This Pizza Salad Recipe with Pepperoni Chips has all the flavor of your favorite slice, but without the carbs! Pepperoni chips add flavor and crunch, and you can whip up this easy Roasted Tomato-Garlic Dressing or serve it with your favorite store-bought Ranch.
I ask you this: why eat a greasy, heavy slice of carb-laden pizza when you can have Pizza Salad?
I’m kidding (kind-of). I’m a fan of New York-style pizza as much as the next girl (more probably), so I definitely understand a good pizza craving.
But for weekly cravings, why not splurge on something a bit lighter that’s every bit as tasty? Helloooo, beautiful Pizza Salad.
I could eat this every day and die a very happy girl. And not feel pizza-deprived!
Pizza Salad Recipe
The genius of this salad is in the fact that it combines the same flavors going on in a pizza.
Turkey pepperoni gets roasted into crispy chips.
A medley of tomatoes, garlic, and a few other savories get roasted and then pureed into a creamy dressing that once you try, you’ll think of about 100 other uses for. (Tossed with pasta, as a dip for veggie sticks, as a spread on sandwiches and wraps, as a condiment for eggs, to name just a few.)
Pro Tip: If you don’t have time to whip up this dressing, use your favorite store-bought Ranch instead.
Although I’m normally a plain-cheese-pizza-kind-of-girl, I also enjoy veggie-style too, so bell pepper, red onion, and mushrooms went on this pizza salad.
Lastly, just a touch of Parmesan cheese goes on top for an umami punch to really drive home the pizza effect.
Pro Tip: Omit the cheese to keep this Pizza Salad recipe paleo!
What to Serve with This Pizza Salad
This is absolutely perfect as-is for lunch. For dinner, I like to grill up boneless, skinless chicken breasts and serve them on top of the salads to bump up the protein a bit. Or you could cook the chicken in the oven as the veggies and pepperoni cook to keep it simple.
Or bake up a batch of my Low Carb Biscuits to serve on the side!
More Gluten Free and/or Low Carb Pizza-Inspired Recipes:
- Deep Dish Skillet Sausage Pizza
- Pizza Dip
- Pepperoni Pizza Chicken Bake
- Pizza Frittata
- Meatza Pie
- Pizza Stuffed Zucchini Boats
- 15-Minute Zucchini Pizza Bake
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Pizza Salad Recipe with Pepperoni Chips
- 2 ounces turkey pepperoni
- 6 cups spring mix
- 1/2 medium red bell pepper thinly sliced
- 1/2 small red onion thinly sliced
- 2 ounces button mushrooms thinly sliced
- 2 tablespoons freshly grated Parmesan cheese
- Preheat the oven to 375F. For the dressing, toss together the tomato, onion, garlic, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon salt, and black pepper in an 8 by 8-inch casserole dish. Cover the dish with foil and roast until the veggies are tender and starting to brown in spots, about 45 minutes; cool slightly.
- To make the pepperoni chips, arrange the pepperoni in a single layer on a large baking sheet and bake until crispy, about 8 to 10 minutes at 375F. Transfer the pepperoni to a paper towel-lined plate to drain any excess oil.
- Add the roasted veggies, remaining 3 tablespoons extra-virgin olive oil, remaining 1/4 teaspoon salt, balsamic vinegar, and water to a blender and process until smooth. Stir in the Italian seasoning.
- To serve, arrange the spring mix on 2 plates. Top each with the red bell pepper, red onion, mushrooms, pepperoni chips, and Parmesan cheese. Drizzle some dressing on each and serve immediately.
- Store leftover Creamy Roasted Tomato-Garlic Dressing in the fridge for up to 1 week.
- If you don't have time to whip up this dressing, use your favorite store-bought Ranch instead.
- Omit the cheese to keep this Pizza Salad recipe paleo!
This post was first published on An Edible Mosaic on May 29, 2015. I updated it with more information on March 23, 2020.
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