Fresh Veggie Pizza Recipe
Fresh Veggie Pizza Recipe photo by Taste of Home

Fresh Veggie Pizza Recipe

Publisher Photo
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."
TOTAL TIME: Prep: 25 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. Bake at 375° for 11-13 minutes or until golden brown. Cool completely.
  3. 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.
Originally published as Fresh Veggie Pizza in Light & Tasty April/May 2001, p9

Nutritional Facts

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Fresh Veggie Pizza

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 18, 2014

LOVE this and sometimes I'll even eat it for a light meal. Just be sure to slice veggies very thinly. I always add some low-fat, shredded cheese and press the veggies and cheese down into the Ranch mixture and crust a little bit to help hold the toppings on. I use low-fat crescent rolls, fat-free cream cheese, and skim milk, along with the low-fat cheese. Also stores nicely for a day or two. Very healthy app or dinner. Wonderful!

MY REVIEW
Reviewed Jun. 17, 2013

This is one of my families favourite appetizers...sometimes we even have it as a meal

MY REVIEW
Reviewed Mar. 24, 2013

The ranch packet added to the cream cheese was just too salty. So salty that my hubby and I could not even finish a single slice, and such a shame because the crust and vegetables were delicious and it seemed like it would be just perfect. I'd only remake this with no ranch packet added to the cream cheese.

MY REVIEW
Reviewed Mar. 1, 2012

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!

MY REVIEW
Reviewed Sep. 16, 2011

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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