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Vegetable Pizza Recipe

Vegetable Pizza Recipe
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★★★★★

4.9 from 28 reviews

A delightful and healthy vegetable pizza featuring a creamy, tangy topping made of reduced fat cream cheese and Greek yogurt, topped with fresh broccoli, shredded carrots, red bell pepper, green onions, and sharp cheddar cheese on a crisp crescent roll or whole wheat pizza crust. Perfect as a light meal or a tasty appetizer.

Ingredients

Scale

Crust

  • 2 8-ounce cans crescent roll dough, or 1 Whole Wheat Pizza Dough

Cream Cheese Topping

  • 8 ounces reduced fat cream cheese (Neufchatel or regular cream cheese, softened to room temperature)
  • 1 cup nonfat plain Greek yogurt or low-fat
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill weed or 1 tablespoon chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper

Vegetable Toppings

  • 1 cup finely chopped broccoli florets (about ½ small head)
  • 3/4 cup shredded sharp cheddar cheese (divided)
  • 1 cup shredded carrots (about 2 medium)
  • 1 red bell pepper, diced (about 1 cup)
  • 1/4 cup thinly sliced green onions
  • Freshly ground black pepper (optional)

Instructions

  1. Prepare: Preheat your oven and line a large rimmed baking sheet with parchment paper. Place a rack in the center of the oven and set to 375°F if using crescent roll dough, or 425°F if using regular pizza dough.
  2. Form the Crust: For crescent roll dough, unroll the tubes onto the parchment and align the triangles to form one flat crust, pinching seams together. For pizza dough, roll out on a lightly floured surface into an 11×14-inch rectangle, then transfer gently onto the baking sheet. Poke all over with a fork.
  3. Bake the Crust: Bake the crust until it turns light golden brown, about 12 to 15 minutes, regardless of dough type. Remove from oven and let cool for at least 30 minutes.
  4. Mix the Cream Cheese Topping: In a medium bowl, combine the softened cream cheese, Greek yogurt, garlic powder, onion powder, dill weed, kosher salt, and cayenne pepper. Stir thoroughly until smooth and well blended.
  5. Assemble the Pizza: Spread the cream cheese mixture evenly over the cooled crust, leaving a thin border around the edges. Sprinkle the chopped broccoli over the cream cheese and gently press to help it stick. Add half of the shredded cheddar and the diced red bell pepper, pressing lightly again. Top with shredded carrots, the remaining cheddar cheese, and sliced green onions. Optionally, finish by sprinkling freshly ground black pepper over the top.
  6. Serve: Slice and enjoy the pizza immediately, or for best flavor, cover and chill in the refrigerator for at least 1 hour or up to 8 hours before serving.

Notes

  • For a crisper crust, use whole wheat pizza dough with baking temperature set at 425°F.
  • If you prefer a spicier kick, increase cayenne pepper slightly.
  • Use fresh herbs instead of dried dill for a more vibrant flavor.
  • This pizza is best served chilled as a refreshing appetizer or snack.
  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: vegetable pizza, healthy pizza, cream cheese pizza, vegetarian appetizer, crescent roll dough pizza

Find it online: https://platedbyemma.com/vegetable-pizza-recipe/