Fresh Veggie Pizza Recipe

Fresh Veggie Pizza Recipe photo by Taste of Home

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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:

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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