No Bake Veggie Pizza Recipes

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"VEGGIE FACES" NO-BAKE VEGETABLE PIZZAS AND WRAPS



Your kids will love this edible art project! And, these No-Bake Veggie Pizzas are a fun way to get them eating more veggies! • Vegetarian •

Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Categories     Main Dishes

Time 5m

Number Of Ingredients 9

whole-grain tortilla
whole-wheat pita
whole-wheat flat bread
reduced-fat cream cheese (your favorite flavor)
nonfat Greek yogurt dip (such as French Onion or Jalapeño and Salsa)
hummus
cottage cheese
fresh veggies such as: colorful peppers (diced, slivered or cut into shapes), halved grape or cherry tomatoes, sliced cucumbers, carrot sticks or shreds, small broccoli florets, celery sticks, peas, sliced mushrooms, pitted black olives, and alfalfa sprouts
shredded, reduced-fat cheese

Steps:

  • To assemble, start by spreading the "crust" with one or more types of "sauce."
  • Add desired toppings to make a fun face.
  • To serve, cut into wedges like a pizza, roll up like a burrito or wrap, or fold like a quesadilla.

NO COOK VEGETABLE PIZZA



No Cook Vegetable Pizza image

Another recipe from the "Nursing Archives" at my hospital. One thing about nurses, we know good food! We have a pot luck every now and then and this was a big hit. The crunchy vegetables taste so good over a layer of cream cheese. The variation served at our weekend potluck used the crescent roll dough.

Provided by Dawn399

Categories     Vegetable

Time 20m

Yield 1 vegetable pizza, 6 serving(s)

Number Of Ingredients 8

1 (16 ounce) prebaked italian pizza dough (like Boboli)
1/2 cup garden vegetable cream cheese spread (low fat flavored cream cheese works well too)
1 tablespoon milk
1 cup of small chopped broccoli floret
1/2 cup of chopped cucumber
1/2 cup of chopped yellow bell peppers or 1/2 cup red bell pepper
1 cup cherry tomatoes, cut into quarters
2 tablespoons of chopped fresh herbs (such as dill,chives, basil, or parsley)

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.

Nutrition Facts : Calories 73.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 18.4, Sodium 140.7, Carbohydrate 3.5, Fiber 0.5, Sugar 1.5, Protein 2.3

NO BAKE VEGGIE PIZZA



No Bake Veggie Pizza image

Pizza toped with tons of veggies. I am not a veggie lover but I love this pizza. Great way to get kids to eat veggies. My mom and I made this one time but she also made a pepperoni pizza for my dad because he HATES veggies and she was sure he wouldn't eat this. He ended up ignoring the pepperoni pizza and eating this one instead.

Provided by Karrie Massotti

Categories     Spinach

Time 50m

Yield 8 peices, 8 serving(s)

Number Of Ingredients 16

2/3 cup warm water
1/2 ounce yeast (2 packets)
2 tablespoons olive oil
3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon oregano (or whatever spice you enjoy)
8 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/2 ounce ranch dressing mix (1/2 package)
6 ounces fresh spinach (1 bag)
1 bunch broccoli
2 carrots
2 red peppers

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.

Nutrition Facts : Calories 394.1, Fat 18.3, SaturatedFat 8.1, Cholesterol 36.3, Sodium 487.7, Carbohydrate 48.5, Fiber 5.2, Sugar 4, Protein 11.2

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