Raw Veggie Pizza Recipes
EASY CRESCENT VEGGIE PIZZA
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
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
VEGETABLE PIZZA I
Quick and easy recipe that is great at parties and showers. You can use any combination of chopped veggies and cheeses-whatever your family likes!
Provided by JANMARIE
Categories Main Dish Recipes Pizza Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
- Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
- In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 20.7 g, Cholesterol 57.9 mg, Fat 38.8 g, Fiber 1.1 g, Protein 8.8 g, SaturatedFat 14.4 g, Sodium 741.3 mg, Sugar 4.3 g
FRESH VEGGIE PIZZA
There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. -Brooke Wiley, Halifax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
VEGGIE PIZZA
This veggie pizza is a crispy crescent roll crust topped with ranch sauce and crunchy colorful vegetables. An easy holiday appetizer that's perfect for serving a crowd!
Provided by Sara Welch
Categories Appetizer
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Coat a sheet pan with cooking spray.
- Unroll the crescent dough and press it into the bottom of the sheet pan in an even layer.
- Bake for 15 minutes or until golden brown. Cool completely.
- In a small bowl, mix together the cream cheese, sour cream, and Hidden Valley Dip Mix.
- Spread the ranch mixture evenly over the crust. Top with carrots, bell peppers, broccoli and green onions. Cover the pan with Glad Press'n Seal food wrap. Chill for one hour, then cut into squares and serve.
Nutrition Facts : Calories 206 kcal, Carbohydrate 20 g, Protein 3 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 30 mg, Sodium 448 mg, Sugar 5 g, ServingSize 1 serving
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
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VEGETABLE PIZZA | STEPHIE COOKS
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4.5/5 (2)Category AppetizersServings 1Total Time 2 hrs 45 mins
- Unroll dough onto a baking sheet. Press edges of individual crescents together to make a solid dough layer. Bake for 6-8 minutes, or until golden brown. Remove from the oven and allow to cool completely.
- Stir together cream cheese, mayo and ranch dressing. Spread over the top of the cooled crust. Lightly press vegetables down onto topping. Refrigerate for at least 2 hours, or overnight. Cut into squares and serve.
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From handmedownrecipes.com
Cuisine AmericanTotal Time 30 minsCategory Appetizer, Main CourseCalories 674 per serving
- Bake your pizza crust for the total time between the pre-bake instructions and the regular baking instructions according to the packaged directions. Total bake time should be about 15 minutes.
- After you have baked the pizza crust, let it cool for about 10 minutes. Evenly spread cream cheese all over the pizza crust. Add broccoli pieces, cauliflower pieces, white mushroom chunks, carrot sticks, and cheddar cheese. Add pepper to taste.Enjoy! Serve as an appetizer or an easy dinner for the family.
THE 11 BEST EASY RAW VEGAN RECIPES
From thespruceeats.com
Author Jolinda HackettPublished 2009-03-08
- Easy Raw Vegan Pad Thai Salad. This raw vegan Thai-inspired salad is one of those recipes where the whole is greater than the sum of the individual parts.
- Raw Curried Cabbage Salad. Cabbage is mixed with curry and other spices for a flavorful and easy raw vegan salad inspired by traditional coleslaw. For a more filling meal, you could toss in some cashew nuts instead of sesame seeds.
- Raw "Alfredo Sauce" Recipe. This is a rich, creamy cashew-based raw food alfredo sauce recipe that is completely raw vegan and suitable for anyone on a raw food diet.
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- Raw Vegan Pesto. Pesto is easy to adapt to a raw food diet. Use fresh basil, cold-pressed oil (I like virgin coconut oil and cold-pressed flax oil), and nutritional yeast instead of cheese.
- Raw Food "Burrito" Lettuce Wraps. These Mexican-inspired lettuce wraps have a hint of spiciness to them. You'll want to make lots of wraps, as they don't really last very long—they're that good.
- Raw Flaxseed Crackers. Raw flax seed crackers are a popular snack for those on a raw food diet. Even if you're just looking to include more flaxseed in your diet or more raw foods, try flax crackers are great for a satisfying crunch.
- Homemade Raw Cashew Milk. It really is easy to make raw nut milk, even if it seems a bit daunting. If you pre-soak the nuts first, then you don't really need to strain the milk.
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From yurielkaim.com
Estimated Reading Time 7 mins
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Ratings 74Total Time 1 hr 10 minsCategory AppetizerCalories 234 per serving
- Preheat oven to 375 degrees. Line a 11-inch by 17-inch or larger baking sheet with parchment paper or aluminum foil.
- Unroll crescent roll triangles and arrange into rectangles to from a crust, pressing the seams together.
- Bake the crust according to the package instructions, about 12 to 15 minutes or until golden brown. Remove from oven and cool completely, at least 30 minutes.
- Meanwhile, in a medium bowl, combine cream cheese, mayonnaise, and ranch dressing mix. Chill in refrigerator to blend flavors while crust cools.
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- Unroll the pizza crust onto the sheet pan and spread the crust out to fill the pan all the way to edges.
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- Bake the crust just until it starts to get lightly golden brown (about 10-12 minutes.) If you bake it too long, it’ll get too tough.
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