Crustless Veggie Pizza Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
• Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
• Bake for 10 minutes, let cool.
• In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

Steps:

• Place the mushroom cap upside down on a cookie sheet. Spread the marinara sauce over the mushroom, and top with the remaining ingredients - just like a normal pizza.
• Bake in the oven at 350°F until the cheese melts and the 'pizza' is warmed through.

Steps:

• Heat oven to 350°F.
• Spread zucchini onto paper towel-covered baking sheet; cover with additional paper towels. Let stand 15 min.
• Meanwhile, cook onions in nonstick skillet on medium-high heat 4 to 5 min. or until crisp-tender, stirring frequently. Remove from heat.
• Whisk eggs, flour, Parmesan, basil and red pepper in large bowl until blended. Press top layer of paper towels into zucchini to remove excess moisture. Add zucchini to egg mixture along with the onions and mozzarella; mix well. Pour into 12-inch rimmed pizza pan sprayed with cooking spray.
• Bake 25 min. or until center is set. Top with remaining ingredients; bake 10 min. or until yellow squash is tender.

Steps:

• Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.