No Cook Vegetable Pizza Food

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.

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.

NO BAKE VEGGIE PIZZA BITES

Steps:

• Lay naan or flatbread on a clean surface. Spread a medium layer of cream cheese on each slice of naan/flat bread, covering fully. Sprinkle diced veggies onto cream cheese layer. Gently press veggies into cream cheese. Sprinkle cheese on top and gently press into cream cheese layer again. Cut naan/flat bread into squares and serve immediately.

NO BAKE VEGGIE PIZZA

Steps:

• Pre-heat oven to 400*F
• Crust:.
• In med. bowl mix water and yeast.
• Stir until yeast dissolves and let stand for five minute
• Add oil, salt, seasoning, and flour in that order and mix.
• Let stand five more minute and turn onto floured board.
• Knead six or seven times and put on oiled pan.
• Bake for about 20 minute or until golden brown.
• Optional (use pre-made crust or refrigerated crust, won't be as good but simpler).
• Sauce:.
• In small bowl put softened cream cheese and other ingredients and mix until almost smooth and set aside.
• Toppings:.
• Chop all veggies really (and I mean REALLY) small fine pieces. I would make them all about 1/4 inches.
• When the crust cools
• Spread sauce over crust.
• Top with any desired veggies. To follow above recipe, I do the broccoli then carrots then red peppers and top with the spinach but experiment with your families favorites.

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.

NO CHEESE VEGETABLE PIZZA

Steps:

• Preheat the oven to 450 degrees. In a large bowl, combine the onions, tomato puree, thyme, basil, parsley, oregano, garlic, pepper, salt, and sugar and stir to combine.
• Spread the mixture over the crust.
• Chop the flesh of the roasted eggplant and spread over the sauce.
• Layer the zucchini, yellow squash, plum tomatoes and basil over the eggplant.
• Bake the pizza for 20 to 25 minutes or until the crust is golden brown.