Personal Veggie Pizzas Recipes

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PERSONAL VEGGIE PIZZAS

My mom and I like eating healthy-so this figure-friendly pizza is our favorite. The assorted veggies and crisp, golden crust are so tasty, no one will miss the sauce.-Amber Gerrity, West Seneca, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 14



Personal Veggie Pizzas image

Steps:

  • Prepare crust mix according to package directions. Divide dough in half; press each into a 7-in. circle on a greased baking sheet. Build up edges slightly., In a small bowl, combine the oil, garlic, oregano, salt, and pepper; spread over crusts. Sprinkle with Parmesan cheese. Top with tomato, feta, mozzarella, onion, mushrooms, broccoli and pepper flakes. , Bake at 450° for 12-15 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 669 calories, Fat 28g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 1276mg sodium, Carbohydrate 72g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

1 package (6-1/2 ounces) pizza crust mix
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1 plum tomato, thinly sliced
1/4 cup crumbled tomato and basil feta cheese
1 cup shredded part-skim mozzarella cheese
1/4 cup chopped sweet onion
3/4 cup sliced fresh mushrooms
1/4 cup fresh or frozen chopped broccoli
1/4 to 1/2 teaspoon crushed red pepper flakes

FRESH VEGGIE PIZZA

There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. -Brooke Wiley, Halifax, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 5



Fresh Veggie Pizza image

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.

Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

1 tube (8 ounces) reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat-free milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms

PERSONAL VEGGIE PIZZAS

In a perfect world, we all get our very own pizza-and we DO in this simple recipe for personal pies topped with cheese and veggies.

Provided by My Food and Family

Categories     Meal Recipes

Time 25m

Yield 5 servings

Number Of Ingredients 6



Personal Veggie Pizzas image

Steps:

  • Heat oven to 375°F.
  • Shape each biscuit into 5-inch round on 2 baking sheets.
  • Spread crusts with tomato sauce. Sprinkle evenly with Parmesan, mozzarella and vegetables.
  • Bake 12 to 15 min. or until edges of crusts are lightly browned and cheese is melted.

Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 6 g, TransFat 2.5 g, Cholesterol 20 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g

1 can (10 oz.) large refrigerated flaky biscuits
1 can (8 oz.) tomato sauce
1/4 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/2 cup thinly sliced green peppers
1/2 cup slivered red onions

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