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salad pizza
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5 from 1 vote

Salad Pizza

Salad Pizza. My two favourite things combined into one. This recipe begins with a gourmet crunchy pizza dough, rolled out and cooked with olive oil and garlic. Topped with freshly tossed bib lettuce, herbs, and a bright vinaigrette.

Category Appetizer, Main Dish, Side Dish
Cuisine soy-free
Prep Time 10 minutes
Cook Time 10 minutes
Rest time 6 hours
Total Time 6 hours 20 minutes
Servings 6 people
Author Hannah Sunderani


For the dough: (makes 2 pizzas)

  • 3 3/4 cups all purpose flour (500g) plus more for shaping dough
  • 1 1/2 cups filtered water
  • 2 teaspoons fine sea salt
  • 1/4 teaspoon active dry yeast

For the toppings: (for 2 pizzas)

  • 1/4 cup + 2 tsp olive oil
  • 6 cloves garlic
  • 1 head Bibb lettuce leaves separated and torn
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • sea salt and pepper
  • 1 cup cherry tomatoes halved
  • 1/2 cup red cabbage shredded
  • 1/2 small red onion
  • 1/4 cup mint chopped
  • 1/4 cup cilantro chopped
  • 1/4 cup dill chopped


  • To prepare the dough: whisk flour, salt, and yeast in a large mixing bowl. Gradually add 1.5 cups water while stirring with a wooden spoon. Stir until well incorporated. Knead dough gently with your hands to bring it together and form into a rough ball. Add more flour if needed until it's no longer sticky to the touch, or alternatively more water if it's too dry. It should be plush and dough-like. (You might have to add lots more flour - this is normal. I used approx. 1/2 cup more).
  • Transfer dough to a large clean bowl. Cover with bees wrap and let dough rise at room temperature, in a draft-free area, until its surface is covered with tiny bubbles and the dough has doubled in size, approx. 6-10 hours.
  • Transfer dough to a floured work surface and gently shape into a rough rectangle. Divide into two equal portions and mold portions gently into a ball. Dust dough balls with more flour, and cover with bees wrap until ready to use. (Bring dough back to room temperate before baking).
  • Preheat oven to 240C/475F. Place dough balls each on a rimmed baking sheet and drizzle each with 1 tsp oil, turn to coat. Flatten dough with hands, until it covers most of the sheet. You want it to be thin. (If dough springs back, let it rest a few minutes, then try again).
  • Mix garlic and 4 tbsp olive oil in a bowl and drizzle over the pizza's to cover entire surface, season with salt and pepper. Bake dough until golden and bubbly, approx. 10-12 mins. Let cool slightly before adding toppings.
  • In a bowl add torn Bibb lettuce leaves, cherry tomatoes, cabbage, red onion, mint, cilantro, and dill. Drizzle with apple cider vinegar and 1 tbsp olive oil, season with lots of salt and pepper. Toss to combine. Arrange salad on top of pizza crust, slice and serve.


Note: Pizza dough can be made 3 days ahead. After proofing, slice dough into 2 separate dough balls and wrap each dough ball separately to chill. Let rest at room temperature covered in wrap for 2–3 hours before using.
Nutritional information is a rough estimate. 


Calories: 430kcal | Carbohydrates: 64g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Sodium: 790mg | Potassium: 271mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1380IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 5mg