I used to love a regular “Salad Pizza” back in the day, so I reimagined it tonight using a grain-free crust and a modified version of my The Bomb Salad. Briney, bright, and so delicious! Pizza crust serves 2, adjust salad accordingly.  

INGREDIENTS:

Grain-free pizza dough, baked according to the package (I like Stellareats)
Romaine, chopped
Radicchio, chopped
Fennel, sliced thin on the mandoline 
Pepperoncinis, sliced
Green olives, pitted and sliced
Dill, coarsely chopped
Avocado, chopped
Red onion, sliced thin on the mandoline 
Vegan feta, crumbled (I like Trader Joe’s) 
A generous squeeze of fresh lemon juice
JF Simple Mustard Vinaigrette, to taste
JF Spicy Salt, to taste

PROCESS:

Bake your grain-free pizza dough according to the package and set aside to cool. 

In a large bowl, using the chopped romaine and radicchio as a base, begin to build your salad. Add in the fennel, pepperoncinis, green olives, dill, avocado, red onion, and vegan feta. Toss in my JF Simple Mustard Vinaigrette, then finish with a generous squeeze of fresh lemon and JF Spicy Salt.

Layer the salad over your pizza crust, slice, and enjoy!