Crunchy Salad Pizza on Cauliflower Crust

Who says pizza is off the table? This recipe will satisfy your cravings and take you palette to a whole new level! The key is using fresh grapes for a complex and refreshing flavor profile. Try it out today!

Ingredients:

1 frozen cauliflower pizza crust (11 oz.)

1 tbsp., plus 4 sp., extra-virgin olive oil, divided

2 medium carrots, peeled and trimmed

1 medium fennel bulb, quartered and trimmed

1 medium yellow bell pepper, halved and trimmed

½ medium red onion

16 black grapes, halved

1 cup canned or cooked chickpeas, drained and rinsed, divided

2 tbsp. finely chopped fresh parsley

2 tbsp. pesto

salt, to taste

freshly ground black pepper, to taste

1 oz. fresh goat cheese, crumbled

Instructions:

Ste 1: Heat oven to 400° F. Place frozen crust on large, parchment-lined baking sheet and brush top lightly with 2 tsp. olive oil. Bake until crust is lightly golden, about 10 minutes. Transfer to cutting board and cut into quarters.

Step 2: Using mandolin, peeler or large, sharp knife and cutting board, thinly slice carrots, fennel, bell pepper and onion. Transfer to mixing bowl and add grapes and ½ cup chickpeas. Add parsley, pesto and 1 tbsp. olive oil; toss well. Season with salt and pepper, to taste.

Step 3: Using fork, coarsely mash remaining chickpeas and remaining oil; spread among pieces of crust. Mound grape-vegetable mixture on top. Dot with goat cheese and serve. Enjoy!

Source: Grapes From California