This blog post is sponsored by Primal Kitchen. All opinions are my own.
Looking for a delicious and fun recipe to whip up this weekend? Try this homemade Salad Pizza. Made with a fluffy crust, saucy pizza sauce, the cheesiest cheese and topped with fresh greens tossed in a balsamic dressing.
For this recipe I made my own pizza dough. However, if you are short on time or don’t feel like making your own dough I recommend buying it premade. I buy my premade dough at either Whole Foods or Trader Joes. You can also use naan bread or flatbread that is already made and skip the dough process altogether.
TIPS WHEN MAKING YOUR PIZZA DOUGH
- To make this pizza dough you only need 6 ingredients, flour, water, oil, yeast, salt and sugar. However, you can add additional seasoning to flavor your dough. Some of my favorites include dried herbs like oregano, basil, thyme and garlic powder.
- In a small bowl mix the warm water and yeast and set aside. The yeast should start to foam after 2-3 minutes. Be careful not to make your water too warm or you can damage (kill) the yeast. If your yeast doesn’t foam it might be bad. I recommend dumping it out and trying again.
- You do not need to use a stand mixer to make this dough. You just need your good ole hands to knead the dough into a ball. This dough does not require a ton of kneading but just enough to make sure the dough forms into a large ball around 3-5 minutes.
- After kneading the dough you will place it in an oiled bowl and cover it with a linen towel. Place the bowl in a dark and warm area for about 45 minutes to 1 hour. I usually place it in my microwave or pantry where there is minimal light. The dough will rise, almost doubling in size.
- If for some reason your dough doesn’t rise, there was something wrong with your yeast. But no worries, the pizza will still taste wonderful. You just won’t have as much dough and it might not be as fluffy after baking.
- I rolled the dough so that it makes a thick pizza. You don’t need a rolling pin to roll the dough out but if you have one I recommend using it. If you want to use a rolling pin but don’t have one use a glass cup on its side instead.
- Make sure to leave the edges of your dough thick and only roll or stretch the middle of the dough. It is up to you on how thick or thin you will want your pizza.
After you let your dough rise you will notice that it has doubled in size. You can either make one large pizza or seperate the dough making two small pizzas. Or if you have little ones you can even separate the dough into fours making mini pizzas. You can get as creative as you want during this process.
After you have rolled out your dough use a fork and lightly poke your dough, just make sure to avoid the crust. This process will make sure your dough doesn’t bubble up. Next, add the pizza sauce to the middle of your pizza. Lastly, sprinkle the mozzarella cheese on top of the pasta sauce. For a saucier or cheesier pizza add more to the top of your pizza.
For the pizza sauce and dressing on this salad I used Primal Kitchens Unsweetened Pizza sauce and Organic Balsamic Vinegar. I love using this brand for its minimal and high-quality ingredients.
Both of these products are Whole30 Approved, Keto Certified, Paleo Certified, and do not include any dairy. To find out more information about these products, Pizza Sauce or Balsamic Vinegar click the link . Or to find a store near you visit PrimalKitchen.com. If purchased using this affiliate link I will earn a small commission.
The toppings you can add to this Salad Pizza are endless. I recommend using what you have on hand already or substituting the veggies with some of your favorites.
Below are some other great toppings that I recommend.
- Artichoke hearts
- Bell peppers
- Sun dried tomatoes
This Salad Pizza is:
Fun to make
Try this homemade Salad Pizza. Made with a fluffy crust, saucy pizza sauce, the cheesiest cheese and topped with fresh greens tossed in a balsamic dressing.
- 1 ½ cups of all-purpose flour substitute with whole wheat flour
- 1 tsp sugar, I used cane sugar
- 1 tsp of active dry yeast or 1/2 packet of yeast
- ½ cup of warm water 105° -110° fahrenheit.
- ½ Tbsp of olive oil
- ½ tsp of salt
- 1 Tbsp olive oil (for the dough) + 1 tsp (to grease bowl)
- 2 tsp dairy-free butter, melted, this is for the crust (optional)
- ½ cup pizza sauce, dairy-free
- 1 ½ cup of mozzarella cheese, dairy-free
- 2 cups spring mix, substitute for spinach
- ¼ cup red onion, chopped thinly
- 2 tsp balsamic vinegar, I used Primal Kitchen
- 1 Tbsp dried cranberries
- ½ tsp olive oil
- In a small bowl mix the warm water and yeast and set aside. The yeast should start to foam after 2-3 minutes. Be careful not to make your water too warm or you can damage the yeast.
- In a large bowl mix the flour, sugar, and salt together. Slowly pour the yeast water and 1 Tbsp olive oil with the dry ingredients and mix until a soft dough has formed.
- Knead dough for 3-5 minutes forming it into a ball. Add an additional tablespoon of water if your dough is too dry.
- Place the dough in an oiled glass bowl. Cover the dough with a kitchen linen and place in a dark and warm place for 1 hour. Allowing the dough to rise almost doubling in size.
- Preheat your oven to 500 degrees F (260 C). Once the dough has risen, punch the dough. Prep your counter for rolling your dough. You can do this by cleaning it or laying a large piece of parchment paper down.
- Roll out the dough using a rolling pin. If you notice the dough sticking add 1 tsp of flour to the surface. You want to leave the edges of the dough thicker than the middle of the pizza. See the tip section for more details. Using a fork gently poke the middle of the dough. This will make sure the dough will not bubble.
- Place the rolled out dough with the parchment paper directly on a large baking pan. If you do not have parchment paper spray your pan with oil.
- Spread the pizza sauce on the pizza evenly and sprinkle with the cheese. Bake for 10-12 minutes.
- Take pizza out and brush the melted butter on the crust and bake for an additional 2 minutes or until the crust is golden brown.
- In a medium bowl combine the greens, red onion, balsamic vinegar, olive oil, and toss.
- Top pizza with tossed greens, cranberries, and pepper. Slice, eat, and enjoy!
- I recommend eating your pizza that day. The salad on the pizza will eventually get soggy if left out for to long.
- Substitute unbleached all-purpose flour with whole wheat flour .
- Don’t have a round pan? Make a rectangle size pizza, it still is pretty and taste as yummy as the round pizzas.
- Be creative with the vegetables that you use. Top your pizza with what you have on hand at home.
Thank you to Primal Kitchen for sponsoring this post! I love working with brands that I recommend and love. I appreciate your support!