Ingredients
Units
Scale
- 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 1/2 tablespoon Ranch Seasoning Mix. (see below)
- 3/4 cup Cauliflower Rice
- 1/2 cup Broccoli Slaw finely chopped
- 1/2 cup finely diced Celery
- 1/4 cup finely diced Red Pepper
- 1/4 cup finely diced Yellow Pepper
- 1/4 cup finely diced Orange Pepper
- 2 tablespoons Dried Chives
- 2 tablespoons Dried Parsley
- 2 tablespoons Onion Powder
- 1 1/2 tablespoons Dried Dill
- 1 1/2 tablespoons Garlic Powder
- 1/2 tablespoons Sea Salt
- 1/4 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
