This Pizza Salad brings all the delicious flavors of pizza, minus the crust. No need to give up your favorite pizza toppings— now you can enjoy them in a tasty, low-carb way.
With fresh vegetables, briny olives, savory pepperoni, and creamy mozzarella all tossed in a homemade Italian dressing, this delicious salad is perfect for when you're craving pizza but want something lighter and better for you.
low carb pizza salad recipe
I know, "pizza night salad" doesn't have the same ring to it as "pizza night." And of course, nothing can ever truly replace pizza, but that's not what I'm going for here. (If you are looking for a solid pizza alternative, try my Keto Margherita Pizza Recipe!)
Whether you're on a low-carb diet and craving those classic pizza flavors, or you just want a fun and delicious take on a fresh salad, this pizza salad is the ultimate way to eat your greens.
It has everything we need in a bold Italian salad: black olives and pepperoncini bring a punch of briny flavor while sun-dried and cherry tomatoes offer a little bit of sweetness.
Fresh mozzarella and crunchy veggies take this mix to the next level, all tossed on a bright, tasty bed of romaine.
The only thing left to do is to toss the whole thing together with a tangy Italian dressing. So simple, but so satisfying!
why this recipe works
Luckily, most pizza toppings are naturally low in carbs, making this pizza salad a flavorful and versatile dish!
The only ingredients that get a low-carb tweak are the dressing and the meats. I like using liquid allulose for a touch of sweetness, but honey is fine too, if you prefer.
I also use uncured salami and pepperoni to help keep the sugar and preservatives to a minimum. Paired with fresh ingredients like crisp lettuce, ripe tomatoes, and creamy mozzarella, this salad is full of bold flavors that all eaters will love.
One of the best parts of this great recipe is the dressing. It’s so delicious and leftover dressing goes perfectly with other salads or as a dip/drizzle over fresh or roasted veggies.
And thanks to the hearty toppings, this salad is filling enough to crush even the strongest pizza cravings—no crust required!
My pizza salad recipe is:
- A great way to satisfy pizza cravings while still sticking to a low-carb or keto diet
- Easy to customize with your favorite pizza toppings
- A delicious and healthy option for lunch or dinner
- The perfect balance of bold flavors and nutritious ingredients!
salad ingredients
Here's a look at the main ingredients you'll need, but be sure to check out the printable recipe card for the full list and ingredient amounts.
- Extra-virgin olive oil. The base of the delicious Italian-inspired dressing.
- Red wine vinegar. Adds a tangy and slightly sweet flavor to the dressing.
- Tomato paste. Deepens the dressing's flavor profile.
- Pepperoncinis. I use both pepperoncini brine and pepperoncini peppers in this salad for a spicy, briny kick.
- Dijon or whole grain mustard. Dijon mustard adds a sharp, tangy flavor, while whole-grain mustard provides texture.
- Liquid allulose or honey. My sugar-free sweetener of choice for balancing out the tanginess of the dressing.
- Vegetables. Red bell pepper, red onion, and cucumber make the ultimate veggie trio!
- Tomatoes. Use sun-dried tomatoes and grape or cherry tomatoes to add a burst of sweet and tangy flavor to the salad.
- Black olives. Briny, salty, and savory, black olives add depth of flavor to the salad.
- Greens. I like to use a combo of romaine lettuce and arugula, spring mix, or red romaine.
- Salami & pepperoni. Uncured salami and pepperoni bring those classic pizza flavors.
- Cheese. You can't have a pizza anything without cheese! I use fresh mozzarella pearls and grated parmesan cheese here.
- Fresh basil and red pepper flakes (optional). A staple for pizza, fresh basil adds a pop of freshness to the salad, while red pepper flakes on the salad or in the dressing gives it a tiny touch of heat.
other delicious add-ins
For extra flavor and texture, try tossing in artichoke hearts, kalamata olives, or crunchy croutons (keto-friendly options or Parmesan crisps work well here!).
If you're a vegetarian, crispy garbanzo beans or cooked lupin rice/lupin pasta are excellent protein alternatives to the salami and pepperoni.
how to make pizza salad
Making pizza salad is super easy. Just chop up your veggies, mix up the dressing, and toss it all together in a bowl.
Here's the breakdown, but check out the full recipe card at the bottom of the page for all of the details:
Add all of the salad dressing ingredients to a large mason jar. Use an immersion blender to process and create a thick emulsion. (You can also do this in a small bullet blender, if preferred, or in a mason jar and simply give it a good shake.) Taste and add salt and black pepper.
Add the bell pepper, red onion, sun-dried tomatoes, pepperoncinis, olives, and fresh tomatoes to a large bowl. Drizzle with 1-2 tablespoons of the dressing, then toss the mixture.
Add the chopped greens, meats, and cheeses to the bowl. Toss the salad to combine.
Your pizza salad is ready! Serve it with the dressing drizzled on top and add another sprinkle of fresh parmesan and fresh basil, if desired. Enjoy!
what to serve with pizza salad
This side salad would make a great addition to a meaty main. Pair it with my Reverse Seared Tomahawk Steak, Crispy Keto Chicken Wings, or Stuffed Traeger Smoked Pork Loin for an ultra-satisfying and protein-packed meal.
storage
To prevent your pizza salad from becoming soggy, it's best to keep the toppings and dressing separate from the greens until you're ready to eat. This way, the greens won't wilt as easily.
Store components separately in an airtight container in the fridge and assemble when ready to eat. The ingredients will last 2-3 days.
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- Looking for a healthy, vibrant meal? Try this roasted cauliflower salad with tangy lemon tahini dressing! Featuring spiced cauliflower, creamy avocado, and crisp fennel, this dish works well as both a main course and a side.
Pizza Salad Recipe (with Italian Vinaigrette)
This low-carb pizza salad has delicious pizza night flavors, served on a fresh bed of greens! The Italian vinaigrette is savory and flavorful. Serve this salad as a main meal or as a side with your favorite protein!
Ingredients
For the dressing
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 teaspoons tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon pepperoncini brine
- 1 teaspoon Dijon or whole grain mustard
- 1 garlic clove, minced
- 1-2 tablespoons liquid allulose or honey
- Pinch red pepper flakes
- Salt and pepper, to taste
For the salad:
- ½ large red bell pepper, diced
- ½ heaping cup diced red onion
- ⅓ cup chopped sun-dried tomatoes
- ⅓ heaping cup chopped pepperoncinis
- ⅓ cup sliced black olives
- 1 cup cherry or grape tomatoes, halved
- ¾ cup diced cucumber
- 3-4 cups finely-chopped romaine
- 1 cup arugula, spring mix, or red leaf lettuce, rough chop
- 3 ounces chopped, uncured salami
- 3 ounces chopped, uncured pepperoni
- 4 ounces mozzarella pearls
- ½ cup grated Parmesan
- fresh basil, optional
- red pepper flakes, optional
Instructions
- Add all of the salad dressing ingredients to a large mason jar. Use an immersion blender to process and create a thick emulsion. (You can also do this in a small bullet blender, if preferred, or secure the lid on the mason jar and give it a good shake).
- Add the bell pepper, red onion, sun-dried tomatoes, pepperoncinis, olives, and fresh tomatoes to a large salad bowl. Drizzle with 1-2 tablespoons of the dressing, then toss the mixture.
- Add the chopped greens, meats, and cheeses to the bowl. Toss the salad to combine.
- Serve the salad with dressing drizzled on top. Add another sprinkle of fresh parmesan and fresh basil, if desired.
Notes
Feel free to adapt the ingredient list as needed-- there is lots of room to riff with this recipe!
If you expect to have leftovers, keep the salad separate from the vinaigrette and store each in their own airtight containers to prevent the greens from wilting.
A low-glycemic sweetener like liquid allulose will keep the dressing free of added sugars (and is what I recommend if you're on a ketogenic diet). Otherwise, you can use honey.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 452Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 51mgSodium: 912mgCarbohydrates: 17gNet Carbohydrates: 12gFiber: 5gSugar: 7gProtein: 20g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!