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Fresh Vegetable Pizza Recipe
|Non stick spray||1|
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounce Each)|
|Mayonnaise||1 Cup (16 tbs)|
|Ranch dressing mix||16 Ounce (1 Package, Hidden Valley)|
|Cauliflower||1 Cup (16 tbs), finely chopped|
|Peppers||1 Cup (16 tbs), finely chopped (Yellow, Red And Orange)|
|Broccoli||1 Cup (16 tbs), finely chopped|
|Green onions||1 Cup (16 tbs), finely chopped|
|Cheddar cheese||1 Cup (16 tbs), grated|
|Black olives||1 Cup (16 tbs), sliced|
|Tomatoes||1 Cup (16 tbs), finely chopped and drained|
Serving size: Complete recipe
Calories 6627 Calories from Fat 5690
% Daily Value*
Total Fat 645 g991.9%
Saturated Fat 171.7 g858.3%
Trans Fat 1.7 g
Cholesterol 958 mg
Sodium 8568 mg357%
Total Carbohydrates 162 g54.1%
Dietary Fiber 44.1 g176.6%
Sugars 39 g
Protein 90 g179.2%
Vitamin A 264.3% Vitamin C 495.9%
Calcium 227.8% Iron 227%
*Based on a 2000 Calorie diet
Unroll crescent rolls and press dough flat onto a large sprayed pizza pan or 2 medium sprayed pizza pans.
Bake for 10-15 minutes or follow the package directions.
Baked pizza crust should be light golden brown.
Sauce: Mix together cream cheese, mayonnaise, and Ranch dressing mix.
Spread over baked and cooled pizza crust.
Toppings: Combine in bowl cauliflower, peppers, broccoli, and green onions.
Sprinkle vegetables over the dressing mixture like a pizza topping.
Sprinkle with grated cheese and press all ingredients partly into the dressing mixture.
Top with sliced olives and tomatoes, if desired.
Chill until firm.
Cut into pizza wedges or bite size pieces.