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Kale Caesar Salad Pizza

  • Author: Eat Drink Shrink
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2-4 servings 1x



For the dressing:

  • 1/2 cup cashews (soaked, drained)
  • 2 garlic cloves
  • 3 tsps capers
  • Juice of 1 lemon
  • 1 tsp white miso
  • 4 Tbsp dijon mustard
  • 4 Tbsp extra virgin olive oil
  • 1/3 cup almond milk (can use water)
  • 1 tsp sea salt
  • 2 tbsp nutritional yeast
  • 1/3 cup shallots (thinly sliced)


  • 4 cups kale (removed from stems, shredded)
  • 1 cup cherry tomatoes, chopped
  • 1 avocados
  • additional vegan parm for topping

Pizza Crust: 

  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 1/2 cup vegan parmesane

Shiitake bacon:


  1. Shiitake bacon: Wash, thinly slice the mushrooms, keeping the stems, and soak in the ingredients for at least 30 minutes, the longer the better. Place in oven on a baking sheet with aluminum foil on 250 for 30-40 minutes. Rotate midway. Should be slightly crisp, but not overly crisp. Set aside to cool.
  2. Crust: Set the oven to 450, coat with olive oil, garlic, and vegan parmesan. Bake on 400 for 15 minutes. let cool. 
  3. To make the dressing: Soak cashews in boiling water for 10 minutes. Drain water, and combine all ingredients in a food processor. (I recommend the Vitamix for the smoothest texture) Blend until smooth and store in the fridge until needed.
  4. Assemble the pizza: Wash kale, remove from the stems and slice thin. Place olive oil in your hands and massage the leaves for 2-3 minutes until soft. Dress the greens, toss in chopped tomatoes. Garnish with shiitake bacon, avocado, and vegan parm.  
  • Category: Pizza
  • Cuisine: Lunch/Dinner
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