VEGGIE PIZZA
The Veggie Pizza works best with Finely chopped vegetables. My mother has been making these for quite some time. They are really good. I hope you enjoy.
Provided by Amy Lee
Categories Lunch/Snacks
Time 25m
Yield 16 pizzas, 8 serving(s)
Number Of Ingredients 7
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.
VEGETABLE PIZZA
It's freakin' amazing. This is how I learned to like veggies. Use 6 cups assorted chopped veggies to your taste.
Provided by Becky Hill
Categories Appetizers and Snacks Cheese
Time 9h25m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
- Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely.
- Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, green, red, and yellow bell pepper, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
- Cut pizza into squares, cover with plastic wrap, and refrigerate overnight to blend flavors.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 8.2 g, Cholesterol 18.2 mg, Fat 10.5 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 233.1 mg, Sugar 1.7 g
VEGETABLE PIZZA I
Quick and easy recipe that is great at parties and showers. You can use any combination of chopped veggies and cheeses-whatever your family likes!
Provided by JANMARIE
Categories Main Dish Recipes Pizza Recipes
Time 1h
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 20.7 g, Cholesterol 57.9 mg, Fat 38.8 g, Fiber 1.1 g, Protein 8.8 g, SaturatedFat 14.4 g, Sodium 741.3 mg, Sugar 4.3 g
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
ROASTED SPRING VEGETABLE PIZZA
This tasty pizza contains less than 300 calories per serving - generously topped with peas, leeks, peppers and cherry tomatoes to ramp up the veg count
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat the oven to 220C/Gas 7/fan oven 200C. Tip the flour, salt and yeast into a bowl and mix well. Add the warm water and mix to a soft dough. Knead on a lightly floured surface for 2-3 minutes, then roll out to a 30cm/12in round. Brush a large baking sheet with a thin slick of oil, then add the pizza base. Cover with a clean tea towel.
- Cut the peppers into rings and slice the leek. Toss the leek and red peppers in the oil, salt and pepper. Spread over a baking sheet and roast for 10 minutes.
- Spread the pizza base with the passata. Scatter over the leek and red pepper. Thinly slice the mozzarella and arrange over the vegetables. Scatter over the whole cherry tomatoes and peas and sprinkle with the parmesan. 4 Bake for 15-20 minutes, until the crust is crisp and lightly browned. To serve, cut into four wedges.
Nutrition Facts : Calories 290 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.84 milligram of sodium
VEGETABLE PIZZA
My version and it goes quick. It can be made the day before, covered with a sheet of paper towel then foil. Great served as an appetizer or potluck.
Provided by gailanng
Categories Cheese
Time 32m
Yield 20 serving(s)
Number Of Ingredients 11
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.
COOL VEGGIE PIZZA
The ultimate party food recipe - crescent roll dough cooked and topped with a creamy dressing and colorful veggies and served in slices for an easy to eat appetizer or snack.
Provided by makeyourmeals
Categories Appetizers
Time 15m
Number Of Ingredients 9
Steps:
- Heat oven to 375°F (190°C)
- Unroll both cans of dough and separate dough into long rectangles.
- Place rectangles of dough in an ungreased large rimmed baking sheet. Pinch the seams and press the dough into the corners and up the sides to form a crust.
- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
- In small bowl, mix cream cheese, sour cream, dill and garlic powder until well incorporated. Spread evenly over the crust.
- Cut the crust into squares (7 rows by 4 rows).
- Top with vegetables.
- Serve immediately or cover and refrigerate before serving.
Nutrition Facts : Calories 74 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 grams, Sodium 58 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
VEGETARIAN PIZZA
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 1 large (18-inch) pizza
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Cut the cheese into large chunks that will fit in the shredder attachment of a food processor. Shred the cheese in the processor. Sprinkle cornmeal on a clean surface and roll out the dough until it is approximately 1/2-inch thick (should be about an 18-inch circle). Transfer dough to a pizza stone or rimless pan large enough to hold it.
- Spread the sauce over the surface of the crust, leaving approximately 1/2-inch of crust around the edge. Sprinkle the cut vegetables on top of the sauce and then sprinkle the cheese over the veggies.
- Bake for approximately 20 minutes, or until golden brown and bubbly. Serve hot.
- Sift the flours together in a medium sized bowl. Place the yeast in a separate bowl and pour the warm water over it; let stand for about 5 minutes. Combine all ingredients in the bowl of a stand mixer with the dough hook attachment, mixing for approximately 5 minutes. Set the dough aside to rise for approximately 2 hours.
- Once the dough has risen, roll out the dough to a circle that is approximately 1/2-inch thick and about 18 inches in diameter.
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
TODDLER RECIPE: HOMEMADE PIZZA WITH VEGGIE FACES
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
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
CHEAP-AS-CHIPS VEGGIE PIZZA
This quick, budget take on classic spinach and egg 'florentine' pizza uses flatbreads instead of traditional dough
Provided by Lucy Netherton
Categories Dinner, Main course
Time 40m
Yield Makes 5
Number Of Ingredients 9
Steps:
- Heat the oven to as high as it will go. Spread 1-2 tbsp of passata over each flatbread. Squeeze as much water as you can from the spinach (this will prevent your pizzas from being soggy), then scatter on top, leaving a gap in the centre. Divide the garlic and mozzarella between the pizzas, seasoning generously as you go.
- You will probably only be able to bake 2 pizzas at a time. So put 2 on a baking tray, carefully crack an egg into the middle of each, and season with nutmeg and some of the basil. Bake for 7 mins until the cheese has melted and the egg is cooked to your liking.
- Repeat with the remaining pizzas and ingredients. Serve, garnished with a little more basil and some Parmesan. Cut into slices and share between everyone.
Nutrition Facts : Calories 444 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.8 milligram of sodium
VEGGIE-LOVERS CRESCENT ROLL PIZZA
The first time I had this was at my girlfriend Deanna's Christmas party. She made a lot of wonderful dishes. But, my favorite was the vegetable pizza. This is very easy to make and it will get eaten up in no time. The only thing that is time consuming is cutting the vegetables up. It's worth it.
Provided by Aunt Dawn
Categories Vegetable
Time 38m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Bake crescent rolls as a flat whole piece on a cookie sheet, pinching the seams together. Let cool.
- Mix cream cheese, mayonnaise, and ranch dressing together.
- Spread onto crescent.
- Sprinkle with the vegetables and cheese.
- Press items into the spread.
- Cool in refrigerator.
- Cut and serve.
Nutrition Facts : Calories 192.7, Fat 11.9, SaturatedFat 6.3, Cholesterol 45.3, Sodium 233.2, Carbohydrate 16.4, Fiber 1.6, Sugar 3, Protein 5.5
VEGETABLE PIZZA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 2 flatbreads (4 to 6 servings)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- For the sauce: Over medium heat in a saucepan, bring cauliflower, water to cover, salt and white pepper to a simmer. Reduce the heat and allow to cook until soft, for 7 to 8 minutes. Remove from the heat, drain and puree until smooth. After pureeing, add the Parmesan and heavy cream as needed and puree again.
- For the vegetables: In a saute pan over high heat, add the oil and allow to heat until on the verge of smoking. Then reduce the heat to medium and add the squash, zucchini, salt and black pepper. Cook, stirring until softened, 3 to 4 minutes. Remove from the heat and add the thyme.
- For the pizza: Place the flatbreads on a cookie sheet and spread the sauce on top, evenly coating from edge to edge. Add half the zucchini, squash, corn, broccoli and top with shredded Parmesan. Once built, repeat the process with the second pizza. Bake until crisp, 7 to 8 minutes. Once cooked, remove from the oven and top with the green onions. Slice and serve.
VEGGIE PIZZA
I adopted this recipe from the recipezaar account. The original introduction: "My great aunt gave this recipe to me at a family reunion picnic, the dish didn't last long and everyone asks if she is going to bring it to the next picnic, we all look forward to this appetizer."
Provided by Pamela
Categories Vegetable
Time 1h
Yield 1 Jelly Roll Pan size
Number Of Ingredients 8
Steps:
- Spray Jelly Roll pan with cooking spray.
- Spread Pizza Crust out in pan and bake according to crust directions.
- Allow baked crust to cool.
- In medium mixing bowl mix: cream cheese, sour cream, Hellmann's Mayonnaise, chopped onion, and dry dip mix together, and spread over cooled crust to cover entire crust.
- Top off crust with the chopped assorted vegetables and olives.
- Then sprinkle grated cheese to cover all.
- Cover with plastic wrap and chill until serving time.
- Slice in small 2X2 inch pieces and serve.
Nutrition Facts : Calories 2900.2, Fat 256.3, SaturatedFat 160.6, Cholesterol 777.2, Sodium 3609, Carbohydrate 19.7, Fiber 0.1, Sugar 3.9, Protein 133.4
VEGAN VEGGIE PIZZA
This pizza is so delicious and pretty to serve that my guests always love this pizza and don't feel it's missing anything by being vegan. I used Sue L's Recipe #104173 and our Recipe #252423 for the crust. Preparation and cooking time includes time to make Recipe #252423 for the pizza.
Provided by Enjolinfam
Categories Vegetable
Time 1h30m
Yield 2 medium pizzas, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- If using Recipe #252423 for the crust, wait until the crusts have baked for 20 minutes and then add and arrange all of the toppings (if using a different pizza crust, then follow the directions for that pizza crust).
- Spread pesto sauce and then pizza sauce over pizza dough. Sprinkle half of the vegan cheese all over sauce. Arrange tomatoes, and yellow squash or zucchini, over pizza. Scatter onion and bell pepper over vegetables. Sprinkle on the other half of the vegan cheese. Scatter on mushrooms, olives, and sprinkle with red pepper flakes, if desired.
- Put the pizza back in the oven to cook for about 10 more minutes.
HOMEMADE VEGGIE PIZZA
Of course, you could just order out, but nothing beats a homemade pizza. The sauce is so easy and hearty everyone will think you were in the kitchen all day cooking this up!
Provided by Bird
Categories Main Dish Recipes Pizza Recipes
Time 2h25m
Yield 6
Number Of Ingredients 21
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.
Nutrition Facts : Calories 397 calories, Carbohydrate 63.4 g, Cholesterol 49.1 mg, Fat 8.7 g, Fiber 5.1 g, Protein 17.4 g, SaturatedFat 3.6 g, Sodium 1290.7 mg, Sugar 9.1 g
VEGETARIAN PIZZA
Simple and tasty vegetarian pizza
Provided by sailorgirl700
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- I use a food processor to make the dough. Place the flour and salt in first then give it a whizz, add the dried yeast and sugar, mix while adding the olive oil first then the warm water. Continue mixing until a soft dough is formed. If you use a food processor you don't need to knead by hand. But if you do it by hand pop the ingredients into a large bowl and mix, then turn out and knead for about 10 mins.
- Place dough in an oiled polythene food bag allowing space for the dough to double in size. Place in a warm place and leave to rise for about 1 hour.
- Once risen remove from bag place on floured surface and knock back. Then roll out to your required thickness. The dough is enough to make one 12inch round pizza. You can either flour the tin or use baking parchment to line.Place the rolled out dough onto the tin and prick with a fork to stop it rising too much.
- Mix all of the sauce ingredients together in a bowl and spread on top of the dough. Sprinkle with grated cheese and add your chosen topping then finally sprinkle the basil and oregano on top.
- Place in a preheated oven on gas mark 6 to7. Cook for about 20 mins or until golden and crisp around the edges.
- Remove from tin, slice and serve.
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From reddit.com
HOMEMADE VEGGIE PIZZA - WHOLE FOODS MARKET
From wholefoodsmarket.com
[HOMEMADE] VEGGIE PIZZA : FOOD - REDDIT
From reddit.com
RANCH VEGETABLE PIZZA RECIPE: A RAW VEGETABLE PIZZA RECIPE ...
From 30seconds.com
VEG PIZZA RECIPE | VEGGIE PIZZA RECIPE | VEGETABLE PIZZA ...
From youtube.com
30 VEGETARIAN PIZZA RECIPES FOR VEGGIE LOVERS
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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