VEGGIE PIZZA
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
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
20 BEST VEGGIE PIZZAS RECIPE COLLECTION
Try these veggie pizza recipes for an easy, healthy, delicious meal the family will love! From tomato to Brussels sprouts to spinach artichoke, there are so many tasty veggie combos for pizza.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a veggie pizza in 30 minutes or less!
Nutrition Facts :
ABSOLUTELY YUMMY VEGETABLE PIZZA
This is one of my favorite pizza recipes. I stole the idea from a local grocery store deli that stopped making this pizza several years ago. I think this is just as good as what they sold.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, mix the sour cream, ranch dressing, and cream cheese together (this may make more than enough sauce for the pizza- I'm estimating from memory) until mixture is smooth.
- Spread mixture evenly on top of pizza crust.
- Spread vegetables evenly across pizza.
- Cover pizza with cheese.
- Bake at 500 degrees for five minutes or follow your pizza crust instructions.
17 YUMMY VEGGIE PIZZA RECIPES
Ready for a terrific pizza night? Here you'll find 17 yummy veggie pizza recipes packed with fresh, delicious ingredients sure to delight vegetarians and carnivores alike. Below you'll find one of our favorite recipes topped with roasted vegetables and arugula.
Provided by Katia
Categories Pizza
Time 1h45m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 378 kcal, Carbohydrate 51 g, Protein 16 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 541 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving
YUMMY VEGETABLE PIZZA
Make and share this Yummy Vegetable Pizza recipe from Food.com.
Provided by myslys
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Bake crescent rolls in a 9x13-inch pan until light and brown according to the package instructions.
- Mix cream cheese, ranch dressing, and mayonnaise together.
- Spread sauce mixture over the cooled crescent rolls
- Add toppings of your choice along with cheese if desired
- Refrigerate.
Nutrition Facts : Calories 220.2, Fat 12.3, SaturatedFat 5.2, Cholesterol 42.2, Sodium 331.6, Carbohydrate 22.5, Fiber 1.4, Sugar 2.3, Protein 5.1
EASY VEGETABLE PIZZA
I love this pizza because you can give it a new taste everytime by using differnt vegetables and its meants to be cold. I love it. Its so easy and tasty.
Provided by Emily1
Categories Lunch/Snacks
Time 35m
Yield 5-7 serving(s)
Number Of Ingredients 5
Steps:
- First let the dough defrost if you have not already.
- Spread defrosted dough onto a greased cookie sheet; cook following instructions on the package.
- Put the cooked crust into the fridge to cool completely.
- Chop vegetables into small pieces (set aside).
- In a small bowl mix together the cream cheese, mayonnaise and dressing powder.
- Spread on the cream mixture evenly over the cooled crust.
- Sprinkle on vegetables and place in fridge for 1 hour.
- Cut into desired sized pieces and serve.
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