No Cook Vegetable Pizza Recipes

"VEGGIE FACES" NO-BAKE VEGETABLE PIZZAS AND WRAPS

Steps:

• To assemble, start by spreading the "crust" with one or more types of "sauce."
• Add desired toppings to make a fun face.
• To serve, cut into wedges like a pizza, roll up like a burrito or wrap, or fold like a quesadilla.

NO BAKE VEGGIE PIZZA BITES

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.

ROASTED VEGGIE PIZZA

Steps:

• Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes., Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside. , Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. , Bake for 15 minutes or until cheese is melted and bubbly.

QUICK COLD VEGETABLE PIZZA

Steps:

• Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.

20 BEST VEGGIE PIZZAS RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a veggie pizza in 30 minutes or less!

NO COOK VEGETABLE PIZZA

Steps:

• In a small bowl, mix cream cheese and milk.
• Spread mixture over pizza crust.
• Top with vegetables and sprinkle with herbs.
• To serve, cut into wedges.
• *Note*if ready made pizza crust is not available, you may use two tubes of crescent roll dough and form a crust in a rectangular baking pan and bake until golden brown.
• Allow to cool and continue with directions above.
• This variation is also very good.

NO BAKE VEGGIE PIZZA

Steps:

• Pre-heat oven to 400*F
• Crust:.
• In med. bowl mix water and yeast.
• Stir until yeast dissolves and let stand for five minute
• Add oil, salt, seasoning, and flour in that order and mix.
• Let stand five more minute and turn onto floured board.
• Knead six or seven times and put on oiled pan.
• Bake for about 20 minute or until golden brown.
• Optional (use pre-made crust or refrigerated crust, won't be as good but simpler).
• Sauce:.
• In small bowl put softened cream cheese and other ingredients and mix until almost smooth and set aside.
• Toppings:.
• Chop all veggies really (and I mean REALLY) small fine pieces. I would make them all about 1/4 inches.
• When the crust cools
• Spread sauce over crust.
• Top with any desired veggies. To follow above recipe, I do the broccoli then carrots then red peppers and top with the spinach but experiment with your families favorites.

VEGETABLE PIZZA

Steps:

• Preheat over to 375 degrees.
• On a 10x15 inch jelly roll sheet, roll out crescent roll dough to form a crust, pinching seams together and pressing to cover bottom of pan.
• Bake approximately 12 minutes or until crust is golden. Remove from oven and cool for about 15 minutes.
• In a small mixing bowl, combine cream cheese, mayonnaise and Ranch dressing mix. I do this with a hand mixer. Spread mixture over cooled crust.
• Arrange broccoli, cauliflower, carrot, tomato, bell pepper, cheddar cheese and green onions over crust in that order. Chill.
• Cut into slices with a pizza wheel.

VEGETABLE PIZZA

Steps:

• Place the unrolled crescent dough onto a pizza pan.
• Spread the dough out with your hands until it covers the pan.
• Bake about 8 minutes at 375°F until lightly browned.
• While its baking, combine the cream cheese, mayonnaise and Ranch dressing; mix well.
• Remove the crust from the oven and let it cool slightly.
• Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables and cheese.
• Cut into wedges and serve.

NO CHEESE VEGETABLE PIZZA

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.

VEGETABLE PIZZA I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
• Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
• In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.