Ingredients
Scale
For the dressing
- 1/3 cup coconut yogurt (I use this)
- Juice of one small lemon
- 2 tsp coconut aminos
- 1/4 tsp salt, pinch of salt
- 1/2 tsp garlic powder
- 1–2 anchovies (adjust to taste)
- 2 1/2 tbsp olive oil
For the pizza
- 1 gluten free pizza crust (I use this)
- 1 tbsp olive oil
- 3 tbsp pecorino cheese, divided (see notes)
- 2 heads romaine lettuce, chopped
- 1/2 lb cooked chicken, cubed
Instructions
- To make the dressing, combine the yogurt, lemon, coconut aminos, salt, pepper, garlic powder, and anchovies in a wide-mouth jar. Using an immersion blender, blend the dressing as you slowly stream in the olive oil. Blend until the dressing is creamy and fully emulsified. Set aside.
- Preheat the oven to 375 F and line a baking sheet with parchment paper. Brush the pizza crust with olive oil and top with 1 tbsp of cheese. Transfer to the preheated oven ad bake as directed (about 10 minutes or until golden brown). Remove from the oven and allow to cool slightly before slicing.
- Make the salad by tossing together the lettuce, chicken, remaining cheese and dressing. Toss to coat the salad in the dressing. Add the salad on top of the pizza. Serve fresh and enjoy!
Notes
To make the recipe dairy free, simply leave out the cheese, or use a dairy free cheese of your choice.
Nutrition
- Serving Size: 1 serving
- Calories: 364
- Fat: 23.4g
- Carbohydrates: 16.6g
- Fiber: 7g
- Protein: 24.4g