Vegetarian Pizza Salad

Vegetarian Pizza Salad

There’s salad. There’s pizza. And then there’s pizza salad.

This ingenious recipe combines the flavors of both and let’s you enjoy all the delights of pizza in a 100% healthy way. From the creamy mozzarella to all of the fresh peppers, mushrooms, and onions you’d find on a veggie lover’s pizza, this low-carb version of everyone’s favorite Italian dish will make you wonder why no one thought of this sooner.

We used fresh mozzarella bocconcini, but you can use shredded mozzarella, or even parmesan. Like other vegetables on your pizza, like artichoke hearts or roasted broccoli? Both would be a welcome addition here.

Top it off with some crunchy Homemade Parmesan and Herb Croutons that taste like pizza crust, a tomato and oregano dressing that has the uncanny flavor of your local pizzeria’s secret sauce, sit back, and buon appetito!


Vegetarian Pizza Salad Recipe |

Pizza Salad
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Vegetarian Pizza Salad

There's salad. There's pizza. And then there's pizza salad. This ingenious recipe combines the flavors of both and let's you enjoy all the delights of pizza in a 100% healthy way.

Course Salad
Cuisine Italian
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Servings 1 Serving
Author Beachbody


  • 1 tsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 Tbsp all-natural tomato sauce no sugar added
  • ½ tsp dried oregano
  • sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 1 cup fresh arugula
  • 1 cup romaine lettuce
  • 10 fresh basil leaves torn into pieces
  • ½ cup halved cherry tomatoes
  • ¼ medium green bell pepper sliced
  • ¼ medium onion sliced
  • ¼ cup sliced mushrooms
  • 5 black olives sliced
  • 2 bocconcini (small mozzarella balls) (about 1 oz.)
  • 1 pinch crushed red pepper (optional)


  1. To make dressing, combine oil, vinegar, tomato sauce, and oregano in a small bowl; whisk to blend. Season with salt and pepper if desired. Set aside.

  2. Combine arugula, romaine, basil, tomatoes, bell pepper, onion, mushrooms, olives, and dressing in a large serving bowl; toss gently to blend.

  3. Top with bocconcini and crushed red pepper (if desired); serve immediately.

Nutritional Information (per serving):
Calories: 194
Total Fat: 12 g
Saturated Fat: 5 g
Cholesterol: 15mg
Sodium: 567 mg
Carbohydrates: 13 g
Fiber: 5 g
Sugars: 6 g
Protein: 9 g

P90X/P90X2 Portions
½ Fat
½ Dairy
1½ Vegetable

P90X3 Portions
1 Carb
1 Protein
½ Fat

Body Beast Portions
4 Vegetable
1 Protein
½ Fat

Portion Fix Containers
2 Green
½ Blue
½ Orange
1 tsp.

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Photos by Kirsten Morningstar