Fresh Veggie Pizza Recipe

4.5 9 12
Fresh Veggie Pizza Recipe
Fresh Veggie Pizza Recipe photo by Taste of Home
Publisher Photo

Fresh Veggie Pizza Recipe

Read Reviews
4.5 9 12
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."
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

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 mixing bowl, beat 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

2 pieces: 164 calories, 7g fat (3g saturated fat), 10mg cholesterol, 623mg sodium, 18g carbohydrate (0 sugars, 1g fiber), 6g protein.

  • 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
  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. Bake at 375° for 11-13 minutes or until golden brown. Cool completely.
  2. In a mixing bowl, beat 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFresh Veggie Pizza

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Peispuds User ID: 7095933 35565
Reviewed Jun. 17, 2013

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

MY REVIEW
KikiVon User ID: 7188822 46726
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
germanycook User ID: 6411056 35564
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
AnnieDrews User ID: 5489527 78720
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!"

MY REVIEW
jessicagrewe User ID: 2558596 35651
Reviewed Apr. 19, 2011

"I have made this at least a dozen times, always gets great reviews at parties!!!!!"

MY REVIEW
lamgraves User ID: 1596 85537
Reviewed Jul. 20, 2010

"love this recipe, will make this time and again, we can't get enough. thanks for the great recipe"

MY REVIEW
Capers02 User ID: 2103862 46715
Reviewed Oct. 29, 2009

"One of my friends gave me this a few years ago and I couldn't get enough. She shared the recipe and everyone really likes it."

MY REVIEW
missgangloff User ID: 4081909 85530
Reviewed Oct. 2, 2009

"Ths is a tasty healthy teat!"

MY REVIEW
jencordes User ID: 1374391 30129
Reviewed Jun. 19, 2008

"This recipe is fail-proof! Everyone always comments on how tasty it is."

Loading Image