Description
Veggie pizza, the ultimate Gluten Free appetizer served cold with fresh veggies and a ranch sauce.
Ingredients
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 8 to 10 minutes, allow to cool.
- While cooking combine the Sour Cream and Ranch Seasoning Mix , set aside
- Chop up your vegetables into rice size pieces, combine in one bowl mixing
- Once crust is cool spread with Ranch Spread
- Top with the veggies and lightly press them down so the Ranch Spread helps to hold them to the Pizza
- Cut into bite size pieces
- ENJOY!
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
Keywords: veggie pizza, gluten free veggie pizza, veggie pizza with ranch, pizza with fresh vegetables, cold veggie pizza, veggie pizza recipe, appetizer veggie pizza, cold veggie pizza appetizer