No Bake Veggie Pizza Recipes

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EASY CRESCENT VEGGIE PIZZA



Easy Crescent Veggie Pizza image

This top-rated, much-loved easy crescent roll veggie pizza is a favorite go-to for potlucks, tailgate parties, showers, girls' weekends-basically wherever there's a hungry crowd. Plus cold veggie pizza is a brilliant way to use up whatever veggies you have at the ready. To personalize your veggie pizza toppings, use your leftover veggies or latest garden harvest.

Provided by Pillsbury Kitchens

Categories     Appetizer

Time 1h10m

Yield 32

Number Of Ingredients 9

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded carrot

Steps:

  • Heat oven to 375°F.
  • If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
  • Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  • In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

Nutrition Facts : Calories 90, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 1 g, TransFat 1 g

EASY COOL VEGETABLE PIZZA



Easy Cool Vegetable Pizza image

Too hot to cook? Rely on a prebaked pizza crust and cool veggies to come together for one cool pizza!

Provided by Pillsbury Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1/2 cup garden vegetable cream cheese spread (from 8-oz. tub)
1 tablespoon milk
1 cup fresh very small broccoli florets
1/2 cup coarsely chopped cucumber
1/2 cup chopped yellow bell pepper
1/4 cup sliced green onions
1 cup cherry tomatoes, quartered
2 tablespoons chopped herbs (such as dill, chives, basil or parsley)

Steps:

  • Heat oven to 400° F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press dough to edges of pan. Bake for 12 to 14 minutes or until golden brown. Cool crust, about 30 minutes.
  • In small bowl, combine cream cheese spread and milk; mix until blended. Spread over cooled crust. Top with broccoli, cucumber, bell pepper, onions and tomatoes. Sprinkle with herbs.

Nutrition Facts : Calories 390, Carbohydrate 63 g, Cholesterol 35 mg, Fat 2, Fiber 4 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1/4 of Recipe, Sodium 780 mg, Sugar 6 g, TransFat 0 g

HOMEMADE VEGGIE PIZZA



Homemade Veggie Pizza image

Of course, you could just order out, but nothing beats a homemade pizza. The sauce is so easy and hearty everyone will think you were in the kitchen all day cooking this up!

Provided by Bird

Categories     Main Dish Recipes     Pizza Recipes

Time 2h25m

Yield 6

Number Of Ingredients 21

2 teaspoons active dry yeast
1 cup warm water
3 cups all-purpose flour
1 tablespoon white sugar
1 tablespoon dried oregano
1 teaspoon salt
1 egg
1 tablespoon extra-virgin olive oil
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
½ small onion, chopped
1 tablespoon dried oregano
1 clove garlic, finely chopped
1 teaspoon onion powder
1 teaspoon kosher salt
1 pinch ground black pepper
1 ¼ cups shredded mozzarella cheese
½ cup chopped green bell pepper
½ cup chopped onion
½ cup sliced fresh mushrooms
¼ cup shredded mozzarella cheese

Steps:

  • Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.
  • Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  • Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
  • Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
  • Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
  • Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.

Nutrition Facts : Calories 397 calories, Carbohydrate 63.4 g, Cholesterol 49.1 mg, Fat 8.7 g, Fiber 5.1 g, Protein 17.4 g, SaturatedFat 3.6 g, Sodium 1290.7 mg, Sugar 9.1 g

ROASTED VEGGIE PIZZA



Roasted Veggie Pizza image

A bold, flavorful garlic and basil pesto sauce is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one's always the first to go!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 slices.

Number Of Ingredients 15

8 to 10 medium fresh mushrooms, sliced
1 small onion, sliced
1/2 cup sliced green pepper
1/2 cup sliced sweet red pepper
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon each oregano, thyme and dried rosemary, crushed
PESTO SAUCE:
1/2 cup coarsely chopped fresh basil
1/4 cup olive oil
1/4 cup grated Parmesan cheese
4 garlic cloves, minced
1 prebaked 12-inch pizza crust
1 large tomato, thinly sliced
2 cups shredded part-skim mozzarella cheese

Steps:

  • Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes., Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside. , Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. , Bake for 15 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 643 calories, Fat 33g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 946mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

ULTIMATE VEGGIE PIZZA



Ultimate Veggie Pizza image

Make the BEST veggie pizza at home! This mouthwatering vegetarian pizza recipe features fresh cherry tomatoes, bell peppers, artichoke, spinach and more. Recipe yields two 11-inch pizzas or 1 large (about 6 to 8 servings).

Provided by Cookie and Kate

Categories     Entree

Time 45m

Number Of Ingredients 11

1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
1 cup pizza sauce or marinara
2 cups baby spinach
2 to 3 cups (8 to 12 ounces) shredded low-moisture part-skim mozzarella cheese
1/2 cup jarred or canned artichoke, cut into 1" pieces
1/2 cup fresh red or orange bell pepper, cut into narrow 2″ strips
1/2 cup red onion, cut into thin wedges
1/2 cup halved cherry tomatoes
1/2 cup pitted Kalamata olives, halved lengthwise
1/2 cup sliced almonds (optional)
Optional garnishes: Fresh basil (small leaves or torn), red pepper flakes and/or finely grated Parmesan cheese

Steps:

  • Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
  • Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
  • Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
  • Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
  • Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.

Nutrition Facts : ServingSize 1 of 8 servings made with 3 cups cheese total, Calories 440 calories, Sugar 6 g, Sodium 852.8 mg, Fat 20.1 g, SaturatedFat 6.3 g, TransFat 0.3 g, Carbohydrate 44.9 g, Fiber 9.8 g, Protein 21.6 g, Cholesterol 30.1 mg

"VEGGIE FACES" NO-BAKE VEGETABLE PIZZAS AND WRAPS



Your kids will love this edible art project! And, these No-Bake Veggie Pizzas are a fun way to get them eating more veggies! • Vegetarian •

Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Categories     Main Dishes

Time 5m

Number Of Ingredients 9

whole-grain tortilla
whole-wheat pita
whole-wheat flat bread
reduced-fat cream cheese (your favorite flavor)
nonfat Greek yogurt dip (such as French Onion or Jalapeño and Salsa)
hummus
cottage cheese
fresh veggies such as: colorful peppers (diced, slivered or cut into shapes), halved grape or cherry tomatoes, sliced cucumbers, carrot sticks or shreds, small broccoli florets, celery sticks, peas, sliced mushrooms, pitted black olives, and alfalfa sprouts
shredded, reduced-fat cheese

Steps:

  • To assemble, start by spreading the "crust" with one or more types of "sauce."
  • Add desired toppings to make a fun face.
  • To serve, cut into wedges like a pizza, roll up like a burrito or wrap, or fold like a quesadilla.

NO BAKE VEGGIE PIZZA BITES



No Bake Veggie Pizza Bites image

Time 10m

Number Of Ingredients 7

2 pieces of Naan {any flavor} or Flat Bread
1 tub of onion & chive cream cheese {any flavor will work, but this was my favorite}
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
2 green onions, diced
1/2 cup broccoli, diced
3/4 cup shredded mild cheese

Steps:

  • Lay naan or flatbread on a clean surface. Spread a medium layer of cream cheese on each slice of naan/flat bread, covering fully. Sprinkle diced veggies onto cream cheese layer. Gently press veggies into cream cheese. Sprinkle cheese on top and gently press into cream cheese layer again. Cut naan/flat bread into squares and serve immediately.

NO COOK VEGETABLE PIZZA



No Cook Vegetable Pizza image

Another recipe from the "Nursing Archives" at my hospital. One thing about nurses, we know good food! We have a pot luck every now and then and this was a big hit. The crunchy vegetables taste so good over a layer of cream cheese. The variation served at our weekend potluck used the crescent roll dough.

Provided by Dawn399

Categories     Vegetable

Time 20m

Yield 1 vegetable pizza, 6 serving(s)

Number Of Ingredients 8

1 (16 ounce) prebaked italian pizza dough (like Boboli)
1/2 cup garden vegetable cream cheese spread (low fat flavored cream cheese works well too)
1 tablespoon milk
1 cup of small chopped broccoli floret
1/2 cup of chopped cucumber
1/2 cup of chopped yellow bell peppers or 1/2 cup red bell pepper
1 cup cherry tomatoes, cut into quarters
2 tablespoons of chopped fresh herbs (such as dill,chives, basil, or parsley)

Steps:

  • In a small bowl, mix cream cheese and milk.
  • Spread mixture over pizza crust.
  • Top with vegetables and sprinkle with herbs.
  • To serve, cut into wedges.
  • *Note*if ready made pizza crust is not available, you may use two tubes of crescent roll dough and form a crust in a rectangular baking pan and bake until golden brown.
  • Allow to cool and continue with directions above.
  • This variation is also very good.

Nutrition Facts : Calories 73.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 18.4, Sodium 140.7, Carbohydrate 3.5, Fiber 0.5, Sugar 1.5, Protein 2.3

COLD VEGGIE PIZZA



Cold Veggie Pizza image

This cold veggie pizza is a total classic. It makes a great snack or appetizer and is easily halved or doubled. The crescent dough base is so soft and that cream cheese topping makes this one irresistible!

Provided by Karly Campbell

Categories     Appetizer

Time 1h30m

Number Of Ingredients 5

2 packages Pillsbury Crescent Dough Sheets
16 ounces cream cheese (room temperature)
1/2 cup mayonnaise
1 ounce dry ranch dip mix
4 cups assorted chopped vegetables (such as carrots, broccoli, and cauliflower)

Steps:

  • Preheat oven to 375 degrees.
  • Unroll crescent dough sheets and place on half sheet pan. Press together to seal the edges to form one large crust that covers the pan.
  • Bake for 10 minutes or until lightly golden. Cool completely, about 1 hour.
  • Add the cream cheese, mayonnaise, and ranch mix to a mixing bowl and stir well until combined.
  • Use an off-set spatula to spread the mixture over the cooled crust.
  • Chop the veggies into small pieces and sprinkle over the top of the cream cheese mixture.
  • Cut into small squares and serve.

Nutrition Facts : Calories 247 kcal, Carbohydrate 17 g, Protein 4 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 30 mg, Sodium 455 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 slice, UnsaturatedFat 9 g

NO BAKE VEGGIE PIZZA



No Bake Veggie Pizza image

Pizza toped with tons of veggies. I am not a veggie lover but I love this pizza. Great way to get kids to eat veggies. My mom and I made this one time but she also made a pepperoni pizza for my dad because he HATES veggies and she was sure he wouldn't eat this. He ended up ignoring the pepperoni pizza and eating this one instead.

Provided by Karrie Massotti

Categories     Spinach

Time 50m

Yield 8 peices, 8 serving(s)

Number Of Ingredients 16

2/3 cup warm water
1/2 ounce yeast (2 packets)
2 tablespoons olive oil
3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon oregano (or whatever spice you enjoy)
8 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/2 ounce ranch dressing mix (1/2 package)
6 ounces fresh spinach (1 bag)
1 bunch broccoli
2 carrots
2 red peppers

Steps:

  • Pre-heat oven to 400*F
  • Crust:.
  • In med. bowl mix water and yeast.
  • Stir until yeast dissolves and let stand for five minute
  • Add oil, salt, seasoning, and flour in that order and mix.
  • Let stand five more minute and turn onto floured board.
  • Knead six or seven times and put on oiled pan.
  • Bake for about 20 minute or until golden brown.
  • Optional (use pre-made crust or refrigerated crust, won't be as good but simpler).
  • Sauce:.
  • In small bowl put softened cream cheese and other ingredients and mix until almost smooth and set aside.
  • Toppings:.
  • Chop all veggies really (and I mean REALLY) small fine pieces. I would make them all about 1/4 inches.
  • When the crust cools
  • Spread sauce over crust.
  • Top with any desired veggies. To follow above recipe, I do the broccoli then carrots then red peppers and top with the spinach but experiment with your families favorites.

Nutrition Facts : Calories 394.1, Fat 18.3, SaturatedFat 8.1, Cholesterol 36.3, Sodium 487.7, Carbohydrate 48.5, Fiber 5.2, Sugar 4, Protein 11.2

NO BAKE PIZZA APPETIZER



No Bake Pizza Appetizer image

This is a pizza bread crust slathered with spinach dip and covered with scrumptious toppings: broccoli, chicken or turkey, green onions, and tomato.

Provided by Teri Denlinger

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 5m

Yield 8

Number Of Ingredients 6

1 cup prepared spinach dip
1 (10 ounce) package prepared pizza crust
1 cup chopped broccoli
1 cup cooked and cubed chicken
⅓ cup chopped green onions
1 tomato, seeded and chopped

Steps:

  • Spread spinach dip evenly over the pizza crust to within 1/2 inch of the edge. Top with broccoli, chicken, green onions and tomato. Cut into wedges to serve.

Nutrition Facts : Calories 305.6 calories, Carbohydrate 22.7 g, Cholesterol 29.6 mg, Fat 19.5 g, Fiber 1.3 g, Protein 10.3 g, SaturatedFat 3.5 g, Sodium 439.1 mg, Sugar 1.9 g

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