Crustless Veggie Pizza Recipes
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
VEGGIE PIZZA "NO CRUST!!!"
I found this recipe while looking for low calorie meals. I must say this was the best "pizza" I ever had!! Can be used as an appetizer or snack. I use it in my low calorie diet as a dinner.
Provided by Naren-lee
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place the mushroom cap upside down on a cookie sheet. Spread the marinara sauce over the mushroom, and top with the remaining ingredients - just like a normal pizza.
- Bake in the oven at 350°F until the cheese melts and the 'pizza' is warmed through.
Nutrition Facts : Calories 91.4, Fat 2.7, SaturatedFat 1.2, Cholesterol 5, Sodium 218.4, Carbohydrate 13.3, Fiber 3.2, Sugar 7.6, Protein 5
CRUSTLESS VEGGIE PIZZA
Get out your 12-inch pizza pan for a Crustless Veggie Pizza! Meatless Monday just got better thanks to a delicious Crustless Veggie Pizza even the kiddos will love.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Spread zucchini onto paper towel-covered baking sheet; cover with additional paper towels. Let stand 15 min.
- Meanwhile, cook onions in nonstick skillet on medium-high heat 4 to 5 min. or until crisp-tender, stirring frequently. Remove from heat.
- Whisk eggs, flour, Parmesan, basil and red pepper in large bowl until blended. Press top layer of paper towels into zucchini to remove excess moisture. Add zucchini to egg mixture along with the onions and mozzarella; mix well. Pour into 12-inch rimmed pizza pan sprayed with cooking spray.
- Bake 25 min. or until center is set. Top with remaining ingredients; bake 10 min. or until yellow squash is tender.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 105 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g
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