, endive, Napa cabbage, arugula all work great)
- Shaved Parmesan, for garnish
- For 1 serving out of 2
- Calories 433
- Protein 17 g
- Carbs 27 g
- Fiber 10 g
- Sugars 11 g
- Sodium 403 mg
- Fat 31 g
- Saturated 7 g
- Break raw cauliflower into florets and pulse in a food processor until it resembles rice. Bring about 1/2 inch water to a boil in a large pot. Add cauliflower, cover, and cook 3 to 4 minutes. Place a clean tea towel in a strainer. Pour cooked cauliflower into strainer. Allow to cool, then wring the towel to remove excess moisture.
- Preheat oven to 400 degrees. In a bowl, combine dried cauliflower, egg, grated Parmesan, oregano, and 1 pinch salt.
- Line a baking sheet with parchment paper. Form cauliflower mixture into a round about 1/3-inch thick, building up outside edge for a crust. Place on prepared baking sheet and bake 45 minutes.
- Meanwhile, to make vinaigrette, add balsamic vinegar, olive oil, Dijon, and salt and pepper to taste to a small jar. Secure the lid and shake.
- Remove pizza crust from the oven. Drizzle with vinaigrette and pile on salad greens. Drizzle with more vinaigrette and top with shaved Parmesan.