Get extra fiber thanks to a cauliflower crust.
“The key to this nutrient- and veggie-packed flatbread is to make sure you squeeze as much of the liquid out of the steamed cauliflower as you can,” says Denver-based recipe developer Julia Heffelfinger. “This will give you a sturdy crust that is tender on the inside, but still stands up to holding the toppings.” You can also use gem lettuce or kale for the salad. Pro tip: If you have time, letting your sliced vegetables soak in ice water for a few minutes makes them extra-crisp. Just be sure to soak the beets separately and dry all of the vegetables thoroughly.
Serves 6 to 8