PERSONAL VEGGIE PIZZAS
My mom and I like eating healthy-so this figure-friendly pizza is our favorite. The assorted veggies and crisp, golden crust are so tasty, no one will miss the sauce.-Amber Gerrity, West Seneca, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Prepare crust mix according to package directions. Divide dough in half; press each into a 7-in. circle on a greased baking sheet. Build up edges slightly., In a small bowl, combine the oil, garlic, oregano, salt, and pepper; spread over crusts. Sprinkle with Parmesan cheese. Top with tomato, feta, mozzarella, onion, mushrooms, broccoli and pepper flakes. , Bake at 450° for 12-15 minutes or until crust is golden brown and cheese is melted.
Nutrition Facts : Calories 669 calories, Fat 28g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 1276mg sodium, Carbohydrate 72g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
VEGGIE PIZZA
I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.
Provided by MERRI C
Categories Main Dish Recipes Pizza Recipes
Time 2h25m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
- Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
- Bake for 10 minutes, let cool.
- In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g
PERSONAL VEGGIE PIZZAS
In a perfect world, we all get our very own pizza-and we DO in this simple recipe for personal pies topped with cheese and veggies.
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield 5 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Shape each biscuit into 5-inch round on 2 baking sheets.
- Spread crusts with tomato sauce. Sprinkle evenly with Parmesan, mozzarella and vegetables.
- Bake 12 to 15 min. or until edges of crusts are lightly browned and cheese is melted.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 6 g, TransFat 2.5 g, Cholesterol 20 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
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