Grilled Salad Pizza

Among the most missed foods reported by those with gluten intolerance, pizza is within reach thanks to a deliciously chewy gluten-free crust made from brown rice flour and teff flour. Broiling crisps the crust and wilts the greens atop this pizza. Feel free to switch out toppings here for your favorites.

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The oven broiler “grills” greens to wilt them into a crisp-tender topping.



  • 2 Tbs. balsamic vinegar
  • 2 tsp. honey
  • 1 tsp. Dijon mustard
  • 1 small clove garlic, minced (1/2 tsp.)
  • 3 Tbs. olive oil
  • 1 recipe Chewy Pizza Dough
  • 3 Tbs. grated Parmesan cheese
  • 1 cup arugula
  • 1 cup sliced romaine lettuce
  • 1 head red endive, halved and sliced (1 cup)
  • 1/2 cup thinly sliced fresh fennel
  • 1/4 cup thinly sliced red onion
  • Shaved Parmesan for garnish, optional


To make Vinaigrette:

1. Whisk together vinegar, honey, mustard, and garlic. Whisk in oil, and season with salt and pepper, if desired. Let rest 30 minutes.

To make Pizza:

1. Prepare Chewy Pizza Dough, and sprinkle with grated Parmesan. Place pizza on middle rack in oven, and preheat oven to 350°F with pizza in oven. Once oven reaches 350°F, bake 25 minutes, or until bottom is crisp and brown. Remove from oven, and adjust setting to broil.

2. Brush crust with 3 Tbs. Vinaigrette. Toss arugula, lettuce, endive, fennel, and onion with remaining Vinaigrette. Top pizza with arugula mixture, and place under broiler 2 to 3 minutes, or until greens begin to wilt. Serve garnished with Parmesan curls.

Nutrition Information

  • Serving Size 1 12-inch pizza
  • Calories 254
  • Carbohydrate Content 36 g
  • Cholesterol Content 2 mg
  • Fat Content 12 g
  • Fiber Content 3 g
  • Protein Content 3 g
  • Saturated Fat Content 2 g
  • Sodium Content 344 mg
  • Sugar Content 4 g