Veggie Party Pizza Recipes

ULTIMATE VEGGIE PIZZA

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.

VEGGIE PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
• Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
• Bake for 10 minutes, let cool.
• In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

HOMEMADE VEGGIE PIZZA

Steps:

• Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.
• Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
• Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
• Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
• Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
• Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.

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!

17 YUMMY VEGGIE PIZZA RECIPES

Steps:

• Pizza dough: follow the easy no-knead pizza recipe to prepare the dough. It takes 5 minutes of prep time and 1 hour of proofing time. When the dough has doubled in size, start making the veggie topping.
• Preheat the oven to 240°C/465°F and place the rack on the lowest position. Line a baking sheet with parchment paper and spread the sliced vegetables without overlapping; season with salt, pepper, and spray or drizzle a little olive oil. A good pinch of oregano is optional.
• Bake for about 20 minutes, until they're golden. I leave the baking sheet on the lowest shelf for 15 minutes, and I move it closer to the broil for the last 5 minutes. But keep an eye on them because they might burn easily.
• Shape the dough: while the veggies are in the oven, prepare 2 parchment paper sheets. Using a spatula, divide the dough by pouring half of it onto each sheet (you'll find all the tips and video here). Sprinkle some flour over and, starting from the center, gently press it out with your fingers to get approx 2 13-inch round pizza (or you can make a whole large pizza without diving the dough).
• Remove the veggies from the oven, but don't turn it off. Place a pizza stone or a large baking sheet on the lowest rack instead and preheat for at least 10-15 minutes to make a nice pizza crust.
• Topping: Scatter the diced mozzarella, the vegetables and the cherry tomatoes over the pizza. Season with salt, pepper, and sprinkle with oregano.
• Bake: Slide the pizza onto the pizza stone or onto the hot baking sheet and bake for about 15 minutes, or until golden and crusty. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes). Repeat for the second pizza.
• Serve warm, top with a handful of fresh arugula, some fresh basil leaves and a drizzle of extra virgin olive oil. Enjoy.

VEGGIE PIZZA

Steps:

• Preheat oven to 350 degrees.
• Spread the cresent rolls out on cookie sheets to make large rectangles.
• cook for 10 minutes or until golden brown and then cool.
• Mix the cream cheese, sour cream, dressing mix, and Miricle Whip together.
• Spread on top of the cooled cresent rolls.
• Chop your veggies (I like to use the food proccesor).
• Spread your veggies on top of the mixture on the cresent rolls.
• Sprinkle the Cheddar Cheese on the top.
• With sharp knife cut in half and enjoy.

FRESH VEGGIE PIZZA

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.