Oregon State University OREGON STATE UNIVERSITY

Fresh Veggie Pizza

Photo of Fresh Veggie Pizza
Prep time: 20 minutes
Cooking time: 10 minutes
Makes: 8 wedges
Nutrition Facts: View Label(s)

Recipe Notes

  • Try substituting whole wheat flour tortillas for crescent rolls.
  • Use vegetables that are in season and lower in cost.

Ingredients

1 package
low-fat crescent rolls
4 ounces
nonfat cream cheese
1⁄4 cup
nonfat mayonnaise
1⁄2 cup
nonfat sour cream
1⁄2 teaspoon
dried basil (or thyme)
1⁄2 cup
broccoli, chopped
1⁄2 cup
cauliflower, chopped
1⁄4 cup
green pepper, finely chopped
1⁄2 cup
carrot, finely chopped
1⁄3 cup
low-fat shredded cheddar cheese

Directions

  1. Heat oven to 350° F.
  2. Unroll the crescent rolls and place them on a baking sheet to bake. Bake for 10 minutes.
  3. Mix together the cream cheese, mayonnaise, sour cream and basil until smooth.
  4. Spread mixture on the cooled crescent rolls.
  5. Sprinkle the chopped vegetables and shredded cheddar cheese on top of the cream cheese mixture. Serve immediately.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Try substituting whole wheat flour tortillas for crescent rolls.
  • Use vegetables that are in season and lower in cost.
Last updated: 01/24/18

2 Comments for "Fresh Veggie Pizza"

I used this recipe during February, 2018, since the monthly was Pizza. I used the whole grain tortilla as my crust. I also topped it with thawed forzen veggie mix of carrots, green beans, and cauliflower, from the food banks. I added fresh bell pepper (red or yellow). Very colorful and it was a hit everywhere I went. A suggestion was to roll it up and cut it into pinwheels and serve as an appetizer. So easy to make.

This recipe is awesome!

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