Raw Veggie Pizza Recipes

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FRESH VEGGIE PIZZA



Fresh Veggie Pizza image

There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. -Brooke Wiley, Halifax, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 5

1 tube (8 ounces) reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat-free milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms

Steps:

  • Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.

Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

17 YUMMY VEGGIE PIZZA RECIPES



17 Yummy Veggie Pizza Recipes image

Ready for a terrific pizza night? Here you'll find 17 yummy veggie pizza recipes packed with fresh, delicious ingredients sure to delight vegetarians and carnivores alike. Below you'll find one of our favorite recipes topped with roasted vegetables and arugula.

Provided by Katia

Categories     Pizza

Time 1h45m

Number Of Ingredients 14

1 ½ cup + 2 Tbsps (210 grams) all-purpose flour (leveled cups, see notes), plus more flour to sprinkle
½ tsp Instant yeast (or dry Active yeast, see notes)
½ tsp fine salt
¾ cup (180 grams) water, lukewarm
¾ Tbsp Olive oil or extra virgin olive oil
5oz (150 grams) fresh mozzarella (or from ½ to ⅓ cup shredded firm mozzarella)
1 red onion, sliced
1 zucchini, cut it into ¼ inch slices
2 bell peppers, cut it into ¼ inch slices
1 cup cherry tomatoes, cut into quarters or into halves
1 handful arugula, washed
10 basil leaves
1 tsp dried oregano (optional)
salt & pepper

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.

Nutrition Facts : Calories 378 kcal, Carbohydrate 51 g, Protein 16 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 541 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving

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

FRESH VEGETABLE PIZZA APPETIZER



Fresh Vegetable Pizza Appetizer image

One of my favorite make-ahead, deliciously different appetizers for a party! Everyone love it and asks for the recipe. DH doesn't like broccoli and he loves this pizza, as all vegetable flavors blend after overnight refrigeration. I'd guess it serves about 24+ people with little 1-inch square bites. Leftovers, if there are any, can be refrigerated for about 2 days.

Provided by BeachGirl

Categories     Cheese

Time 58m

Yield 1 17x11 in pizza, 24 serving(s)

Number Of Ingredients 18

2 (13 7/8 ounce) cans refrigerated ready-made pizza dough or 2 (10 7/8 ounce) cans refrigerated crescent dinner rolls
8 ounces cream cheese, at room temperature
1/2 cup mayonnaise or 1/2 cup low-fat mayonnaise
1 (1 ounce) package dry ranch dressing mix
1/2 head fresh broccoli, top florets only
1 bunch spring onion, including tops, thinly sliced
1 -2 fresh ripe tomatoes, peeled, seeds removed, diced
1/2 cucumber, peeled, seeds removed, diced
4 ounces grated sharp cheddar cheese (1 cup) or 4 ounces shredded parmesan cheese (1 cup)
sliced green olives (optional) or black olives (optional)
thinly sliced purple onion, chopped (optional)
thinly sliced celery (optional)
grated carrot (optional)
minced red bell peppers (optional) or green bell pepper (optional)
sliced and diced summer squash (optional)
sliced mushrooms (optional)
sliced asparagus spear (optional)
almost any vegetables, you like raw (optional)

Steps:

  • Preheat oven to 375°F.
  • Lightly grease 17x11 rectangular cookie sheet or a 16-ounce pizza pan.
  • Press pizza dough into pan to form a crust.
  • Bake as directed on package until crust is done and just slightly browned on top.
  • Do not overbake.
  • Cool.
  • Mix Sauce ingredients together and spread over cooled crust.
  • Prepared all of the vegetables of choice by dicing them into very small pieces, placing each vegetable in a separate bowl or stack.
  • ***Pay special attention to the tomatoes, as you need to drain these on paper towels to remove all excess moisture.
  • Blot both top and bottom of tomatoes until they are dry.
  • ***Sprinkle each vegetable, along with the cheese, evenly over the pizza, covering the cream cheese sauce in a decorative fashion.
  • Cover entire pizza with plastic wrap and gently press toppings into the cream cheese.
  • Refrigerate until serving time.
  • (I prefer to refrigerate overnight to let flavors blend.) Cut into small, appetizer servings (about 1"x1") (I use a pizza cutter for this).
  • Don't be tempted to add too many toppings to this pizza.
  • Toppings need to adhere to cream cheese to make it neater to serve and eat; however, I always have some topping fall away when I cut this.
  • ***I have kept this pizza in the refrigerator for several days, and it was still very delicious.
  • SUBSTITUTE any of the toppings you like in place of the ones listed.
  • I always select toppings that have a variety of complementary colors for a pretty presentation.

Nutrition Facts : Calories 74.3, Fat 6.5, SaturatedFat 3.3, Cholesterol 16.6, Sodium 94, Carbohydrate 2.2, Fiber 0.2, Sugar 0.7, Protein 2.1

RAW VEGGIE PIZZA



Raw Veggie Pizza image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 12

2 tub es crescent rolls
1 large container low fat cottage cheese
Garlic powder
Onion powder
Milk
Broccoli
Green, red and yellow peppers
Mushrooms
Green or black olives
Cauliflower
Shredded carrots
Grated cheddar cheese

Steps:

  • Make pizza crust by rolling out and baking the crescent rolls on a jelly sheet. Let cool before adding additional ingredients.
  • In a food processor, mix together cottage cheese, garlic and onion powder and a few drops of milk to mixture until smooth. (Note: you can also use a onion and sour cream pre-made dip in stead of the cottage cheese mixture)
  • Spread this topping on top of cooled crust. Then add small pieces of cut up raw veggies, sprinkle with garlic and top with cheese. Place plastic wrap over pizza, press down so ingredients stick together. Cut, eat and enjoy.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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