Name: Vegetarian Pizza Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 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)

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!

5 from 4 votes

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.

Course Salad

Cuisine Italian

Keyword pizza

Prep Time 15 mins

Cook Time 0 mins

Total Time 15 mins

Servings 1 Serving

Calories 194 kcal

Author Beachbody

Ingredients

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)

Instructions

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.