Quick Veggie Pizza Recipes

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VEGGIE PIZZA



Veggie Pizza image

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

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1 carrot, grated

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

QUICK COLD VEGETABLE PIZZA



Quick Cold Vegetable Pizza image

This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 15 servings.

Number Of Ingredients 8

2 tubes (8 ounces each) refrigerated crescent rolls
1 cup mayonnaise
1 package (8 ounces) cream cheese, softened
1 tablespoon dill weed
2-1/2 cups assorted chopped fresh vegetables (cucumber, radishes, broccoli, onion, green pepper, carrots, celery, mushrooms)
1/2 cup sliced ripe olives
3/4 cup shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.

Nutrition Facts : Calories 264 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

QUICK VEGGIE PIZZA



Quick Veggie Pizza image

A fantastic find from BC. Slightly adapted for my family's taste. 305 calories; 7 g fat; 51 g carb; 4 g fiber; 10 mg cholesterol.

Provided by ratherbeswimmin

Categories     Vegetable

Time 38m

Yield 4 serving(s)

Number Of Ingredients 9

1 (10 ounce) package read-to-serve prepared pizza crust (12-14 inches diameter)
2/3 cup pizza sauce
1 teaspoon olive oil
2 -3 garlic cloves
1/4 cup chopped red onion
2 cups broccoli coleslaw mix (or shredded carrot and zucchini)
chopped fresh basil
2/3 cup shredded lowfat mozzarella cheese
2 tablespoons grated low-fat parmesan cheese or 2 tablespoons fat-free parmesan cheese, topping

Steps:

  • Put the pizza crust on a cookie sheet of pizza stone.
  • Spread pizza sauce evenly over the crust.
  • Heat the oil in a small skillet over medium heat.
  • Sauté garlic and onion in hot oil for about 2 minutes or until the onion is crisp tender; stir frequently to keep the garlic from burning.
  • Stir in broccoli slaw or carrots/zucchini; stir/sauté for 5-6 minutes (add up to 2 tablespoons water to keep broccoli from sticking), until the broccoli is crisp-tender.
  • Spoon vegetable mixture over the pizza sauce.
  • Sprinkle chopped basil over vegetables.
  • Sprinkle cheeses over the top.
  • Bake in a 450°F oven for about 10 minutes or until the cheese is melted.
  • I lightly sprinkle with salt and pepper once it is cooked; omit this is you are on a sodium-restricted diet.

Nutrition Facts : Calories 38.9, Fat 1.6, SaturatedFat 0.3, Cholesterol 1.3, Sodium 78.4, Carbohydrate 5.1, Fiber 1, Sugar 1.2, Protein 1.1

COLD VEGGIE PIZZA



Cold Veggie Pizza image

Make and share this Cold Veggie Pizza recipe from Food.com.

Provided by Sarafina

Categories     Lunch/Snacks

Time 40m

Yield 15 serving(s)

Number Of Ingredients 12

2 (8 ounce) packages refrigerated reduced-fat crescent rolls
2 (8 ounce) packages low-fat cream cheese
1 cup light mayonnaise
1 (1 ounce) package Hidden Valley Ranch dip
2 1/2 cups shredded cheddar cheese
broccoli
cauliflower
carrot
onion
green pepper
red pepper
celery

Steps:

  • Press crescent rolls flat on a cookie sheet.
  • Bake as directed on package.
  • Mix together cream cheese, mayo, and ranch dip pack.
  • Chop up vegetables.
  • Spread cream cheese mixture on baked crescent rolls.
  • Put chopped up vegetables evenly over top.
  • Sprinkle cheese on top of vegetables.
  • Refridgerate 1 hour.

Nutrition Facts : Calories 208, Fat 18.6, SaturatedFat 9.2, Cholesterol 48.4, Sodium 365.1, Carbohydrate 2.5, Sugar 0.8, Protein 7.8

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