Low Fat Vegetable Pizza Food

LOW FAT VEGGIE PIZZA

Steps:

• Preheat oven to 375 degrees F. Roll out crescent rolls and form into a circular shape on a pizza pan. Cook in oven for 10-15 minutes, or when dough is fully cooked. Take pan out of oven and let cool for 30 to 45 minutes.
• Mix softened cream cheese with Kraft Ranch Mix. Spread mixture over dough. Sprinkle carrots and broccoli over entire pizza.
• Cover and put in refrigerator to chill for 1 to 2 hours. Slice into pie shape before serving.

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.

POTATO CRUST VEGETABLE PIZZA

Steps:

• Preheat oven to 425°F.
• Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture.
• In a large bowl, combine potatoes mixture, eggs, flour and salt; mix well.
• Press into a well greased 15 X 10 X 1 baking pan. Bake for 15 minutes. Brush with 1 Tablespoon of the olive oil; bake 10 minutes more. Place under broiler for 2-3 minutes or until golden and crisp.
• Meanwhile, in a large bowl, combine zucchini, squash, pepper, red onion and garlic. In a large skillet, heat the remaining oil; cook the veggies about 2 cups at a time until crisp tender.
• Spread goat cheese over golden potato crust; top with cooked veggies and tomatoes.
• Sprinkle with fresh basil and mozzarella.
• Bake for 5-7 minutes or until cheese is melted.

LOW-FAT FRUIT PIZZA

Steps:

• Preheat over to 350°F
• Mix powdered sugar, flour and margarine in a large bowl and form into a ball. If mixture is sticky add more flour. Refrigerate uncovered for 30 minutes. (This is a good time to cut/wash your fruit.).
• Pat into 9x9 or 9" round shallow dish making sure that dough is reaching the edges of the pan. Bake for 10-15 minutes and let cool completely.
• Mix cream cheese, vanilla and sugar and beat till creamy. Spread over crust.
• Arrange fruit and refrigerate before serving. Note: if you're using fruits that will brown you'll want to brush the fruit w/orange marmalade. Should be eaten in 1-2 days.

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.

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.

LOW FAT VEGETABLE PIZZA

Steps:

• Spread rolls on a greased cookie sheet.
• Bake until golden brown.
• Mix cream cheese, mayonnaise and ranch dressing.
• Spread on cooled crust.
• Top with your favorite veggies and sprinkle with the cheese.