There’s salad. There’s pizza. And then there’s pizza salad.
This ingenious recipe combines the flavors of both and lets you enjoy all the delights of pizza in a 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 a 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
There's salad. There's pizza. And then there's pizza salad. This ingenious recipe combines the flavors of both and lets you enjoy all the delights of pizza in a 100% healthy way.
- 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 cherry tomatoes, halved
- 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)
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.
Combine arugula, romaine, basil, tomatoes, bell pepper, onion, mushrooms, olives, and dressing in a large serving bowl; toss gently to blend.
Top with bocconcini and crushed red pepper (if desired); serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.
Photos by Kirsten Morningstar