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Graveyard Veggie Pizza

 Graveyard Veggie Pizza
Scare your guests with this delicious, yet good-for-you addition to your next Halloween party!—Taste of Home Test Kitchen
15 ServingsPrep: 40 min. Bake: 15 min.

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup milk
  • 1/4 cup plus 1 tablespoon canola oil, divided
  • TOPPING:
  • 3 cups (24 ounces) 4% cottage cheese
  • 1 envelope ranch salad dressing mix
  • 1/2 cup mayonnaise
  • 1/4 cup milk
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup chopped fresh broccoli
  • 1 cup chopped fresh cauliflower
  • 2 cans (4-1/4 ounces each) chopped ripe olives
  • 1/2 cup chopped celery
  • 1/3 cup shredded carrot
  • 1/4 cup chopped onion
  • 1 jar (2 ounces) sliced pimientos, drained
  • 1 package (3 ounces) cream cheese, softened
  • 4 teaspoons sour cream
  • 10 to 15 crackers

Directions

  • For crust, in a large bowl, combine the flour, baking powder and
  • salt. Add milk and 1/4 cup oil; mix well. Shape into a ball; knead

2 of 2

Graveyard Veggie Pizza (continued)

Directions (continued)

  • 10 times.
  • On a lightly floured surface, roll into a 15-in. x 10-in. rectangle.
  • Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press
  • onto the bottom and up the sides of pan. Prick with fork; brush with
  • remaining oil. Bake at 425° for 12-14 minutes or until edges are
  • lightly browned. Cool completely on a wire rack.
  • In a small bowl, combine the cottage cheese, ranch dressing mix,
  • mayonnaise and milk; spread over crust. Sprinkle with cheese,
  • broccoli, cauliflower, olives, celery, carrot, onion and pimientos.
  • For tombstones, in another small bowl, beat cream cheese and sour
  • cream until fluffy. Place mixture in a resealable plastic bag; cut a
  • small hole in a corner of bag. Pipe "RIP" onto crackers. Insert into
  • pizza. Refrigerate until serving. Yield: 15 servings.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.