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vegan chopped salad pizza with chickpeas and grilled tofu
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Easy Vegan Chopped Salad Pizza

The ultimate salad-pizza crossover. A crispy gluten-free chickpea crust topped with fresh chopped vegetables, grilled tofu, and a bright lemon vinaigrette. Vegan, gluten-free, and ready in 30 minutes.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes

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

Meal prep - the grilled tofu can be made up to 5 days ahead and stored in an airtight container in the fridge. No reheating is needed before adding it to the pizza.
Oven temperature - Banza's instructions call for 400°F, but I bake at 410°F for a crispier crust. If using a different crust, follow the package instructions.
Tofu alternatives - Air-fried or oven-baked tofu works just as well. Bake on a parchment-lined baking sheet at 425°F for 25-30 minutes. Additional avocado oil may be needed to prevent the tofu from becoming too dry. 
Leftover vinaigrette - store in a jar in the fridge for up to two weeks. Also great on salads, grain bowls, or roasted vegetables.
Leftovers - store pizza in the fridge for up to 2 days. Add vinaigrette just before eating to keep the crust from getting soggy.