Crispy Flatbread Salad Pizza (using Lavash!) 

There’s something so fun about salad on pizza—and when the “crust” is a thin, crispy flatbread, it’s serious perfection.

I love using lavash, a Middle Eastern flatbread that crisps up beautifully in the oven, almost like a giant crunchy cracker. But any flatbread will do the trick—pita, naan, a tortilla…even matzah, whatever you’ve got!

And while I can’t prove that salad on pizza was created by a registered dietitian, it certainly seems like the kind of clever compromise a nutritionist would come up with…right?! This one is my own personal invention—it delivers the satisfaction of pizza with a fresh, feel-good salad piled right on top!

This recipe is also featured on TODAY.com!

Once the crust is golden and toasty, it becomes the perfect platform for peppery greens, juicy tomatoes, and crisp cucumbers tossed in tangy balsamic vinaigrette. Then I finish it off with shaved Parm and toasted pine nuts for a little salty, buttery crunch. It’s a light and flavorful lunch, a fun shareable appetizer, or a satisfying dinner paired with soup or roasted veggies. Use my favorite combination below—or create your own masterpiece with whatever toppings you’re craving. It’s as flexible as your fridge allows—there’s no wrong turn!

Try my Pizza-dilla!

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Lavash Thin Crust Salad Pizza with Balsamic Vinaigrette

There’s something about salad on pizza that feels just plain fun—and when the “pizza” is a thin, crispy flatbread, it’s a game-changer.

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Yield: 2 servings

Prep Time: 10 minutes mins

Total Time: 20 minutes mins

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Ingredients

 

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For the crust:

• ▢ 1 oversized whole grain lavash*
• ▢ 2 to 3 teaspoons olive oil
• ▢ ½ teaspoon garlic powder

For the salad topping:

• ▢ 3 handfuls arugula, about 3 loosely packed cups
• ▢ ½ cup cucumber, sliced into thin half-moons
• ▢ ½ to ¾ cup grape or cherry tomatoes, halved
• ▢ 1 to 2 tablespoons toasted pine nuts
• ▢ 1 ounce shaved Parmesan
• ▢ Optional: ½ cup quartered or chopped artichoke hearts
• ▢ Optional: ¼ cup pitted olives, such as Kalamata or Castelvetrano
• ▢ Optional: a few thin slices of red onion

For the dressing (makes about ¾ cup):

• ▢ ½ cup balsamic vinegar
• ▢ 3 tablespoons extra virgin olive oil
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 teaspoon honey
• ▢ 1 teaspoon garlic powder
• ▢ ¼ teaspoon kosher salt, more to taste
• ▢ ⅛ teaspoon black pepper

Ingredient Details to Know

This recipe is based on one oversized lavash bread—about 2.25 oz, 120 calories—which makes a light but satisfying serving for two. That said, if you’re hungrier, go ahead and enjoy the whole thing yourself! If you can’t find Lavash, read the notes below for other alternatives.

Instructions

 

• Prep the crust: Preheat the oven to 400˚F. Line a baking sheet with parchment paper or lightly mist it with nonstick spray. Place the lavash (or other flatbread) on the sheet, brush with olive oil, and sprinkle with garlic powder. Bake for 6 to 8 minutes, or until crisp and golden around the edges. Remove and let cool slightly.
• Make the dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon, honey, garlic powder, salt, and pepper until smooth. You’ll only need a few tablespoons for the salad—store the rest in the fridge for future meals!
• Assemble the salad pizza: In a mixing bowl, toss the arugula, cucumbers, and tomatoes with about 2 tablespoons of the dressing. Gently mix until evenly coated. Pile the salad onto your toasted flatbread, then scatter the shaved cheese and pine nuts. Drizzle with an extra spoonful of dressing or a splash of balsamic glaze for extra flavor if you like.

  Alternate method: Prefer to skip the mixing bowl? Simply layer each topping directly on the toasted lavash—starting with arugula, then tomatoes, cucumbers, shaved cheese, and any other preferred add-ons like olives or artichoke hearts. Drizzle with dressing or glaze and finish with the pine nuts. It’s a little messier to eat, but one less dish to clean!

Notes

• About the flatbread size: This recipe was created using one oversized whole grain lavash (about 2.25 oz, 120 calories). It makes a light but satisfying portion for two when sliced in half. If you’re extra hungry, feel free to enjoy both halves! If you’re using a smaller flatbread—like a pita, tortilla, or naan—just halve the toppings and dressing. You may also want to reduce bake time slightly.

• Flatbread swaps: No lavash? No problem. Whole grain pita (sliced horizontally for a thinner crust), naan, tortillas, or any type of flatbread will work beautifully—just keep an eye on it in the oven so it doesn’t overcook or burn. You can even use a sheet of matzah! Since it’s already crisp, there’s no need to brush it with oil or pre-bake—just top and enjoy.

• Make it gluten-free: Use a certified gluten-free lavash or tortilla.

• Make it vegan: Omit the cheese or swap in your favorite plant-based alternative.

• Topping variations: Try sliced radishes, roasted red peppers, sautéed mushrooms, white beans, grilled zucchini, or squash. Not a fan of pine nuts? Swap in roughly chopped cashews, shelled pistachios, or toasted pumpkin seeds for a satisfying crunch.

• Storage tip: This is best enjoyed fresh while the crust is crisp. You can prep the salad and dressing ahead of time, but wait to assemble until just before serving.

Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 pizzaCalories: 280Carbohydrates: 19gProtein: 12gTotal Fat: 16g— Unsaturated Fat: 12g— Saturated Fat: 4gCholesterol: 15mgSodium: 580mgFiber: 1gTotal Sugar: 5g— Natural Sugar: 4g— Added Sugar: 1gIron: 3mg

Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.

I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!