Lemony Caesar Salad Pizza
You’ve probably had a salad with pizza before… But salad on your pizza? That’s a next-level culinary adventure! Inspired by my neighbor who makes her own sourdough pizza crust, you can use any ready-made crust in this recipe, including one made from cauliflower.Dosha of This Recipe: VP=K+
Ingredients
- 2 organic pasture-raised eggs, hardboiled
- 2 teaspoons olive oil
- 2 teaspoons fresh lemon zest
- ¼ cup lemon juice
- ¼ cup grated parmesan cheese
- 1 2-ounce tin anchovy fillets in olive oil
- 4 garlic cloves minced
- 1 teaspoon stoneground mustard
- 1 teaspoon dried basil
- ¾ teaspoon mineral-rich salt
- 2 cups roughly chopped romaine lettuce
- 3 cups chopped baby kale
- 3 cups baby spinach
- 1 small red onion cut into rounds
- ½ cup pine nuts optional
- 1 pound ready-made pizza dough
- 2 tablespoons Ghee
- ¼ cup fresh basil leaves minced
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to 475℉. Line a baking sheet with parchment paper. Lightly oil the parchment with ghee, coconut oil, or rice bran oil.
- Combine the eggs, oil, lemon zest and juice, parmesan, anchovies plus oil, garlic, mustard, basil, and salt in a blender or food processor. Blend until smooth.
- In a large bowl, combine the lettuce, kale, spinach, onion, and pine nuts (if using). Toss with the dressing.
- Stretch the pizza dough by hand or with a rolling pin to fit the baking sheet.
- Brush the crust with the ghee and bake for 5 to 8 minutes.
- Remove the crust from the oven and top with a layer of salad. Bake for another 5 minutes or until the bottom of the crust turns golden brown and the salad looks slightly wilted. Serve garnished with basil and pepper.
Notes
Note: Make your own plant-based “parmesan” cheese by combining ¼ cup ground almonds, ¼ cup nutritional yeast, ¼ cup sesame seeds, ½ teaspoon onion powder, ½ teaspoon salt, and 1/4 teaspoon lemon zest. This makes ½ cup and keeps for 4 weeks in the refrigerator. Ayurveda Every Day Tip: To reduce Vata, enjoy this dish with a cup of hot miso soup or bone broth and make sure the salad is warm and wilted. To reduce Pitta, omit at least 1 egg yolk, use lime instead of lemon, and omit the garlic. To reduce Kapha, omit the egg yolks, halve the parmesan, and use a gluten-free cauliflower crust. === How To Read The Dosha Of This Recipe • “V” stands for Vata – made from the elements air & ether • “P” stands for Pitta – made from the elements fire & water • “K” stands for Kapha – made from the elements earth & water • The “-“ symbol after V, P or K means that the recipe helps calm or decrease the dosha it follows. • The “+” symbol after V, P or K means that the recipe aggravates or increases the dosha it follows. • The “=” symbol after V, P or K means that the recipe has a balancing or neutral effect on the dosha it follows. It neither increases nor decreases the dosha it follows.
