Your new summer obsession has been found: vegan chopped salad pizza! Fresh veggies and grilled tofu piled high on a crispy, gluten-free chickpea crust brushed with garlicky oil. A drizzle of zesty lemon vinaigrette finishes it off, creating a burst of bright flavors with every bite.
Craving a salad but also want a slice of pizza? Chopped salad pizza is your answer! Light and refreshing, yet still super filling thanks to the yummy toppings and chickpea crust. Plus, it's a fun twist on two classic dishes everyone loves.
It's one of my favorite meals to make on Friday nights - who doesn't love a pizza night to celebrate the start of the weekend?!
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Chopped salad pizza ingredients
- Grilled tofu: extra-firm tofu, avocado oil, salt, pepper, garlic powder, arrowroot starch
- Vegan & GF pizza crust: I used (and love) Banza's chickpea pizza crusts.
- Vegan parmesan cheese
- Lettuce: crisp baby greens or romaine lettuce chopped finely works best
- Tomato: cherry tomatoes halved or a beefsteak tomato chopped with seeds removed
- Red onion
- Sliced pepperoncini peppers or banana peppers
- Kalamata olives: I love kalamata olives in this recipe but feel free to substitute them with black or green olives, just be sure to slice them!
- Simple lemon vinaigrette drizzle: avocado oil, lemon juice, mustard, garlic, salt
For full details and step-by-step instructions, scroll to the recipe card below.
How to make a vegan chopped salad pizza
First, brush the pizza crust with avocado oil, grate garlic, and sprinkle with a pinch of salt, pepper, and vegan parmesan.
Next, bake for 10-12 minutes or until the edges are golden brown and the cheese is melted.
Finally, remove from the oven and add the chopped veggies to the top of the pizza. Drizzle with lemon vinaigrette, slice, and enjoy!
Top tips for making great pizza
- Bake the crust: skip the baking sheet and bake the crust directly on the middle oven rack. This creates a delectably crispy crust. Place a sheet pan on the rack below the crust to prevent oil from dripping into the bottom of your oven.
- Use fresh ingredients: salads are best with a crisp crunch from crisp lettuce and veggies and this pizza recipe is no different! Use fresh veggies for the best results.
- Customize the toppings: switch up the salad ingredients to make it your own! Bell peppers, artichoke hearts, and sun-dried tomatoes are great additions.
- Measure with your heart: I gave estimates of how much I used on my pizzas, but this will differ based on your preferences and the size of your crust (chickpea crusts are smaller than a typical pizza crust).
- Chop the ingredients into small bite-sized pieces: large chunks of items will overpower the other ingredients so try to chop everything small (this will also allow you to get more salad on top of the pizza resulting in more flavors and more nutrients)!
- If you plan on saving some of the pizza, drizzle the vinaigrette only over the pieces you are eating right away. This prevents the pizza from becoming soggy when stored.
Variations
🫓 Thin crust pizza: make a thin and crispy homemade pizza dough (similar to a flatbread style) or use almond flour tortillas as the crust instead! Tortillas will need less baking time.
English muffin pizzas: swap the pizza crust for your favorite English muffins (for vegan & GF I recommend these from Whole Foods).
🥗 Drizzle of dressing: substitute the homemade lemon vinaigrette with a store-bought version or your favorite Italian dressing. To keep it super simple, squeeze a bit of lemon juice over the finished pizza, then add a drizzle of olive oil.
🌿 Fresh herbs: fresh cilantro, parsley, thyme, or dill can be added to the dressing or directly to the pizza for additional flavor.
Caesar salad pizza: swap the chopped salad ingredients for my vegan Caesar salad recipe for a whole new recipe!
Storage and meal prep
I always keep grilled tofu on hand as it easily adds protein to any dish (avocado toast, quinoa bowls, pasta, etc.) It stores well and doesn't need to be reheated before adding it to this vegan pizza! For minimal prep, prepare the tofu beforehand and store it in the fridge for up to 4 days in an airtight container.
Store any leftover pizza in the fridge for up to 2 days. Add the vinaigrette just before eating/serving to prevent the pizza from becoming soggy.
Store leftover dressing in the door of the refrigerator for up to two weeks.
📋 Recipe
Easy Vegan Chopped Salad Pizza Recipe
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 vegan (GF) pizza crust I used Banza chickpea crust
- drizzle of avocado oil
- 1-2 cloves garlic, grated with a microplane or finely minced
- few shakes 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 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, salt, and pepper. Heat a grill pan over medium heat and then drizzle with avocado oil. Add the tofu, and cook for 4-5 minutes, undisturbed. Stir and let cook for an additional 4-5 minutes. The tofu can also be grilled on an outdoor grill or oven-baked*. For either of these options, add 1-2 tablespoons of avocado oil to the tofu before adding it to the grill or oven. *bake at 425℉ for 25-30 minutes on a parchment-lined baking sheet.
- Prep & bake the crust: Preheat the oven to 410℉*. Brush the crust with avocado oil and add the finely grated garlic and a few shakes of salt and pepper. Top with vegan parmesan cheese.Once the oven is preheated, place the crust directly on the middle rack and bake for 10-12 minutes or until the edges are golden and the cheese has melted. Use a baking sheet on a rack below the pizza to avoid oil drips in the oven.
- Prep the veggies: while the crust bakes, chop the veggies into bite-sized pieces. Drain and rinse chickpeas/garbanzo beans and pat dry.
- Prep the vinaigrette: add all ingredients to a jar, whisk or cover and shake well.
- Add the toppings: remove the pizza from the oven and top with the veggies, chickpeas, and tofu. The listed topping amounts are just a guide - measure with your heart. Drizzle with lemon vinaigrette, slice, and enjoy!
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