Skip to main content

Fresh Veggie Pizza

Notes

Recipe Notes

Sprinkle microgreens on the top for added nutrition, flavor and texture!

Try this sauce on sandwiches or tacos and for dipping raw veggies.

image of fresh veggie pizza
Prep time: 10 to 15 minutes
Makes: 8 muffin halves
Nutrition Facts: View Label

Ingredients

  • ¼ cup (2 ounces) reduced-fat cream cheese, softened
  • 1/3 cup low-fat plain yogurt
  • 1/8 teaspoon garlic powder
  • ¼ teaspoon basil or cumin
  • ¼ teaspoon oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 whole-wheat English muffins
  • 1 ½ cups finely chopped or grated vegetables (try a combination of broccoli, cauliflower, carrot, green pepper and bell pepper)
  • 2 Tablespoons grated parmesan cheese (optional)

Directions

  1. Wash hands with soap and water.
  2. In a small bowl, stir cream cheese until smooth. Stir in yogurt and seasonings. Refrigerate while preparing muffins and vegetables.
  3. Toast English muffin halves. Spread 1 Tablespoon sauce on each muffin half.
  4. Place about 3 Tablespoons vegetables on each muffin half. Shake or sprinkle about ½ teaspoon cheese over each muffin half, if desired.
  5. Refrigerate leftovers within 2 hours.

Comment

These were a hit for lunch at our women's shelter. They are colorful and easy to eat.

You might also like...

Recipes A-Z

Recipe Image for Strawberry Sipper Flavored Water

Strawberry Sipper Flavored Water

Prepare:
5 minutes
Cook:
0
Makes:
6 Servings
Potato Wedges

Potato Wedges

Prepare:
10 minutes
Cook:
30 minutes
Makes:
4 Cups
Photo of Greens with Carrots

Greens with Carrots

Prepare:
20 minutes
Cook:
15 minutes
Makes:
4 cups
Photo of Drinkable Yogurt

Drinkable Yogurt

Prepare:
5 minutes
Cook:
0
Makes:
1 Cup