Pizza Salad with Buttermilk Ranch Dressing

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In an effort to eat better, one of things I’ve been trying to do is eat a salad whenever I eat pizza. Easier said than done, since most pizza shops have terrible salad. So that means I either have to make my own — c’mon — or find a place that has good salad.
It’s a struggle for sure. But then I had the idea to turn the pizza into a salad. I know, I know. But, this is actually not bad. I’m not gonna lie — it’s not the same as eating a pizza. Not at all. But it does take a lot of the good flavors from a pizza and turns it into something healthier.
My salad relies on a couple key seasonings for flavor. First, an aptly named “Pizza Seasoning” from Penzey’s, which I used to roast some tomatoes. Second, one of my favorite blends, Hot Roasted Garlic, which is a delicious blend that makes pepper flakes even better. An Italian seasoning oregano, or crushed pepper flakes will work here as well.
Then, you just take a bunch of your favorite greens — in this case, Romaine, kale, and spinach — and your favorite pizza toppings. I used some vegan pepperoni cubes I got from a local restaurant, hot cherry peppers, and shredded mozzarella. But whatever you like on pizza will work here. Olives, mushrooms, green peppers, onions. The roasted tomatoes give you a sauce like flavor, while some crunchy pita chips add crunch like the best thin crust. All rounded out with a creamy, herby, delectable buttermilk ranch.
So, no. It’s not a pizza. But it’s a satisfying midweek meal that is healthy, tasty, and will keep your cravings at bay, at least until the weekend.

Pizza Salad with Buttermilk Ranch Dressing

This super satisfying pizza salad is perfect for when you want the flavor of pizza, but not all the guilt. Easily customizable, it’s the perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Cuisine Italian
Servings 2 servings
Calories 578 kcal



  • 1 pint cherry tomatoes halved
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning Pizza Seasoning, oregano
  • 1 bunch Tuscan kale stemmed and thinly sliced
  • 1 head Romaine chopped
  • 4 cups baby spinach chopped
  • 1 bunch basil leaves sliced into ribbons
  • 1 teaspoon crushed red pepper flakes or Hot Roasted Garlic
  • Crushed pita chips

Buttermilk Ranch Dressing:

  • 1 bunch parsley
  • 1 bunch dill
  • 1 bunch chives
  • 2 cloves garlic
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup buttermilk
  • Juice of 1 lemon
  • Fresh ground pepper

Pizza Toppings (your choice):

  • Pepperoni/vegan pepperoni chopped
  • Banana peppers
  • Olives
  • Mushrooms
  • Onions
  • Green peppers


  • Preheat oven to 425 degrees F. Spread the tomatoes on a parchment lined baking sheet, drizzle with oil, sprinkle with seasoning.
  • Roast until caramelized, 10-15 minutes. Remove from oven and let cool.
  • Add the salad ingredients to a large bowl and add the cooled tomatoes.
  • To make the dressing, put all of the ingredients in a blender and blend until smooth. Add more or less buttermilk to reach your desired consistency. Season with salt and pepper.
  • Add your desired pizza ingredients to the salad, and toss with the dressing. You’ll probably have dressing leftover — use it on another salad or dip for veggies or chips.


Calories: 578kcalCarbohydrates: 24gProtein: 11gFat: 51gSaturated Fat: 14gTrans Fat: 1gCholesterol: 55mgSodium: 431mgPotassium: 1303mgFiber: 5gSugar: 15gVitamin A: 12862IUVitamin C: 81mgCalcium: 353mgIron: 5mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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