QUICK COLD VEGETABLE PIZZA
This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.
Nutrition Facts : Calories 264 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
COLD VEGETABLE PIZZA
Topped with crisp veggies, this fresh-tasting pizza makes a cool appetizer on a warm day. Leslie Hampel of Palmer, Texas shares the recipe.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Unroll crescent rolls and place on an ungreased baking sheet. Flatten dough into an 8-in. x 5-in. rectangle. Seal seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool on a wire rack. , In a small bowl, combine the mayonnaise, cream cheese and dill until blended; spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Cover and chill at least 1 hour. Cut into slices. Refrigerate leftovers.
Nutrition Facts : Calories 234 calories, Fat 16g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 501mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
VEGAN PIZZA
This is a vegan spin on classic pizza margherita, adorned simply with tomato sauce and rounds of cashew "mozzarella" cheese. Right after you make the cheese, it will be smooth and spreadable - more like ricotta than mozzarella - but as it bakes, it will firm up, resulting in pockets of creaminess that hold their shape in a sea of tomato sauce. If you're short on time, there are a couple ways to make the pizza come together more quickly: Use store-bought crust or dough (enough for 1 large or 2 smaller pizzas), or try one of the many shredded vegan mozzarella cheeses available in stores these days. You can use a heaping cup on each pizza.
Provided by Gena Hamshaw
Categories dinner, lunch, pizza and calzones, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare the pizza crust, whisk together the flour, salt, sugar and yeast in a mixing bowl. Add the water and use a spoon or your hands to mix everything into a shaggy dough ball. Cover the bowl with a damp dish towel and allow the dough to rest for 5 minutes.
- Transfer the dough to a floured work surface and knead a few times. At this point, you can transfer the dough to the bowl of a stand mixer fitted with a dough hook and knead on medium-high for 5 minutes, or you can continue to knead by hand for 8 to 10 minutes. The dough is ready when it has a silky smooth surface and can be stretched without tearing easily.
- Transfer the dough to a bowl that's been well coated with olive oil. Cover the bowl with a damp dish towel or plastic wrap. At this point, you can keep the dough covered in the refrigerator for up to two days. When you are ready to bake, allow the dough to rise in a warm part of your home for about 1 1/2 hours, or until it has doubled in size.
- Prepare the cashew mozzarella, place the drained cashews into a food processor and pulse briefly until the cashews break down into a coarse meal. Scrape down the bowl of the processor and add salt and lemon juice. Continue processing the cashews as you drizzle 1/3 cup water into the processor's spout. Process the cashews for 1 to 2 minutes, stopping once or twice to scrape the sides of the bowl. You're aiming for a texture that's slightly looser than hummus; add an extra tablespoon or two of water as needed. When the cashew mixture is creamy but easily spreadable, stop and season it to taste with black pepper.
- Heat oven to 500 degrees. Place a pizza stone, baking steel or sheet pan turned upside-down in your oven and heat it to 500 degrees.
- When the oven is ready and your dough has doubled in size, divide your dough into two pieces and shape them into balls. Flour a work surface and a rolling pin. Roll each piece of dough into a 10-inch round.
- Transfer one round to a piece of floured parchment or a well-floured pizza peel. Spread a scant cup of the tomato or pizza sauce onto the dough. Add about 5 or 6 heaping tablespoons of the cashew mozzarella to the pizza. Use the back of your spoon to spread each dollop into a flat circle.
- Use your pizza peel to transfer the pizza, or carefully transfer the parchment paper with the pizza on top, to your preheated pizza stone, baking steel or baking sheet. Bake each pizza for 10 minutes, or until the edges begin to brown. Top the pizza with basil leaves, if using, and serve.
More about "almost vegan cold vegetable pizza recipes"
SIMPLE VEGAN PIZZA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 98Calories 518 per servingCategory Entree, Pizza
- Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size), onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred – 10-15 minutes, adding the mushrooms in the last few minutes. Set aside.
- Prepare sauce by adding tomato sauce to a mixing bowl and adding seasonings and salt to taste. Adjust seasonings as needed. Set aside. Note: If using tomato paste, add water to thin until desired consistency is reached.
- Prepare vegan parmesan if you haven’t already by blitzing raw cashews, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to jar and refrigerate to keep fresh.
EASY & HEALTHY COLD VEGGIE PIZZA (EXTRA VEGETABLES) …
From veggiebalance.com
4.3/5 (6)Total Time 30 minsCategory Appetizer
GREEN VEGGIE PIZZA CRUST - THE ENDLESS MEAL®
From theendlessmeal.com
VEGAN ROASTED VEGETABLE PIZZA (AKA - CAIT'S PLATE
From caitsplate.com
11 OF THE BEST VEGAN PIZZA RECIPES - MY DARLING VEGAN
From mydarlingvegan.com
ULTIMATE VEGGIE PIZZA RECIPE - COOKIE AND KATE
From cookieandkate.com
19 DROOL-WORTHY VEGAN PIZZA RECIPES - VEGAN HEAVEN
From veganheaven.org
BEST HOMEMADE VEGAN PIZZA – A COUPLE COOKS
From acouplecooks.com
EASY VEGGIE VEGAN PIZZA WITH 20 MINUTE CRUST - VEGAN …
From veganricha.com
VEGGIE PIZZA - MY MOM'S VEGGIE PIZZA - COLD VEGGIE …
From howsweeteats.com
27 AMAZING PLANT BASED VEGAN PIZZA RECIPES | FORKS OVER …
From forksoverknives.com
5/5 (5)
COLD VEGGIE PIZZA - THE HIDDEN VEGGIES
From thehiddenveggies.com
5/5 (1)Total Time 25 minsCategory AppetizerPublished Jun 21, 2022
FAVORITE VEGGIE PIZZA RECIPE - LOVE AND LEMONS
From loveandlemons.com
THE BEST COLD VEGGIE PIZZA - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
COLD VEGGIE PIZZA RECIPE - PERFECT FOR GATHERINGS! - BUNS IN MY …
From bunsinmyoven.com
EASY CRESCENT VEGGIE PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
20 BEST VEGGIE PIZZA RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
17 YUMMY VEGGIE PIZZA RECIPES - THE CLEVER MEAL
From theclevermeal.com
You'll also love