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–+ servings

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+
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Prep Time 45 mins
Course Dinner Ideas, Dressings, Fall, Lunch, Salad, Spring, Summer
Servings 4 people

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.
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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.
Keyword Nut-Free, Vegetarian, VP=K+