Veggie Pizza… another recipe that I grew up loving! Swap out the sauce for a ranch spread and the cheese with cut-up veggies. It is so tasty and a guaranteed crowd-pleaser! The original recipe is called crescent rolls. But I have yet to find a Gluten Free crescent roll that I liked. Then a few years back, we had Against the Grain pizza crust, which was perfect! It has that crescent roll taste I was looking for, and it was strong enough to cut into small pieces.
I have tried making it grain and dairy free, but haven't found something I love as much as this combo. You can use Simple Mills Pizza Crust, but I found you need to cut it into bigger chunks. You could use a dairy-free sour cream or Cream cheese if you wanted it to be dairy free. Kite Hill regular and chive cream cheese are both great options! I use Green Valley Organics Lactose-Free Sour Cream, and I love it and have no issues! {Update: Good Foods Lactose-Free Sour Cream is a great option as well!}
How to make Veggie Pizza:
This appetizer is easy to make. Get your favorite pizza crust; I suggest Against all Grain pizza crust; cook if necessary. I suggest putting it in the oven at 350°F for 3-5 minutes, this may vary depending on the crust you are using. You don't want it too crispy and it might make it harder to cut up. While the crust is cooling, make the ranch spread. Set it in the fridge and get out your vegetables. I use the cauliflower rice in the refrigerator section, but you can use regular cauliflower and chop it up or use a food processor. Same with the Broccoli and Peppers. Another option is to use broccoli slaw and chop it up or put it in the food processor till rice-like. You can also use the food processor for the peppers. You can use larger chunks, but the rice-like size of the veggie works much better.
Once your veggies are cut, it is time to assemble the veggie pizza. Start by putting the ranch spread on the pizza as you would pizza sauce. Next place your veggies on, spreading them around evenly. Once the pizza is coated in veggies lightly pat them down and cut into bite size pieces. (or into slices if you choose)
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Veggie Pizza {Gluten Free}
Veggie pizza the ultimate Gluten Free appetizer served cold with fresh veggies and a ranch sauce.
- Total Time: 18-25 mins
- Yield: 10-15 mins 1x
Ingredients
- Against the Gluten Free Grain Pizza Crust (or pizza crust of your choice)
- 1 cup Sour Cream ( I use Green Valley Organics Lactose Free Sour Cream)
- 1 ½ tablespoon Ranch Seasoning Mix. (see below)
- ¾ cup Cauliflower Rice
- ½ cup Broccoli Slaw finely chopped
- ½ cup finely diced Celery
- ¼ cup finely diced Red Pepper
- ¼ cup finely diced Yellow Pepper
- ¼ cup finely diced Orange Pepper
- 2 tablespoons Dried Chives
- 2 tablespoons Dried Parsley
- 2 tablespoons Onion Powder
- 1 ½ tablespoons Dried Dill
- 1 ½ tablespoons Garlic Powder
- ½ tablespoons Sea Salt
- ¼ teaspoon Black Pepper
Instructions
- Cook the pizza crust at 350°F for about 5 minutes, and allow it to cool
- While cooking, combine the Sour Cream and Ranch Seasoning Mix, and set aside
- Chop up your vegetables into rice size pieces, combine in one bowl mixing
- Once the crust is cool, spread the Ranch Spread as you would Pizza Sauce getting it close to the edge.
- Top with the veggies and lightly press them down; the Ranch Spread helps to hold them to the Pizza
- Cut into bite-size pieces (If your crust is crispy you might want to cut bigger pieces)
- ENJOY!
- Prep Time: 10-15 mins
- Cook Time: 8-10 mins
- Category: Appetizer
- Method: Combine
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 6
- Calories: 517
- Sugar: 3.9 g
- Sodium: 146.3 g
- Fat: 36.7 g
- Saturated Fat: 16 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 41.2 g
- Fiber: 0.9 g
- Protein: 8.6 g
- Cholesterol: 136.7 g
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