ULTIMATE VEGGIE PIZZA
Make the BEST veggie pizza at home! This mouthwatering vegetarian pizza recipe features fresh cherry tomatoes, bell peppers, artichoke, spinach and more. Recipe yields two 11-inch pizzas or 1 large (about 6 to 8 servings).
Provided by Cookie and Kate
Categories Entree
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
- Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
- Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
- Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
- Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 of 8 servings made with 3 cups cheese total, Calories 440 calories, Sugar 6 g, Sodium 852.8 mg, Fat 20.1 g, SaturatedFat 6.3 g, TransFat 0.3 g, Carbohydrate 44.9 g, Fiber 9.8 g, Protein 21.6 g, Cholesterol 30.1 mg
31 BEST CHEESELESS PIZZA RECIPES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep the recipe in 30 minutes or less!
Nutrition Facts :
NO CHEESE VEGETABLE PIZZA
This is Allen Schubert's adaptation of a Dean Ornish recipe. I am not a fan of pizza, but this has converted me. The secret here is roasting the onion and eggplant. Feel free to use a store-bought crust, and add whatever toppings you like. Enjoy this nearly fat-free pizza, perfect for vegans (check ingredients on premade crust if you are vegan and opt to use a store-bought one) and vegetarians.
Provided by hannahactually
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees. In a large bowl, combine the onions, tomato puree, thyme, basil, parsley, oregano, garlic, pepper, salt, and sugar and stir to combine.
- Spread the mixture over the crust.
- Chop the flesh of the roasted eggplant and spread over the sauce.
- Layer the zucchini, yellow squash, plum tomatoes and basil over the eggplant.
- Bake the pizza for 20 to 25 minutes or until the crust is golden brown.
Nutrition Facts : Calories 80.9, Fat 0.7, SaturatedFat 0.1, Sodium 322.6, Carbohydrate 18.7, Fiber 7, Sugar 9.3, Protein 3.8
NO BAKE VEGGIE PIZZA BITES
Time 10m
Number Of Ingredients 7
Steps:
- Lay naan or flatbread on a clean surface. Spread a medium layer of cream cheese on each slice of naan/flat bread, covering fully. Sprinkle diced veggies onto cream cheese layer. Gently press veggies into cream cheese. Sprinkle cheese on top and gently press into cream cheese layer again. Cut naan/flat bread into squares and serve immediately.
FRESH VEGGIE PIZZA
There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. -Brooke Wiley, Halifax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.
Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
VEGETARIAN/VEGAN PIZZA (NO CHEESE)
This is from my dad, who developed some vegan recipes after my sister became a vegan. This doesn't have any cheese, and you don't miss it.
Provided by WI Cheesehead
Categories Grains
Time 1h32m
Yield 8 slices
Number Of Ingredients 13
Steps:
- Mix water, yeast and sugar and let stand 10 minutes to start bubbling.
- Add flour to yeast mix and blend well.
- Place in a greased or oiled bowl, and cover with a warm damp cloth.
- Allow to rise in a warm place until double in bulk, around 1 hour.
- Punch down dough and pat out onto an oiled (or cornmeal dusted) pizza pan to form the crust.
- Bake in a preheated 450° F oven for 7 minutes. Crust may be refrigerated or frozen at this point. If using right away, turn oven down to 350°F.
- Place olive oil, basil, garlic, ketchup, pine nuts, and lemon juice in blender and process until smooth.
- Spread mixture onto baked pizza crust evenly.
- Add tomatoes, mushrooms and onions (or whatever you like, really) and bake at 350° for 10 minutes.
Nutrition Facts : Calories 243, Fat 8.8, SaturatedFat 1.1, Sodium 66.2, Carbohydrate 35.9, Fiber 2.1, Sugar 3.5, Protein 5.8
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