The salad-pizza crossover you didn't know you needed, until now. A crispy chickpea crust brushed with garlicky oil and topped with chopped veggies, grilled tofu, and a bright lemon vinaigrette. It's vegan and gluten-free, and ready in 30 minutes.
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Vegan chopped salad pizza ingredients
This recipe is a drool-worthy contrast of a hot, garlicky baked crust and a cold, crisp chopped salad piled on top.
Chickpea pizza crust
- Banza GF chickpea pizza crusts; they're higher in protein than your typical pizza crust and hold up perfectly under all of our loaded salad toppings.
- Vegan parmesan cheese: Follow Your Heart is my go-to as it tastes great and melts beautifully.
Grilled tofu
- Extra-firm tofu tossed with avocado oil, garlic powder, arrowroot starch, salt, and pepper. Air-fried or oven-baked tofu also works well in this recipe - substitute with your favorite or omit for a simple veggie pizza!
Fresh veggies
- Crisp baby greens or romaine lettuce, chopped
- Cherry or Roma tomatoes
- Red onion
- Pepperoncini or banana peppers
- Kalamata olives, sliced
Lemon vinaigrette
- Avocado oil, lemon juice, mustard, garlic, and salt
How to make vegan chopped salad pizza
1. Prep and grill the tofu
Toss extra-firm tofu with avocado oil, garlic powder, arrowroot starch, salt, and pepper. Cook on a grill pan over medium heat for 4-5 minutes undisturbed, then stir and cook for another 4-5 minutes until golden. Set aside (leftover tofu can also be used; it doesn't need to be hot when it goes on the pizza).
2. Prep and bake the crust
Brush the chickpea crust with avocado oil and freshly grated garlic. Season with salt and pepper, then top with vegan parmesan. Bake directly on the middle oven rack at 410°F for 10-12 minutes, until the edges are golden and the cheese has melted.
3. Chop the vegetables
While the crust bakes, chop your vegetables into small, bite-sized pieces and drain and rinse the chickpeas. Smaller pieces mean more toppings (aka deliciousness) per bite!
4. Make the vinaigrette
Add all vinaigrette ingredients to a jar and shake well.
5. Assemble and serve
Pull the crust from the oven and pile on the vegetables, chickpeas, and tofu. Drizzle generously with lemon vinaigrette, slice, and serve immediately.
Tips for making the best chopped salad pizza
- Bake directly on the oven rack - skip the baking sheet and place the crust straight on the middle oven rack for maximum crispiness. Put a sheet pan on the rack below to catch any oil drips.
- Chop all salad ingredients - bite-sized pieces mean more toppings per slice and a better balance of flavors in every bite. A small detail that makes a big impact.
- Measure with your heart - chickpea crusts are smaller than a standard pizza crust, so quantities will vary. Load it up for a full meal or lightly for a fun appetizer when hosting.
- Dress just before serving - drizzle the vinaigrette only over the slices you're eating immediately. This keeps the crust from getting soggy.
Chopped salad variations
- Thin crust: use a homemade flatbread-style pizza dough or almond flour tortillas instead of the chickpea crusts. Tortillas will need less time in the oven, so keep an eye on them.
- English muffin pizzas: swap the crust for your favorite vegan and GF English muffin
- Simple lemon dressing: swap the vinaigrette for a squeeze of fresh lemon juice and a drizzle of good olive oil over the finished pizza.
- Fresh herbs: add a handful of fresh cilantro, parsley, or dill directly to the pizza or into the vinaigrette for an extra layer of flavor.
- Caesar salad pizza: swap the chopped salad toppings for my vegan Caesar salad recipe with chickpeas and tofu for a completely different but equally delicious version.
Storage and meal prep
This recipe is great for meal prep!
- Grilled tofu can be made ahead and stored in an airtight container in the fridge for up to 5 days. It doesn't need to be reheated before adding it to the pizza, making assembly incredibly quick on busy weeknights.
- Leftover pizza — store in the fridge for up to 2 days. Add the vinaigrette just before eating to keep the crust from getting soggy.
- Leftover vinaigrette — store in a jar in the fridge for up to two weeks. It's also great on salads, grain bowls, or roasted vegetables.
Frequently Asked Questions
Yes, Banza's chickpea crust is certified gluten-free and made without any wheat or grain-based ingredients. Always check the label if you're using a different brand.
Aboslutley. Use your favorite store-bought gluten-free brand or substitute with a homemade dough. Check the variations section above for more crust ideas.
Roasted chickpeas are a great soy-free option that adds a satisfying crunch. Fava bean tofu is another excellent alternative as it absorbs flavor beautifully when grilled.
Yes, this recipe is just as flavorful without it. Omit or replace it with your favorite plant-based protein.
📋 Recipe
Easy Vegan Chopped Salad Pizza
Ingredients
Grilled Tofu
- 15 oz block of extra-firm tofu drained and patted dry
- 1 teaspoon arrowroot starch
- 1 teaspoon garlic powder
- ½ teaspoon iodized salt or salt of choice
- ¼ teaspoon black pepper optional
- 1-2 tablespoons avocado oil
PIzza Crust
- 1 Banza GF chickpea pizza crust
- drizzle of avocado oil
- 1-2 cloves garlic, grated with a microplane or finely minced
- pinch of salt + black pepper
- ¼ cup dairy-free parmesan cheese I used Follow Your Heart
Veggie Toppings
- ½ cup crisp baby greens lettuce, chopped
- ¼ cup tomato, chopped
- ¼ cup red onion, minced
- ¼ cup garbanzo beans, drained and rinsed
- 2 tablespoons pepperoncini peppers or banana peppers
- 2-3 kalamata olives, sliced
Lemon Vinaigrette Drizzle
- 3 tablespoons avocado oil
- 2 tablespoons lemon juice
- 1 clove garlic, grated or finely minced
- ½ teaspoon mustard (stone ground or dijon)
- ¼ teaspoon salt
- 1 teaspoon water
Instructions
- Prep & grill the tofu: Cut the tofu into small bite-sized pieces and add to a bowl. Toss with garlic powder, arrowroot starch, salt, and pepper. Heat a grill pan over medium heat and drizzle with avocado oil. Add the tofu and cook undisturbed for 4-5 minutes, then stir and cook for another 4-5 minutes until golden. Set aside — it doesn't need to be warm when it hits the pizza.
- Prep & bake the crust: Preheat the oven to 410°F. Brush the chickpea crust with avocado oil and rub with freshly grated garlic. Season with salt and pepper and top with vegan parmesan. Place directly on the middle oven rack and bake for 10-12 minutes until the edges are golden and the cheese has melted. Place a sheet pan on the rack below to catch any oil drips.
- Chop & Prep: While the crust bakes, chop all vegetables into small bite-sized pieces. Drain, rinse, and pat the garbanzo beans dry.
- Make the vinaigrette: Add all vinaigrette ingredients to a jar and shake well to combine.
- Assemble and serve: Remove the crust from the oven and pile on the vegetables, garbanzo beans, and tofu. Drizzle generously with lemon vinaigrette, slice, and serve immediately.
Notes
If you made this recipe and fell in love with it as I did, leave a star rating below and tag me on Instagram @notablyvegan so we can talk all about it. xo, Morgan
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