Grain-Free Pizza Salad

Preheat oven to 375°F (190°C). In a food processor or blender, pulse together the flatbread ingredients (cottage cheese, eggs, 2 tbsp nutritional yeast, 1/2 tsp sea salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tbsp olive oil) until you achieve a batter consistency that is not too thick or thin. Pour the batter onto a parchment-lined, oiled baking sheet. Place in the oven and bake for about 30 minutes or until browned. Set aside to cool.

In a small food processor, pulse together the pesto ingredients (1 bunch basil, 1 bunch parsley, 1 cup olive oil, 3 cloves garlic, juice of 1 lemon, sea salt, pepper) until it forms a paste. Set aside.

Combine all salad ingredients (1 head romaine, 1/2 radicchio head, 1 chopped tomato, 1 chopped cucumber, 1/4 minced red onion, 1/2 cup chopped button mushrooms, 1/2 cup pitted and chopped castelvetrano olives) in a large bowl. In a separate small bowl, whisk together the dressing ingredients (1/2 cup olive oil, 4 tbsp balsamic vinegar, 1 1/2 tbsp dijon mustard, sea salt, pepper). Toss the salad with the dressing.

To assemble, spread the pesto over the cooled flatbread. Top with the dressed salad, and optionally, shaved pecorino cheese and red pepper flakes. Enjoy!