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.
Ingredients
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
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.
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.