France's answer to pizza is the pissadelière, a thin crispy puff crust covered in caramelised onions and some form of anchovy, olive or other such topping, usually arranged in lovely patterns. They are shaped as square flatbread and sold in boulangeries as midday snacks, small bites for an apéro or before dinner. My version keeps the most important part–the caramelised onions, but I double it–and replace the gluten crust with cauliflower crust, and replace the anchovies with sautéed mushrooms and pesto sauce.
The best part about this pizza? It's all vegetables. Like eating salad's warm caramelised gooey cousin.