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Veggie Party Pizza Recipe

Veggie Party Pizza Recipe photo by Taste of Home

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"I originally made this yummy veggie pizza to share with a friend who was watching her cholesterol," says Laura Kadlec of Maiden Rock, Wisconsin. "But it's so good, I serve it to my family often. Even the kids munch on it."

This recipe is:

Quick

Diabetic Friendly

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Veggie Party Pizza Recipe

Prep/Total Time: 30 min.

Yield: 14 Servings

30 30

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup fat-free milk
1/4 cup plus1 tablespoon canola oil, divided
TOPPING:
3 cups (24 ounces) 2% cottage cheese
1 envelope ranch salad dressing mix
1/2 cup fat-free mayonnaise
1/4 cup fat-free milk
1-1/2 cups chopped fresh broccoli
1-1/2 cups chopped fresh cauliflower
1/2 cup chopped celery
1/3 cup shredded carrot
1/4 cup chopped onion
2 cups (8 ounces) shredded part-skim mozzarella cheese
Sliced ripe olives, drained, optional

Directions

For crust, combine the flour, baking powder and salt. Add milk and 1/4 cup oil; mix well. Shape into a ball; knead 10 times.
Press onto the bottom and up the sides of an ungreased 15-in. x 10-in. x 1-in. baking pan. Prick with fork; brush with remaining oil. Bake at 425° for 12-14 minutes or until edges are lightly browned. Cool.
In a small bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with vegetables and cheese. Garnish with olives if desired. Refrigerate until serving. Yield: 14 servings.

Nutritional Analysis: One serving (1 slice) equals 234 calories, 11 g fat (3 g saturated fat), 15 mg cholesterol, 592 mg sodium, 21 g carbohydrate, 1 g fiber, 14 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.

Originally published as Veggie Party Pizza in Taste of Home December/January 2001, p16

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Veggie Party Pizza

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(1-1) of 1 reviews

Reviewed on Feb. 04, 2013 by foodiemomma

This is a great base for a fresh veggie pizza. I liked that this recipe has a homemade crust, which wasn't hard to make and felt healthier than a store-bought dough that's processed with preservatives. I didn't have enough cottage cheese on hand, so I just used 1 cup cottage cheese, 1 8oz. package of cream cheese, the ranch packet, and a little fresh garlic. I adjusted the topping by omitting the onions and adding diced red peppers. I also used monterey/colby jack cheese instead of mozzarella. The finely chopped veggies might have stayed on even better if i had broiled it for a few mins to melt the cheese a bit. I will continue to bring this tasty appetizer (with a few adjustments) to get-togethers. It is a nice change from a veggie and dip platter.