This crescent roll vegetable pizza starts with a flaky crescent crust, creamy, savory spread and fresh, crispy veggies on top.
- smell: Cool and creamy, creamy dill and garlic flavor balanced with fresh colorful raw vegetables.
- Preparation Note: Allow the crust to cool completely to keep the cream cheese mixture smooth and spreadable.
- Tips for saving time: Chop the vegetables and mix the sauce while baking and cooling.
- Suggestions: Refrigerate the vegetable pizza and cut into parties, light meal squares, or enjoy lunch with soup or salad.
Ingredient tips for vegetarian pizza
- New Moon Volume: The crescent-shaped roll will become the perfect sheet-like shell. You can also use homemade pizza dough and freeze the extra unbaked dough for future pizza.
- Seasoned cream cheese: Fully-fat softened cream cheese and sour cream have the best flavor, but you can use a low-fat or fat-free version. To raise the pizza flavor, stir some red pepper flakes to make it spicy. Try DIY Italian seasoning blends or a rich ranch mix to add extra flavor to the cream cheese base.
- vegetable: Broccoli, cucumber, pepper, carrots and diced tomatoes are superfoods rich in color, flavor, texture and nutrition.
- change: You can mix and match ingredients as you like freshly chopped spinach or kale, thinly sliced red onions or radishes, thinly sliced mushrooms, thinly sliced black olives, pepperoni or jalapeno. If adding delicate vegetables like arugula, be sure to add them after baking for the best flavor!
Save it after storage
Store the remaining vegetarian pizza single layer in a covered container in the refrigerator for up to 3 days. Add fresh vegetables or sprinkle with extra seasoning or parmesan to refresh the flavor before serving. Due to the high content of dairy products, freezing is not recommended.
Delicious vegetarian favorites
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Vegetarian Pizza
Vegetarian Pizza is a fresh and delicious appetizer with buttered tooth shells, creamy herbal sauce and crisp, colorful veggies.
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Preheat the oven to 375°F.
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Unfold the crescent dough and press into an unmoistened 13 x 18-inch pan. Clip the seams to seal and poke with a fork to avoid air bubbles.
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Bake for 14 to 16 minutes, or until golden brown. Remove from the oven and cool completely.
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In a medium bowl, use a hand blender to whip cream cheese, sour cream, dill, garlic powder and onion powder and onion powder. Sprinkle the cream cheese mixture onto the cooled crust.
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Top with broccoli, cucumber, pepper, carrots and tomatoes and stick gently.
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Cover and refrigerate for at least 1 hour. Cut into squares and serve.
Dry the vegetables with paper towels to avoid excess moisture.
Use any type of fresh vegetables, such as zucchini, radish or scallion.
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Calories: 82 | carbohydrate: 4g | protein: 1g | Fatty: 7g | Saturated fat: 4g | Polyunsaturated fat: 1g | Monounsaturated fat: 2g | cholesterol: 19mg | sodium: 79mg | Potassium: 83mg | fiber: 0.4g | sugar: 2g | Vitamin A: 1082IU | Vitamin C: 10mg | calcium: 28mg | iron: 0.2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Appetizers, pizza, snacks
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