Fresh Veggie Pizza Recipe

Fresh Veggie Pizza RecipePhoto by: Taste of Home Fresh Veggie Pizza Recipe Rating 5

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

This recipe is:

Healthy

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Fresh Veggie Pizza Recipe
  • Prep: 25 min. + chilling
  • Yield: 8 Servings
25 25

Ingredients

  • 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

Directions

  • 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. Yield: 8 servings.

Nutritional Analysis: One serving (2 pieces) equals 164 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 623 mg sodium, 18 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

Originally published as Fresh Veggie Pizza in Light & Tasty April/May 2001, p9

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Fresh Veggie Pizza (2)

Fresh Veggie Pizza Recipe

Fresh Veggie Pizza

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Reviewed on Mar. 01, 2012 by germanycook

Delicious! This is so fresh and such a neat side dish if you have a heavier meat dish. Can even skip potatoes/bread and just have this. The key is to cut the veggies reallllly small, and sprinkle abit of extra dill, then cut it with a pizza cutter. Awesome every time!


Reviewed on Sep. 16, 2011 by AnnieDrews

I have had this in the past and it was delicious. The key is chopping the vegetables VERY finely. Tiny, tiny. Can't wait to make it!

 
 
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