Veggie Pizza Faces Recipes

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FUNNY FACE MINI VEGGIE PIZZA



Funny Face Mini Veggie Pizza image

Kids will have fun making funny faces with their favorite vegetables.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 1

Number Of Ingredients 3

1 whole wheat thin sandwich flat
2 tablespoons garden vegetable cream cheese spread (from 8-oz container)
Fresh vegetables, such as broccoli florets, carrot slices, cucumber slices, green beans, lettuce, bell pepper slices and tomatoes, as desired

Steps:

  • Spread sandwich thin with cream cheese spread.
  • Arrange fresh vegetables on cream cheese to create funny face.

Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 9 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 520 mg, Sugar 7 g, TransFat 0 g

FRESH VEGGIE PIZZA



Fresh Veggie Pizza image

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

1 tube (8 ounces) reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat-free milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms

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.

TODDLER RECIPE: HOMEMADE PIZZA WITH VEGGIE FACES



Toddler recipe: homemade pizza with veggie faces image

Here's a toddler recipe to keep little bellies full and hands busy. They can decorate these pizzas themselves and pack in four of their five-a-day

Provided by Caroline Hire - Food writer

Categories     Breads

Time 40m

Yield Makes 4 pizzas

Number Of Ingredients 15

150g wholemeal spelt flour
350g strong white flour
1 ½ tsp dried fast action yeast
½ tsp salt
1 tbsp olive oil
1 can chopped tomatoes
1 small garlic clove
pinch of dried thyme
160g grated cheddar and mozzarella cheese
1 red pepper , cut into strips
1 yellow pepper , cut into strips
1 courgette , cut into rounds or spiralized
1 small pack cherry tomatoes , halved
handful pitted olives
1 can salt-free sweetcorn , drained

Steps:

  • To make the dough, put both flours into a large bowl, then stir in the yeast and salt. Make a well, pour in 400ml warm water and the olive oil and mix with a wooden spoon until you have a soft, fairly wet dough. Bring together with a light knead in the bowl then turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. Leave the dough to rise if you have time but it's not essential for a thin crust.
  • To make the sauce, blitz the tomatoes, garlic and thyme and a little seasoning, either in a food processor or using a hand blender.
  • Heat oven to 240C/fan 220C/gas 8. Get the toppings ready in bowls so that your children can decorate their own.
  • If the dough has had time to rise, give it a little knead in the bowl, then split into four balls. On a floured surface, roll out two of the balls into wide circles using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift these onto two floured baking sheets or pizza trays.
  • Smooth sauce over bases with a spoon. Scatter with cheese, then start making the faces. Courgette rounds make great eyes or cheeks, halved courgette rounds can be used for ears and spiralised courgette for hair. Strips of pepper are good for eyebrows and mouths while olives and halved cherry tomatoes make great eyes or earrings. Sweetcorn can be used for teeth or freckles. Let their imagination go wild.
  • Cook for around 10-15 mins until crisp. You'll want to swap the pizzas to a lower shelf halfway through the cooking time.
  • Repeat for the second two pizzas or freeze the balls of dough in two separate freezer bags, plus any remaining sauce in a sealed container.

Nutrition Facts : Calories 719 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 29 grams protein, Sodium 1.38 milligram of sodium

VEGGIE PIZZA



Veggie Pizza image

I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.

Provided by MERRI C

Categories     Main Dish Recipes     Pizza Recipes

Time 2h25m

Yield 16

Number Of Ingredients 12

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1 carrot, grated

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.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g

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