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Fresh Veggie Pizza

 Fresh Veggie Pizza
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."
8 ServingsPrep: 25 min. + chilling


  • 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


  • 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 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.

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Fresh Veggie Pizza (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.