Farmers Market Chopped Salad Pizza

Chopped salad pizza with lots of vegetables on a gluten free crust.

5 from 1 vote

Salad Pizza! When you're craving pizza, but still want something "healthyish" make a chopped veggie salad, and toss it on your favorite crust. So delicious!

Prep Time10

Cook Time17

Total Time20

Course: Dinner, Lunch

Cuisine: American, Mediterranean

Keyword: pizza salad

Diet: Dairy Free, Gluten Free, Low FODMAP Option

Servings: servings

Calories: 386kcal

Author: EA Stewart, RD

Ingredients

Dressing

1/2 cup extra virgin olive oil
1/4 cup golden balsamic vinegar
salt and freshly ground black pepper to taste

Salad

1 cup crumbled cooked bacon ~8 slices
2 cups chopped hearts of romaine lettuce
2 chopped tomatoes
1/2 avocado peeled and chopped
1/2 cup chopped radicchio
1/2 cup chopped red cabbage
1/4 cup chopped green onion tops
1/4 cup sliced and chopped fennel bulb
1/4 cup chopped radishes
1/4 cup dressing {recipe above} or to taste

Pizza Salad

2 pre-baked pizza crusts i.e. Banza Chickpea Pizza Crust
4 cups chopped salad

Instructions

Make the dressing by combining the oil, vinegar, salt and pepper in a jar, and shake until well combined. Set aside until ready to use. Note: you will have extra dressing left over.
Preheat oven to 375 degrees, and put the bacon, layered in a glass dish between paper towels, in a microwave oven to cook for approximately 12 minutes, or until crisp. {You may also cook the bacon in a frying pan on the stove}.
While the bacon is cooking, start chopping all the veggies into small pieces, and place in a large salad bowl. Next chop up the avocado and add to the veggie mixture. Once the bacon has finished cooking, crumble it up, and add it as well. Pour ~ 1/4 cup dressing on top, or to taste, and toss well.
Place the pizza crusts on the middle rack of the oven and heat for approximately 5 minutes {or according to your own pizza crust directions.} Remove crusts from the oven, and top each crust with half of the chopped salad mixture. Slice in quarters, and serve 2 quarters to each person.

Notes

Vegan option: Swap bacon for crispy roasted chickpeas (my fave!), tempeh bacon, or coconut bacon. See the full instructions in the post above.
Crust options: Banza chickpea, Caulipower, Trader Joe's cauliflower crust, Udi's, or Simple Mills mix.
Make-ahead tip: Prep salad and dressing separately up to 24 hours ahead. Dress and assemble just before serving.
Crispy crust tip: Bake crusts a few minutes longer than package directions for best results under the salad.
Low FODMAP: Use green onion tops only. Choose a low FODMAP pizza crust.
Seasonal swaps: Use any vegetables that look good at your farmers market — arugula, cucumber, bell pepper, corn, and fresh basil are all great additions.

Nutrition