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This pizza salad a recipe with creamy roasted tomato-garlic dressing and crispy pepperoni chips that has all the flavors of your favorite snack, but without the carbs! Pepperoni chips add a spicy crunch, and you can whip up this easy side dish or serve it topped with ranch or Italian dressing instead.
I ask you this: why eat a greasy, heavy slice of carb-laden pizza when you can have a pizza salad? I’m playing (kind of). I’m a fan of New York-style pizza (and Detroit-style pizza!) as much as the next girl (maybe more), so I totally understand being in the mood for a good slice. But for those weekly cravings, why not splurge on something simple that’s absolutely delicious? HelloooooA good salad!
I could eat this every day and die a very happy girl. And don’t feel pizza-deprived!
What is Pizza Salad?
The simple trick of this salad is that it has flavors similar to pizza.
Turkey pepperoni is grilled into crispy chips.
A medley of tomatoes, garlic, and a few other flavors are roasted and then pureed into a smooth sauce that once you try it, you’ll think of 100 other uses. (Tossed on pasta, as a dip for veggie sticks, as a spread on sandwiches and wraps, as an eggnog, to name a few.) (TIP: If you don’t have time to whip up this dressing, use your favorite store-bought or homemade dressing instead.)
Although I’m usually a plain-cheese-pizza-kind-of-girl, I also enjoy veggie-style too, so I added bell peppers, red onions, and mushrooms. Olives would be good too. You can use any toppings you like!
Finally, just a touch of Parmesan cheese goes on top for a salty, umami punch to really drive home the pizza effect. If you want, go for mozzarella or even burrata instead. (TIP: Omit the cheese to keep this pizza salad recipe paleo.)
Ingredients
Breaking it
Ingredients Described
In this section I explain the ingredients and suggest substitutions where they work. For the full recipe (including the ingredients involved), see the recipe card below.
Creamy Roasted Tomato-Garlic Dressing Ingredients:
- Tomatoes, onions and garlic – These vegetables are the base of our roasted veggie salad dressing. Roasting brings out their natural sweetness and helps create a sweet, savory, and delicious salad dressing.
- Extra-virgin olive oil – Rich and helps to emulsify the dressing.
- Salt, black pepper, and dried Italian herb seasoning – These simple pantry-staple seasonings add a ton of flavor.
- Balsamic vinegar – Adds a tangy, mildly fruity aroma to balance the sweet, earthy herbs and rich, peppery olive oil.
- Water – Thinning the dressing to a perfect consistency.
Pizza Salad Ingredients:
- Freshly-grated Parmesan cheese – Cheese is optional, but I like to add it to a complete pizza recipe. You can change the parm to any type of cheese you like. Mozzarella, burrata, bocconcini, or provolone are all good in this salad.
- Turkey pepperoni – We cook pepperoni to finish with crispy spicy chips. Instead of turkey pepperoni, feel free to use any kind you like.
- Spring mix – Chopped Romaine lettuce is a good choice, or you can use any leafy greens you like.
- Red bell pepper, red onion, and button mushroom – Feel free to use any vegetables you like on your pizza. Green bell pepper and black olives are also delicious.
Instructions
1: Make the Dressing
- Preheat oven to 375F.
- Toss together the tomatoes, onion, garlic, 1 cup olive oil, 1/4 teaspoon salt, and black pepper in an 8 by 8-inch casserole dish. Cover the plate with foil and roast until the vegetables are soft and start to darken in color, about 45 minutes; cool down a bit.
- Add the roasted vegetables, the remaining 3 tablespoons of extra-virgin olive oil, the remaining 1/4 teaspoon salt, balsamic vinegar, and water to a blender and process until smooth. Add the Italian herb seasoning.
2: Make Pepperoni Chips
- Arrange the pepperoni in a single layer on a large baking sheet and bake until crispy (TIP: no oil needed)about 8 to 10 minutes at 375F. Transfer the pepperoni to a paper towel-lined plate to drain any excess oil. (TIP: Cook the pepperoni at the same time you cook the vegetables for the dressing, just remember to set 2 timers.)
3: Serve
- Arrange spring mixture on two plates. Top each with red bell pepper, red pepper, mushrooms, pepperoni chips, and Parmesan cheese. Put some dressing on each and serve immediately (TIP: you will have extra wear).
Tips for the Best Pizza Salad Recipe
- You will have extra wearthat’s a good thing because you’ll find a ton of different ways to use it! Store leftover dressing in a sealed glass jar in the refrigerator for up to one week. You can toss it with pasta or use it as a dip for veggie sticks, spread on sandwiches and wraps, condiment for eggs, etc.
- Take this salad and make it your own. Add whatever toppings you want on your pizza, and use whatever type of dressing you want.
What to Serve with Pizza Salad
This is perfect for lunch. For dinner, I like to add a little more.
To increase protein:
- Boneless skinless chicken breasts – Grilled, baked, or cooked on the stove.
- Rotisserie chicken – A good choice to save time.
- Italian sausage – If you like sausage on your pizza, you’ll love it on this salad! I go for mild turkey bulk Italian sausage, brown it on the stovetop, and let it cool a bit before adding it to the top of the salads.
- Beans – A vegetable protein solution is to add a can of washed, drained beans. Chickpeas are my favorite here, but cannellini beans are good too.
If you are not losing the crust:
- Low carb biscuits – These are inspired by Red Lobster’s Cheddar Bay Biscuits; they are cheesy, garlicky, and absolutely delicious.
- Garlic bread – Buttery, garlicky, and ready in a jiffy!
- Garlic bread crumble biscuits – This one-dish wonder produces soft, fluffy biscuits.
- Sourdough remove biscuits – This is a cheddar garlic flavor, and a great way to use up sourdough scraps if you keep starter on hand.
Frequently Asked Questions
If you’re looking for a salad to go with your pizza, choose something with leafy greens (like Romaine lettuce) and a tangy vinaigrette. This makes it easier to eat and cut through the richness of the pizza. Copycat Olive Garden Italian Salad goes well with pizza.
Pizzerias in Sweden often serve a light salad along with the pizza. It’s basically a tangy, crunchy vinaigrette-dressed coleslaw with shredded cabbage, white vinegar, oil, salt, and pepper. Some versions also add dried oregano for herby notes, a touch of sugar for balance, raw or roasted red pepper for a pop of color and flavor, and/or a little crushed red pepper for heat.
More Gluten Free and/or Low Carb Pizza-Inspired Recipes
Pizza Salad Recipe with Pepperoni Chips
Fruits: 2 servings
Crispy pepperoni chips and fried tomato garlic dressing make this pizza salad special customize with your favorite toppings!
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Creamy Roasted Tomato-Garlic Dressing Ingredients:
What to wear:
-
Preheat oven to 375F.Toss together the tomatoes, onion, garlic, 1 cup olive oil, 1/4 teaspoon salt, and black pepper in an 8 by 8-inch casserole dish. Cover the plate with foil and roast until the vegetables are soft and start to darken in color, about 45 minutes; cool down a bit.Add the roasted vegetables, the remaining 3 tablespoons of extra-virgin olive oil, the remaining 1/4 teaspoon salt, balsamic vinegar, and water to a blender and process until smooth. Add the Italian herb seasoning.
About Pepperoni Chips:
-
Arrange the pepperoni in a single layer on a large baking sheet and bake until crispy (TIP: no oil required)about 8 to 10 minutes at 375F. Transfer the pepperoni to a paper towel-lined plate to drain any excess oil. (TIP: Cook the pepperoni at the same time you cook the vegetables for the dressing, just remember to set 2 timers.)
Like:
-
Arrange spring mixture on two plates. Top each with red bell pepper, red pepper, mushrooms, pepperoni chips, and Parmesan cheese. Put some dressing on each and serve immediately (TIP: you’ll need more dressing; see Notes).
- Care of Dressing and Other Ways to Use It: Store leftover dressing in a sealed glass jar in the refrigerator for up to one week. You can toss it with pasta or use it as a dip for veggie sticks, spread on sandwiches and wraps, condiment for eggs, etc.
- Nutrition Information: The nutritional information for this recipe includes the salad portions only (not the dressing). If you use about 1/4 of the dressing, it adds up a little: 162 kcal, 8 grams of carbs, 2 grams of fiber, 1 gram of protein, and 14 grams of fat.
Calories: 133kcal | Carbohydrates: 10g | Proteins: 14g | Oil: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 642mg | Potassium: 531mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2348IU | Vitamin C: 69mg | Calcium: 91mg | Cast iron 2mg
Nutritional information is calculated automatically and should be used as an estimate.
This article was first published on An Edible Mosaic on May 29, 2015 and was updated on March 4, 2026.
I am the writer, cook, photographer, and food stylist behind this blog. I want to find human connection through something we all do every day: eat! Food is something we can all relate to, and our tables tell a story. My goal is to encourage you to get into the kitchen, try something new, and find something you didn’t know you had.
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