Are you a veggie lover? I definitely am. My family? Not so much. This is why this Veggie Pizza Recipe is basically gold. My kids will eat it, my husband eats it. There are a ton of different ways to make this, but when my cousin told me about it and we made her rendition, I was sold.
Plus, as if a delicious veggie pizza could get better, it’s low fat. Which is actually even more great than normal for me, as I have just had surgery to have my gallbladder removed and have been left with a stomach that will tolerate little to not fat whatsoever. More on that another time…
This recipe is hands down one of my favorite things to eat. Whether it’s a snack, or a light lunch- it’s great for the Summer, you can take it to parties, picnics or just keep it in the fridge for when you’re feeling a little hungry.
So, here’s what you’ll need:
- 2 Cans light crescent rolls
- 1 Block no-fat cream cheese
- 1 Cup Mayonnaise
- 1 Cup Sour Cream
- 1/2 Ranch Mix Powder Packet
First things first, spread both cans of crescent rolls onto a baking sheet. You want it to be like a crust. So pinch the seams together and make it flat. Bake according to directions on the can.
While that’s baking, make your ‘sauce’. Mix together your cream cheese, sour cream and ranch. Stir until combined.
Once your crust has finished baking and is cool, spread the sauce right on top!
Next, roughly chop your veggies, shred carrots and slice the cucumbers. Place them on top in whatever fashion you see fit!
Once you’ve topped the pizza with veggies, let it chill in the fridge for about an hour. This ensures everything is nice and crispy before you eat it.
Seriously, this is one of the best and easiest ways I’ve found to get my kids (and husband) eating their veggies.
What about you? What would you top your pizza with?